Description

This delicious gluten-free strawberry shortcake is light, fluffy, naturally sweetened, and bursting with fresh strawberries. Made with tender GF biscuits, juicy berries, and airy whipped cream, it’s an easy, healthier dessert perfect for spring and summer!

Ingredients

FOR THE STRAWBERRIES:

3 cups fresh strawberries, sliced

2 tbsp honey or maple syrup

1 tsp lemon juice

FOR THE GLUTEN-FREE SHORTCAKES:

2 cups gluten-free 1:1 flour (with xanthan gum)

2 tsp baking powder

¼ tsp salt

2 tbsp honey or sugar

¼ cup cold butter, cubed

¾ cup milk or almond milk

1 tsp vanilla extract

FOR SERVING:

1 cup whipped cream or coconut whipped cream

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

2. In a bowl, toss sliced strawberries with honey and lemon juice. Set aside to macerate.

3. In another bowl, whisk gluten-free flour, baking powder, salt, and honey.

4. Cut in cold butter using fingers or a pastry cutter until crumbly.

5. Stir in milk and vanilla just until a soft dough forms.

6. Drop 6–8 mounds of dough onto the baking sheet.

7. Bake 12–15 minutes, until lightly golden.

8. Let shortcakes cool slightly.

9. Slice shortcakes in half, layer with strawberries and whipped cream, and serve immediately.

Notes

Use cold butter for the fluffiest shortcakes.

Coconut whipped cream keeps this dessert dairy-free.

Add lemon zest to the dough for extra brightness.

Best served fresh the same day.