I consider this easy gluten-free strawberry shortcake recipe a reliable staple in my baking rotation. The homemade shortcakes are simple to prepare — no rolling pin or biscuit cutter needed — and they have a delicate almond flavor. Serve them as an elegant dessert or enjoy them as scones. [Step-by-step VIDEO below!]
Table of Contents
Why You’ll Love This Recipe
Classic strawberry shortcake ranks among my favorite desserts. As a child I made a simpler version with my dad each summer, but this gluten-free strawberry shortcake is far superior to those packaged sponge cakes. The result is tender, flaky shortcakes with a pronounced almond aroma that work beautifully as a dessert or as a breakfast scone.
Ingredient Notes
This recipe uses common pantry ingredients and adapts easily to gluten-free baking. You can use regular all-purpose flour or a gluten-free 1-to-1 flour blend that includes xanthan gum for structure. A small amount of almond flour in the dough keeps the shortcakes moist, and almond extract deepens the flavor. For a crunchy finish, top with turbinado sugar and sliced almonds (optional).
- All-purpose or gluten-free flour: Use a reliable GF 1-to-1 blend if you need gluten-free shortcakes; ensure it contains xanthan gum to avoid a crumbly texture.
- Almond flour: Adds moisture and flavor.
- Baking powder, salt: For lift and balance.
- Cold unsalted butter: Grated into the dry ingredients for flakiness.
- Eggs, sugar, whole milk, almond extract: Create the tender, slightly sweet dough.
- Turbinado sugar and sliced almonds: For topping and texture.
- Fresh strawberries and whipped cream: For serving; thawed frozen berries work outside strawberry season.
Step-by-Step Instructions
Step 1
Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the flour (or gluten-free blend), almond flour, baking powder, and salt. Grate cold butter over the dry mix using the large holes of a cheese grater or a box grater. Chill the bowl in the freezer for 10 minutes to keep the butter cold.
Step 3
Whisk one egg with 1 teaspoon of water in a small bowl and set aside for the egg wash.
Step 4
In a separate bowl, whisk the remaining egg with the sugar, milk, and almond extract until smooth.
Step 5
Remove the bowl from the freezer and toss the grated butter into the flour until evenly distributed. Make a well in the center and pour in the wet ingredients. Gently fold until the dough is incorporated; it should remain shaggy and slightly floury—avoid overworking it.
Step 6
Turn the dough onto a lightly floured sheet of parchment and press it into a 1-inch-thick square about 6½ inches across. Cut into 9 equal squares and arrange them on the prepared baking sheet. Do ahead: wrap uncooked shortcakes in wax paper and freeze in a single layer; bake straight from frozen when needed.
Step 7
Brush the shortcakes with the egg wash and sprinkle with turbinado sugar and sliced almonds. Bake until golden, about 15–17 minutes. Cool on a wire rack.
Step 8
Split each shortcake horizontally with a serrated knife and fill with strawberry sauce, whipped cream, and sliced strawberries. Alternatively, serve them plain with butter or jam as scones.
Serving Tips
Shortcakes freeze well before or after baking, making them convenient for breakfasts or last-minute desserts. Serve them plain like scones with butter or jam, or transform them into strawberry shortcakes with whipped cream, fresh berries, and strawberry sauce for a classic presentation.
Recipe Tips
- Use a gluten-free 1-to-1 flour blend with xanthan gum if you need a gluten-free version to maintain good texture.
- Weighing ingredients with a kitchen scale improves accuracy, especially with gluten-free flours.
- Keep butter very cold and grate it directly into the flour to create pockets of steam that yield flaky layers.
- A bench scraper or a sharp knife works well for cutting the dough into squares.
- Serve with a simple two-ingredient strawberry sauce, fresh berries, and lightly sweetened whipped cream for the best results.
Storage Tips
- Freeze uncooked shortcakes in a single layer, wrapped in wax paper and stored in an airtight container; bake straight from frozen.
- Store baked shortcakes at room temperature in an airtight container for up to 2 days, or freeze for up to 2 months. Reheat gently in a warm oven before serving if desired.
*This post contained affiliate links to products used and recommended by the author.
Recipe FAQs
Yes. Store shortcakes at room temperature and refrigerate strawberries and whipped cream separately. You can also freeze unbaked shortcakes and bake them straight from the freezer.
Keep them in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Reheat gently before serving if desired.
Grating cold butter into the flour preserves small pieces of solid fat. As the shortcakes bake, those pockets of butter create steam and produce a flaky, tender texture.
Shortcake is more biscuit-like with a crisp exterior and flaky center, while cake tends to be more uniformly moist and spongy.
More Gluten-Free Dessert Recipes
- Paleo Shortcakes
- Creamy Lemon Pie
- No-Bake Mascarpone Cheesecake
- Mini Pavlovas with Dark Chocolate and Fresh Fruit
- Fresh Berry Tart
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Easy Homemade Gluten-Free Strawberry Shortcake Recipe
Ingredients
Shortcakes
- 2 cups (272 g) all-purpose flour OR 2 cups (296 g) gluten-free 1-to-1 flour
- 1/4 cup (28 g) almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter
- 2 large eggs, divided
- 1/3 cup sugar
- 2/3 cup whole milk
- 1/2 teaspoon almond extract
- 1 tablespoon turbinado sugar (for topping)
- 2 tablespoons sliced almonds (optional)
For serving
- Homemade strawberry sauce (optional)
- Lightly sweetened whipped cream
- Sliced strawberries
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Whisk flour, almond flour, baking powder, and salt. Grate cold butter into the dry mix and chill the bowl for 10 minutes.
- Whisk one egg with 1 teaspoon water for the egg wash; set aside.
- Whisk the remaining egg with sugar, milk, and almond extract until smooth.
- Toss the chilled butter into the flour. Make a well, add wet ingredients, and fold until just combined—do not overwork.
- Turn dough onto floured parchment, press into a 1-inch-thick square, and cut into 9 squares. Transfer to the baking sheet. Freeze uncooked shortcakes flat if preparing ahead.
- Brush with egg wash, sprinkle with turbinado sugar and sliced almonds, and bake 15–17 minutes until golden. Cool on a wire rack.
- Slice horizontally and fill with strawberry sauce, whipped cream, and sliced strawberries, or serve plain.
Notes
Do Ahead:
- Freeze uncooked shortcakes in a single layer wrapped in wax paper; bake directly from frozen.
- Baked shortcakes keep at room temperature up to 2 days or can be frozen up to 2 months.
Recipe Tips
- Keep butter very cold and consider using a kitchen scale for accurate measurements.
- Either all-purpose or a xanthan gum–containing gluten-free flour works in this recipe.
- Grated butter yields the best flaky texture.
Watch this Strawberry Shortcake Web Story!