Gluten-Free Strawberry Shortcake with Whipped Cream

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light gluten-free shortcakes layered with fresh strawberries and homemade whipped cream for a classic summer dessert. This american-inspired desserts (gluten-free) ready in about 35 minutes layers gluten-free all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 American cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1/4 cup granulated sugar, and 1 tablespoon baking powder.
  2. Step 2: Cut 6 tablespoons cold cubed unsalted butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs.
  3. Step 3: Gradually stir in 2/3 cup milk until a soft dough forms.
  4. Step 4: Drop dough by large spoonfuls onto a parchment-lined baking sheet to form 6 shortcakes. Bake for 12-15 minutes until golden and risen.
  5. Step 5: While shortcakes bake, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  6. Step 6: To assemble, slice each shortcake in half horizontally, spoon 1/3 cup sliced fresh strawberries on the bottom half, add a dollop of whipped cream, then top with the shortcake lid.

Frequently asked questions

How long does Gluten-Free Strawberry Shortcake with Whipped Cream take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Strawberry Shortcake with Whipped Cream?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Strawberry Shortcake with Whipped Cream?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Strawberry Shortcake with Whipped Cream for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Strawberry Shortcake with Whipped Cream gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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