With fresh, juicy strawberries, homemade whipped cream, and lightly sweetened biscuits, this gluten free strawberry shortcake is easy, yet impressive! The perfect summer dessert!
Growing up, strawberry shortcake was one of my brother’s favorites. In fact, it’s the only thing I ever remember him baking himself. Probably because the rest of my family was never big on it… But, I definitely had a Strawberry Shortcake doll, stickers, and maybe a plate and cup. IFKYK
For a very, very, very long time, I did not enjoy eating fresh strawberries. Something about the texture of the seeds always bothered me. Now, I LOVE them! And, whipped cream with fresh berries and lightly sweetened gluten free biscuits sounds like the perfect summertime brunch dish or sweet afternoon treat!
Remember Sandra Lee’s Semi Homemade?!? I guess this recipe is more like that. Instead of making my own homemade gluten free biscuits (which you can totally do!), I opted for a gluten free mix from Aldi. Saved myself a bit of time and since the mix came from Aldi it wasn’t $7. If you use my gluten free biscuit recipe, I’d add about 1/4 cup of brown sugar and maybe sprinkle a bit on top before baking.
Ingredients in Gluten Free Strawberry Shortcake
Gluten Free Biscuit Mix
Butter
Milk (can use dairy free)
Eggs
Strawberries
Powdered Sugar
Heavy Cream
Vanilla
Homemade Whipped Cream
Homemade whipped cream is very simple to make! The whipped process does take a few minutes, more if you’re using a whisk. But, those white dollops of heaven can be added to so many sweet treats!
1 c. Heavy Cream
2 Tbsp. Powdered Sugar
1/2 tsp. Flavored Extract
In a large mixing bowl, begin to beat the heavy cream on low. Beating liquid too fast will just create a huge mess! Once the mixture begins to thicken, then you can increase the speed. I like to add the powdered sugar and extract towards the middle of the process. Beat for 3-4 minutes, until medium peaks form. What’s a medium peak? When you pick up the beater or whisk, the whipped cream should still be a little soft, but mostly hold its shape.
Can I use Cool Whip?
Well, yes and no. Homemade whipped cream is simple to make, but who doesn’t love the some Cool Whip. Just hand me a spoon! If you can’t have dairy or would like a quicker option, whipped topping would work well. I try to stay away from Cool Whip, as it’s made with hydrogenated oil. Luckily, there are some coconut oil-based whipped toppings that are delightful! I recommend TruWhip, CocoWhip, or the Plant-Based Whipped Topping from Whole Foods.
How to Cut Strawberries for Shortcake
I’d recommend either small, thin slices or diced pieces. Cut off the tops. Then, chop into quarters or make 4-5 thin slices. You can even use an egg slicer for the perfect slices!
Flavor Variations for Strawberry Shortcake
While the original is a classic for a reason, you can also switch things up!
- Try a different fruit. Raspberries, blueberries, blackberries, pineapple, peaches, or even banana would work well!
- Make a different biscuit. While strawberry shortcake is traditionally made with a biscuit or scone-like dough, you could also use cake for a similar treat. Then, there are so many flavor possibilities!
- Use a different topping. Instead of whipped cream, you can use a whipped topping. You can also make flavored whipped cream- lemon or chocolate would be delightful!
- Add more toppings. Chocolate syrup, caramel sauce, chocolate chips, nuts, and sprinkles would all be delish!
30 minutes
Gluten Free Strawberry Shortcake
Ingredients
- 1 box gluten free biscuit mix
- 1/4 c. brown sugar
- 1/2 c. butter, cubed
- 2/3 c. milk (I used almond milk)
- 3 eggs
- 2 lbs. strawberries, sliced or diced
- 1/4 c. powdered sugar + 2 Tbsp.
- 1 c. heavy cream
- 1/2 tsp. vanilla extract
Instructions
- Preheat the oven to 400 degrees.
- In a large mixing bowl, add the biscuit mix and brown sugar. Then, use a fork to cut in the butter until there are small, pea-sized clumps. Next, stir in the milk and eggs until a soft dough forms. Drop spoonfuls onto a greased or lined baking sheet. Sprinkle with brown sugar. Then, bake for 13-16 minutes, until golden brown. Note: Follow the package directions for your biscuit mix. You will need to add some sugar or brown sugar, as we want these biscuits to be lightly sweetened.
- Meanwhile, wash and cut the strawberries. Next, place in a large bowl and sprinkle with up to 1/4 cup of powdered sugar. Gently stir, then allow to sit.
- In a large mixing bowl, begin to beat the heavy cream on low speed. Once it begins to thicken, add 2 Tbsp. of powdered sugar and vanilla. Then, beat on medium-high speed for 2-3 more minutes, until medium peaks form. Cover and place in the fridge until ready to use.
- Slice each biscuit in half (think hamburger roll.) Next, layer the biscuit pieces with strawberries and whipped cream.Store items separately in the fridge.