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Ultimate Gluten-Free Strawberry Shortcake with Buttermilk Biscuits

A close-up of a serving of Gluten-Free Strawberry Shortcake Biscuits filled with macerated strawberries and whipped cream.
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Make tender, flaky gluten-free biscuits topped with fresh macerated strawberries and whipped cream for a classic summer dessert.

Ingredients

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  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for cream)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries and 2 tablespoons of sugar. Stir gently and set aside for at least 30 minutes to macerate.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the biscuit dough: In a large bowl, whisk together the gluten-free flour blend, 1 tablespoon sugar, baking powder, and salt.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  5. Pour in the cold buttermilk all at once. Mix gently with a fork until just combined. Do not overmix. The dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface (use extra gluten-free flour). Gently pat or roll the dough to about 3/4 inch thickness.
  7. Cut the biscuits using a 2.5-inch biscuit cutter. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier sides.
  8. Brush the tops lightly with extra buttermilk, if desired, for browning.
  9. Bake for 12 to 15 minutes, or until the biscuits are risen and lightly golden brown. Let cool slightly on a wire rack.
  10. Make the topping: In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Assemble the shortcakes: Split a warm or room-temperature biscuit in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over the bottom. Top with a dollop of whipped cream. Place the top half of the biscuit on the cream and add more cream and strawberries.

Notes

  • Use a gluten-free flour blend that contains xanthan gum for the best structure in these biscuits.
  • Keep the butter and buttermilk very cold; this is key for flaky layers.
  • For dairy-free options, substitute the buttermilk with unsweetened almond or soy milk mixed with 1 teaspoon of lemon juice, and use a chilled, solid coconut oil instead of butter. Use a non-dairy whipped topping.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-strawberry-shortcake-biscuits/