Gluten Free Strawberry Shortcake with Tender Drop Biscuits

Gluten free strawberry shortcake is one of those desserts that feels like summer, no matter the season.

Juicy macerated strawberries, billowy whipped cream, and tender, slightly sweet biscuits that happen to be gluten free. It’s the real deal, and easier than you might think.

What Makes This Gluten Free Shortcake So Good

The biscuits are the star. A mix of oat flour and tapioca starch keeps them tender without the usual gluten-free grittiness, and buttermilk gives them a subtle tang that balances the sweet berries.

The strawberries need nothing more than sugar and lemon to turn glossy and jammy in about 20 minutes. Layered with fluffy whipped cream, every bite tastes like a summer afternoon.

Ingredients

• 1 ½ cups gluten free oat flour: use certified GF oats for a nutty flavor and soft crumb
• ½ cup tapioca starch: gives the biscuits lift and a tender texture
• ¼ cup almond flour: adds richness, or sub extra oat flour
• ¼ cup granulated sugar: just enough sweetness
• 1 tablespoon baking powder: helps them rise high
• ¼ teaspoon baking soda: for browning
• ½ teaspoon salt: balances the sweetness
• 6 tablespoons cold unsalted butter, diced: keep it cold for flaky pockets
• 1 large egg: binds the dough
• ½ cup buttermilk: tangy and tender; use milk plus 1 tsp lemon juice if needed
• 1 lb fresh strawberries, hulled and sliced: the juicier the better
• 2 to 3 tablespoons sugar: for macerating, adjust to taste
• 1 teaspoon lemon juice: brightens the berries
• 1 cup heavy cream: cold, for whipped cream
• 1 tablespoon powdered sugar: stabilizes and sweetens lightly
• ½ teaspoon vanilla extract: rounds out the cream

Variations / Substitutions

• Gluten free flour blend: Use 1 ½ cups of a good 1:1 gluten free flour in place of the oat flour and tapioca starch. The biscuits will be a tad less tender but still delicious.
• Dairy free: Use solid coconut oil instead of butter, and full-fat canned coconut cream for the whipped cream. Replace buttermilk with oat milk plus 1 teaspoon lemon juice.
• Skip the nuttiness: If you don’t have almond flour, just use an extra 2 tablespoons of oat flour. The biscuits will still hold together fine.
• Add fresh herbs: Toss a few torn basil or mint leaves into the strawberries for a fresh, unexpected twist.

If you’re in the mood for another gluten free berry dessert, try our Gluten Free Blueberry Crisp.

How to Make Gluten Free Strawberry Shortcake

Step 1: Macerate the Strawberries

Hull and slice the 1 pound of fresh strawberries. Toss them in a bowl with 2 to 3 tablespoons of sugar and the 1 teaspoon lemon juice. Let them sit at room temperature while you make the biscuits, at least 20 minutes.

Give them a stir now and then. After about 20 minutes, the strawberries will release their juices and look glossy and jammy. That’s your signal they’re ready.

Step 2: Mix the Biscuit Dough

Whisk the 1 ½ cups oat flour, ½ cup tapioca starch, ¼ cup almond flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt in a large bowl. Add the 6 tablespoons cold diced butter and work it in with your fingers or a pastry cutter until the largest pieces are the size of peas.

Whisk the 1 large egg and ½ cup buttermilk together in a small bowl, then pour it into the flour mixture. Stir with a fork just until the dough comes together and no dry patches remain. It will be soft and slightly sticky. That’s exactly what you want.

Step 3: Drop and Bake the Biscuits

Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Use a ¼-cup measure to scoop 6 equal mounds of dough onto the sheet, spacing them a few inches apart. They’ll look craggy and rustic. Bake for 15 to 18 minutes, until the tops are golden and the edges feel firm.

While the biscuits bake, pour the 1 cup heavy cream, 1 tablespoon powdered sugar, and ½ teaspoon vanilla into a bowl. Beat with an electric mixer until soft peaks form, then keep it in the fridge until you’re ready to assemble.

Step 4: Assemble and Serve the Shortcakes

Split each warm biscuit in half horizontally. Spoon a generous amount of the jammy strawberries and their juices onto the bottom half, then add a big cloud of whipped cream. Place the top biscuit half on, and spoon a little extra strawberry juice over the top.

Serve right away, while the biscuit is still warm and the cream is cold. The biscuit will soak up just enough juice to stay tender, and the contrast of temperatures makes every bite work.

Tips for Tender Gluten Free Biscuits

• Keep everything cold. Cold butter, cold buttermilk, and cold hands help create flaky pockets in the dough. If your kitchen is warm, pop the bowl of dry ingredients and butter into the fridge for 10 minutes before adding the liquid.
• Don’t overmix. Stir the dough just until it comes together. If you keep mixing, the oat flour will get gummy and the biscuits will turn out dense.
• The dough will be sticky. That’s normal. Resist the urge to add more flour, or the biscuits won’t be as tender.
• Let the strawberries sit. Even 30 minutes is fine. The longer they macerate, the juicier and more flavorful they become.

Bake times can shift slightly depending on how large you scoop the biscuits.

Keeping Leftover Shortcake Fresh

• Refrigerate: Store leftover strawberries and whipped cream in separate airtight containers for up to 2 days. Biscuits keep at room temperature in a sealed container for up to 1 day.
• Reheating: Warm biscuits in a 300°F oven for 5 to 7 minutes, or briefly in the microwave. Then assemble just before eating.
• Avoid assembling ahead: The biscuits soak up moisture and get soggy. Build each shortcake right before serving.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, just thaw them completely and drain any excess liquid. They’ll be a bit softer but still taste great.

Can I make the biscuit dough ahead?

You can scoop the dough onto a sheet, freeze until solid, then transfer to a bag. Bake from frozen, adding 2 or 3 extra minutes to the bake time.

Why did my biscuits spread instead of rising?

The butter likely got too warm, or the dough was overmixed. Next time, chill the scooped dough for 15 minutes before baking and handle it as little as possible.

Can I cut the sugar in the biscuits?

You can reduce the sugar to 2 tablespoons. The biscuits will be more neutral, which lets the sweet strawberries and cream shine even more.

Gluten Free Strawberry Shortcake Recipe

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Calories: 490

Ingredients Method Notes

Ingredients

  

• 1 ½ cups gluten free oat flour
• ½ cup tapioca starch
• ¼ cup almond flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons cold unsalted butter, diced
• 1 large egg
• ½ cup buttermilk
• 1 lb fresh strawberries, hulled and sliced
• 2 to 3 tablespoons sugar
• 1 teaspoon lemon juice
• 1 cup heavy cream
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla extract

Method

 

1. Toss sliced strawberries with sugar and lemon juice. Let sit at least 20 minutes, stirring occasionally.
2. Whisk oat flour, tapioca starch, almond flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until pea-sized pieces remain. Stir in egg and buttermilk just until dough comes together.
3. Drop ¼-cup mounds onto a parchment-lined sheet. Bake at 400°F (200°C) for 15 to 18 minutes until golden. Meanwhile, whip heavy cream, powdered sugar, and vanilla until soft peaks form; refrigerate.
4. Split warm biscuits. Spoon strawberries and juices over the bottom half, add whipped cream, and top with the other biscuit half. Serve right away.

Notes

If using a 1:1 gluten free flour blend, you may need a tablespoon less buttermilk. Start with ¼ cup and add more as needed until the dough just comes together. The biscuits are best the day they’re made; for leftovers, store components separately.