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Gluten-Free Strawberry Shortcake Recipe

this Gluten-Free Strawberry Shortcake Recipe It’s a must-have item for summer! With a butter drop cookie base and dipped strawberries topped with delicious dairy-free coconut whipped cream, it's the simplest treat.

This shortbread recipe is so delicious, no one will notice (or care) that it is gluten free and Dairy-free friendly!

Side view of layered gluten-free strawberry shortcake on plate.

The Best Gluten-Free Strawberry Shortcake Recipe

On a hot summer day, there’s probably no better dessert than classic strawberry shortcake! There may be some debate as to whether strawberry shortcake should be made with a cake or cookie base.

However, after trying this gluten-free recipe, you'll be hooked on the cookie version. Tender and creamy, the rich cookie base pairs perfectly with the sweet strawberry topping. Completed one Dairy-Free Coconut Whipped Creamit’s the perfect combination of flavor and texture.

Plus, it’s ready to eat in less than an hour, and you can even prep the ingredients ahead of time! This Homemade Strawberry Shortcake is sure to become your new go-to dessert for summer barbecues, picnics, and after-dinner snacks.

Add biscuits, soaked strawberries and coconut whipped cream. Add biscuits, soaked strawberries and coconut whipped cream.

Required ingredients and substitutions

*Scroll down to the recipe card for the full recipe and ingredient list!

Gluten Free Shortbread

  • Gluten-free flour: We use a combination of almond flour, tapioca flour and coconut flour to form the shortbread base. Feel free to use arrowroot flour in place of the tapioca flour if you wish. Different flours create a soft and crumbly base with a slight sweetness. Don't just use one type of flour or the shortbread won't hold its shape!
  • baking powder: Make sure it's fresh or your shortbread won't rise!
  • sea ​​salt: This helps enhance the flavor of the remaining ingredients.
  • butter: I recommend using grass-fed butter for best results. Lactose-free ghee will also work. Alternatively, you can substitute your favorite vegetable butter to keep this recipe dairy-free.
  • Unsweetened Applesauce: This allows us to reduce the amount of butter needed without sacrificing a moist texture.
  • Egg: We use an egg to bind the shortbread batter. We haven’t tested this strawberry shortcake recipe with a vegan egg substitute, but would love to see how it goes if you do!

Use room temperature ingredients

Before you start making the cookies, bring the ingredients to room temperature. This makes them easier to mix and prevents the dough from being overworked, resulting in dense, tough cookies.

Strawberry jam

  • Fresh strawberries: You can’t have strawberry shortcake without strawberries! Use fresh, clean strawberriescut them into pieces before starting.
  • Honey: This enhances the natural sweetness of strawberries without the need for refined sugar. Feel free to substitute maple syrup if you wish.
  • lemon juice: The acidity helps enhance the flavor of the berries. Freshly squeezed is best, but if all you have on hand is bottled lemon juice, that will work too.
  • Vanilla extract: This adds extra depth and further enhances the sweetness of the berries.

Coconut whipped cream

  • Coconut Cream: Make sure to use canned coconut cream, not coconut milk. You can usually find it in the Asian section of your local grocery store. The full fat variety is the best!
  • Vanilla extract: This enhances the sweetness of the whipped cream, adding extra depth and subtle vanilla flavor.
  • Organic powdered sugar: If you want to avoid refined sugar entirely, you can use honey instead of the powdered sugar, but the coconut milk will be a bit watery. Don’t use granulated sugar instead!
Top view of gluten-free strawberry shortcake. Top view of gluten-free strawberry shortcake.

How to Make Gluten-Free Strawberry Shortcake with Dairy-Free Whipped Cream

  1. Make shortbread: Prepare cookie dough as you would gluten free cookies.
  2. bake: Divide dough into 6 equal-sized portions. Then, transfer it to a baking sheet. Bake in the preheated oven until the centers of the cookies are puffed and the bottoms are golden brown. Set them aside to cool completely.
  3. Macerating berries: Place strawberries, honey, lemon juice, and vanilla extract in a medium bowl. Set the mixture aside until the strawberries soften and release their juices.
  4. Whipped cream: Place the thick coconut cream in a bowl. Be careful not to use any thin coconut milk! use a hand mixer or stand mixer Beat until light and fluffy. Then, add the vanilla extract and powdered sugar and beat until smooth.
  5. Serve: Once completely cool, cut the cookies in half. Then, top with a spoonful of macerated strawberries and juice and add a dollop of whipped cream. Serve immediately and repeat layering all ingredients.
Top view of gluten-free strawberry shortcake on plate. Top view of gluten-free strawberry shortcake on plate.

Make coconut cream

Our best production tips Coconut whipped cream It’s to make sure the coconut milk is cold! Place it in the refrigerator for at least 24 hours to ensure that the cream (or fat) is completely separated from the light coconut milk.

Then, when you whip, make sure you only scoop the solid cream into the bowl and leave a trace of the milk behind. It won't be as thick as whipped cream made with dairy, but the luxurious flavor more than makes up for it.

Don't make the coconut cream too far in advance, and don't make it more than 4 hours before you plan to eat it.

advance directive

The simplicity of this gluten-free strawberry shortcake recipe is one of the reasons this dessert is so popular. However, you can prepare the different components ahead of time to make it easier to assemble when you're ready to serve.

  • cookie: Prepare the cookies 1 day ahead and store in an airtight container in the refrigerator.
  • berry: Macer the berries 4 hours ahead of time and refrigerate until ready to serve.
  • fresh cream: Prepare the whipped cream 4 hours in advance, cover and store in the refrigerator.

Don't assemble the different components until just before serving! Otherwise, your shortbread will be soggy.

Two plates of gluten-free strawberry shortcake with a plate of drip cookies on the side. Two plates of gluten-free strawberry shortcake with a plate of drip cookies on the side.

Frequently Asked Questions

How to avoid soggy shortbread?

Let cookies cool completely. Then, avoid adding too much berry syrup. If it seeps into the cookie, the cookie will absorb the moisture and become soggy.

Can I freeze this recipe?

We do not recommend freezing this recipe as it will become soggy after thawing. Luckily, it’s quick to prepare fresh!

We love more recipes with strawberries

Pin this recipe to save for later!

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Gluten-free strawberry shortcake on a plate.Gluten-free strawberry shortcake on a plate.

Gluten-Free Shortbread:

  • 1-1/4 cup 120g almond flour
  • 1/2 cup 60g tapioca or arrowroot flour
  • 2 spoon 14g coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 3 spoon grass fed butter Room temperature or cold (see note)
  • 1/4 cup unsweetened applesauce
  • 1 organic eggs

Strawberry jam:

  • 1 quart 16 ounces strawberries, washed, hulled, sliced ​​cup strawberries
  • 2 spoon Honey
  • 1 teaspoon lemon juice
  • 1 teaspoon Vanilla extract

Coconut whipped cream:

  • 1 cup coconut cream cold
  • 1 teaspoon vanilla
  • ½ cup organic powdered sugar See comments for other options
  • Preheat oven to 350°F.

  • Make shortbread: Here’s how to make cookie dough These instructions. Divide into 6 portions and bake for 15 minutes, or until the center is slightly puffed and the bottom is golden brown. Allow to cool completely (can be made up to 1 day ahead).

    1-1/4 cups 120 grams almond flour, 1/2 cup 60 g tapioca or arrowroot flour, 2 tablespoons 14g coconut flour, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt, 3 tablespoons grass-fed butter, 1/4 cup unsweetened applesauce, 1 organic egg

  • Macerating berries: Combine strawberries, honey, lemon juice, and vanilla extract in a medium bowl. Let stand for at least 30 minutes, or until the strawberries are soft and release their juices.

    1 quart 16 ounce strawberries, washed, hulled, sliced, cups packed 2 tablespoons honey, 1 teaspoon lemon juice, 1 teaspoon vanilla extract

  • Whipped cream: Place the coconut cream in the bowl of an electric mixer, being careful not to add any thin coconut milk. Beat the cold coconut cream for about 2 minutes until light and fluffy. Add the vanilla extract and powdered sugar and beat for another minute.

    1 cup coconut cream, 1 teaspoon vanilla, ½ cup organic powdered sugar

  • Serve: Cut the cookies in half, top with a spoonful of the macerated berries, juice and a dollop of whipped cream and serve immediately.

  1. You can use lactose-free ghee instead of cream in cookies
  2. If you want to avoid refined sugar entirely, you can use honey instead of the powdered sugar, but the coconut milk will be a little thinner.
  3. This recipe was originally published in May 2015, but has been updated with new pictures and changes to the recipe. Previously, cookies were made with 1 cup of flour, but we've updated this to be more accurate when weighing ingredients. See post for more details.

Serve: 1ServeCalories: Chapter 442kilocaloriescarbohydrate: 40Gprotein: 8Gfat: 31GSaturated fat: number 17GPolyunsaturated fats: 1GMonounsaturated fats: 2GTrans fat: 0.2Gcholesterol: 42milligramssodium: Chapter 231milligramsPotassium: 274milligramsfiber: 5Gsugar: twenty oneGVitamin A: 227IUVitamin C: 46milligramscalcium: 105milligramsiron: 2milligrams

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