These gluten free strawberry shortcakes only require whipped cream, strawberries, and tender biscuits. They are beautifully simple and perfect for any occasion. Plus you can easily make them dairy free, too!
For the easiest and most delicious classic strawberry dessert, look no further than these light and fresh shortcakes. This dessert combines the freshness of strawberries with easy gluten free biscuits and whipped cream – they are so simple to make, yet never fail to impress. The recipe uses dairy free gluten free biscuits, but if you'd rather use our almond flour biscuits, those will work great too!
Looking for more gluten free strawberry desserts? Check out this list of 23 mouth-watering gluten free strawberry desserts!
Why this recipe is the best!
There's definitely lots to love about a fresh, fruit-filled dessert. From the cut strawberries to the sweetened cream, it doesn't take much to impress your guests with this spring and summer treat! Here are a few more reasons you'll love this dessert:
- They are super easy to make - once you make the biscuits, the rest is just slicing, whipping and assembling. The shortcakes can be ready to serve in about 20 minutes.
- This is a great make ahead recipe. Have the biscuits already baked, then make the whipped cream, cut up the strawberries, and serve!
- The biscuits are gluten free and dairy free, and you can easily make the whipped cream dairy free by using coconut cream.
- The density of the biscuit combined with the fresh strawberries and luscious whipped cream is hard to beat!
Ingredients & substitutions
- Gluten free biscuits - These gluten and dairy free biscuits were used in this recipe. These almond flour biscuits or these oat flour biscuits would also work well.
- Fresh strawberries - There is no alternative for the strawberries, and I only recommend using fresh strawberries.
- Granulated sugar - Granulated sugar can be substituted with Swerve sweetener.
- Coconut cream - The Nature's Charm brand was used in this recipe. There are other options for dairy free heavy whipping cream that can be used as well. Vegan whipped topping, like Truwhip is another alternative.
Measurements for each ingredient, along with instructions for making the shortcakes are in the recipe card below.
Note about biscuits
Making these delicious desserts starts with our gluten free biscuits, so head over there to prep those beauties (not to worry, they’re quick and easy to make too). Other biscuits like oat flour biscuits, millet biscuits or buckwheat biscuits would work great too.
Prep the strawberries
Step 1: Cut the strawberries into bite-size slices and add sugar.
Step 2: Gently stir the strawberries and let them sit for about 15 minutes.
Whipping the cream
Step 1: Beat the cold coconut cream on high speed for 30 seconds until creamy. Add the sugar and beat on high for another 30 seconds. If using heavy whipping cream, this part will take 5-10 minutes. For best results, chill your beaters in the freezer for 5 minutes before whipping the cream.
Step 2: The whipped cream is ready when it has become thick enough to form stiff peaks when you lift the beaters out of it. Don't overmix or it will turn lumpy.
Assembling the strawberry shortcakes
Step 1: Slice the biscuits in half lengthwise and add a few spoonfuls of strawberries to each bottom half.
Step 2: Top with a generous dollop of whipped coconut cream.
Step 3: Place the top of the biscuit on the whipped cream and add another dollop of whipped cream and finish off with a strawberry.
💭Pro tips for making this dessert
1. Make the biscuits ahead of time
This is such a quick dessert to make because you can make the biscuits ahead of time. If they're ready to go, then you only need to prepare the strawberries and whipped cream, which makes for a quick and stress-free treat!
2. Let the strawberries and sugar sit for 15 minutes
The purpose of mixing the strawberries with sugar and waiting 15 minutes is so that this strawberry syrup forms from the juice of the strawberries and the sugar. This syrup is so delicious, so make sure to wait for it!
3. Chill the beaters and coconut cream
Putting the beaters from your mixer in the freezer for 5 minutes is a game-changer. Using cold beaters means the whipped cream will be light and fluffy. Plus if you will be using coconut cream for the whipped cream, chill the can overnight so that it will be firm enough to whip up. Otherwise, it will be too runny.
4. Don't overmix the whipped cream
To make whipped cream, you'll want to mix it just until stiff peaks form. You should be able to lift your beaters up and out of the mixture and it will be firm enough to where it doesn't just flop back down. It should be thick and defined, not runny anymore. Just don't mix it too long, because overmixed whipped cream will get curdled and lumpy and there is no way to fix it!
Gluten Free Strawberry Shortcake FAQs
Absolutely! Homemade biscuits, like these Bisquick biscuits, are quick and easy. They would be great for this recipe.
While you technically can, I highly recommend using fresh strawberries. Frozen ones just don't have that amazing texture that fresh ones do.
If you're dairy free, the canned coconut cream will be your best bet. There are options for vegan heavy whipping cream as well. Store-bought whipped cream is always an option, but there's just something about homemade whipped cream!
Strawberries are healthy right?! They do have sugar on them though and the coconut cream is full fat... If you use the almond flour biscuits, they are low in carbs. Definitely not as low as these graham crackers though!
The best way to store them is by covering and refrigerating the ingredients separately. Once they're assembled, they will not store well. But the bowl of strawberries and the bowl of whipped cream will last a couple of days in the refrigerator. The bag of biscuits will last a few days on the counter or several months in the freezer.
Other berry recipes you may like!
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Gluten Free Strawberry Shortcakes (Dairy Free)
- 6 gluten free biscuits
For the strawberries:
- 1 ½ cups sliced strawberries
- 66 grams granulated sugar about ⅓ cup
For the whipped cream:
- 14 ounces coconut cream canned, chilled overnight
- 2 Tablespoons granulated sugar
- Set biscuits aside.
- In a medium bowl, sprinkle sugar over strawberries and stir to combine.
- Set aside for 15 minutes for syrup to develop.
Make whipped cream
- Remove the can of coconut cream from the refrigerator. Without mixing the can, remove the lid and scrape out the hardened cream into a large bowl.
- Beat on high speed for 30 seconds until creamy.
- Add the 2 Tablespoons of sugar and beat on high speed for another 30 seconds.
Make the shortcakes
- Slice each gluten free biscuit in half lengthwise. Place on serving plates.
- Place about 3 large spoonfuls of strawberries on each half. Add a bit of strawberry syrup too.
- Add a dollop of whipped coconut cream. Place biscuit top on top.
- Add another dollop of whipping cream. Place a strawberry on top.
- Serve immediately.
- These gluten free biscuits were used in this recipe. These almond flour biscuits would also be delicious.
- Set strawberries aside to develop that delicious strawberry juice.
- The Nature's Charm brand of coconut cream was tested in this recipe.
- Chill the can of coconut cream overnight, otherwise it will be too thin to whip.
- Vegan whipped topping can be substituted for the coconut cream and sugar.
- Serve shortcakes on individual plates and garnish with extra strawberries.
What about BAGELS?
I've never used bagels for shortcakes, but that might be something to try!