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Fluffy Gluten-Free Strawberry Shortcake Biscuits

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A simple, tender, and fluffy gluten-free biscuit recipe perfect for strawberry shortcake desserts. These biscuits are light, airy, and soak up sweet strawberry juices and cream beautifully.

Ingredients

Scale
  • 1 ¾ cups (210 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 3 tbsp granulated sugar
  • ½ tsp salt
  • 6 tbsp (85 g) cold unsalted butter, cubed
  • ¾ cup (180 ml) cold buttermilk
  • 2 cups (300 g) fresh strawberries, hulled and sliced
  • 1 tsp vanilla extract
  • Powdered sugar (optional, for dusting)
  • 1 cup (240 ml) heavy cream or coconut cream, whipped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, sugar, and salt until combined.
  3. Cut in the cold butter using a pastry cutter or two knives until mixture resembles coarse crumbs with some pea-sized bits of butter.
  4. Pour in cold buttermilk and gently stir with a spatula until dough just comes together. Add more buttermilk by tablespoon if too dry.
  5. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Fold dough over itself a couple of times to create layers, then pat again to 1-inch thickness.
  6. Using a floured biscuit cutter (about 2 ½ inches diameter), cut out biscuits without twisting the cutter. Gather scraps and repeat.
  7. Place biscuits on prepared baking sheet, close but not touching. Bake for 12-15 minutes until golden brown and puffed.
  8. While baking, toss sliced strawberries with vanilla extract and a tablespoon of sugar if desired. Let macerate.
  9. Whip heavy cream or coconut cream with a tablespoon of sugar until soft peaks form.
  10. Once biscuits have cooled slightly, slice in half horizontally. Spoon strawberries and syrup over bottom halves, add whipped cream, then top with biscuit lids. Dust with powdered sugar if desired.

Notes

Keep butter cold to ensure flaky, tender biscuits. Avoid overmixing dough to prevent dense texture. Use fresh baking powder and soda for best rise. Let strawberries macerate for at least 20 minutes to release juices. Dough can be refrigerated up to 24 hours before baking; add a couple of minutes to baking time if chilled. For dairy-free version, substitute butter with solid coconut oil and buttermilk with plant-based milk plus vinegar.

Nutrition

Keywords: gluten-free, strawberry shortcake, biscuits, dessert, easy recipe, homemade, summer dessert, dairy-free option

Find it online: https://cheerycrisp.com/fluffy-gluten-free-strawberry-shortcake-biscuits-easy-homemade-recipe-for-perfect-dessert/