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Gluten Free Strawberry Shortcake

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  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Gluten Free Strawberry Shortcake – an easy and delicious summer dessert that is perfect for the 4th of July! Easy to make ahead!



Gluten-Free Shortcake

  • 2 cups 1-to-1 gluten-free flour
  • 2 tablespoons coconut sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon xanthum gum
  • 1/2 cup cold butter (1 stick)
  • 1 egg, beaten
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon organic cane sugar for topping



  1. Preheat oven to 450 degrees F.
  2. Combine flour, coconut sugar, baking powder, baking soda, kosher salt and xanthum gum in a medium mixing bowl.
  3. Slice or cube the butter and add to bowl.  Cut in the butter with a fork or pastry blender until coarse and pebbly.
  4. In small bowl combine beaten egg and unsweetened almond milk. Pour into dry ingredients and mix until just moist. Spread into a well-greased 8×8 square baking dish; build up edges a bit. Sprinkle the top with cane sugar.
  5. Bake for 15 minutes (middle rack).
  6. Remove and set on cooling rack and let cool slightly.
  7. We love serving it with Dairy-Free Whipped Cream (or regular homemade whipped cream) and Macerated Strawberries!


  • Xanthum Gum: this can be omitted, but it just helps bind everything together really well.