Gluten Free Easy Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

4.9

(25)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
3 tbsp granulated sugar

For the biscuits

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp unsalted butter, cold and cut into small cubes
¾ cup heavy cream, plus 1 tbsp for brushing
1 tbsp heavy cream, for brushing
1 tsp vanilla extract

For the whipped cream

1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

Instructions

1
Toss the sliced strawberries with 3 tbsp granulated sugar in a medium bowl until evenly coated. Set aside at room temperature for at least 30 minutes, until the berries have released their juices and the sugar has dissolved into a light syrup.
2
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!