Low Sugar Gluten Free Strawberry Shortcake

Total time1 hr 8 min

Prep time20 min

Cook time18 min

Low Sugar Gluten Free Strawberry Shortcake

Juicy strawberries get macerated until they release a glossy syrup, then piled high between tender, golden biscuits with a craggy, buttery crumb. Those biscuits bake up in just under 20 minutes into flaky, split-able rounds that soak up all that berry juice beautifully. A cloud of freshly whipped cream, scented with vanilla, finishes each stack for that classic shortcake bite of soft, sweet, and creamy all at once. This is a solid pick if you're watching added sugar, since the fruit itself brings most of the natural sweetness and flavor here. Serve it right away while the biscuits are still warm and the cream is billowy — it's the kind of dessert that disappears fast at any summer table.

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Ingredients

6 servings

For the strawberries

1 lb fresh strawberries, hulled and sliced
GPC Strawberries Clear Springs Strawberries Naturipe Farmed Fresh Strawberries Oppy's Ocean Spray Strawberries Dole Strawberries
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3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For the biscuits

2 cups gluten free flour blend
1 tbsp baking powder
½ tsp xanthan gum (omit if your flour blend already contains it)
2 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ 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
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp vanilla extract

Instructions

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

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