Strawberry Shortcake (Gluten-Free & Dairy-Free)

Yes, you can still enjoy strawberry shortcake even if you’re gluten-free and dairy-free! With this delicious recipe won’t miss out on this traditional favorite! I’ve made a different type of topping for the shortcake that makes them even yummier.

Instead of using whipped cream to top the shortcake, I decided to use a dairy-free icing. It’s a tasty and fun way to top your strawberry shortcake. If not everyone you are serving is dairy-free you can offer a selection of toppings along with the icing like homemade whipped cream or a store-bought whipped topping.

How to Make Strawberry Shortcake (Gluten-Free & Dairy-Free):

Clean and slice the strawberries and mix with the 1/2 cup sugar and set aside.

Preheat oven to 450°. Oven rack should be one level below the middle. Line a baking pan with a silicone mat or with parchment paper and then place the pan inside of a second baking pan of similar size. This will keep the bottoms of the shortcakes from browning too much.

Mix together 3/4 cup of almond milk with the apple cider vinegar (this is making “buttermilk”) and set aside.

In a large bowl using a pastry cutter or two forks to cut together the gluten-free flour and cold buttery spread until the buttery spread is in small pieces.

Stir in the 1/4 cup sugar, baking powder, salt, and baking soda.

Add in the almond milk mixture and stir until all of the flour mixture is combined with the milk.

Place dough onto one side of the baking pan and pat into a large circle about 1-inch thick.

Use a small glass, biscuit cutter, or small mason lid to cut shortcakes. Place them on the baking pan about and 1-2 inches apart. Pat left-over dough into another 1-inch thick disk and repeat. Any leftover dough can be patted into the last shortcake.

Place in the preheated oven with the oven rack position in the lower third (just below center) of the oven and bake for 20 minutes.

Tips for Baking Shortcakes:

To keep the shortcakes from browning too much on the bottom place the baking pan inside of another baking pan. I happen to have two baking pans that are the same size and you can see in the picture above they are doubled. Your pans do not have to be the same size for this to work.

Look at that! The bottoms are not burned or too brown.

Making the Icing:

While the shortcakes are baking mix the ingredients for the icing together with a hand mixer. Start with the 1 tablespoon of almond milk and see if you like the thickness. I used 2 tablespoons because I wanted it to be in between icing and a glaze so it would drizzle well.

To Assemble Strawberry Shortcakes:

Slice the shortcakes in half horizontally and remove the top. Place the sweetened strawberries on top of the bottom half of the cake and then place the top half on top of the strawberries. Top this with strawberries and then drizzle icing over the top.

Serve while the shortcakes are still warm or after they have slightly cooled. These are best the day they are baked.

Special Ingredients and Substitutions:

The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. If you don’t need this recipe to be dairy-free you can replace the buttery spread with real butter and regular milk to replace the almond milk.

The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or on the Better Batter website. This is not a sponsored post, I just really like this flour blend, and I’ve had consistently good results using it.

Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthur’s Gluten-Free Flour.

Serving suggestion: If not everyone you are serving is dairy-free you can offer a selection of toppings along with the icing like homemade whipped cream or a store-bought whipped topping.

There is a brand of whipped topping called Truwhip that has a dairy-free version and one that has a small amount of dairy but both are gluten-free and no high-fructose corn syrup. Look for it in your local grocery store freezer section.

More Delicious Gluten-Free Desserts You’ll Love:

Easy Peach Cobbler
Moist Lemon Brownies
Chewy Chocolate Brownies
Chocolate Pudding Cake
Pear Pie with Streusel Topping

Strawberry Shortcake (Gluten-Free & Dairy-Free)

★★★★★ 5 from 1 review

• Author: MamaShire
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 10 1x
• Category: Desserts
• Method: Oven
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Yes, you can still enjoy strawberry shortcake even if you’re gluten-free and dairy-free! With delicious recipe won’t miss out on this traditional favorite!

---

Ingredients

Scale 1x2x3x

1 lb strawberries
1/2 cup sugar

Shortcakes:
3/4 cup + 1 tablespoon almond milk, divided
2 teaspoons apple cider vinegar
2 cups gluten-free flour mix (I use Better Batter Gluten-Free Flour)
1/2 cup buttery spread, cold (Smart Balance or Earth Balance)
1/4 cup + 1 tablespoon sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Icing Topping: 
2 cups powdered sugar
1/3 cup buttery spread, room temperature (Smart Balance or Earth Balance)
1 teaspoon vanilla
1–2 tablespoons almond milk

Cook Mode Prevent your screen from going dark

---

Instructions

Clean and slice the strawberries and mix with the 1/2 cup sugar and set aside.

Preheat oven to 450°. Oven rack should be one level below the middle. Line a baking pan with a silicone mat or with parchment paper and then place the pan inside of a second baking pan of similar size. This will keep the bottoms of the shortcakes from browning too much.

Mix together 3/4 cup of almond milk with the apple cider vinegar (this is making “buttermilk”) and set aside.

In a large bowl using a pastry cutter or two forks to cut together the gluten-free flour and cold buttery spread until the buttery spread is in small pieces. Stir in the 1/4 cup sugar, baking powder, salt, and baking soda.

Add in the almond milk mixture and stir until all of the flour mixture is combined with the milk.

Cutting the Shortcakes:

Place dough onto one side of the baking pan and pat into a large circle about 1-inch thick. Use a small glass, biscuit cutter, or small mason lid to cut shortcakes. Place them on the baking pan about and 1-2 inches apart. Pat left-over dough into another 1-inch thick disk and repeat. Any leftover dough can be patted into the last shortcake.

Bake for 20 minutes. Move to a wire rack to cool.

Making the Icing:

While the shortcakes are baking mix the ingredients for the icing together with a hand mixer. Start with the 1 tablespoon of almond milk and see if you like the thickness. I used 2 tablespoons because I wanted it to be in between icing and a glaze so it would drizzle well.

To Assemble Shortcakes:

Slice the shortcakes in half horizontally and remove the top. Place the sweetened strawberries on top of the bottom half of the cake and then place the top half on top of the strawberries. Top this with strawberries and then drizzle icing over the top.

You can serve while the shortcakes are still warm or after they have cooled. These are best the day they are baked.

 

 

 

---

Notes

Serving suggestion: If not everyone you are serving is dairy-free you can offer a selection of toppings along with the icing like whipped cream or whipped topping

Keywords: gluten-free desserts, gluten-free strawberry shortcake, dairy-free strawberry shortcake, strawberry shortcakes