An easy sheetpan summer dessert recipe perfect for family reunions, potlucks, and all the warm-weather holidays. This gluten-free strawberry shortcake isn't your average recipe. The buttery shortcake base manages to be light and fluffy while the whipped topping goes above and beyond.
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Skill Level: Beginner
Flavor Remix: Use this recipe with any summer fruit. A mix of berries or fresh sliced peaches!
Allergy Watch: Nut-Free, Egg-Free with an egg replacer which works in this recipe because you only need 1 egg.
You can make this recipe in advance, which is unheard of for strawberry shortcakes. Starting with the base, which is often a sweetened gluten free biscuit, but sometimes I see a dense vanilla pound cake used.
But my version is a cross between a classic buttery biscuit and a light and airy cake. It is then topped with a stabilized whipped cream (don't fret, there is no gelatin involved) that is flavored with mascarpone cheese and honey.
Not just because strawberries and cream are top notch, but because this type of whipped cream is strong enough to support the juicy strawberries. They won't sink into the cream layer and make the cake soggy.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use cold butter. If you use salted butter, drop the salt by 1/ teaspoon.
- Sugar: This recipe requires both white sugar and powdered sugar. They are no interchangeable.
- Baking powder: Leavening agent for the shortcake.
- Egg: Lightly beaten, binds the shortcake dough. You can use ¼ cup mashed banana or
- Heavy cream: Make sure it is cold.
- Mascarpone: The cheese stabilizes the whipped cream, which is an alternative to using gelatin. You can substitute cream cheese.
- Honey: This adds more flavor than sweetness to this recipe.
- Strawberries: Destemmed and sliced for topping. Be sure to wash them well.
Looking for a chocolate option? Try my gluten free dessert pizza with a brownie crust. You can make it with whipped cream or a cream cheese frosting.
How to Make Gluten Free Strawberry Shortcake
A step-by-step visual guide for making gluten-free shortcake. You can skip to the recipe for the full written instructions.
Cut in the Butter
Use the food processor to sift the dry ingredients before you add the butter.
Mix
Mixing in the wet ingredients by hand ensures the butter pieces stay together.
Bake
The internal temp should be 205-210 F. Use an instant-read thermometer.
Cool
Allow a minimum of one hour for the cake to cool. If the cake is warm the whipped cream will melt and slide off.
Whipped Topping
The cream mixture will be thicker than whipped cream but lighter than frosting.
Macerate the Berries
Let the strawberries sit in the sugar for 30 minutes to 1 hour to intensify the flavor before topping the shortcake.
Recipe Tips
- Don't use a mixer for this shortcake. Either use a food processor or cut the butter in with two forks.
- For the best results, your ingredients should be cold.
- For a more sophisticated flavor, add 1-2 teaspoons of balsamic vinegar to the sliced strawberries.
Make Ahead and Storing
Make Ahead: You can make the cake base and whipped topping one day in advance. Store the cake covered at room temperature. Assemble just before serving.
Storing: Leftover cake should be covered and kept in the refrigerator, consume within 1 to 2 days.
Freezing: Do not freeze.
📖 Recipe
Gluten Free Strawberry Shortcake (Sheet Pan Recipe)
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Ingredients
Gluten-Free Shortcake
- 1 ⅔ cups (205 g) 1:1 gluten-free flour with xanthan gum
- ⅓ cup (65 g) granulated sugar
- 2 Tablespoon (15 g) powdered sugar
- 2 ½ teaspoons (12 g) baking powder
- ½ teaspoon kosher salt
- ½ cup (112 g) unsalted butter cold
- 1 egg lightly beaten
- 1 cup (236 g) heavy cream
- 1 teaspoon vanilla extract
Honey Mascarpone Whipped Cream
- 4 ounces (113 g) mascarpone cheese softened but still chill
- ⅔ cup (157 g) heavy cream cold
- 2 Tablespoon (42 g) honey
- 2 Tablespoon (15 g) powdered sugar
- ½ teaspoon vanilla extract
Strawberry Topping
- 16 ounces (453 g) strawberries destem and sliced
- 3 Tablespoon (37 g) granulated sugar adjust according to berry sweetness
Instructions
- Preheat oven to 400 F. Line a 9x13 sheet pan with parchment paper.
- In a food processor fitted with a dough blade, combine the flour, sugar, baking powder, powdered sugar and salt. Pulse briefly to mix. Add the cold butter and pulse several times until the butter is incorporated and the mixture resembles coarse sand. Transfer the mixture to a mixing bowl and stir in the egg, heavy cream, and vanilla.1 ⅔ cups 1:1 gluten-free flour with xanthan gum, ⅓ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon kosher salt, ½ cup unsalted butter, 1 egg, 1 cup heavy cream, 1 teaspoon vanilla extract, 2 Tablespoon powdered sugar
- Transfer the shortcake dough to a sheet pan and use slightly damp hands to spread it out evenly. Smooth the surface with a spatula. Bake for 20–25 minutes, or until the shortcake is golden brown. Remove from the oven and let cool completely.
Honey Mascarpone Whipped Cream
- Add the mascarpone cheese to a mixing bowl and beat on high for 30 seconds. Add the remaining ingredients and continue beating until soft peaks form. Chill until ready to use.4 ounces mascarpone cheese, ⅔ cup heavy cream, 2 Tablespoon honey, 2 Tablespoon powdered sugar, ½ teaspoon vanilla extract
Strawberries
- Add the sliced strawberries to a bowl. Sprinkle with sugar and stir to combine. Let sit for 10 minutes.16 ounces strawberries, 3 Tablespoon granulated sugar
Assemble
- Top the shortcake with the whipped cream, spreading it evenly. Spoon the berries over the top. Garnish with fresh mint, if desired, and serve immediately.
Equipment
- sheet pan
- food processor
Notes
- You can also make the shortcake dough by hand using a pastry blender or two forks.
- All the parts can be made up to 24 hours in advance. Assemble just before serving.
- Double the recipe for using a 13x18 sheet pan.
Stephanie says
Everyone loved, including three adults who typically do not eat gluten free. This was so easy, I shredded cold butter with my cheese grater since I don’t have a food processor. I will definitely be making again. Thank you!!
Jen Wooster says
Great solution!