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Gluten-Free Strawberry Shortcake

A gluten-free version of one of summer's most popular desserts

This gluten-free version of one of summer's most popular desserts is made incredibly easy and delicious with gluten-free flour and ready-to-go whipped cream. Recipe courtesy of Chef Billy Parisi for Reddi-wip.


  • 2 eggs
  • 1 whole milk
  • 3 1/2 Cups 1-to-1 gluten-free baking flour
  • 1 1/2 Tablespoon baking powder
  • 1 Teaspoon salt
  • 1/3 Cup sugar
  • 12 Tablespoons ice cold butter
  • 2 Tablespoons melted butter
  • 2 Tablespoons sugar in the raw
  • 4 Cups strawberries
  • whipped cream, such as Reddi-whip


Preheat the oven t0 350 degrees F.

Whisk together the eggs and milk in a medium size bowl until combined and set aside.

In a separate large bowl whisk together the flour, baking powder, salt and sugar and then using a cheese grater grate in the iced cold butter and stir to combine with a spoon.

Form a well in the center of the flour and pour in the egg-milk mixture and combine using a fork.  Do not over mix.

Transfer the dough to a clean surface dusted with flour and roll out until it is 1” thick.  Use a 2” circle cookie cutter to cut out 12 biscuits and place on a sheet pan lined with parchment paper.

Brush each biscuit with the melted butter and evenly sprinkle sugar in the raw over top of the buttered biscuits.

Bake in the oven for 20 to 22 minutes or until lightly browned and cooked.

Cool the biscuits to room temperature and slice in half.

Serve the sliced biscuits layered with Reddi-Wip® and sliced strawberries.