From scratch Cup 4 Cup Strawberry shortcakes are made with tender home-made biscuits, fresh strawberries and home-made whipped cream. This gluten-free strawberry shortcake recipe is a summer favorite. With my recipe and only a handful of ingredients, you can make sweet and fluffy biscuits. Add layers of fresh and juicy strawberries and fresh whipped cream for an unforgettable summer dessert.




  • 1/2 Cup Granulated Sugar
  • 3 Cups GF Cup 4 Cup Flour
  • 1 Cup Sweet White Rice Flour-GF
  • 2 Tablespoons Baking Powder
  • 1 Tsp Salt
  • 1/2 Cup Vegetable Shortening
  • 1 Cup Butter unsalted cold and cubed-2 Sticks
  • 2 Cups Buttermilk- Full Fat (start at 11/2 cups and gradually add till you get the right consistency
  • 4 Tbsp melted butter for the biscuits
  • A light sprinkling of granulated sugar to top the biscuits. (OPTIONAL)


  • 1 1/2 Cups Heavy Whipping Cream
  • 1 Tsp Vanilla
  • 1/4 Cup Powdered Sugar


  • 3 Tbsp Granulated Sugar
  • 2 Containers quartered Strawberries



  • Take the flours, sugar, salt and baking powder and add to a large bowl. Whisk to combine. You can also use a food processor for this step.
  • Take the 2 sticks of unsalted butter and cut into cubes. Add to the bowl and using a pastry blender- blend the butter with the dough mixture. You still want the butter to be well combined.
  • Pour the buttermilk on top. The dough will be shaggy and crumbly with some wet spots. Pour the dough on a floured surface and gently bring together with your hands. Flatten into a 1 inch rectangle or circle. Cut into 3 inch circles with a biscuit cutter. Do not twist your biscuit cutter. Twisting your biscuit cutter will prevent the biscuits from fully rising. Re-roll any scraps until you have 8-9 biscuits.
  • Melt 4 tablespoons of butter and brush the biscuits with the melted butter.
  • Add to a baking sheet with a siplat mat and bake at 425 for 18-25 minutes. Do not over-bake these. Due to varying oven temperatures-my biscuits took about 20 minutes. I start checking at 15 minutes. If you find your biscuits are browning too quickly, you can cover them with foil.
  • After the biscuits bake, it’s time to assemble the strawberry shortcakes. Strawberry shortcake is the best when the biscuits are warm, the strawberries cold and the whipped cream is fresh. Now comes the fun part. I personally recommend adding a large dollop of whipped cream. Because for me, you can never have too much whipped cream-especially if it’s home-made.


Take the two 1 pound containers of strawberries and cut into pieces. Add the 3 tablespoons of sugar and stir. The sugar helps the strawberries release their delicious juices. I recommend making this before you make your biscuits. I put the strawberries in the fridge and let the strawberries juice up.



  • Add the 1 1/2 Cups of Heavy Whipping Cream to a bowl.  Then add 1/4 Cup powdered sugar and 1 Tsp Vanilla.  Using a hand mixer, beat on medium high until the whipped cream is done and has soft peaks.  Put in fridge until you’re ready to assemble.


For the Sweet White Rice Flour- you can find this on Amazon or some of your local grocery stores.  If you cannot find this flour, you can use 4 cups of the Cup 4 Cup GF flour.  I do find that one cup of sweet white rice flour adds a nice texture and flakiness to the biscuits.

Keywords: Cup 4 Cup Strawberry Shortcakes, Gluten-Free Strawberry Shortcakes, Summer, Desserts, Strawberries