Gluten Free Country Strawberry Shortcakes

Gluten Free Country Strawberry Shortcakes Recipe

So, remember in my last post where I mentioned how Mother’s Day makes me think of strawberries? Well … I may have gotten a bit carried away with said strawberries. They were on sale at a local market, so I’m bringing you another delicious strawberry recipe today!

If I’m being honest, my kitchen recently looked like a strawberry festival gone wild. There was jam on the stove (found here –  it contains no pectin and no granulated sugar), gluten-free strawberry pies in the fridge, chocolate covered strawberries everywhere, and, of course, gluten-free strawberry shortcakes.

At the heart of this recipe are the shortcakes themselves. Cornmeal gives them texture and an old fashioned country feel and the hint of lemon zest provides just the right contrast to the sweet batter (I used Wholesome Organic Cane Sugar to sweeten it). For easy portioning and pretty presentation, bake these cakes in muffin tins. The shortcakes are delicious slathered with jam as well as topped with whipped cream and macerated berries.

For best results, use very finely milled rice flours which will result in a much more refined texture and taste.  Alternatively, substitute the white rice flour, potato starch, tapioca starch and xanthan gum for ¾ cup of all purpose gluten-free flour as long as the flour contains xanthan or guar gum. If your all-purpose gluten-free flour does not contain xanthan or guar gum, then just keep the xanthan gum in the recipe.

Gluten Free Country Strawberry Shortcakes Recipe

5 from 4 votes
Gluten Free Country Strawberry Shortcakes
Print Recipe

Gluten Free Country Strawberry Shortcakes Recipe

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 425kcal
Author: Gluten Free & More


  • 6 tablespoons unsalted butter , at room temperature
  • 1 ¼ cup granulated sugar, divided
  • 3 large eggs , at room temperature
  • 1/3 cup non-fat Greek yogurt
  • Zest and juice of 1 lemon
  • ½ teaspoon pure vanilla extract
  • ¼ cup yellow corn meal
  • ½ cup plus 1 tablespoon white rice flour
  • 3 tablespoons potato starch (not potato flour)
  • 1 tablespoon tapioca starch
  • 1 teaspoon xanthan gum
  • 2 tablespoons cornstarch
  • ¼ teaspoon kosher or sea salt
  • ½ teaspoon baking soda
  • 1 pound fresh strawberries , hulled and sliced
  • 1 cup heavy cream


  • Preheat oven to 350 degrees. Spray 8 large (not jumbo) muffin tins with gluten-free non-stick cooking spray.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 1 cup sugar on high speed until light and fluffy, about 3 minutes. Turn the mixer to medium and add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the mixing bowl well. Add the yogurt, lemon zest and vanilla extract and mix well.
  • In a separate mixing bowl, whisk together the cornmeal, white rice flour, potato and tapioca starches, xanthan gum, cornstarch, salt and baking soda. Turn the mixer on low and gradually add the flour mixture to the butter mixture. Mix until just blended. Scrape the bowl well to finish combining the ingredients and divide the batter evenly between the prepared muffin tins. Bake for 20 minutes or until golden brown, springy to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
  • While the shortcakes are baking, mix the strawberries, lemon juice and 2 tablespoons of sugar together and let set.
  • Whip the cream with the remaining 2 tablespoons of sugar until soft peaks form.
  • To serve, cut each shortcake in half, spoon a little of the juices that have accumulated in the strawberries onto the bottom half. Top with whipped cream, then strawberries and finally the top of the shortcake.


Nutrition Facts
Gluten Free Country Strawberry Shortcakes Recipe
Amount Per Serving
Calories 425 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g60%
Cholesterol 125mg42%
Sodium 194mg8%
Potassium 199mg6%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 34g38%
Protein 5g10%
Vitamin A 795IU16%
Vitamin C 33.7mg41%
Calcium 53mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Celiac Gluten-Free Recipes Shortcake Strawberries Wholesome Sweeteners
  1. Charlotte
    April 16, 2010

    Morning! These look delicious, gotta buy the starches, but then I'm definitely going to try these, perfect for an English afternoon tea in the garden
    Thanks for sharing, have a good day, hopefully without emergencies or burnt shoes today ;o)
    love Charlotte X

  2. gfe--gluten free easily
    April 16, 2010

    Those look absolutely scrumptious, Carol! I like Charlotte's idea to have them for tea, too. Might have to add these to the menu for our May support group meeting where we'll be having tea as our meal. :-)


  3. Jeanine
    April 16, 2010

    These look great, Carol! We have strawberries on sale this week, so I think we'll be giving these a try. Beautiful pictures!

  4. Tasty Eats At Home
    April 16, 2010

    Oh wow, this looks amazing.

  5. DavePR
    April 16, 2010

    There is a strawberry festival coming up around where I live and I am keeping this recipe in mind till then! Also, Kinnikinnick makes an all purpose Celiac flour as well!

  6. Aubree Cherie
    April 18, 2010

    My mouth is watering, whoa! I LOVE strawberry shortcake and haven't had any since going gluten free. This looks so tasty but also too beautiful to eat! :)

    ~Aubree Cherie

  7. Kalinda
    April 19, 2010

    Just pointing out that the recipe as written doesn't say when to add the corn meal. (Although, admittedly it's pretty easy to figure out.)

  8. Simply...Gluten-free
    April 20, 2010

    Thanks Kalinda! I have corrected the error in the recipe.

  9. The Short (dis)Order Cook
    April 22, 2010

    Your timing is perfect. With strawberry season coming in a few weeks I have been thinking about shortcakes and I am also trying to be more committed to going gluten-free because my husband's health problems have been worse lately. I was thinking, "HOw can I make a really good gluten-free shortcake?" You did a very good job of answering my question!

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  13. Jen
    June 2, 2021

    My favorite shortcakes! The little crunch from the corn meal is a nice texture and they are not too sweet. I make them during local Oregon strawberry season in early June. We eat them open faced with a lot of whipped cream.

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