Momma’s Gluten-Free Strawberry Shortcake with Homemade Biscuits


Photography by Chris Granger

One of our favorite desserts growing up was our mother’s strawberry shortcake. A Louisiana summer means two things—the need for air conditioning and strawberries! There are strawberry festivals throughout Louisiana in the summer months, so this dish is a true bite of the South for us. Our momma would make the whipped cream and biscuits from scratch, pouring much love into this delicious summertime treat. When we went gluten-free, we made some adjustments to her recipe. These deliciously tender biscuits are the perfect way to soak up all the juicy strawberry yumminess. This is a quick and easy recipe that will take 30 minutes or less to make. For a dairy-free version, substitute a dairy-free whipped topping. This recipe can be made with egg replacement.

1½ cups GF&M self-rising gluten-free flour blend  or all-purpose gluten-free flour blend of choice
1 teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon salt
¼ cup coconut oil (not coconut butter)
½ cup cold whole milk of choice
1 medium egg, lightly beaten
1 pound fresh strawberries, washed and sliced
1 tablespoon granulated sugar
1-2 tablespoons water
1 pint heavy whipping cream or dairy-free whipped topping of choice
1 tablespoon confectioners’ sugar
1 vanilla bean pod, sliced and seeds scraped

1. Preheat oven to 425°F. Grease a large baking sheet with nonstick cooking spray.

2. Sift flour blend, baking powder, xanthan gum and salt together in a medium bowl. Add coconut oil and use your hands to mix until similar-size crumbles form. If the coconut oil is solid, it will melt naturally with your body heat and help form the crumbles. Blend this as smoothly as you can, keeping in mind it will still be a bit lumpy. (We highly recommend you use your hands for this instead of a food processor.)

3. Add cold milk and egg and stir well with a wooden spoon to make dough. Dough should be quite thick and cohesive.

4. Measure out eight ¼-cup portions of dough and place them on prepared baking sheet.

Photograph by Steven Freeman

5. Place biscuits in preheated oven and bake 14 to 16 minutes or until they are golden brown on top.

6. While biscuits are baking, mix sliced strawberries with granulated sugar and water in a small bowl. You want the strawberries to retain their shape and to allow the sugar mixture to coax the fruit’s natural juices out so you have enough juice to spoon over your biscuits. If your strawberries are super ripe, you may only need 1 tablespoon of water. Set aside while you make the whipped cream.

7. In another medium bowl, whip the heavy cream, confectioners’ sugar and scraped vanilla bean seeds with an electric mixer on high until stiff peaks form.

8. Once your biscuits are cooked, split each one in half and place them in small bowls. Scoop a generous amount of strawberries with juice over each. Top with a few heaping spoonfuls of whipped cream and serve.

For Egg-Free Biscuits, omit 1 egg. Combine 1 tablespoon golden flax meal with 3 tablespoons hot water. Let cool. Use this mixture to replace 1 egg in step 3.

Each serving contains 398 calories, 30g total fat, 21g saturated fat, 0g trans fat, 106mg cholesterol, 155mg sodium, 28g carbohydrate, 1g fiber, 6g sugars, 4g protein, 16 Est GL.

Editor’s Note: The Lagasse girls suggest using Arrowhead Mills Gluten Free All Purpose Baking Mix in their recipes. We tested these biscuits using our gluten-free self-rising flour blend  with excellent results.




Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.