Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake perfect for summer deserts! You can certainly use just fresh chopped strawberries (or any berry) and your whip cream or topping of choice! We used fresh strawberries on top, Truwhip as topping, and a strawberry sauce (which is just some cooked frozen strawberries with a little sugar). Yum! I could eat this every summer night and be happy! Enjoy.

Note: these are on the biscuit side of the shortcake world (not cake) they are not too sweet and absorb the strawberry sauce perfectly! 

Servings 5
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time n/a


  • 2 ¼ cups Muffin and More mix (322 grams)
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup of sugar 
  • ½ cup room temp butter of choice (we used earth balance)
  • 2 eggs (beaten well)
  • ¼ cup milk of choice (we used oat)
  • 1 tsp vanilla


Pre- Heat oven to 350

Mix Muffin and More, baking powder, baking soda, & salt. Set aside.

Beat sugar and butter until fluffy and smooth. 

Add eggs, milk, and vanilla and mix well. 

Add dry ingredients in two parts to the wet mixture – mixing well in between until the dry ingredients are fully incorporated. 

You should have a very thick batter- not quite a dough. 

Plop about 1/3 a cup into tall blobs on a parchment lined cookie sheet. These will spread so give them space. I got about 10 blobs total- 6 per sheet. 

Cook for about 12 mins until just cooked through but not brown. 

Let cool and top with all the things!

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