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Gluten-Free Shortcake, split and topped with strawberries and a drizzle of cream.

Gluten-Free Shortcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 14 biscuits
Author GlutenFreeBaking.com


  • 1 1/4 cups sorghum flour (6 ounces; 170 grams)
  • 1 cup brown rice flour (5 ounces; 142 grams)
  • 1 cup potato starch (4 ounces; 113 grams)
  • 3/4 cup tapioca starch (3 ounces; 85 grams)
  • 6 tablespoons granulated sugar (2 2/3 ounces; 73 grams)
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 1/2 sticks unsalted butter, cut into small pieces
  • 1 1/2 cups cold half and half (or 3/4 cup whole milk, 3/4 cup heavy cream) (12 ounces; 340 grams)
  • Coarse sugar for sprinkling on top of shortcakes optional

Easy Strawberry Shortcake

  • Strawberries hulled and sliced
  • Confectioners' sugar
  • Heavy cream or whipped heavy cream


  1. Make the Shortcakes: Adjust oven rack to middle position. Preheat oven to 425 degrees F.

  2. In bowl of food processor, pulse together sorghum flour, brown rice, flour, potato starch, tapioca starch, granulated sugar, baking powder, salt, and xanthan gum. (Don't have a food processor? Use a medium bowl and whisk ingredients together.)

  3. Add butter. Cut butter into dry ingredients by pulsing food processor a few times. Butter pieces should be about the size of a small peas. (If doing this by hand, cut shortening and butter into the dry ingredients with either a pastry cutter or by rubbing the fat into the dry ingredients with your hands.)
  4. Add half and half. Pulse food processor until dough forms. (Stir to combine if doing this by hand.) As soon as dough comes together, stop food processor.
  5. Drop dough, about 1/4 cup each, onto prepared baking sheet. If desired, sprinkle tops of shortcakes with coarse sugar. Bake until shortcakes are golden brown, about 20 minutes.
  6. Remove shortcakes from pan and place on wire rack to cool.
  7. Make Easy Strawberry Shortcake: Toss sliced strawberries with confectioners' sugar. Allow berries to stand for about five minutes. Split shortcake in half. Top shortcake with berries and drizzle with cream or spoon whipped cream on top of berries.