Strawberry Shortcake Recipe by Bella Gluten-Free

Sweeten your dough with sugar or honey, mix your biscuit batter lightly and you will have a tender shortcake in minutes.

Servings: Makes 6 servings.  •   Prep: 5 mins  • Total: 17 mins
Shortcake   Ingredients:

2 cups Bella Gluten-Free All Purpose Baking Mix
1 TBL gluten-free baking powder
1/2 tsp gluten-free baking soda
1/4 cup granulated sugar or honey
6 TBL butter, shortening or alternative, chilled
1 egg or egg alternative
3/4 cup buttermilk or milk alternative with a squeeze of lemon or 1/4 tsp vinegar added.
1 pint of fresh strawberries, sliced and tossed with 1 TBL sugar

Whipped cream if desired 
With Bella Gluten-Free All Purpose Baking Mix fresh strawberry shortcake is back on the table.


5 min.


Preheat oven to 350 degrees. Line a baking sheet with parchment paper or lightly grease.

Mix it Up
• Combine dry ingredients in a bowl with a pastry cutter or food processor with blade attachment.

• Cut in butter until mixture resembles a coarse meal. Do not over work dough. 

• Add buttermilk or alternative and egg or alternative and mix just until combined. 

•Turn dough onto a lightly flour board and pat until dough is 3/4" thick. Cut into rounds.

• Bake for 15-18 minutes until light golden brown. Makes 6 large or 12 mini shortcakes. 

• Let cool slightly. Slice in half and add strawberry slices. Top with whipped cream or dairy free whipped topping if desired.

Chef’s Notes:
The trick to making tender biscuits or shortcakes is not to over mix the dough. Small pebble sized pieces of butter will melt while baking, creating a flaky biscuit. I like to make this in in a bowl with an old fashioned pastry cutter and just mix until the dough comes together.