This gluten-free strawberry shortcake features tender cornbread drop biscuits made with cornmeal and coconut flour. Slightly sweet and rustic, they pair perfectly with juicy strawberries and fresh whipped cream.
Instead of traditional shortcake or pound cake, this version uses cornmeal biscuits that soak up homemade strawberry sauce and complement the richness of whipped cream. Each component is versatile, drop biscuits work for breakfast or dinner, strawberry sauce is great on pancakes or yogurt, and whipped cream adds a creamy finish to any dessert.
Make extra biscuits, and you’re halfway to dessert or a sweet breakfast the next day!
Why This Recipe Works
Cornbread drop biscuits have a crisp edge, tender crumb, and subtle sweetness that pairs perfectly with juicy strawberries. The homemade strawberry sauce enhances the natural flavor of the berries, and freshly whipped cream adds a light, airy finish.
Ingredients Breakdown
Strawberry Cornbread Drop Biscuits
These biscuits bring a balance of sweetness and texture, making them a great alternative to traditional shortcake. They have a slightly crisp edge, a tender crumb, and bursts of juicy strawberries in every bite. Plus, this recipe is naturally gluten-free, using coconut flour and cornmeal instead of wheat-based flour.
Ingredient Breakdown
- Cornmeal: Adds a subtle crunch and rich corn flavor. Opt for stone-ground cornmeal for a more rustic texture.
- Coconut flour: A naturally gluten-free alternative that helps absorb moisture while keeping the biscuits tender.
- Coconut sugar: A lightly caramel-flavored sweetener that enhances the strawberries’ natural sweetness. Can be swapped for regular sugar or another sweetener of choice.
- Baking powder: Provides lift, helping the biscuits rise and stay light.
- Salt: Balances the sweetness and enhances the overall flavor.
- Cold butter: Adds flakiness and richness. For a dairy-free version, use plant-based butter.
- Milk (or milk + vinegar): Keeps the biscuits moist while adding a slight tang. Dairy-free milk works just as well.
- Eggs: Help bind the ingredients together and contribute to a fluffy texture.
- optional – fresh strawberries: Add pops of natural sweetness. If out of season, thawed and drained frozen strawberries can be used.
- optional – corn: A unique addition that enhances the texture and adds natural sweetness.
Shortcut Option: If making biscuits from scratch isn’t an option, store-bought biscuits work too. Choose pre-baked or refrigerated quick-bake biscuits with a light, flaky texture that can hold up to the juicy strawberries and whipped cream. Warming them before serving helps bring out their best flavor.
Since these biscuits are naturally gluten-free, they are a great option for those avoiding wheat while still wanting a classic shortcake experience.
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Strawberry Sauce
A simple, naturally sweet topping that enhances the fresh berries’ flavor without relying on refined sugar.
- Fresh strawberries, hulled and sliced: Peak-season strawberries have the best flavor. If using off-season berries, macerating them with a little sweetener helps bring out their juices.
- Honey or sugar: Honey adds depth and pairs well with berries, while sugar draws out juices and creates a syrupy consistency. Maple syrup is a great alternative for a plant-based option.
- Lemon juice: A little acidity brightens the flavors and keeps the berries fresh and vibrant.
Shortcut: If short on time, substitute with a high-quality strawberry jam or preserves. Warm slightly in the microwave or on the stovetop for a saucier consistency.
Whipped Cream
Light, airy, and the perfect complement to the biscuit and berries.
- Heavy whipping cream: Rich and creamy with a soft, fluffy texture. For a plant-based version, use full-fat coconut milk or a dairy-free whipped topping. You could use cool whip or a coconut milk whipped cream.
- Powdered sugar (optional): Adds slight sweetness without making the whipped cream too heavy. Can be omitted or replaced with a touch of maple syrup.
- Vanilla extract (optional): A small amount enhances the overall flavor and adds a touch of warmth.
Shortcut: Use store-bought canned whipped cream for convenience. If choosing a pre-made option, I recommend a brand with minimal ingredients like Natural by Nature Organic Classic Whipped Cream.
How to Make This Strawberry Shortcake Variation
Make the Biscuits
Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs and milk. Stir in the egg and milk mixture unntil just combined, don’t overmix. Gently fold in the chopped strawberries.
Scoop 6 to 8 biscuits onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Let cool slightly before serving.
Make the Strawberry Sauce
Combine sliced strawberries with honey or sugar and lemon juice in a bowl. Let sit for 10 to 15 minutes, stirring occasionally, until the strawberries release their juices.
Whip Cream
Chill a mixing bowl in the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla if using. Beat on medium speed for 2 to 4 minutes, until soft peaks form. Stop before it becomes grainy.
Assemble the Shortcake
Slice the biscuits in half and place the bottoms on serving plates. Spoon strawberry sauce over each biscuit and let it soak in. Add fresh strawberries for extra texture. Top with whipped cream, then place the biscuit tops over the filling. Serve immediately.
Tips for the Best Strawberry Shortcake
- Choose fresh, in-season strawberries. Locally grown strawberries have the best flavor and texture. If using off-season berries, toss them with a little honey or maple syrup to boost their sweetness.
- Keep the butter cold for flaky biscuits. This prevents them from becoming dense. Bake until golden brown for the best texture.
- Macerate the strawberries. Let them sit with honey or sugar to draw out their natural juices, making the shortcake extra flavorful.
- Make it ahead. Biscuits can be baked a day in advance and warmed before serving. Strawberry sauce keeps for up to five days in the fridge, and whipped cream can be made a few hours ahead.
Variations on This Gluten-Free Dessert
- Mixed Berry Shortcake: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a more complex berry flavor.
- Citrus-Infused Shortcake: Add a teaspoon of orange or lemon zest to the biscuit dough for a bright, refreshing twist. A splash of citrus juice in the strawberry sauce enhances the berries’ natural sweetness.
- Boozy Shortcake: Stir a splash of Grand Marnier or rum into the strawberry sauce, or whisk a tablespoon of bourbon into the whipped cream for a grown-up version.
- Dairy-Free/Vegan: Use plant-based butter and milk in the biscuits and swap heavy whipping cream for coconut whipped cream. Maple syrup is a great alternative to honey in the sauce.
- Pair with Ice Cream: Serve with your favorite vanilla ice cream for an extra indulgent dessert. I love Tillamook!
Storage Suggestions
Biscuits keep for one to two days at room temperature or up to three months in the freezer. Strawberry sauce lasts five days in the fridge, and whipped cream is best fresh but can be refrigerated for 24 hours.
This strawberry shortcake with cornbread drop biscuits is easy to make, bursting with fresh flavors, and perfect for celebrating strawberry season!
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Equipment
- mixing bowls
- pastry cutter food processor
- hand mixer stand mixer
- baking sheet and parchment paper
- ice cream scoop large spoon
- Sharp Knife
- measuring cups and spoons
Ingredients
Sweet Corn Drop Biscuits
Dry Ingredients
- 1 cup cornmeal
- 1 cup coconut flour
- ½ cup coconut sugar
- 1 tbsp baking powder
- ¼ tsp kosher salt
Wet Ingredients
- ½ cup cold butter, cubed and frozen for 10 min
- 1 cup 2% milk or milk of choice
- 2 large eggs
Strawberry Sauce
- 2 cups fresh strawberries
- 2 tbsp honey sugar
- 1 tsp lemon juice
Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Biscuits (Homemade or Store-Bought)
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients. Cut in cold butter until crumbly. In a small bowl whisk milk and eggs. Stir in egg/milk mixture, until just combined. Drop 6 to 8 biscuits onto the baking sheet. Bake 15 to 18 minutes until golden brown. Let cool slightly.Shortcut: Use store-bought or quick-bake biscuits. Warm before serving.
Strawberry Sauce (Or Jam)
- Mix sliced strawberries, honey (or sugar), and lemon juice in a bowl. Let sit 10 to 15 minutes to release juices.Shortcut: Use warmed strawberry jam or preserves.Or use Sarah's Strawberry Sauce
Whipped Cream (Homemade or Store-Bought)
- Chill a bowl for 15 minutes. Add heavy cream, powdered sugar, and vanilla.Whip on medium speed for 2 to 4 minutes until soft peaks form.Shortcut: Use canned whipped cream.
Assemble the Shortcake
- Slice biscuits in half. Layer with strawberry sauce, fresh strawberries, and whipped cream. Top with the biscuit lid and serve immediately.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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