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Gluten Free Strawberry Shortcake Scones

A tender scone with fresh strawberries topped with whipped cream and fresh strawberry sauce.
Prep Time5 mins
Cook Time13 mins
Course: Breakfast
Keyword: Gluten Free, Scone, Strawberry



Whipped Cream Topping

  • 1 cup Heavy Cream
  • 1/2 cup Powdered Sugar
  • 1 tsp Vanilla

Strawberry Sauce

  • 1 lb Sliced Strawberries
  • 1/3 cup Sugar
  • Water to cover strawberries


Strawberry Scones:

  • Preheat oven to 400 degrees. Line sheet pan with parchment paper.
  • In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
  • Create a well in the center of the dry mixture. Add the eggs and milk. Stir until well combined and the mixture is moist.
  • If mixture is still dry and crumbly, add more milk, but only add it in small increments. A little will go a long way.
  • Add fresh strawberries and gently stir to combine.
  • Use your hands to form the dough into small round patties, about an inch thick.
  • Bake for 12-15 minutes, or until golden brown.
  • Set aside and cool for 5-10 minutes.

Whipped Cream Topping

  • In a mixing bowl, combine heavy cream, powdered sugar, and vanilla.
  • With an electric mixer, beat on high until stiff peaks form.

Strawberry Sauce

  • Combine the cut up strawberries and sugar into a saucepan.
  • Cover with water and bring to a slow simmer, stirring often.
  • Allow the mixture to thicken and boil down.
  • Once the strawberries are soft, use an immersion blender to purée the strawberries until smooth, or to your liking.
  • Adjust as needed with water and sugar until sauce is to your liking.
  • Pour sauce into a container, then refrigerate until cold.

Plating Instructions

  • Plate a strawberry scone, then top it with a big dollop of whipped cream. Add the strawberry sauce on top. Add any extra sliced strawberries, if desired.