Red, White and Blue Gluten Free Shortcake

Red, White and Blue Gluten Free Shortcake

Picnics, patriotic holidays, sporting events or anytime you have fresh berries on hand are great times to make this easy, favorite dessert. Red, white and blue berries and cream are always well-loved, and when they’re topping a scrumptious gluten free shortcake, it’s a home run!

Gluten Free Shortcake

The thing about this gluten free shortcake recipe is that it’s truly perfect for dessert or for breakfast. It’s a low sugar recipe because the fruit is the star of the show, and with my gfJules™ Gluten Free All Purpose Flour extra sugar is never needed to mask unfriendly gluten free flour tastes or textures.

This recipe produces absolutely lovely, light and airy gluten free shortcakes that are delicious even on their own (in fact, I just munched my way through one as I was shooting these pictures — you know, quality control!).

Make sure not to over-bake them. They really only need 8-10 minutes to bake, which means there’s yet another great reason to make these gluten free shortcakes: they’re ready in mere minutes! Talk about a quick and easy recipe!

So enjoy that Memorial Day picnic, July 4 BBQ, pool party or baseball game potluck knowing that these Red, White and Blue Gluten Free Shortcakes will be a hit!

red white and blue gluten free shortcakes with So Delicious


Red, White and Blue Gluten Free Shortcake

Red, White and Blue Gluten Free Shortcake


  • 2 cups gfJules™ All Purpose Gluten Free Flour
  • 1/4 cup granulated cane sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 4 Tbs. vegetable or palm oil shortening or coconut oil, room temperature or butter or vegan butter
  • 2 large eggs (or egg substitute)
  • 3/4 cup (6 oz.) vanilla yogurt (dairy or non-dairy) (So Delicious® Vanilla Coconut Yogurt)
  • cinnamon sugar mixture (3 Tbs. sugar + 1/2 tsp cinnamon)
  • 2 lbs. fresh strawberries
  • 1 cup blueberries
  • whipped cream (So Delicious® CocoWhip), vanilla ice cream, homemade coconut whipped cream recipe, or vanilla yogurt


Preheat oven to 400° F (static) or 375° F (convection).

Whisk together all dry ingredients in a large bowl. Cut shortening into dry ingredients using a pastry cutter or two butter knives. Add stirred, cracked eggs and yogurt and stir well with a fork until combined, forming a smooth dough that is not dry or sticky. (The dough may also be made using a large food processor or stand mixer with flat paddle, but do not over-work the dough).

Pat dough out onto a surface dusted with gfJules™ All Purpose Flour to a thickness of about 1 1/2 inches. Cut into circles with a biscuit cutter or the rim of a drinking glass (note: the sharper the cutter though, the higher the rise in the shortcakes, as the edges will not be compressed, and can rise in lovely layers).

Gather any dough not already cut and press together to re-cut until all dough is used. Place shortcakes onto a parchment-lined cookie sheet and lay a small pat of butter or non-dairy substitute on each top (optional) then sprinkle with the pre-made cinnamon/sugar mixture.

Bake for 8-10 minutes, or just until the tops are lightly browned. Do not overbake! Serve topped with fresh blueberries, strawberries, whipped cream, vanilla ice cream, homemade coconut whipped cream or vanilla yogurt.

Makes approximately 8 shortcakes, depending on thickness and size.

Note: if topping with fresh strawberries, it’s best to wash, cap then chop the berries, sprinkle with a tablespoon or so of sugar to taste (berries are sweeter at some times of the year than others), then set aside to allow the lovely juices to form a syrup that can be drizzled onto the shortcakes when served with the berries. A heavenly combination!

I hope you love this recipe as much as we do!

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Gluten Free Red, White and Blue Shortcake (and berries and cream) by gfJules is great for any occasion!


red white and blue gluten free shortcakes

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23 thoughts on “Red, White and Blue Gluten Free Shortcake

  1. Sounds great! This is my first experience with your flour. I have been baking GF bread for about 7 yrs. My first try with your flour and recipe was okay. I then I tried my recipe with your flour. 4 cps flower. I can beer I/4 pls 2tbl Evo, 3 eggs salt 4 tbl sps yeast. Stand mixer add liquids to dry. Bake after rising 325 conv. 55 to 60 min. Looks great and taste great 👌

  2. Can I make the shortcakes in advance, and then assemble when we are ready to eat? should I keep them at room temperature for a couple of days?, Thank you

    • Hi Graciela, I store my shortcakes in a tupperware kind of container on the counter. They stay soft and fresh for days that way (don’t refrigerate, as that just dries out baked goods). If they start to get dry after a few days, just gently microwave them before serving. Enjoy!

  3. Hi Jules,
    I loved the recipe and the shortcakes came out really nice. One ingredient you forgot to list is salt.
    I added on 1/4 teaspoon of salt.
    Thank you

  4. Jules, I hope you can make the final answer to my last and final gluten mystery!!! I was diagnosed 2 years ago with celiac disease, at age 66, and I was told by my dietitian not to eat strawberries or mushrooms because of their bedding or mulch which could be wheat straw or rye. I’m not a fan of mushrooms but really miss strawberries! I just ordered my first shipment of your flour, and already know you are about to be my Baking Goddess…Thank you!

    • Hi Anne, I’m so happy you found me and my products! I am super concerned about the knowledge of your dietitian, however! I am really amazed that she would tell you not to eat strawberries or mushrooms. The only concern would ever be whether you washed them if they were touching wheat or rye, but not that they would somehow absorb another food’s protein from the mulch! That is not something I have EVER heard cautioned to celiacs. In fact, I just had lunch today with the dietitian at the Celiac Center at Mass General and mentioned this to her; she also couldn’t believe anyone would ever say such a thing. She recommended that since you’re in California, if you feel you need a dietitian’s advice, you should contact the CDF (Celiac Disease Foundation) for a recommendation for qualified dietitians in the area.
      SO … go forth and eat AS MANY STRAWBERRIES AS YOU WANT (washed, of course, and preferably organic, but that’s really for other reasons!).
      Wishing you well and happy baking,

      • Thank you Jules! I did call the CDC right after I e-mailed you, and they said strawberries and mushrooms are safe…and now I have your confirmation too! After the dietitian gave me that advice, I googled, “are strawberries and mushrooms gluten free?” and found the same information she had. So…I guess she her knowledge of gluten free diets came from the computer…yes, time for a new dietitian! One nice outcome though…my husband put in a bed of strawberries for me in our garden. I’m a lucky lady! Thank you for all the advice and recipes and support you give us…it makes living with celiac so much less stressful. I received my first order of your flour and am heading to the kitchen to make lemon bars…I know they will be totally to die for!

        • So glad you didn’t just accept her word for it and deprive yourself of strawberries, Anne!!!
          Enjoy those lemon bars! YUM!!!

  5. Jules,
    You are Heaven sent and I love your products. Question: Why do almost all your recipes (including the bread mixes) call for Yogurt? Finding plain, dairy-free, yogurt is next to impossible for me & I can’t stock up because of useby dates.

    Are there any substitutes for Yogurt?

    • Hi Mary Anne, thank you so much – you are too sweet! As for the yogurt ingredient, it’s used for moisture in certain types of recipes, but you can feel free to use either sour cream (dairy or non-dairy) or even a bit less milk instead, understanding that the texture may be somewhat different if using milk.
      For the bread mix, I give lots of other options for liquids — I actually prefer using something bubbly like club soda or gingerale because it adds lift to the dough. Using yogurt works just fine and makes a nice loaf that stays fresh for longer, but it won’t rise as much. I hope that helps!!

    • Hi Margie, I give 3 different options for shortening that can be used successfully in this recipe. Feel free to choose another option when you make it.

  6. Hi Jules,
    This is Aunt Connie’s friend Sandy out in Texas.
    You may have outdone yourself with this recipe. It looks wonderful!
    Keep up your good work.

  7. Hi Jules, it is Antonia. Please let me know how much yeast I can replace the baking powder, and the baking soda, because I can not have any of those. Thank You

  8. Pingback: Allergy-Free Thursdays | Only Taste Matters

  9. Oh. my. goodness. I must have this in my life. Haha! It looks delicious, Jules! Thank you so much for sharing it with us at Savoring Saturdays!

      • Just stopping back in to let you know that this was our most popular post from last weekend’s Savoring Saturdays, so we’re all featuring it at tomorrow’s party, Allergy Free Thursdays! Hope to see you there! 🙂

        • Oh WOW! So excited!!!! Thanks for letting me know, Raia! I’m honored! (how many exclamation points can I put in one comment?!?!)!