Strawberry Shortcake Biscuits - GF + Vegan (Strawberry Picking at Lineberger's Farm)

I have had a strong craving for homemade strawberry shortcake lately so Matt and I went to a local farm last weekend and hand picked some home grown Carolina strawberries to go with dessert. It was so fun! The weather was perfect and the berries were juicy as can be. I made a YouTube video below of some of the highlights from our day including the shortcake I made which turned out incredible.

The amazing farm that we picked strawberries at was called Lineberger's Farm in Dallas, North Carolina which is just outside of Charlotte. It's been a family run farm since the 1920's. The property is gorgeous. They were growing lots of things including blackberries and grapes. Their small grocery store was filled with delicious looking homegrown fruits and vegetables as well as jams, preserves, cakes, honey, and the most delicious looking pickles ever. We ended up taking home some tomatoes and a head of cabbage in addition to our two boxes of berries.

When I got home I washed the berries and made homemade strawberry shortcake. Instead of traditional angel food cake, I made these gluten free shortcake biscuits and they came out amazing. These are semi-sweet so they compliment the super sweet juicy berries and whip cream so perfectly. I paired the shortcake with some hot coffee and it was seriously the perfect spring dessert. Matt said he couldn't wait to fast forward to the next night so he could have another one. Enjoy the recipe!

Strawberry Shortcake Semi-Sweet Biscuits - Gluten Free + Vegan

(makes about 10 biscuits)


1 & ½ cups brown rice flour (240g)

1 cup almond flour (112g)

2 tsp baking powder

½ tsp salt

¾ cup non-dairy milk (I used unsweet almond milk)

1 tsp vanilla

2 Tbsp pure maple syrup

¼ cup solid coconut oil (I firmed the jar up in the freezer for a few minutes before using)


1. In a large mixing bowl combine the flours, baking powder, and salt. Set aside.

2. In a small measuring cup measure out the non dairy milk. In the same measuring cup add in the vanilla and maple syrup and stir well. Set aside.

3. Using a pastry cutter or fork, press the coconut oil into the flour for a few minutes until the flour starts to resemble course crumbs.

4. Pour the milk mixture into the flour mixture and stir well using a large spoon until it starts to form a dough.

5. Using your hands, portion out 10 biscuits worth of dough onto a baking sheet lined with parchment paper. The biscuits should be about 1/4 inch thick.

6. Bake at 400°F for 22-23 minutes until lightly golden. Let the biscuits sit on the cooling rack for just 2-3 minutes more then transfer to a cooling rack.


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