Gluten-Free Strawberry Shortcake Bars

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These Gluten-Free Strawberry Shortcake Bars are a delicious dessert that can also stand in for breakfast. Fluffy, spongy, and lightly sweet right after they are made, these bars are ready to go in about 30 minutes, and they are the perfect treat to share with others! {Gluten-Free + Dairy-Free}

Okay, Spiriteds, we gotta talk about this one. These Gluten-Free Strawberry Shortcake Bars make me think of lightly sweetened waffles or pancakes that are topped with fresh strawberries. Like, we’re talking the homemade batter, the kind at the fancy hotels. Or is it fanceigh? Either way, these shortcake bars are both dessert AND breakfast. They are treat AND just because. They match mornings, days of the week ending in day, and small gatherings of good friends. Or just ourselves with a riveting book and a cup of strong coffee. Basically, whatever suits our mood.

Spiriteds, we get to decide why we’re making and enjoying these because we are the bosses of ourselves. 

We are devouring these now on the regular in our household, and no one can stop us. Because why? Because we simply won’t let them. So it’s a good thing these bars aren’t too tricky to prepare. You won’t feel exhausted when you’re done preparing the batter and the bars are baking. You’ll actually have energy to eat the final product.

If you have a deep mixing bowl (because HELLO, FLOUR, EVERYWHERE) and an electric mixer, then you’re set. Because, basically, this gluten-free recipe comes together in minutes. Omigosh, are you ready to do this? We cannot wait to share Gluten-Free Strawberry Shortcake Bars with you!

Gluten-Free Strawberry Shortcake Bars are

• Gluten-free and dairy-free
• Fluffy and spongy in the center
• Sweet but not too sweet
• Perfect for breakfast, dessert, Galentine’s Day, or Valentine’s Day

Gluten-Free Strawberry Shortcake Bars ingredients

• Fresh strawberries. Rinse, drain, and dice them before adding to the batter.
• Granulated sugar. You’ll want some for the cake and a little extra for the strawberries, if desired.
• Gluten-free baking flour. My favorite version is a gluten-free 1-to-1 baking flour because it holds the ingredients together and has a fairly neutral taste.
• Gluten-free baking powder. A lot of baking powders are gluten-free, but it’s always wise to check labels before buying.
• Allergen-friendly butter. Some butters run pretty soft, so, for this recipe, a firmer plant-based or allergen-friendly butter will work best.
• Egg. Just one regular egg is all that’s needed in this recipe.
• Almond milk. Unsweetened is ideal. If almond doesn’t work for you, then rice, oat, cashew, or another dairy-free milk alternative will do.

How to make Gluten-Free Strawberry Shortcake Bars

1. Preheat the oven to 450 degrees. Grease the bottom and sides of an 9×9 baking dish. Line with parchment paper, if desired, and set aside. In a small dish, combine the diced strawberries and 1 tablespoon granulated sugar. Stir until combined and set aside.
2. In a mixing bowl, combine the gluten-free flour, remaining granulated sugar, and baking powder. Next, add the butter. Using an electric mixer, blend on a LOW to MEDIUM speed until the shortcake batter becomes crumbly. Then add the egg and almond milk and cream the ingredients until a cake batter forms.
3. Spread the batter in the prepared 9×9 baking dish. Bake for about 15-20 minutes, rotating once halfway through. The bars are done when a toothpick inserted into the deepest part of the shortcake bars comes out clean. Remove from the oven, let cool, and cut into squares. 
4. Store covered at room temperature for about 1-2 days or refrigerate in an airtight container for about 2-3 days.

Recipe tips and tricks

• Use fresh strawberries. This reduces the amount of excess water/juice/liquid that often accompanies frozen fruit, which can show up in the packaging or as the fruit thaws.
• Use a deep mixing bowl. This prevents flour from going EVERYWHERE in your kitchen.
• Generously grease and flour the baking dish. This ensures the shortcake bars will come out clean from the pan, especially if you aren’t also using parchment paper.
• Double check doneness in a few places. Thanks to the strawberries, this shortcake bar recipe holds more moisture than other shortcake recipes. So to ensure the bars are completely done, it’s a good idea to insert a toothpick in more than one spot before considering the shortcake bars baked and done. I like to check at the deepest, tallest part and in a corner or two, especially near a baked strawberry piece.
• This is a softer recipe. So while it is best enjoyed the day it is made, you can store it at room temperature for about 24 hours or refrigerate for up to 2-3 days.

More festive sweet treats!

Okay, now it’s time to take your strawberry game to the next level with these vibrant recipes!

• Gluten-Free Strawberry Shortcake
• Dairy-Free Chocolate-Dipped Strawberries
• Gluten-Free Strawberry Shortcake Cake
• Strawberry Jam Bars

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Gluten-Free Strawberry Shortcake Bars

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These Gluten-Free Strawberry Shortcake Bars are a delicious dessert that can also stand in for breakfast. Fluffy, spongy, and lightly sweet right after they are made, these bars are ready to go in about 30 minutes, and they are the perfect treat to share with others! {Gluten-Free + Dairy-Free}

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 bars 1x
• Category: Baked Goods
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1 cup fresh strawberries, rinsed, drained, and diced
• 1/3 cup plus 1 tablespoon granulated sugar, divided
• 2 cups gluten-free 1-to-1 baking flour
• 2 teaspoons baking powder
• 1/2 cup allergen-friendly butter
• 1 egg
• 2/3 cup almond milk

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Instructions

1. Preheat the oven to 450 degrees. Grease the bottom and sides of an 9×9 baking dish. Line with parchment paper, if desired, and set aside. In a small dish, combine the diced strawberries and 1 tablespoon granulated sugar. Stir until combined. Set aside.
2. In a mixing bowl, combine the gluten-free flour, remaining granulated sugar, and baking powder. Next, add the butter. Using an electric mixer, blend on a LOW to MEDIUM speed until the shortcake batter becomes crumbly. Then add the egg and almond milk and cream the ingredients until a cake batter forms.
3. Spread the batter in the prepared 9×9 baking dish. Bake for about 15-20 minutes, rotating once halfway through. The bars are done when a toothpick inserted into the deepest part of the shortcake bars comes out clean. Remove from the oven, let cool, and cut into squares.
4. Store covered at room temperature for about 1-2 days or refrigerate in an airtight container for about 2-3 days.

Notes

• Use fresh strawberries. This reduces the amount of excess water/juice/liquid that often accompanies frozen fruit, which can show up in the packaging or as the fruit thaws.
• Prepare the batter in a deep mixing bowl. This prevents flour from going EVERYWHERE in your kitchen.
• Generously grease and flour the baking dish. This ensures the shortcake bars will come out clean from the pan, especially if you aren’t also using parchment paper.
• Double check doneness in a few places. Thanks to the strawberries, this shortcake bar recipe holds more moisture than other shortcake recipes. So to ensure the bars are completely done, it’s a good idea to insert a toothpick in more than one spot before considering the shortcake bars baked and done. I like to check at the deepest, tallest part and in a corner or two, especially near a baked strawberry piece.
• This is a softer recipe. So while it is best enjoyed the day it is made, you can store it at room temperature for about 24 hours or refrigerate for up to 2-3 days.