Gluten-Free Strawberry Shortcake Bars
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
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- 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
Instructions
- 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.
- 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.
- 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.
- 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.
