This easy gluten free Strawberry Shortcake bread is bursting with flavor and perfect with a dollop of fresh whipped cream!
Do you want in on a secret? Good things are coming! Do you want to know how I know?
Strawberries were 2 for $4 and front and center at the grocery this week. That means Spring is coming. Spring! SPRING! I am so ready for sunshine, longer days and better weather. Winter hasn’t been too bad here but I’m tired of gray skies and muddy paw prints coating my floor. I’m ready for the sun.
And I’m ready for Spring food! Strawberries are my favorite; I can eat them by the carton. I have no problem eating them before they go bad, but on those very very rare occasions when you do have some a little past their prime you need a couple go-to recipes so nothing goes to waste. This Strawberry Shortcake Bread is just the ticket!
This soft and sweet bread is light and fluffy and packed with fresh strawberries and vanilla for good measure. It is everything you love about traditional Strawberry Shortcake in a nice easy grab-and-go mini loaf! I topped mine with fresh strawberries and whipped cream, because… well because why not?!
Ingredients for Strawberry Shortcake Bread:
- Gluten Free Bisquick: If you aren’t gluten-free, you can use the regular Bisquick.
- Gluten free Old Fashioned oats
- Baking powder
- Vanilla instant pudding mix (3 ounce)
- Vanilla extract
- Oil: Vegetable or coconut oil
- Milk: Non-dairy and/or plant-based alternatives can work as well
- Eggs: Large
- Strawberries: Fresh, not frozen.
How do you make gluten-free Strawberry Shortcake Bread?
This shortcake bread recipe is so simple! The hardest step is deciding whether you want to double or triple it.
First, combine all of your dry ingredients and stir until mixed well. Next, pour in all of your wet ingredients. Once that is combined well into a smooth batter, then fold in the fresh cut strawberries.
Finally, spoon the batter into a mini loaf pan or a large 9-inch loaf pan. Bake at 350 degrees for 20 minutes (for mini loaves) or 50-60 minutes (for one large bread loaf).
Top with more strawberries and fresh whipped cream!
Can I freeze gluten-free shortcake bread?
Absolutely! If you’d like to store this bread long-term, you can wrap each loaf in multiple layers of plastic wrap (protects it from freezer burn), then store in a freezer bag 3-4 months.
When ready to eat, simply thaw on the counter or in the fridge.
How should I reheat this Strawberry Shortcake Bread?
There really isn’t a wrong way to eat this bread! You can eat it cold, room temperature, or warmed up. You can warm it up in 30-second increments in the microwave, or you could put it in the toaster oven for a couple of minutes for crispy edges.
If frozen, first allow the bread to thaw either by sitting on the counter or in the fridge, then proceed to whichever reheating method you prefer.
Tips for the best Shortcake Bread
- Use fresh fruit — Frozen fruit holds a lot of moisture, and that can affect your bread. It can make the bread soggy, increase your cooking times, cause uneven cooking, and alter the coloring throughout the bread. I’ve found that the potential issues are just not worth the convenience.
- If making the full loaf and cooking for a full 50-60 minutes, you may want to watch and make sure the top doesn’t get too brown. Just keep an eye on it and tent a piece of foil over the pan if it looks like it’s browning too quickly.
- If gifting mini loaves (or whole loaves!), make sure to wrap the loaf in 1-3 layers of plastic wrap so that it stays fresh. It will stay fresh for longer if it’s stored in the fridge (1 week) vs. being left on the counter (2-3 days).
- Try different flavors — You could try other combinations like blueberry lemon, blackberry and mint, or raspberry orange!
More Strawberry Recipes:
Strawberry season is the best time of year! Here are some of my favorite recipes for using up those amazing 2 for $4 deals!
- Keto Strawberry Shortcake Waffles
- Strawberry Cheesecake Parfaits
- Strawberry Cashew Butter
- Cheesecake Stuffed Strawberries
- Keto Strawberry Thumbprint Cookies
- Cheesecake with Strawberry Sauce
- 1 1/2 cup Gluten Free Bisquick
- 1 cup gluten free Old Fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package vanilla instant pudding mix (3 ounce)
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 3/4 cup oil
- 1 1/4 cup milk
- 2 eggs, beaten
- 1 heaping cup freshly chopped strawberries
- Preheat oven to 350 degrees
- Mix flour, oats, baking powder, salt, vanilla pudding mix, and sugar, combine well.
- Add wet ingredients and combine well.
- Fold in chopped strawberries and spoon into lightly greased mini baking loaves or one large 9 inch loaf pan.
- If using mini loaf pans bake 20 minutes, if baking in a large pan bake for 50-60 minutes.
- Serve with fresh strawberries and whipped cream
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 27gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 51mgSodium: 632mgCarbohydrates: 35gFiber: 2gSugar: 10gProtein: 7g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.