{Gluten Free} Strawberry Shortcakes

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Brielle is here today to share this delectable {Gluten Free} Strawberry Shortcakes, but if you aren’t concerned about gluten free, you might enjoy my Strawberry Cream Cake or Blueberry Whip cake.A delicious gluten free dessertWell Hip Hip Hooray because today is a great day!

So hello! I’m Brielle (aka Miss Breezy) over at Breezy Bakes. I’ve grown up always loving to cook and bake in the kitchen because…well…where else would you do it?! I know, I know, that’s what all of us food bloggers say, but it’s the truth; I love baking. I remember from a very young age helping my mom meal prep. I especially looked forward to Sundays where each of the kids took our turn choosing a special treat to make. Fast forward 30 years later and here I am cooking in my own kitchen with my two little crazy kiddos by my side.

My experience with cooking hasn’t been hunky dory lately with my oldest daughter Braelyn recently being diagnosed with celiac disease. Since December of last year I have made a conscious effort to provide my entire family with quality, good amazing tasting recipes not lacking in either flavor or texture. It’s an uphill battle, but with each success I feel as though I’ve scaled a mountain!

You can find all my supreme gluten free recipes from dinners to desserts over at www.breezybakes.com. I hope you’ll take a minute to stop on by and support me in my foodie journey.
Now on to the good stuff. Let’s talk about strawberries. No, let’s talk about cake. Wait, let’s talk about Strawberry Shortcakes! These ruby red babies with freshly whipped cream will knock your socks off and send you back in time because I know we all have fond childhood memories of these little treats.
DSC_0065_edited-1 (Copy)I’m gonna say something here that you might not like. In fact I may be struck dumb right here, right now. I am not a huge strawberry fan. Say what?! Yes, I know they are pretty much the goddess of all fruits with their vibrant red hue and almost heart shaped structure. I mean c’mon, who wouldn’t love them?! Here’s the kicker; even though strawberries are not my favorite (even my kids turn their noses up to them) I buy at least two cartons of them every week because I feel like I should like them…like one day I’m going to wake up, pop one in my mouth and exclaim with pure delight, “These are delicious!”
DSC_0080_edited-1 (Copy)Okay, that day may come, but until then I have at least found one way to LOVE strawberries and I mean honestly love them. Strawberry Shortcakes! These perfectly sweet shortcakes stacked with layers of freshly whipped cream and lightly glazed strawberries takes just enough of the tartness away from the berries to appease my taste buds. In fact, I have to force myself to eat just one instead of the entire batch!
DSC_0089_edited-1 (Copy)My girls thoroughly enjoyed this baking project. It’s probably their favorite recipe to date. I wonder why??? I think they had too much fun with the photo shoot.
DSC_0111_edited-1 (Copy)One disclaimer I have for not only this recipe, but all the recipes on my site is this: do not skimp or shortcut on flours.

It is very important in gluten free baking to follow instructions to a tee, especially in deciding which flours to use. I shy away from gluten free all purpose flours because gluten free baking is so finicky that a “fix all flour blend” is always going to yield an inferior product. To really enhance your flavors and textures, each recipe needs its own unique blend of flours. In the case of these Strawberry Shortcakes, I used corn flour (not meal), almond flour, potato starch and tapioca starch to yield a rich, almost pound cake-like texture and flavor.
DSC_0086_edited-1 (Copy)Assemble these right before serving so that the strawberries do not soak into the cake and cause it to be soggy. They can be assembled up to an hour ahead of serving, but make sure to put the whipped cream layer before the strawberries to create a barrier so the juice won’t soak into the cake.

The only risk you take assembling them ahead of time is that you may just eat them all!

Gluten Free Strawberry Shortcakes
Prep Time
30 mins
Cook Time
23 mins
Total Time
53 mins
A delicious buttery gluten free vanilla cake layered with freshly whipped cream and lightly glazed strawberries.
Course: Dessert
Servings: 24
Author: Brielle
  • For the Cakes:
  • 1/2 pound 2 sticks salted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/3 cup light brown sugar
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup finely ground corn flour not meal
  • 1 cup plus 2 tablespoons almond flour
  • 1 cup potato starch not flour
  • 1/2 cup tapioca starch/flour
  • 1 teaspoon xanthan gum
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup buttermilk room temperature
  • For the Glazed Strawberries:
  • 1 pound strawberries stems removed and sliced about 1/8" thick
  • 3 to 4 tablespoons powdered sugar
  • For the Whipped Cream:
  • 1 pint 2 cups heavy whipping cream
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat oven to 350 degrees and line 2 muffin tins with paper liners. Set pans aside.
  2. In a large mixing bowl or stand mixer, cream room temperature butter with granulated sugar and brown sugar until light and fluffy, about 3-5 minutes.
  3. Add one egg at a time to creamed mixture, beating for one minute after each addition. Make sure to scrape down sides of the bowl. Add vanilla to egg mixture and mix until combined.
  4. In a separate smaller bowl, whisk together dry ingredients (corn flour, almond flour, potato starch, tapioca starch, xanthan gum, baking powder and salt).
  5. Add half of dry mixture to egg mixture. Mix until combined. Add buttermilk and mix until combined. Add remaining dry mixture and mix until combined. Beat entire mixture for 3 minutes to really incorporate flours.
  6. Fill muffin tins 2/3 way full (do not overfill) and bake one pan at a time for 23-25 minutes or until cakes spring to touch and are golden brown, rotating pan for last two minutes of baking.*
  7. Remove from oven and immediately cool cakes on cooling rack.
  8. While cakes are cooking prepare glazed strawberries by mixing sliced strawberries with 3-4 tablespoons powdered sugar depending on your sweetness preference. Store in fridge until ready to assemble.
  9. Just prior to assembly, prepare whipped cream. In a chilled metal bowl, and with a hand mixer, beat cold heavy whipping cream, vanilla extract and powdered sugar until soft peaks form, about 3-5 minutes. Beat enough that the cream will hold its shape.
  10. Assemble after cakes have completely cooled. For assembly, remove cupcake liners and cut cakes in half. Top bottom half of cupcake with about a tablespoon of whipped cream. Place about 4-5 sliced strawberries on top. Place top of cupcake on strawberries.** Add additional strawberries and top with whipped cream and a strawberry slice garnish.
  11. Serve immediately.
Recipe Notes

* Rotating the pan ensures that the back cakes don't overbrown. However, this must be done gently and quickly so that the muffins to not collapse as they are still building their structure. Leaving the oven door open too long will result in your cakes falling.
**Use a toothpick inserted straight down the middle to hold layers in place. For easier assembly you can forego slicing the cake and opt to top with just strawberries and whipped cream.

If you enjoyed these treats, you’ll especially like some of my other gluten free desserts. Check out my Chocolatey Chocolate Cupcakes, my Fudgy Rocky Road Brownies, my Luscious Lemon Bars and my Mom’s Best Chocolate Chip Cookies.

Delicious Desserts

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