Gluten-Free Strawberry Shortcakes

Strawberry Shortcake
James Baigrie
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 12 servings
Nutrition Facts (per serving)
232 Calories
10g Fat
34g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 232
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 36mg 12%
Sodium 188mg 8%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 9%
Total Sugars 20g
Protein 3g
Vitamin C 53mg 264%
Calcium 71mg 5%
Iron 1mg 5%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gluten-free strawberry shortcake is made with a simple gluten-free cake recipe and drenched with juicy summer-fresh strawberries. I used superfine brown rice flour in this recipe for added nutritional value.

This recipe is gluten and dairy-free so it's appropriate for GFCF diets.


  • 3 pints fresh strawberries

  • 1/2 to 3/8 cup sugar, to taste

  • 1/2 cup superfine brown rice flour, or 1/2 cup plus 1 tablespoon white rice flour

  • 1/2 cup potato, corn, or arrowroot starch

  • 2 teaspoons gluten-free baking powder

  • 1/2 teaspoon guar gum, or xanthan gum

  • 1/2 teaspoon salt

  • 1/2 cup vegetable shortening, preferably Spectrum

  • 1/2 cup sugar

  • 2 large eggs

  • 1/4 cup light coconut milk, or milk

  • 1 teaspoon pure vanilla extract

  • 2 cups non-dairy, gluten-free whipped topping, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Wash, hull, and slice strawberries. Place in a bowl and add 1/2 to 3/4 cup sugar, according to taste. Stir to combine. Cover and refrigerate while shortcakes bake.

  4. Grease a muffin pan with vegetable shortening or use paper cupcake liners.

  5. Place all dry ingredients in a medium mixing bowl and whisk to thoroughly combine.

  6. Place shortening and 1/2 cup remaining sugar in another mixing bowl. Using a stand-mixer or an electric mixer, cream until fluffy.

  7. Add eggs and beat on high just until combined with the shortening and sugar mixture.

  8. Add dry ingredients to the wet ingredients and beat on low until well combined.

  9. Pour in coconut milk and vanilla. Beat until the batter is smooth and fluffy, about 1 minute.

  10. Fill each muffin cup about 1/2 full with batter.

  11. Bake for 20 minutes, or until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean.

  12. Cool cupcakes in the baking pan for about 10 minutes before carefully removing.

  13. To serve, cut the cupcakes in half and place on individual plates. Spoon about 1/2 cup strawberries and juice over each cake. Top with gluten-free, non-dairy whipped topping (optional).


  • A shortcake baking pan adds a nice indentation to the cakes, which is great for nestling the strawberries and for soaking up strawberry juices, but isn't necessary.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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