The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I first made these Easy Gluten Free Strawberry Shortcake Cups, I wanted something light, sweet, and simple. The strawberries in Crete smelled like sunshine that morning, and I couldn’t resist bringing home two big baskets. I thought about the classic strawberry shortcake my grandmother used to make, but I wanted to create something easier to serve, something playful and perfect for gatherings.
That’s how these Easy Gluten Free Strawberry Shortcake Cups came into my kitchen. I layered soft gluten-free cake, juicy strawberries, and clouds of whipped cream into little cups, and suddenly dessert felt joyful and effortless. I didn’t need fancy plates or perfect slices. I just grabbed a spoon and smiled.
Now I make these Easy Gluten Free Strawberry Shortcake Cups whenever I want a dessert that feels special without stress. They look beautiful, they taste fresh, and they bring everyone to the table with excitement.
Why I Love Making This Recipe
I love this recipe because it feels generous. I don’t worry about cutting perfect slices or watching crumbs fall apart. I simply layer everything into cups, and each one looks charming in its own way.
I also love that these cups feel light. The gluten-free cake stays soft and tender, the strawberries add brightness, and the whipped cream melts gently into every bite. I don’t feel heavy after eating one. Sometimes I eat two.
When friends visit and someone tells me she cannot eat gluten, I don’t panic. I proudly serve these Easy Gluten Free Strawberry Shortcake Cups, and no one ever notices they don’t contain wheat. Everyone focuses on the flavor, the sweetness, and the love.
Most of all, I love watching women gather in my kitchen, holding these little cups, laughing and sharing stories. That moment matters more than anything.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Easy Gluten Free Strawberry Shortcake Cups:
For the Gluten-Free Cake:
- 1 ½ cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
For the Strawberry Layer:
- 3 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the Whipped Cream:
- 1 ½ cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
My Little Kitchen Secrets
I always let the strawberries sit with sugar and lemon juice for at least 20 minutes. I gently stir them and let them release their natural juices. This step creates a beautiful syrup that soaks into the cake.
I whip the cream just until soft peaks form. I stop immediately when I see the cream hold its shape. If I continue whipping, I risk making it too stiff, and I want it soft and dreamy.
I also cool the cake completely before cutting it. Warm cake crumbles too much, and I want neat little cubes for layering.
How I Make It, Step by Step
1. I Prepare the Cake Batter
I preheat my oven to 180°C (350°F). I line a small baking pan with parchment paper.
In one bowl, I whisk together the gluten-free flour, baking powder, baking soda, and salt.
In another bowl, I beat the softened butter and sugar until the mixture looks light and creamy. I add the eggs one at a time and mix well after each addition. I stir in the vanilla.
I add the dry ingredients gradually, alternating with the milk. I mix gently until everything combines smoothly.
2. I Bake the Cake
I pour the batter into the prepared pan and smooth the top. I bake for about 22–25 minutes. I check with a toothpick in the center. When it comes out clean, I remove the cake.
I let it cool completely before cutting it into small cubes.
3. I Prepare the Strawberries
While the cake cools, I place the sliced strawberries in a bowl. I sprinkle sugar and add lemon juice. I stir gently and let them rest. The strawberries soften and create a sweet syrup.
4. I Whip the Cream
I pour cold heavy cream into a chilled bowl. I add powdered sugar and vanilla. I beat until soft peaks form. I keep watching closely because I want the cream fluffy and smooth.
5. I Assemble the Easy Gluten Free Strawberry Shortcake Cups
I place a layer of cake cubes at the bottom of each cup. I spoon strawberries and some of their juice over the cake. Then I add a generous spoonful of whipped cream.
I repeat the layers once more. I finish with extra strawberries on top.
I refrigerate the cups for about 30 minutes before serving, but sometimes I serve them immediately because no one wants to wait.
How I Serve It at Home
I love serving these Easy Gluten Free Strawberry Shortcake Cups in clear glass cups. I enjoy seeing the layers through the glass. The red strawberries, white cream, and golden cake create such a happy sight.
In summer, I serve them after a light dinner on the terrace. The warm air carries the scent of strawberries, and everyone relaxes with their dessert in hand.
Sometimes I add fresh mint leaves on top. Sometimes I drizzle a little honey. When I feel playful, I sprinkle crushed almonds for a little crunch.
I always serve them with coffee or iced tea. And I always sit down and enjoy one with everyone else.
Storage, Reheating & Make-Ahead Tips
I store the assembled cups in the refrigerator for up to 2 days. I cover them gently with plastic wrap to keep them fresh.
If I want to prepare ahead, I bake the cake one day earlier and store it in an airtight container. I also prepare the strawberries a few hours in advance. I whip the cream right before assembling because fresh whipped cream tastes best.
I never freeze the assembled cups. The texture changes too much. But I can freeze the cake separately if needed.
These Easy Gluten Free Strawberry Shortcake Cups taste best fresh, but they still taste lovely the next day.
100-Word Short Version
I bake a soft gluten-free vanilla cake and let it cool completely. I slice fresh strawberries and mix them with sugar and lemon juice until they release sweet syrup. I whip cold heavy cream with powdered sugar and vanilla until soft peaks form. I cut the cake into cubes and layer cake, strawberries, and whipped cream into individual cups. I repeat the layers and top with extra berries. I chill briefly or serve immediately. These Easy Gluten Free Strawberry Shortcake Cups taste light, fresh, and perfect for gatherings, summer dinners, or whenever I crave a simple homemade dessert.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
🛒 Ingredients
For the Cake:
- 1 ½ cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
For the Strawberry Layer:
- 3 cups fresh strawberries, sliced
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and line a baking pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until creamy. Add eggs and vanilla.
- Add dry ingredients alternately with milk and mix gently.
- Bake 22–25 minutes. Cool completely.
- Mix strawberries with sugar and lemon juice. Let rest 20 minutes.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Cut cake into cubes.
- Layer cake, strawberries, and whipped cream into cups. Repeat layers.
- Chill briefly or serve immediately.
📝 Notes
- I use a good gluten-free flour blend with xanthan gum included.
- I chill the mixing bowl before whipping cream for better texture.
- I assemble just before serving for the freshest flavor.
- I add blueberries or raspberries for variety.
🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 38g
Protein: 5g
Fat: 16g
Sugar: 22g
Fiber: 2g
Cholesterol: 85mg
Easy Gluten Free Strawberry Shortcake Cups
- Total Time: 45 minutes
- Yield: 8 cups 1x
- Diet: Gluten Free
Description
These Easy Gluten Free Strawberry Shortcake Cups bring all the classic strawberry shortcake flavor into simple little layers you can serve anywhere. I bake a tender gluten-free vanilla cake, spoon over juicy strawberries macerated with lemon and sugar, and finish with soft, fluffy whipped cream. Each cup feels light, fresh, and perfectly sweet—ideal for summer gatherings, baby showers, brunch, or an easy weeknight treat when you want something that looks beautiful without any fuss.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 3 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for strawberries)
- 1 teaspoon fresh lemon juice
- 1 1/2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch square pan (or similar) with parchment paper.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and 3/4 cup sugar until pale and creamy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla.
- Add the dry ingredients in two additions, alternating with the milk, and mix just until smooth.
- Spread the batter evenly in the pan and bake 22–25 minutes, or until a toothpick in the center comes out clean.
- Cool the cake completely, then cut into small cubes (about 3/4-inch).
- Make the strawberries: toss sliced strawberries with 2 tablespoons sugar and lemon juice. Let them sit 20 minutes to release their juices.
- Make the whipped cream: beat cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: add a layer of cake cubes to the bottom of each cup, spoon strawberries and a little juice over the cake, then add a generous spoonful of whipped cream.
- Repeat the layers once more and finish with extra strawberries on top.
- Chill 20–30 minutes for set layers (optional), then serve.
Notes
For the best texture, use a gluten-free flour blend labeled 1:1 (preferably with xanthan gum). Cool the cake fully before cutting so the cubes stay neat. I whip the cream to soft peaks for a lighter, cloud-like topping—stop as soon as it holds its shape. Make-ahead tip: bake the cake a day early and store airtight; macerate strawberries up to 4 hours ahead; whip the cream right before assembling. Store assembled cups covered in the fridge for up to 2 days (they taste best the first day). Easy swaps: use dairy-free whipped topping and plant milk for a dairy-free version, or add blueberries/raspberries for a mixed-berry cup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
Conclusion
Every time I make these Easy Gluten Free Strawberry Shortcake Cups, I feel connected to my grandmother and to every woman who finds comfort in her kitchen. I don’t chase perfection. I chase flavor, warmth, and togetherness.
I love how something so simple can bring so much happiness. I love how strawberries stain my fingers and how whipped cream makes everyone smile. Most of all, I love sitting down after cooking and sharing dessert with the people I care about.
If you make these Easy Gluten Free Strawberry Shortcake Cups, I hope you feel the same joy in your kitchen that I feel in mine here in Crete. Let your kitchen get a little messy. Laugh while you layer. Taste as you go.
That’s where the magic lives.
