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