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.

Today I want to share something very special with you: my Gluten Free Strawberry Shortcake with Cashew Cream. This dessert feels like sunshine on a plate. I make this Gluten Free Strawberry Shortcake with Cashew Cream when strawberries overflow in the market and their perfume fills the air. I make it when my friends come over for coffee. I make it when I want something sweet but light, something beautiful but simple.

I didn’t grow up eating gluten free desserts. My grandmother baked with flour from the village mill. But as I cooked more for friends and family, I met women who couldn’t eat gluten, and I refused to let them sit at the table without dessert. So I started experimenting. I mixed almond flour and gluten free flour. I tested different fats. I played with textures.

When I created this Gluten Free Strawberry Shortcake with Cashew Cream, I felt proud. The shortcakes turned golden and tender. The strawberries shined like rubies. And the cashew cream… oh, the cashew cream tasted like velvet.

This dessert doesn’t feel “gluten free.” It feels generous. It feels joyful. It feels like summer in Crete.

Why I Love Making This Recipe

I love this Gluten Free Strawberry Shortcake with Cashew Cream because it makes everyone feel included. No one asks, “Is this gluten free?” They just ask for seconds.

I love how the shortcakes crumble softly but still hold their shape. I love how the strawberries release their juices and soak into the cake. I love how the cashew cream balances everything with its smooth, lightly sweet flavor.

This recipe also gives me freedom. I don’t stress over perfection. I shape the dough with my hands. I let the strawberries fall naturally. I spoon the cream generously.

And most of all, I love serving this dessert to women who tell me, “I haven’t had strawberry shortcake in years.” That moment makes all the testing worth it.

Ingredients & Little Kitchen Secrets

Let me share exactly what I use and why.

For the Gluten Free Shortcakes:

• 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
• ½ cup almond flour
• ¼ cup coconut sugar (or regular sugar)
• 1 tablespoon baking powder
• ¼ teaspoon sea salt
• ½ cup cold unsalted butter, cubed (or cold coconut oil for dairy free)
• 2 large eggs
• ⅓ cup whole milk (or almond milk)
• 1 teaspoon pure vanilla extract

For the Strawberry Filling:

• 3 cups fresh strawberries, sliced
• 2 tablespoons sugar or honey
• 1 teaspoon fresh lemon juice

For the Cashew Cream:

• 1 cup raw cashews, soaked in hot water for 30 minutes and drained
• ½ cup full-fat coconut milk
• 2 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract
• Pinch of sea salt

My Little Kitchen Secrets

I always keep the butter very cold. Cold butter creates flaky, tender shortcakes. I don’t overmix the dough because gluten free flour becomes dense when I work it too much.

For the strawberries, I let them sit with sugar for at least 20 minutes. They release their juices and create a natural syrup. I never skip the lemon juice because it brightens everything.

For the cashew cream, I blend until completely smooth. I don’t rush this step. I let the blender run until the cream feels silky.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

I place the sliced strawberries in a bowl. I add sugar and lemon juice. I stir gently. I let them rest while I prepare everything else. I taste one. If they need more sweetness, I add a little more.

Step 2: Preheat and Prepare

I preheat my oven to 180°C (350°F). I line a baking sheet with parchment paper.

Step 3: Mix the Dry Ingredients

I whisk together gluten free flour, almond flour, coconut sugar, baking powder, and salt in a large bowl.

Step 4: Cut in the Butter

I add the cold butter cubes. I rub them into the flour with my fingers until the mixture looks like coarse crumbs. I work quickly so the butter stays cold.

Step 5: Add the Wet Ingredients

In another bowl, I whisk eggs, milk, and vanilla. I pour this mixture into the dry ingredients. I mix gently with a spoon until the dough just comes together. I don’t overmix.

Step 6: Shape the Shortcakes

I lightly flour my hands. I divide the dough into 6 equal portions. I shape them into thick rounds and place them on the baking sheet.

Step 7: Bake

I bake for 18–22 minutes until golden on top. I let them cool slightly on a rack.

Step 8: Make the Cashew Cream

I place soaked cashews, coconut milk, maple syrup, vanilla, and salt in my blender. I blend until smooth and creamy. I chill it in the refrigerator for 20 minutes if I want it thicker.

Step 9: Assemble

I slice each shortcake in half. I spoon strawberries with their juices on the bottom half. I add a generous spoonful of cashew cream. I place the top on gently. I finish with more cream and strawberries.

I serve immediately.

How I Serve It at Home

I serve this Gluten Free Strawberry Shortcake with Cashew Cream on simple white plates. I let the red strawberries shine. I sprinkle a little lemon zest on top sometimes.

When my friends visit, I prepare everything ahead and assemble just before serving. I place the shortcakes, strawberries, and cream in separate bowls and let everyone build their own.

With coffee in the afternoon or after Sunday lunch, this dessert always brings smiles.

Storage, Reheating & Make-Ahead Tips

I store the shortcakes in an airtight container for up to 2 days at room temperature. I warm them slightly in the oven for 5 minutes before serving.

I keep strawberries in the refrigerator for up to 24 hours.

I store cashew cream in a sealed jar in the fridge for 3–4 days.

I don’t assemble the shortcakes ahead of time because they become too soft. I assemble just before serving for the best texture.

100-Word Short Version

This Gluten Free Strawberry Shortcake with Cashew Cream feels light, tender, and full of summer flavor. I bake soft gluten free shortcakes with almond flour, fill them with juicy macerated strawberries, and top everything with silky homemade cashew cream. The dessert tastes rich but fresh, sweet but balanced. I serve it for gatherings, afternoon coffee, or whenever strawberries look irresistible. The recipe stays simple and approachable, perfect for beginners and experienced cooks alike. Every bite melts softly and brings comfort without heaviness. This dessert proves that gluten free baking can feel joyful, generous, and absolutely delicious.

Recipe Card

⏱️ Time
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

🛒 Ingredients

Shortcakes:

• 1 ½ cups gluten free all-purpose flour blend
• ½ cup almond flour
• ¼ cup coconut sugar
• 1 tablespoon baking powder
• ¼ teaspoon sea salt
• ½ cup cold unsalted butter
• 2 large eggs
• ⅓ cup milk
• 1 teaspoon vanilla extract

Strawberry Filling:

• 3 cups fresh strawberries, sliced
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Cashew Cream:

• 1 cup raw cashews, soaked
• ½ cup full-fat coconut milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• Pinch salt

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
2. Mix sliced strawberries with sugar and lemon juice. Set aside.
3. Whisk dry ingredients in a bowl.
4. Cut in cold butter until crumbly.
5. Mix eggs, milk, and vanilla separately.
6. Combine wet and dry ingredients gently.
7. Shape into 6 rounds.
8. Bake 18–22 minutes until golden.
9. Blend cashew cream ingredients until smooth.
10. Slice shortcakes, fill with strawberries and cream, and serve.

📝 Notes

• Keep butter cold for best texture.
• Soak cashews in hot water for faster softening.
• Assemble just before serving.
• Add lemon zest for extra brightness.

🍽️ Nutrition (Approximate per serving)
Calories: 380
Carbohydrates: 42g
Protein: 8g
Fat: 21g
Fiber: 4g
Sugar: 18g
Cholesterol: 75mg

Gluten Free Strawberry Shortcake with Cashew Cream

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• Author: INAYA
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Gluten Free Strawberry Shortcake with Cashew Cream brings you a tender, golden shortcake layered with juicy macerated strawberries and topped with silky, lightly sweet cashew cream. It tastes like summer—fresh, bright, and comforting—without gluten and with an easy dairy-free option. Perfect for brunch, afternoon coffee, or a simple celebration dessert that feels special but stays wonderfully homemade.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
• 1/2 cup almond flour
• 1/4 cup coconut sugar (or granulated sugar)
• 1 tablespoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup cold unsalted butter, cubed (or cold coconut oil for dairy-free)
• 2 large eggs
• 1/3 cup milk (or almond milk)
• 1 teaspoon pure vanilla extract
• 3 cups fresh strawberries, sliced
• 2 tablespoons sugar (or honey/maple syrup)
• 1 teaspoon fresh lemon juice
• 1 cup raw cashews, soaked 30 minutes in hot water and drained
• 1/2 cup full-fat coconut milk
• 2 tablespoons maple syrup (or honey)
• 1 teaspoon vanilla extract
• Pinch of sea salt

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Instructions

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. Make the strawberry filling: add sliced strawberries to a bowl, sprinkle with sugar, add lemon juice, and stir gently. Let sit 20–30 minutes to release juices.
3. Mix dry ingredients: whisk gluten free flour, almond flour, coconut sugar, baking powder, and salt in a large bowl.
4. Cut in the butter: add cold butter cubes and rub into the flour with your fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs.
5. Mix wet ingredients: whisk eggs, milk, and vanilla in a small bowl.
6. Combine: pour wet ingredients into the dry mixture and stir gently just until the dough comes together. Do not overmix.
7. Shape: divide dough into 6 portions, shape into thick rounds, and place on the prepared baking sheet.
8. Bake for 18–22 minutes, until the tops look lightly golden and the centers feel set. Cool 10 minutes on a rack.
9. Make cashew cream: blend soaked cashews, coconut milk, maple syrup, vanilla, and salt until completely smooth and fluffy. Chill 15–20 minutes for a thicker texture.
10. Assemble: split each shortcake in half, spoon strawberries and their juices on the bottom, add a generous dollop of cashew cream, then cap with the top half. Finish with extra cream and strawberries and serve immediately.

Notes

Tips: Keep your butter very cold for the most tender shortcakes, and mix the dough only until combined to avoid a dense texture. If your strawberries are very sweet, reduce the added sugar and lean on the lemon for brightness.

Substitutions: Use almond milk for dairy-free shortcakes, and swap butter for cold coconut oil or vegan butter. If you prefer a richer cream, add 1–2 teaspoons of lemon zest or a splash more vanilla.

Storage: Store baked shortcakes airtight at room temperature for 2 days (or freeze up to 2 months). Keep strawberries and cashew cream refrigerated separately for best texture. Assemble just before serving so the shortcakes stay fluffy.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake (assembled)
• Calories: 380
• Sugar: 18g
• Sodium: 260mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 75mg

Conclusion

When I make this Gluten Free Strawberry Shortcake with Cashew Cream, I don’t just bake dessert. I create a moment. I create something that invites everyone to sit, talk, and stay a little longer.

I think about my grandmother. I think about how she believed food showed love. I carry that belief into every recipe, even modern ones like this.

If you try this recipe, imagine us standing together in my kitchen in Crete, flour on our hands, strawberries on the counter, laughing as we taste the cream from the spoon.

That is what cooking means to me. That is what this dessert brings to the table.

With love,
INAYA 🤍