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 Simple Gluten Free Strawberry Shortcake Dessert. This dessert reminds me of warm afternoons when strawberries filled the markets and their sweet scent followed me home in a paper bag. Even though strawberry shortcake is not traditionally Greek, I love how this simple gluten free strawberry shortcake dessert brings the same comfort I feel when baking with my grandmother.
I first made this simple gluten free strawberry shortcake dessert for a friend who couldn’t eat gluten. I didn’t want her to feel left out. I wanted her to enjoy every bite without worry. When she tasted it, she closed her eyes and smiled. That moment stayed with me. Since then, I make this simple gluten free strawberry shortcake dessert whenever I want something light, joyful, and full of summer flavor.
The sweetness of fresh strawberries, the soft and tender gluten free shortcake, and the cloud of whipped cream on top create magic together. And the best part? It’s truly simple.
Why I Love Making This Recipe
I love this recipe because it feels effortless but tastes special. I don’t need fancy techniques. I don’t need complicated ingredients. I just need good strawberries, a reliable gluten free flour blend, and a little patience.
This simple gluten free strawberry shortcake dessert feels light but satisfying. The strawberries shine. I let them be the star. I don’t hide them under heavy sauces. I simply toss them with sugar and let them release their natural juices. That syrup becomes pure gold.
I also love how this dessert brings everyone to the table. Even those who eat gluten happily enjoy it. No one feels like they are eating a “special diet” dessert. They just taste something delicious.
And when I serve this simple gluten free strawberry shortcake dessert in the evening, with the windows open and the breeze coming in, I feel peace.
Ingredients & Little Kitchen Secrets
Here is what I use:
For the strawberries:
- 500 grams fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the gluten free shortcakes:
- 2 cups (280 grams) gluten free all-purpose flour blend (with xanthan gum included)
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 grams) cold unsalted butter, cubed
- 2/3 cup (160 ml) cold heavy cream
- 1 large egg
- 1 teaspoon pure vanilla extract
For the whipped cream:
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
My Little Secrets
I always choose ripe, red strawberries. If they smell sweet, they will taste sweet. I never use hard, pale berries.
I keep my butter very cold. Cold butter makes the gluten free shortcakes tender and slightly flaky.
I don’t overmix the dough. Gluten free flour can become dense if I handle it too much. I mix just until everything comes together.
And I chill my bowl before whipping cream. Cold tools make better whipped cream.
How I Make It, Step by Step
Step 1: Prepare the Strawberries
I place the sliced strawberries in a bowl. I sprinkle the sugar and drizzle the lemon juice over them. I stir gently and let them rest for at least 30 minutes.
As they sit, they release their juices and create a beautiful natural syrup. I taste one. If it needs more sweetness, I add a little sugar.
Step 2: Preheat and Prepare
I preheat my oven to 200°C (400°F). I line a baking tray with parchment paper.
Step 3: Mix the Dry Ingredients
In a large bowl, I whisk together the gluten free flour, sugar, baking powder, and salt.
Step 4: Cut in the Butter
I add the cold butter cubes. I use my fingertips to rub the butter into the flour. I work quickly. I stop when the mixture looks like coarse crumbs.
Step 5: Add the Wet Ingredients
In a small bowl, I whisk the egg, cream, and vanilla. I pour this into the flour mixture. I stir gently with a spoon until a soft dough forms.
Step 6: Shape the Shortcakes
I lightly flour my hands with gluten free flour. I shape the dough into a thick circle about 2 cm thick. I cut it into 6 rounds using a glass.
I place them on the baking tray.
Step 7: Bake
I bake for 15–18 minutes until the tops turn golden. I let them cool on a rack.
The smell fills my kitchen. Warm, buttery, sweet.
Step 8: Whip the Cream
I pour the cold cream into a chilled bowl. I add powdered sugar and vanilla. I whip until soft peaks form. I stop before it becomes too stiff.
Step 9: Assemble
I slice each shortcake in half. I spoon strawberries and syrup on the bottom half. I add a generous spoon of whipped cream. I place the top gently and add more cream and strawberries.
I serve immediately.
How I Serve It at Home
I love serving this simple gluten free strawberry shortcake dessert slightly warm. Sometimes I warm the shortcakes for a few minutes before assembling.
If I have guests, I create a small dessert station. I place the strawberries in one bowl, whipped cream in another, and the shortcakes on a wooden board. Everyone builds their own. This makes the evening feel relaxed and joyful.
Sometimes I add a few fresh mint leaves on top. Sometimes I grate a little lemon zest over the cream.
When my nieces visit, they love extra whipped cream. I always say yes.
Storage, Reheating & Make-Ahead Tips
If I want to prepare ahead, I bake the shortcakes earlier in the day. I store them in an airtight container at room temperature for up to 1 day.
I keep the strawberries in the refrigerator. They stay fresh for 24 hours.
I whip the cream just before serving for the best texture.
If I have leftovers, I store the components separately. Assembled shortcakes become soft after a few hours, but they still taste lovely.
To refresh the shortcakes, I warm them in the oven at 160°C (320°F) for 5 minutes.
100-Word Short Version
This simple gluten free strawberry shortcake dessert combines tender gluten free shortcakes, sweet macerated strawberries, and soft whipped cream. I slice fresh strawberries and mix them with sugar and lemon juice to create a natural syrup. I prepare the shortcakes using gluten free flour, cold butter, cream, and egg, then bake until golden. I whip fresh cream with a touch of sugar and vanilla. I assemble everything just before serving for the best texture. This dessert feels light, fresh, and perfect for spring and summer gatherings.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
🛒 Ingredients
Strawberries:
500 g fresh strawberries
3 tbsp sugar
1 tsp lemon juice
Shortcakes:
2 cups gluten free all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter
2/3 cup heavy cream
1 egg
1 tsp vanilla
Whipped Cream:
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla
👩🍳 Instructions
- Mix strawberries with sugar and lemon juice. Let sit 30 minutes.
- Preheat oven to 200°C (400°F).
- Combine flour, sugar, baking powder, and salt.
- Rub in cold butter until crumbly.
- Add egg, cream, and vanilla. Mix gently.
- Shape dough and cut into 6 rounds.
- Bake 15–18 minutes. Cool slightly.
- Whip cream with sugar and vanilla.
- Slice shortcakes, fill with strawberries and cream, and serve.
📝 Notes
Use ripe strawberries for best flavor.
Keep butter cold for tender texture.
Assemble just before serving.
You can add blueberries or raspberries for variation.
🍽️ Nutrition (approximate per serving)
Calories: 420
Carbohydrates: 45g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Sugar: 18g
Fiber: 3g
Cholesterol: 95mg
Sodium: 220mg
Simple Gluten Free Strawberry Shortcake Dessert
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This simple gluten free strawberry shortcake dessert brings together tender, buttery gluten-free shortcakes, juicy macerated strawberries, and soft vanilla whipped cream. It’s light, bright, and perfect for spring and summer gatherings—easy enough for a weekday treat, yet beautiful on a dessert table. Assemble right before serving for the freshest texture and the most delicious strawberry syrup in every bite.
Ingredients
- 500 g fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar (for strawberries)
- 1 tsp fresh lemon juice
- 2 cups (280 g) gluten free all-purpose flour blend (with xanthan gum)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 2/3 cup (160 ml) cold heavy cream (for dough)
- 1 large egg
- 1 tsp pure vanilla extract (for dough)
- 1 cup (240 ml) cold heavy cream (for topping)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for topping)
- Optional: fresh mint leaves or lemon zest for serving
Instructions
- Macerate the strawberries: Add sliced strawberries to a bowl. Sprinkle with 3 tbsp sugar and drizzle with lemon juice. Stir gently and let sit for 30 minutes to release juices.
- Preheat the oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together gluten free flour, 1/4 cup sugar, baking powder, and salt.
- Cut in butter: Add cold butter cubes. Rub into the flour mixture with fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs.
- Add wet ingredients: In a small bowl, whisk egg, 2/3 cup cream, and 1 tsp vanilla. Pour into the bowl and stir gently just until a soft dough forms. Do not overmix.
- Shape shortcakes: Lightly dust hands and surface with gluten free flour. Pat dough to about 3/4-inch (2 cm) thickness. Cut into 6 rounds (or scoop into mounds). Place on prepared baking sheet.
- Bake: Bake for 15–18 minutes, until tops look lightly golden and set. Cool on a rack for 10 minutes.
- Whip the cream: In a chilled bowl, whip 1 cup cold cream with powdered sugar and 1/2 tsp vanilla until soft peaks form.
- Assemble: Split each shortcake in half. Spoon strawberries and syrup onto the bottom half, add whipped cream, then cap with the top. Finish with more cream and strawberries. Serve immediately.
Notes
For the best flavor, use ripe, fragrant strawberries. Keep the butter and cream very cold so the shortcakes bake up tender. If your gluten-free flour blend does not include xanthan gum, add 1/2 tsp to the dry ingredients. Make-ahead tip: bake the shortcakes up to 1 day in advance and store airtight at room temperature; keep strawberries refrigerated. Assemble just before serving so the shortcakes don’t get soggy. Variations: add blueberries/raspberries, or swap vanilla whipped cream for lightly sweetened Greek yogurt for a tangy twist.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake (assembled)
- Calories: 420
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
Conclusion
When I make this simple gluten free strawberry shortcake dessert, I don’t just prepare something sweet. I create a moment. I create a reason to sit together, to talk, to laugh, to pause.
I think about my grandmother and how she taught me that simple ingredients, handled with love, become something extraordinary. I think about the women who gather in kitchens everywhere, stirring, tasting, adjusting, caring.
This simple gluten free strawberry shortcake dessert reminds me that we don’t need complicated recipes to make people happy. We just need fresh strawberries, warm shortcakes, and a generous spoon of cream.
And maybe a messy kitchen, too.
