Gluten-Free Strawberry Shortcake

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This Gluten-Free Strawberry Shortcake has a soft, flaky top and a light and airy center! Enjoy it with strawberries and whipped cream or slather allergen-friendly butter on each piece while the cake is still warm! Or do both! {Gluten-Free + Dairy-Free}

Oh, Spiriteds, we are going to the way-back and resurrecting an old, beloved strawberry shortcake recipe K-Hubs and I enjoyed regularly with friends. Long before any of us had children and long before we even thought about food allergies. Then, like many of our favorite early recipes, strawberry shortcake went to the wayside. Fortunately, however, the friends did not. 

So here we are today, friends still nearby, and this recipe back in hand. But this time with a gluten-free, dairy-free cake option. In fact, my only regret is not revisiting this one sooner. Because Gluten-Free Strawberry Shortcake is ridiculously easy to make.

And because we didn’t own a circular pan, err, round baking pan, in the early days, we and our friends always made this in a square 8×8 dish. And guess what? It works like a charm. Omigod, each bite is so stinking cute, and there are so many options to dress up your cake. Want to slather it in allergen-friendly butter while it’s still warm? PLEASE DO. Want to layer it with allergen-friendly whipped cream and strawberries? WHY WOULDN’T WE? Perhaps both? YESSSSS!

Spiriteds, this Gluten-Free Strawberry Shortcake is ready to be enjoyed basically any time you want a lightly sweet, biscuit-y dessert. Like, it doesn’t even have to be Valentine’s Day. You could bake this because it’s brunch time or get-together time or spring or summer or a day of the week ending in day. You choose.

It’s been more than 10 years since we last made Gluten-Free Strawberry Shortcake and cannot wait to share it with you!

Gluten-Free Strawberry Shortcake is

• Gluten-free (hence the name)
• Dairy-free
• Flaky and crinkly on top
• Fluffy, light, and airy in the center
• Lightly sweet and biscuit-y
• Enjoyable to garnish

Gluten-Free Strawberry Shortcake is that cake you make when you want something fancy but don’t have lots of time. And whether you are a culinary whiz or your recipes are often on the fritz, this is a cake anyone can make. Even recent grads without circular pans and complete kitchen sets made this! We lived to tell the tale and thought we were such hot stuff! Because, of course, we were. 🙂

Gluten-Free Strawberry Shortcake ingredients

• Flour. I use a one-to-one gluten-free baking flour. But just about any all-purpose gluten-free flour will work. Definitely pick a gluten-free flour you like because the flavor will come through in this cake recipe.
• Granulated sugar. Enough for the cake and a little extra to sprinkle over the fresh fruit if needed or desired. I have not tried this recipe with monkfruit sweetener, but you could likely use it instead. Expect a denser cake in place of a light and fluffy consistency.
• Baking powder. Look for a gluten-free label and add this ingredient to the flour.
• Allergen-friendly butter. Like the flour, select a brand with a flavor you enjoy. Add extra for slathering while the cake is still warm.
• Egg. One regular-sized egg is all that’s needed.
• Almond milk. You can use rice milk, oat milk, or another dairy alternative.
• Allergen-friendly whipped cream. For this recipe we used a coconut-based whipped cream from Trader Joe’s. You could also use full-fat coconut milk or coconut cream and add granulated sugar and vanilla for a sweeter flavor.
• Fresh strawberries. Sliced and, if needed, sprinkled with granulated sugar. 

How to make Gluten-Free Strawberry Shortcake

1. Set oven to 450 degrees. Grease the bottom and sides of a glass 8×8 baking dish using allergen-friendly butter or coconut oil and a dusting of gluten-free flour. Set aside.
2. In a bowl, combine the flour, granulated sugar, and baking powder. Then cut in the butter. I like to use a potato masher for this step as it evenly distributes the butter amongst the dry ingredients. Add the egg and milk and stir together until evenly mixed, careful not to over-stir the cake batter.
3. Transfer to the glass baking dish and bake for about 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Rotate the dish one time halfway during the baking process. Once the cake is done, then remove from the oven and set on the counter to cool enough that the cake is safe to handle.
4. To serve, slice individual pieces from the baking dish and place on desired dishes. Alternatively, run a table knife along the sides of the dish and gently turn the dish over in your hand so the cake comes loose into your palm. Next, transfer the cake to a cutting board, cake stand, or other surface. Top with whipped cream and strawberries. If you’d like to slice the cake into two thinner layers for a multi-layer version, then run a bread knife through the cake after removing it from the baking dish.
5. Carefully wrap leftovers in an airtight container or plastic wrap and enjoy within 1-2 days. The cake will become denser and harder over time.

Recipe tips and tricks

• Use a potato masher, if you have one, to cut the butter into the dry ingredients.
• Generously grease the pan, especially if you want to remove the entire cake from the dish prior to serving. If the dish is well greased, then once you run a table knife along the sides of the pan, the cake “should” come out fairly easily as you gently turn the pan over.
• If you’d like to slice the cake into layers, do so carefully with either a sharp, warm knife or a bread knife. Work slowly, especially if there are areas of the cake that don’t rise as high as the center. 

More gluten-free cake recipes!

Even though I’m more of a charcuterie board person, I do love me some cake! And these are some of my absolute favorites. Ooh, I hope you enjoy them, too!

• Gluten-Free Lemon Drizzle Cake
• Delectable Dairy-Free Chocolate Tart
• Paleo Chocolate Mug Cake
• Gluten-Free Lemon Olive Oil Cake

Spiriteds, stay well and stay wild. Jump into the fun and know I’m glad you’re here! ❤️

Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.

Gluten-Free Strawberry Shortcake

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This Gluten-Free Strawberry Shortcake has a soft, flaky top and a light and airy center! Enjoy it with strawberries and whipped cream or slather allergen-friendly butter on each piece while the cake is still warm! Or do both! {Gluten-Free + Dairy-Free}

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 squares 1x
• Category: Desserts
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 2 cups gluten-free 1-to-1 baking flour
• 1/4 cup sugar
• 2 teaspoons gluten-free baking powder
• 1/2 cup allergen-friendly butter
• 1 egg
• 2/3 cup almond milk
• Whipped cream (see Notes)
• Fresh strawberries, slice (see Notes)

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Instructions

1. Set oven to 450 degrees. Grease the bottom and sides of a glass 8×8 baking dish using allergen-friendly butter or coconut oil and a dusting of gluten-free flour. Set aside.
2. In a bowl, combine the flour, granulated sugar, and baking powder. Then cut in the butter. I like to use a potato masher for this step as it evenly distributes the butter amongst the dry ingredients. Add the egg and milk and stir together until evenly mixed, careful not to over-stir the cake batter.
3. Transfer to the glass baking dish and bake for about 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Rotate the dish one time halfway during the baking process. Once the cake is done, then remove from the oven and set on the counter to cool enough that the cake is safe to handle.
4. To serve, slice individual pieces from the baking dish and place on desired dishes. Alternatively, run a table knife along the sides of the dish and gently turn the dish over in your hand so the cake comes loose into your palm. Next, transfer the cake to a cutting board, cake stand, or other surface. Top with whipped cream and strawberries. If you’d like to slice the cake into two thinner layers for a multi-layer version, then run a bread knife through the cake after removing it from the baking dish.
5. Carefully wrap leftovers in an airtight container or plastic wrap and enjoy within 1-2 days. The cake will become denser and harder over time.

Notes

• We use a coconut-based premade whipped cream from Trader Joe’s. You can also make your own by stirring together coconut cream (or chilled full-fat coconut milk from a can) along with a smattering of granulated sugar and a splash of vanilla. Keep chilled until ready to use.
• The quantity of strawberries needed will depend on whether you want to cover the top layer of the cake or include a center layer, as well. To layer the top only, plan for about 1-2 cups sliced strawberries. Double that to add strawberries to a center layer.
• Several butter brands now have allergen-friendly and plant-based options. Look for one that isn’t too soft. While a soft butter will work, the cake may need more time to set and may be more prone to breaking.
• Use a potato masher to cut the butter into the dry ingredients, if you have one. It works like a charm!
• Generously grease and flour the sides and bottom of the baking dish if you want to be able to remove the cake from the dish prior to serving.
• Use a sharp, warm knife to slice the cake in half, if desired, to layer with whipped cream, strawberries, and/or butter. Or use a bread knife. Work slowly, keeping one hand on the top of the cake so it doesn’t pull away, especially in areas that don’t rise as high as the center.