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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}

Ingredients

Scale
  • 2 cups gluten-free 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)

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.