Final Up to date on June 1, 2026 by Carrie Korem, FNTP

This strawberry shortcake recipe is gluten free and made with candy pound cake, fluffy whipped cream, and juicy strawberries.

Gluten free strawberry shortcake recipe substances

Unsalted butter
Natural
Eggs
Finely floor almond flour
Arrowroot flour
Coconut flour
Baking powder
Celtic sea salt
Entire milk
Vanilla extract
Almond extract
Natural strawberries
Heavy cream
Natural, powdered sugar
Vanilla extract

Easy methods to make gluten free strawberry shortcake 

Begin by preheating your oven to 350ºF and transferring the rack to the center place. Add the butter and sugar to your stand mixer and beat on medium-high for a full 5 minutes till it’s mild and fluffy. Scrape down the edges of the bowl, then add the eggs separately with the mixer on low.

In a separate bowl, whisk collectively the almond flour, arrowroot, coconut flour, baking powder, and sea salt. In a measuring cup, stir collectively the entire milk and extracts.

With the mixer on low, add a 3rd of the flour combination adopted by a 3rd of the milk combination. Hold alternating till the whole lot is mixed and the batter is clean.

Pour the batter right into a buttered 1½-quart loaf pan and bake for about 60 minutes, till the highest is golden brown. Let it cool within the pan for 10 minutes, then flip it out onto a serving plate and let it cool fully earlier than you progress on to the following steps.

Whereas the cake is cooling, toss the strawberries with the sugar, cowl the bowl, and allow them to sit at room temperature for at the very least an hour. This offers them time to get good and juicy.

For the whipped cream, pour the heavy cream into your stand mixer bowl (a hand mixer works nice right here too). Whisk on medium-high and slowly add the powdered sugar and vanilla. Hold whisking till mushy peaks kind.

To serve, place a beneficiant slice of cake on a plate, then spoon on the whipped cream and strawberries. That’s it!

Is angel meals cake or pound cake higher for strawberry shortcake

Each are nice choices, so I feel it’s private desire. If I desire a extra conventional taste, I like to make use of pound cake. However, if I desire a dessert that may be a bit lighter, I make angel meals cake. They’re each nice choices!

Whichever you select, you should use the identical macerated strawberries and sweetened whipped cream on high.

Different gluten-Free desserts so that you can take pleasure in

Gluten-Free Lemon Bundt Cake
Bitter Cream Cherry Pie 
Peach Cobbler 
S’extra bars

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Strawberry Shortcake Recipe (Gluten-Free)

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Once I bake with coconut flour, I solely use Bob’s Crimson Mill coconut flour. Completely different manufacturers of coconut flour lend totally different textures, and I’ve discovered Bob’s purple mill to be probably the most constant and the least grainy.

• Creator: Carrie Korem, FNTP
• Prep Time: 25
• Prepare dinner Time: 60
• Whole Time: 1 hour 25 minutes
• Yield: Serves 8
• Class: Dessert
• Methodology: Baking
• Delicacies: American
• Weight loss plan: Gluten-Free

For the cake:

For the strawberries:

• 1 pound strawberries, hulled and sliced
• 1 tablespoon natural, entire cane sugar (you’ll be able to sub with honey if you happen to choose)

For the whipped cream:

• 1 cup heavy cream
• 1 tablespoon natural, powdered sugar or honey
• 1/4 teaspoon vanilla extract

Directions

1. Preheat the oven to 350ºF and regulate the rack to the center place. Place the butter and sugar within the bowl of a standing mixer, and beat for five minutes on medium-high till mild and fluffy. Scrape the edges of the bowl and add the eggs separately with the mixer on low.
2. In a separate bowl, whisk collectively the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, mix the entire milk and extracts.
3. With the mixer on low, add 1/3 of the flour combination then 1/3 of the milk combination. Proceed to alternate between dry and moist substances till all substances have been added and mixed.
4. Pour the batter right into a buttered 1 1/2 quart loaf pan. Bake for 60 minutes, or till golden brown. Cool for 10 minutes, after which invert the cake out onto a serving plate. Cool fully. 
5. Whereas the cake is cooling, mix the strawberries and sugar. Cowl and let sit at room temperature for at the very least an hour. 
6. Place the heavy cream in a bowl of a standing mixer (or you should use a hand-held mixer). Whisk on medium-high and slowly add within the powdered sugar and vanilla. Whisk till mushy peaks kind. 
7. To serve: Place a beneficiant slick of cake on a plate, Prime with whipped cream and strawberries.