Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories in the kitchen involves fresh strawberries and my Nana’s old shortcake recipe. I remember the summer sun streaming through the kitchen window while I carefully layered sweet, juicy strawberries with soft, buttery shortcake. Today, I’m sharing my spin on that classic memory with Easy Gluten Free Strawberry Shortcake Cups, a recipe that’s simple, comforting, and perfect for sharing with friends and family. These cups are gluten free but taste indulgent, with every bite bursting with sweetness and love. I can’t wait for you to try this at home and maybe create your own kitchen memories along the way.
I’ve made these strawberry shortcake cups countless times for family gatherings, brunches, and casual afternoons. They’re always a hit, and I love how easy they are to make without sacrificing flavor. In this recipe, we’ll layer gluten-free shortcake bites with fresh strawberries and fluffy whipped cream, creating a dessert that feels elegant but is actually super simple.
Why I Love Making This Recipe
There’s something so magical about building layers of sweetness and texture in a cup. The crunch of the gluten-free shortcake, the juicy freshness of ripe strawberries, and the cloud-like whipped cream coming together in a single bite it’s pure joy. I love that this recipe is approachable; you don’t need to be a baking expert to create something that feels special.
What makes it extra special for me is the nostalgia. Every time I make it, I think of sunny kitchens, laughter, and the little moments that make food truly unforgettable. Sharing these cups with loved ones feels like passing on a hug in edible form.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to create about 6–8 generous cups:
- 1 cup gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1/3 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 1 cup heavy cream (or coconut cream for dairy-free)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Little kitchen secrets:
- Cold butter is key – it makes the shortcake delightfully tender and flaky.
- Macerate your strawberries – toss sliced strawberries with sugar and let them sit 10–15 minutes for maximum sweetness and juiciness.
- Whip cream to soft peaks – it’s easier to layer and makes your cups look dreamy.
How I Make It, Step by Step
- Preheat your oven to 180°C / 350°F and line a baking tray with parchment paper.
- Mix dry ingredients – combine gluten-free flour, sugar, baking powder, and salt in a medium bowl.
- Cut in butter – add cold, cubed butter and use your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add milk and vanilla – stir until just combined; do not overmix. The dough should be slightly sticky but manageable.
- Shape and bake shortcake – scoop tablespoon-sized portions onto the baking tray and flatten slightly. Bake for 12–15 minutes until golden brown. Cool completely.
- Prepare strawberries – toss sliced strawberries with 1/4 cup sugar. Let them sit while the shortcake cools.
- Whip the cream – beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the cups – crumble shortcake into the bottom of each cup, add a layer of strawberries, then a dollop of whipped cream. Repeat layers if your cup is tall. Top with a few strawberry slices for garnish.
How I Serve It at Home
I love serving these in clear glass cups or small mason jars. It’s visually appealing and lets everyone see the layers of deliciousness. They’re perfect for casual brunches, afternoon tea, or even as a sweet treat after dinner. I like to sprinkle a little extra powdered sugar on top just before serving it makes the dessert look festive and irresistible.
Storage, Reheating & Make-Ahead Tips
- Refrigerate: Keep assembled cups in the fridge for up to 24 hours. Whipped cream may soften slightly but will still be delicious.
- Shortcake storage: Bake shortcake ahead of time and store in an airtight container at room temperature for 1–2 days.
- Make-ahead: You can prepare strawberries and whip cream a few hours in advance. Assemble just before serving for the best texture.
100-Word Short Version
These Easy Gluten Free Strawberry Shortcake Cups are simple, comforting, and packed with love. I use tender gluten-free shortcake, juicy macerated strawberries, and light whipped cream to create layered cups perfect for sharing. The recipe is nostalgic, recalling sunny kitchen memories and family gatherings. Cold butter makes the shortcake flaky, macerated strawberries burst with sweetness, and soft whipped cream makes each bite dreamy. They’re quick to prepare, visually beautiful, and perfect for any occasion. Serve in glass cups, sprinkle powdered sugar on top, and enjoy a dessert that feels both elegant and heartwarming.
Recipe Card Section
⏱️ Time
Prep: 20 mins | Cook: 15 mins | Total: 35 mins
🛒 Ingredients <ul> <li>1 cup gluten-free all-purpose flour</li> <li>1/4 cup granulated sugar</li> <li>1 tsp baking powder</li> <li>1/4 tsp salt</li> <li>1/4 cup cold unsalted butter, cubed</li> <li>1/3 cup milk (dairy or plant-based)</li> <li>1 tsp vanilla extract</li> <li>2 cups fresh strawberries, hulled and sliced</li> <li>1/4 cup granulated sugar (for strawberries)</li> <li>1 cup heavy cream (or coconut cream)</li> <li>2 tbsp powdered sugar</li> <li>1 tsp vanilla extract</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 180°C / 350°F. Line a baking tray with parchment paper.</li> <li>Mix flour, sugar, baking powder, and salt in a bowl.</li> <li>Cut in cold butter until mixture resembles coarse crumbs.</li> <li>Add milk and vanilla; stir until just combined.</li> <li>Scoop dough onto tray, flatten slightly; bake 12–15 mins until golden. Cool.</li> <li>Toss strawberries with sugar; let sit 10–15 mins.</li> <li>Whip cream with powdered sugar and vanilla to soft peaks.</li> <li>Layer crumbled shortcake, strawberries, and whipped cream in cups. Repeat layers if desired. Garnish with strawberry slices.</li> </ol>
📝 Notes
- Use cold butter for tender shortcake.
- Macerate strawberries for extra sweetness.
- Assemble cups just before serving for the best texture.
- Can make shortcake ahead and store at room temperature.
🍽️ Nutrition
Calories: ~250 per cup 🍓 | Sugar: 18g 🍰 | Fat: 15g 🧈 | Protein: 3g | Carbs: 25g | Fiber: 2g | Cholesterol: 50mg
Easy Gluten Free Strawberry Shortcake Cups
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 6–8 cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
These Easy Gluten Free Strawberry Shortcake Cups are layered with tender shortcake, juicy macerated strawberries, and fluffy whipped cream. Perfect for family gatherings or afternoon treats, this simple recipe is full of love and nostalgia.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1/3 cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy cream (or coconut cream)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C / 350°F. Line a baking tray with parchment paper.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add milk and vanilla; stir until just combined.
- Scoop dough onto tray, flatten slightly; bake 12–15 mins until golden. Cool.
- Toss strawberries with sugar; let sit 10–15 mins.
- Whip cream with powdered sugar and vanilla to soft peaks.
- Layer crumbled shortcake, strawberries, and whipped cream in cups. Repeat layers if desired. Garnish with strawberry slices.
Notes
Use cold butter for tender shortcake. Macerate strawberries for extra sweetness. Assemble cups just before serving for the best texture. Can make shortcake ahead and store at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Conclusion
I hope these Easy Gluten Free Strawberry Shortcake Cups bring warmth, sweetness, and joy to your kitchen. Baking for me has always been about more than just the recipe; it’s about sharing moments, creating memories, and feeling connected to those you love. Every bite of these cups carries nostalgia, happiness, and a sprinkle of love. I can’t wait for you to try them and see how such a simple dessert can bring so much magic to your table. From my kitchen to yours, happy baking!