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
Scale
- 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