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.
I remember the first time I made a strawberry shortcake that was completely gluten free. I was baking for my cousin, who had just discovered a gluten intolerance. I wanted something that felt indulgent, light, and sweet the kind of dessert that makes everyone smile, no matter their dietary needs. That day, I created my Gluten Free Strawberry Shortcake with Whipped Cream, and it quickly became a family favourite. The soft, airy cake, paired with juicy strawberries and fluffy whipped cream, feels like a warm hug in every bite.
From that day on, this recipe has been my go-to whenever I want to celebrate a special moment or simply treat my family to something extra sweet. It’s simple, comforting, and full of love just like I believe all good cooking should be. Today, I’m sharing this recipe with you, hoping it brings as much joy and comfort to your kitchen as it does to mine.
Why I Love Making This Recipe
There’s something magical about strawberries in spring and summer. When they’re fresh, sweet, and slightly fragrant, they make every dessert feel alive. Gluten-free baking can sometimes feel intimidating, but this recipe is forgiving, straightforward, and utterly satisfying.
I love making this Gluten Free Strawberry Shortcake with Whipped Cream because it’s versatile. You can serve it for afternoon tea, a birthday celebration, or a simple weekend treat. The whipped cream can be lightly sweetened or flavored with a touch of vanilla, depending on your preference. And the best part? You don’t have to sacrifice texture or taste the cake remains soft, fluffy, and tender, just like a traditional shortcake.
For me, baking is not just about the end result. It’s about the process sifting the gluten-free flour, folding the whipped cream, and layering the strawberries. It’s about slowing down and enjoying every moment in the kitchen. When I make this recipe, I feel connected to my family, my memories, and the joy of sharing food.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this beautiful, gluten-free dessert:
For the Cake:
- 1 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- ½ cup almond flour (for extra tenderness)
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk, at room temperature
- ¼ cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar (or more, to taste)
- 1 tsp lemon juice
For the Whipped Cream:
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Always use room temperature eggs and buttermilk it helps the cake rise beautifully.
- Don’t overmix the batter; gentle folding keeps the cake light.
- Macerate the strawberries for at least 15 minutes to bring out their natural sweetness.
- Chill your mixing bowl and beaters before whipping the cream it whips faster and stays fluffy longer.
How I Make It, Step by Step
- Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, almond flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake cools, prepare the strawberries. Combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let them macerate for at least 15 minutes.
- For the whipped cream, pour the chilled cream into a cold mixing bowl. Add powdered sugar and vanilla extract. Beat on medium-high speed until soft peaks form.
- Slice the cooled cake in half horizontally. Layer the bottom half with half of the macerated strawberries, followed by half of the whipped cream.
- Place the top layer of the cake on the filling, then cover with the remaining strawberries and whipped cream.
- Decorate with a few extra strawberry slices if you like, and serve immediately for the best texture.
How I Serve It at Home
At home, I love serving this gluten-free strawberry shortcake on a simple white dessert plate. Sometimes I drizzle a little of the strawberry juice over the top to make it extra luscious. I always make a second batch of whipped cream just in case because, let’s be honest, who can resist extra cream?
For family gatherings, I slice it into generous wedges and watch everyone’s eyes light up with every bite. It’s perfect with a cup of tea, a chilled glass of lemonade, or even a sparkling rosé for a festive touch.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container in the fridge for up to 2 days.
- If you prefer, you can assemble the cake the night before. Keep the whipped cream and strawberries separate, then add them just before serving.
- This cake is best served fresh; the whipped cream may soften and the strawberries release juice over time.
- Leftovers can be enjoyed chilled or brought to room temperature for a more tender texture.
100-Word Short Version
This Gluten Free Strawberry Shortcake with Whipped Cream is soft, fluffy, and layered with sweet, juicy strawberries. I love making it for family gatherings and special treats because it’s simple, comforting, and irresistibly delicious. The gluten-free cake is tender and airy, the strawberries are naturally sweet, and the whipped cream is light and fluffy. Slicing the cake in half and layering it with strawberries and cream creates the perfect balance of textures and flavors. Serve immediately for the best experience, or store for up to 2 days. Everyone will ask for seconds!
Recipe Card Section
⏱️ Time
- Prep: 25 minutes
- Cook: 30 minutes
- Total: 55 minutes
🛒 Ingredients
Cake: <ul> <li>1 ½ cups gluten-free all-purpose flour</li> <li>½ cup almond flour</li> <li>1 cup granulated sugar</li> <li>2 tsp baking powder</li> <li>¼ tsp baking soda</li> <li>¼ tsp salt</li> <li>¾ cup buttermilk, room temperature</li> <li>¼ cup unsalted butter, melted</li> <li>2 large eggs, room temperature</li> <li>1 tsp vanilla extract</li> </ul>
Strawberry Filling: <ul> <li>2 cups fresh strawberries, sliced</li> <li>2 tbsp granulated sugar</li> <li>1 tsp lemon juice</li> </ul>
Whipped Cream: <ul> <li>1 cup heavy 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), grease and line a 9-inch cake pan.</li> <li>Mix dry ingredients: gluten-free flour, almond flour, sugar, baking powder, baking soda, salt.</li> <li>Mix wet ingredients: buttermilk, melted butter, eggs, vanilla.</li> <li>Fold wet into dry ingredients gently; pour into pan and smooth top.</li> <li>Bake 25–30 min; cool completely.</li> <li>Macerate strawberries with sugar and lemon for 15 min.</li> <li>Whip cream with powdered sugar and vanilla until soft peaks.</li> <li>Slice cake in half; layer bottom with strawberries and cream.</li> <li>Top with remaining cake layer, strawberries, and whipped cream.</li> <li>Decorate and serve immediately.</li> </ol>
📝 Notes
- Use room temperature eggs for a fluffier cake.
- Chill bowls for faster whipped cream.
- Assemble just before serving for best texture.
🍽️ Nutrition (per serving)
Calories: 280 🍰 | Sugar: 18g 🍓 | Fat: 14g 🧈 | Saturated Fat: 8g | Carbs: 32g | Protein: 4g | Fiber: 2g | Cholesterol: 55mg | Sodium: 120mg
Gluten Free Strawberry Shortcake with Whipped Cream
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
This Gluten Free Strawberry Shortcake with Whipped Cream is soft, fluffy, and layered with sweet, juicy strawberries. It’s perfect for family gatherings or cozy afternoons and is simple to make, full of flavor, and utterly comforting.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk, room temperature
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F), grease and line a 9-inch cake pan.
- Mix dry ingredients: gluten-free flour, almond flour, sugar, baking powder, baking soda, salt.
- Mix wet ingredients: buttermilk, melted butter, eggs, vanilla.
- Fold wet into dry ingredients gently; pour into pan and smooth top.
- Bake 25–30 min; cool completely.
- Macerate strawberries with sugar and lemon for 15 min.
- Whip cream with powdered sugar and vanilla until soft peaks.
- Slice cake in half; layer bottom with strawberries and cream.
- Top with remaining cake layer, strawberries, and whipped cream.
- Decorate and serve immediately.
Notes
Use room temperature eggs for a fluffier cake. Chill bowls for faster whipped cream. Assemble just before serving for best texture. Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
This Gluten Free Strawberry Shortcake with Whipped Cream is one of those recipes that brings people together. Every bite carries sweetness, comfort, and a little bit of love. Baking it reminds me of family moments, laughter, and the joy of sharing food. Whether it’s a special occasion or just a cozy afternoon at home, this dessert never fails to delight. I hope it brings as much happiness to your kitchen as it does to mine. Let’s celebrate simple, beautiful, and heartwarming desserts one strawberry shortcake at a time!