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 from childhood is spending spring afternoons in the kitchen with my mum, slicing fresh strawberries and smelling the sweet aroma of shortcake baking in the oven. Those moments weren’t just about dessert; they were about laughter, chatter, and love. Today, I bring that same joy into my kitchen with my Gluten Free Strawberry Shortcake with Cashew Cream. Every bite is tender, naturally sweet, and brimming with comfort.

I use this recipe to celebrate family, friends, and the little moments of happiness that food can bring. The shortcake is soft, the strawberries are fresh, and the cashew cream adds a luxurious touch that makes every serving feel special. I promise, once you try this, it’ll become a staple in your kitchen too.

Why I Love Making This Recipe

What I adore about my Gluten Free Strawberry Shortcake with Cashew Cream is how simple yet impressive it feels. The shortcake is naturally gluten-free, so everyone can enjoy it. I make the cashew cream ahead of time, which is wonderfully creamy and slightly sweet, without overpowering the strawberries.

I love that this dessert is versatile. Serve it as a treat for an afternoon tea with friends, a spring picnic, or even a festive brunch. The moment you slice into that shortcake and dollop the cashew cream on top of juicy strawberries, you get a little burst of happiness and isn’t that what dessert is all about?

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for my recipe:

For the Shortcake:

1 ½ cups almond flour
½ cup coconut flour
⅓ cup coconut sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
3 large eggs
⅓ cup coconut oil, melted
¼ cup almond milk
1 tsp pure vanilla extract

For the Cashew Cream:

1 cup raw cashews, soaked in water for at least 4 hours
¼ cup maple syrup
¼ cup coconut milk
1 tsp vanilla extract
Pinch of salt

For the Strawberry Topping:

2 cups fresh strawberries, hulled and sliced
1 tbsp coconut sugar or maple syrup
1 tsp lemon juice

Little Kitchen Secrets:

Soak cashews overnight for extra creaminess.
Warm your coconut milk slightly before blending the cashew cream; it makes it smoother.
Use ripe, fragrant strawberries they make all the difference.

How I Make It, Step by Step

Preheat the oven to 180°C (350°F) and line a baking pan with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt.
In a separate bowl, beat eggs, then add melted coconut oil, almond milk, and vanilla extract. Mix well.
Gradually fold wet ingredients into dry ingredients until a soft dough forms.
Transfer the dough to the lined pan and smooth the top with a spatula.
Bake for 20–25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely.
While the shortcake cools, prepare the cashew cream. Drain soaked cashews and blend with maple syrup, coconut milk, vanilla, and salt until smooth and creamy. Chill in the fridge.
Toss sliced strawberries with coconut sugar and lemon juice, letting them macerate for at least 10 minutes.

How I Serve It at Home

I like to slice the shortcake into generous squares or rounds, then spoon a thick layer of cashew cream over each piece. Top with a mound of sweetened strawberries and a tiny sprinkle of almond flour or coconut flakes for a beautiful presentation.

This dessert shines best served slightly chilled or at room temperature. I often bring it out for Sunday brunch or casual afternoon gatherings, and it’s always a hit.

Storage, Reheating & Make-Ahead Tips

Shortcake: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
Cashew Cream: Keeps in the fridge for 3–4 days. Give it a quick whisk before serving.
Strawberries: Prepare fresh or macerate in advance; store separately to prevent sogginess.
Make-Ahead: Bake the shortcake a day before and assemble just before serving. This keeps the layers fresh and vibrant.

100-Word Short Version

My Gluten Free Strawberry Shortcake with Cashew Cream is a tender, naturally sweet dessert that feels indulgent yet wholesome. The almond and coconut flour shortcake is soft, the strawberries are juicy and lightly sweetened, and the cashew cream adds a velvety, luxurious touch. This recipe is perfect for family gatherings, brunches, or a special treat. It’s gluten-free, dairy-free, and full of love every bite tastes like a cozy memory. Prepare the shortcake and cream ahead, toss strawberries with a bit of sugar, and assemble just before serving for a show-stopping dessert that’s simple, comforting, and utterly irresistible.

Recipe Card Section

⏱️ Time

Prep: 20 min
Cook: 25 min
Total: 45 min

📝 Notes

Use ripe strawberries for best flavor.
Cashew cream can be made a day ahead.
Store components separately for freshness.

🍽️ Nutrition
Serving Size: 1 slice 🍰
Calories: 280
Sugar: 12g
Sodium: 85mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Carbohydrates: 18g
Fiber: 4g
Protein: 6g
Cholesterol: 55mg

Conclusion

Making Gluten Free Strawberry Shortcake with Cashew Cream is more than baking; it’s sharing warmth, love, and memories. Every bite reminds me of spring afternoons in my mum’s kitchen, and now I get to create the same joy for my friends and family. This dessert is comforting, beautiful, and wonderfully indulgent without being complicated. I hope it brings your loved ones together, just like it does for me. Happy baking, and may your kitchen always be filled with laughter and delicious memories.

Ingredients

Instructions

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