Description
These Gluten Free Strawberry Shortcake Cups are tender, sweet, and perfect for sharing. Individual cups layered with buttery gluten free shortcake, juicy sugar-tossed strawberries, and fluffy whipped cream make a simple, elegant dessert. Perfect for brunch, tea parties, or family gatherings, these cups are visually appealing, easy to serve, and bursting with fresh strawberry flavor.
Ingredients
Scale
- 1 1/2 cups gluten free all-purpose flour blend
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup milk (or dairy-free alternative)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tablespoons sugar (for strawberries)
- 1 cup whipped cream or coconut whipped cream
- Optional: fresh mint leaves for garnish
Instructions
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in milk and vanilla until dough just forms.
- Divide into 6–8 portions, flatten slightly, and bake 18–22 minutes until golden. Cool completely.
- Toss strawberries with sugar and let sit 15 minutes.
- Layer shortcake, strawberries, and whipped cream in cups. Repeat layers if deep.
- Garnish with extra strawberries and mint. Serve immediately.
Notes
Use cold butter for light, crumbly shortcakes. Assemble cups just before serving for best texture. Store components separately for up to 24 hours. You can substitute dairy-free whipped cream if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg