It’s finally strawberry season and I’m SO excited to celebrate with this incredible gluten-free strawberry shortcake recipe! There’s just something about this warm spring air (after a VERY long winter) that makes me wanna whip out all the fresh fruit recipes I can think up. I kicked berry season off a couple weeks ago with my 5-ingredient triple berry crisp, then kept the party going with my new healthy strawberry peanut butter cups. And now – this absolutely flawless gluten-free strawberry cake! It’s a light and tender cake topped with a single-ingredient homemade whipped cream and ultra sweet strawberries. This is another one of those gluten-free cake recipes everyone (and I mean everyone) will LOVE!
Why You’ll Love This Gluten-Free Strawberry Shortcake
- It’s made with just 6 easy-to-find, wholesome ingredients.
- Fluffy, soft, and sweet with the perfect balance of fresh fruit and homemade whipped cream!
- Naturally gluten-free, with easy swaps to make it dairy-free or even keto-friendly.
Frequently Asked Questions
How do I store this gluten-free strawberry shortcake?
Store any leftover cake separately from the whipped cream and strawberries in an airtight container at room temperature for up to 2 days. Once topped, store in the fridge for up to 1 day for best texture.
Can I use a different kind of fruit?
Absolutely! Try blueberries, raspberries, peaches, or a mix of berries depending on the season.
What can I substitute for almond flour?
If you need a nut-free option, try oat flour. Note that texture and flavor may vary slightly.
Sam’s Recipe Tips
- Be sure to beat the eggs and sugar until they’re superrrr airy and fluffy – this gives the cake its light, sponge-like texture.
- Let the cake cool completely before adding the whipped cream to prevent it from melting!
- Make the whipped cream just before serving for the fluffiest, creamiest texture.
Adjust This Recipe to Your Dietary Needs
- Make it Dairy-Free: Use coconut cream or your favorite non-dairy whipped topping in place of heavy whipping cream.
- Make it Keto: Replace the sugar with a keto-friendly sweetener like monk fruit or erythritol.
What Makes This the BEST Gluten-Free Strawberry Shortcake Recipe
This gluten-free strawberry shortcake is soft, simple, and super impressive. It’s a breeze to whip up in under an hour and delivers the perfect combination of sweet cake, whipped cream, and fresh fruit – no one will ever believe it’s gluten-free! Whether you’re hosting brunch or celebrating something special, this shortcake has your back.
6-Ingredient Gluten Free Strawberry Shortcake
Equipment
- 2 large bowls
- 1 small bowl
Ingredients
- 4 large eggs at room temperature
- 1/2 cup sugar
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
For the whipped cream:
- 1 cup heavy whipping cream
For the strawberries
- 1 cup fresh strawberries sliced
- 1 tablespoon sugar
Instructions
- Preheat oven to 350° Fahrenheit and grease a 6-inch cake pan.
- Beat together the eggs and sugar with a hand or stand mixer on high speed until pale and thick, about 5 minutes.
- Add in the almond flour and baking powder. Beat for another 30 seconds to one minute, until batter is just combined.
- Transfer the batter to your prepared cake pan. Bake the cake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
- Remove cake from the pan and transfer it to a wire cooling rack to cool. While the cake cools, add the sliced strawberries and a tablespoon of sugar to a bowl, and stir until the strawberries are coated in sugar. Set the strawberries aside while you make the whipped cream.
- Pour the heavy whipping cream into a large bowl and use a hand or stand mixer to beat the cream until it’s super light and fluffy and stiff peaks have formed (about 5 minutes).
- Once the cake has completely cooled, top it with the homemade whipped cream then the strawberries. This cake is best served immediately!
1 Comment
The Real Person!
I just discovered your YouTube channel! We were really in the mood for some strawberry goodness and I wanted a very simple recipe that didn’t involve 20 ingredients to make a simple cake. This fit the bill perfectly! Now I love almond flour but I don’t keep almond flour on hand because it’s expensive but I always have gluten-free oats on hand to make my own flour with and I use a lot of it so I made this recipe using oat flour and had to make a few alterations. Because I had changed the flour I was using, I had to take into consideration the differences between the almond and oat flour. It came out great and tasted wonderful. It also still had the nice cake texture that people look for. The only mistake that I made and I should have listened to my gut, was that rather than cooking for the same amount of time as you would with the original version, I should have taken it out of the oven sooner because I did cook it too much.So that is on ME not the recipe. The next time, I think I’m going for 15 to 18 minutes and see how it goes. But I can tell you that cooking it beyond 20 minutes using oat flour is way too long. Thank you so much for creating very simple recipes with a wonderful taste ! I can’t wait to try all of the other recipes on here! Here are my conversions in case there’s anybody else out there who doesn’t use certain ingredients.
Oat Flour Cake (Almond-Free Version)
Ingredients
4 large eggs (at room temperature)
1/2 cup sugar
1 1/4 cups oat flour (instead of 1 1/2 cups almond flour)
1 teaspoon baking powder
2 tablespoons oil (like light olive oil or neutral oil) — to add richness and moisture (I used olive oil because I love how the taste adds a nice rich flavor to anything)
Optional: 1–2 tablespoons milk (dairy or non-dairy) — if the batter feels too thick
Bake @ 350 for about 15-18 minutes