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!