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6-Ingredient Gluten Free Strawberry Shortcake

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gluten-free strawberry shortcake on a table with whipped cream and fresh strawberries on top.

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!

a slice of gluten-free strawberry shortcake on a plate with whipped cream and strawberries on top.

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.

gluten free strawberry shortcake on a table with whipped cream and strawberries on top.

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.
the inside cut of gluten free strawberry shortcake.

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.

gluten-free strawberry shortcake on a table with whipped cream and fresh strawberries on top.
5 from 1 vote

6-Ingredient Gluten Free Strawberry Shortcake

This gluten-free strawberry shortcake is the easy, light, and summery dessert you’ll want to make again and again! With just 6 simple ingredients, it’s fluffy, naturally gluten-free, and topped with a generous layer of whipped cream and sweet, juicy strawberries. It's perfect for birthdays, holidays, or any warm-weather gathering, this shortcake is a no-fuss, totally delicious crowd-pleaser!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings

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!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 10g | Protein: 5g | Fat: 16g | Sugar: 6g
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Dairy-Free

5-Ingredient Triple Berry Crisp with Frozen Berries

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Overhead image of triple berry crisp with frozen berries in a baking dish with a scoop of vanilla ice cream on top.

Everyone needs a good berry crisp recipe in their back pocket! I’ve made a few berry crisps in my day, but to be completely honest – none were quite right. They were either too dry, didn’t have enough berries, or overly sweet. But this triple berry crisp recipe?? Well… I don’t mean to brag but, she’s just PERFECT! Made with 5 ingredients, in one bowl, with frozen berries (so you can bake it year-round!). I drew some inspo from my healthy apple crisp which was a huge hit last fall! And also my 4 ingredient peach cobbler which I can’t wait to break back out this upcoming peach season.

Why You’ll LOVE This Triple Berry Crisp with Frozen Berries

  • Super Easy to Make: With just 5 simple ingredients, this recipe comes together quickly for a stress-free dessert.​
  • Versatile and Adaptable: Easily customize the recipe to suit gluten-free, dairy-free, nut-free, or vegan diets without compromising on flavor.​
  • Deliciously Healthy: Made with wholesome ingredients, this crisp offers a guilt-free indulgence that’s both satisfying and nutritious.​
close up image of triple berry crisp with frozen berries in a baking dish.

Can I Use Fresh Berries?

Yes, you can use fresh berries in this recipe. However, frozen berries are convenient and available year-round, providing consistent quality and flavor. If using fresh berries, you may need to adjust the baking time slightly, as they release less juice than frozen ones.

Can I Make Ahead and Freeze This Recipe?

Absolutely! This berry crisp can be prepared ahead of time and frozen either before or after baking:​

  • Before Baking: Assemble the crisp, cover it tightly, and freeze. When ready to bake, remove from the freezer, let it thaw in the refrigerator overnight, and bake as directed.​
  • After Baking: Allow the crisp to cool completely, then cover and freeze. To reheat, warm it in the oven at 350°F until heated through.​
triple berry crisp with frozen berries on a plate with a scoop of vanilla ice cream on top.

Adjust This Recipe to Your Dietary Needs

  • Make it Gluten-Free: Use certified gluten-free oats and gluten-free all-purpose flour or almond flour for the crisp topping.
  • Make it Dairy-Free: Substitute the butter with a non-dairy alternative like coconut oil or a plant-based butter.​
  • Make it Nut-Free: Ensure all ingredients, including oats and flour, are free from cross-contamination with nuts.​
  • Make it Vegan: Replace the butter with a plant-based alternative and use a vegan-friendly sugar.
Overhead image of triple berry crisp with frozen berries in a baking dish with a scoop of vanilla ice cream on top.
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5-Ingredient Triple Berry Crisp with Frozen Berries

Effortless and delicious 5-Ingredient Triple Berry Crisp, crafted with frozen mixed berries and a simple, wholesome crisp topping! This fruit crisp is not only simple to make, but also easy to adapt to a variety of diets, making it a perfect treat for any occasion. Serve it warm with a scoop of vanilla ice cream for a delicious and healthy dessert!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings

Equipment

  • 1 9-inch baking dish
  • 1 large bowl

Ingredients

For the berries:

  • 4 cups frozen mixed berries
  • 1/4 cup cane sugar or coconut sugar
  • 1/4 cup gluten-free all purpose flour or regular all purpose flour
  • 1/2 tablespoon lemon juice optional
  • 1 teaspoon vanilla extract optional

For the crisp:

  • 1 cup rolled oats
  • 3/4 cup gluten-free all purpose flour or almond flour
  • 1/2 cup cane sugar or coconut sugar
  • 6 ounces butter cut into 1-inch cubes

Instructions

  • Preheat oven to 350° Fahrenheit.
  • Add all berry ingredients to a 9-inch baking dish and toss together until evenly coated, then spread the berries into an even layer around the dish.
  • Add all crisp ingredients to a large bowl. Use a fork to mix together, until a crumbly mixture forms. Sprinkled the crisp topping evenly over the berries.
  • Bake for 40-45 minutes or until the berries are super soft, then let cool slightly before serving with a scoop of vanilla ice cream. YUM!
    berry crisp with frozen berries step 3

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 45g | Protein: 2g | Fat: 18g | Sugar: 24g
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30 Minutes or Less

Mom’s Watermelon Paloma

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watermelon paloma in a glass with a lime slice and a small slice of watermelon.

A few weeks ago, my mom had her first watermelon paloma while out to lunch, and she was hooked! She even texted me about it, and almost immediately got to working on recreating it. I feel like now’s a good time to mention, especially if you’re new around here, that my Mom is the cocktail queen! Last year she shared her BEST-ever daiquiri recipe with us, and she makes a mean aperol spritz. And guess what? Her version turned out even better than the one she had a brunch!

It’s a refreshing blend of watermelon and tequila, finished off with fizzy grapefruit soda. But not just any grapefruit soda, Mom tested a few and found her favorite, which I outline in the ingredients below! This watermelon paloma is a must, especially as the warm weather lingers. It’s perfect for sipping with brunch, or at your next summer party. I’ll surely be cheers-ing to the last days of summer with this refreshing cocktail in hand!

overhead image of watermelon paloma with fresh mint for garnish.

What Makes this the BEST Watermelon Paloma

This Watermelon Paloma stands out because it perfectly balances sweet, tangy, and refreshing flavors. The use of fresh watermelon juice brings a vibrant, natural sweetness, while the lime juice adds a necessary tartness. Tequila is the perfect base, and the Fever Tree grapefruit soda takes it over the top! The salted rim is the final touch, and my favorite part, but feel free to leave it out if that’s not your thing. Mom actually doesn’t include a salted rim in her original recipe, she prefers no salt.

What You’ll Need to Make It

  • Fresh Watermelon Juice: The star of the show! Use ripe, juicy watermelon for the best flavor. You can find watermelon juice at some grocery stores, like Trader Joe’s!
  • Fresh Lime Juice: Adds a tangy kick, and is signature to a classic paloma recipe. Mom always recommends using fresh limes rather than bottled juice for maximum flavor.
  • Simple Syrup: Easily made at home by dissolving equal parts sugar and water. You can also purchase it from most grocery stores, or use agave instead!
  • Tequila: The quality of your tequila matters. Opt for a good silver tequila, like Patron Silver or Casamigos Blanco, for a smooth finish.
  • Fever Tree Grapefruit Soda: This soda is light, fizzy, and not too sweet, making it a perfect addition to the cocktail. You can find it at specialty grocery stores, most liquor stores, or online. However, if you can’t find Fever Tree grapefruit soda, feel free to use whatever grapefruit soda you can get your hands on.

How to Make Fresh Watermelon Juice

Making fresh watermelon juice is simple. Cut your watermelon into chunks, removing the seeds. Then, blend the chunks until smooth. Strain the juice through a fine mesh strainer to remove the pulp, and you’re ready to go! Fresh watermelon juice can be stored in the fridge for up to three days.

watermelon paloma in a glass with a lime slice and watermelon slice.

How to Make It

  1. Prepare the Glass: Rub a lime wedge around the rim of your glass. Dip the rim in salt, then fill the glass with ice.
  2. Mix the Cocktail: In a cocktail shaker, combine the watermelon juice, lime juice, simple syrup, and tequila. Add ice and shake vigorously for 30 seconds to a minute until the drink is well chilled.
  3. Pour and Serve: Pour the mixture into your prepared glass, then top it off with Fever Tree grapefruit soda. Garnish with a lime wedge or a small watermelon slice.

Switch Up the Flavor

  • Use Vodka Instead of Tequila: If you’re not a tequila fan, swap it out for vodka for a lighter, less intense flavor.
  • Experiment with Other Juices: While watermelon is Mom’s favorite (mine too!), you can try other fresh fruit juices like pineapple, strawberry, or peach for a different twist.
  • Make it a Mocktail: Simply leave out the tequila for a light and refreshing non-alcoholic watermelon paloma mocktail!

By following these tips and using high-quality ingredients, you’ll create the perfect watermelon paloma that everyone will love. Don’t forget to share your creations and tag me on Instagram—I can’t wait to see how you enjoy this drink!

watermelon paloma in a glass with a lime slice and a small slice of watermelon.
No ratings yet

Mom’s Watermelon Paloma

This easy watermelon paloma recipe was developed by none other than my Mom! Consider her our resident bartender, and the only person I trust to make a really REALLY good drink. With fresh watermelon juice, a splash of lime, and a fizzy finish, this watermelon paloma will become your go-to summer cocktail!
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Ingredients

  • 3 ounces watermelon juice
  • 1 ounce fresh lime juice
  • 1 ounce simple syrup, or agave
  • 2 ounces tequila
  • 2-3 ounces grapefruit soda (Mom recommends Fever Tree grapefruit soda)

Instructions

  • Rub a lime wedge around the edge of a glass, then dip the rim of the glass in salt and fill the glass with ice.
  • Add the watermelon juice, lime juice, simple syrup, and tequila to a cocktail shaker with ice. Secure the shaker with a lid, then shake for 30 seconds to a minute, or until the drink is very cold.
  • Pop the lid off the shaker and pour the drink into your prepared glass. Then, fill the glass the rest of the way with grapefruit soda.
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Desserts

4 Ingredient Peach Cobbler (gluten-free!)

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4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.

I made this 4 ingredient peach cobbler for Father’s Day last weekend and let me tell ya, it was a HUGE hit! I even made it gluten-free (see note below), and no one could taste the difference. Now it doesn’t take much scrolling around here to realize that I’m a huge fan of few-ingredient desserts. I’m talkin’ 4 ingredient banana bread, 5 ingredient healthy cookie dough, and 6 ingredient mug cakes. So ya, I’d say this 4 ingredient peach cobbler fits perfectly into that lineup!

4 ingredient peach cobbler in a pie dish with a spoon.

What You’ll Need to Make This Recipe

Fresh Peaches: You’ll need 5-6 large fresh peaches, sliced. Fresh peaches provide the best flavor and texture, but you can also use frozen or canned peaches as an alternative.

Sugar: You can use regular sugar, or swap it for coconut sugar or monkfruit sweetener for a healthier option.

Self-Rising Flour: Use 1 cup of self-rising flour to create the cobbler topping. If you don’t have self-rising flour, you can use all-purpose flour with 1 ½ teaspoons of baking powder added.

Butter: You’ll need ½ cup of melted butter for a rich and flavorful topping. For a dairy-free alternative, substitute with vegan butter or coconut oil.

4 ingredient peach cobbler on a dessert plate with a scoop of vanilla ice cream.

Types of Peach to Use

  • Fresh peaches are ideal for the best flavor and texture. Simply peel, slice, and they’re ready to go.
  • Frozen peaches are a great alternative when fresh peaches are out of season. Thaw and drain them before using.
  • Canned peaches are convenient and work well in this recipe. Make sure to drain them thoroughly before adding to the pan, and leave the sugar out of the filling since canned peaches are already sweetened.
4-Ingredient-Peach-Cobbler-Step-1

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Use self-rising gluten-free all-purpose flour in place of regular self-rising flour.

Vegan Option: Substitute melted butter with vegan butter or coconut oil.

Make it Sugar-Free: Replace regular sugar with monkfruit sugar or your preferred sugar substitute.

4 ingredient peach cobbler in a pie dish with two scoops of vanilla ice cream on top.
5 from 3 votes

4 Ingredient Peach Cobbler (gluten-free!)

This 4 ingredient peach cobbler is the perfect simple yet delicious dessert recipe! Made with fresh summer peaches and a perfectly sweet crumb topping. Whip up this super easy recipe for potluck, parties, or summer bbqs! This recipe even includes gluten-free and vegan options.
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Ingredients

For the peach filling:

  • 4-5 fresh peaches, sliced
  • 2 tablespoons sugar

For the cobbler topping:

  • 1 cup self-rising flour, see Notes
  • 1/2 cup sugar
  • 1/2 cup butter, melted

Instructions

  • Preheat the oven to 350° Fahrenheit and lightly grease a 9-inch cake or pie pan. Add the sliced peaches and 2 tablespoons sugar to the prepared pan and mix together.
    4-Ingredient-Peach-Cobbler-Step-1
  • In a medium bowl, mix together the self-rising flour, sugar, and melted butter, to form a crumbly consistency.
  • Add the drained and sliced peaches to the prepared cake or pie pan, then top the peaches with the flour mixture. Do not stir the peaches and flour mixture together, simply layer then flour mixture evenly on top of the peaches.
  • Bake the peach cobbler for 40-45 minutes, or until it’s golden brown on top and the peaches are bubbly. Let it cool out of the oven for 20 minutes before serving with a scoop of vanilla ice cream – YUM!

Notes

  • If you don’t have self-rising flour, you can use all purpose flour and add 1 ½ teaspoons baking powder to the recipe.

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    30 Minutes or Less

    Mexican Street Corn Salad

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    overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.

    It’s CORN! Summer bbq season is upon us, and we need a side dish for our watermelon margaritas, mediterranean grilled chicken salad, and healthy summer fruit crisp. Add this simple and delicious Mexican street corn salad to that lineup and you’ve got yourself a killer summer meal!

    This recipe’s specifically for those people who enjoy their corn off the cob. It’s all the incredible flavors of Mexican street corn added to one big bowl, perfect for sharing and much easier to eat! Fresh (or frozen) corn, cilantro, paprika, and cotija cheese come together to make this super flavorful and surprisingly healthy salad.

    Ingredients laid out for Mexican street corn salad recipe.

    What You’ll Need to Make Mexican Street Corn Salad

    Corn: Fresh corn is recommended, but if it’s not in season you can use frozen corn instead! And if you opt for fresh corn, follow the instructions below on how to cut the corn off the cob before using it in this recipe.

    Fresh Cilantro: Finely chopped cilantro adds a refreshing burst of herbaceous flavor to the salad, complementing the other ingredients beautifully.

    Cotija or Feta Cheese: Crumbled cotija cheese lends a salty, tangy flavor to the salad, while feta cheese can be used as a delicious alternative.

    Jalapeño: For a spicy kick, add finely chopped jalapeño to the salad. Omit or adjust the amount according to your heat preference.

    Mayonnaise: Creamy mayonnaise binds the ingredients together and adds richness to the salad, while also balancing the flavors.

    close up image of Mexican street corn salad in a bowl.

    How to Cut Corn Off The Cob

    1. Shuck the corn by peeling off the outer leaves and removing as much of the tassel (the stringy stuff) from the corn as possible.
    2. Stand the corn upright on a cutting board, then carefully slide a knife down one side of the cob, slicing off the corn kernels as the knife moves down the cob. Continue this process all around the cob until all corn kernels have been removed.
    3. Place the corn kernels in a large bowl, then repeat steps 1 and 2 with remaining ears of corn until all corn kernels have been removed. Discard the corn cobs and use just the kernels in this recipe.

    Tips and Tricks

    Char the Corn: Achieve the perfect smoky flavor by char-grilling the corn kernels in a hot skillet. Stir occasionally to ensure even charring and caramelization. Or, if you can grill whole corn, then remove the charred corn kernels from the cob and use it in this salad.

    Customize the Spice Level: Adjust the amount of jalapeño according to your preference for heat. For milder palates, use just half a jalapeño, or no jalapeño at all!

    Make-Ahead Option: Prepare the salad ahead of time and refrigerate it until ready to serve. The longer this salad sits, the more flavorful it will get!

    Mexican street corn salad in a bowl with fresh limes.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: To make this salad dairy-free, use your favorite non-dairy feta instead of cotija cheese. I’ve used and love this Violife dairy-free feta.

    Make it Vegan: For a vegan Mexican street corn salad, take the dairy-free option above and use vegan mayo in place of the regular mayo.

    overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.
    5 from 1 vote

    Mexican Street Corn Salad

    This Mexican street corn salad is the perfect addition to any summer meal! It’s fresh, delicious, packed with flavor, and surprisingly easy to make.
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 servings

    Ingredients

    • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)
    • 1 tablespoon olive oil
    • pinch of salt
    • 1/2 cup fresh cilantro, finely chopped
    • 1/4 cup mayonnaise
    • 1/4 cup scallions (green onion), sliced
    • 1/4 cup crumbled cotija cheese or feta cheese
    • 1 jalapeño, seeds removed and finely chopped
    • 2 garlic cloves, minced
    • zest and juice of 1 lime
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon chili powder, or chipotle chili powder

    Instructions

    • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
      Mexican street corn salad step 1
    • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

    Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!
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