Gluten-free Strawberry Shortcake

Gluten-free strawberry shortcake is one of those desserts that makes you feel like you’re biting into spring itself. It combines soft, moist cake with luscious whipped cream and fresh strawberries to deliver a delightful experience. What’s great is that anyone can enjoy this classic treat without worrying about gluten. The sweet and juicy strawberries not only taste fantastic but also brighten up the plate with their vibrant color.

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As we make our way through this recipe, you’ll find it’s more than just easy to whip together; it’s also a fantastic option for gatherings and celebrations. Whether you’re serving it at a backyard BBQ or a fancy dinner party, this gluten-free strawberry shortcake will wow your friends and family. And who doesn’t love desserts that look as good as they taste? Ready to get started? Let’s bake!

Why This Recipe Works

To start, it’s all about the balance and texture. The moist cake pairs beautifully with the airy whipped cream, creating a delightful combination that keeps each bite interesting. By using a blend of gluten-free flour, everyone can savor this classic dessert without feeling left out. Plus, fresh strawberries add not only sweetness but also a burst of color, which makes this treat appealing to the eyes—and the taste buds!

Why You’ll Love This Gluten-Free Strawberry Shortcake

This gluten-free strawberry shortcake is super quick to prepare, making it ideal for last-minute gatherings or spontaneous celebrations. Because it’s naturally gluten-free, even those with dietary restrictions can indulge in a slice without missing out on flavor. Want to make it even better? You can customize the toppings based on your preference—whether it’s adding a hint of mint or a sprinkle of nuts, there’s room for creativity!

Ingredients

• 2 cups Bob’s Red Mill 1:1 gluten-free flour
• ½ teaspoon salt
• 3 large eggs, room temperature
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• ⅓ cup almond milk, room temperature
• 1 tablespoon Singing Dog Vanilla extract
• 1 cup heavy cream, cold
• ⅓ cup powdered sugar
• ½ teaspoon OliveNation strawberry emulsion
• ½ teaspoon cornstarch

Making the Gluten-Free Strawberry Shortcake

Preheat the Oven and Prepare the Pan

First, preheat your oven to 350°F. Now, grab a 12-cup brownie pan or a 9×13 baking pan. Lightly coat the bottom and the sides with non-stick spray, ensuring your cake won’t stick during baking.

Cream the Butter and Sugar

Next up, let’s make the base of our cake. In a mixing bowl, beat the softened butter for about 2 minutes using an electric mixer until it’s creamy. Then, gradually add the granulated sugar and keep mixing for another 2 minutes until the mixture turns light and fluffy.

Incorporate the Eggs and Vanilla

Now we’re going to add the eggs. Do this one at a time, mixing well after each addition. This ensures that everything blends seamlessly. Afterward, pour in the vanilla extract and mix until fully incorporated.

Combine Dry and Wet Ingredients

It’s time to bring your dry ingredients into the mix. Begin by adding half of the gluten-free flour, along with the salt and baking powder, into the wet mixture. Once that’s well combined, gently fold in the remaining dry ingredients. Then, add the almond milk, mixing until everything is just combined. Don’t worry if the batter is thick; that’s just how we want it!

Bake the Cakes

Now it’s time to bake! Using a 2-inch cookie scoop, evenly distribute the batter into your prepared brownie squares or pour all of it into the baking pan. If you’re using mini cakes, bake them for about 21 to 27 minutes. For the sheet cake, aim for 25 to 33 minutes. A toothpick test will help you determine doneness; it should come out clean. When done, let the cakes cool completely on a wire rack.

Prepare the Strawberry Whipped Cream

While the cakes are cooling, let’s make the whipped cream. In a stand mixer, combine cold heavy cream, powdered sugar, and strawberry emulsion. Beat on high speed until soft peaks form. After that, add in the cornstarch and beat for an additional 20 seconds. This will stabilize your cream, making it perfect for topping.

Assemble the Shortcake

Now comes the fun part—assembling the shortcake! Generously pipe or spread the strawberry whipped cream onto your cooled mini cakes or over the sheet cake. For the strawberries, rinse them off, hull them, and slice them in half lengthwise. Top each piece of cake with a half strawberry and a fresh mint leaf for that beautiful garnish.

Serving Suggestions

For the best presentation, serve your gluten-free strawberry shortcake with an extra dollop of strawberry whipped cream on the side. To elevate the dessert even further, consider pairing it with a scoop of vanilla or strawberry sorbet that adds a refreshing twist.

Tips for Success

For optimal blending, make sure your ingredients are at room temperature; this will really improve the final texture of your cake. Also, avoid overmixing the whipped cream. You want it to maintain those lovely soft peaks that create the perfect topping.

Variations

Feel free to play with the recipe! Substitute strawberries for blueberries or raspberries to create a mixed berry shortcake. If you’re looking to add a little zing, consider adding a teaspoon of lemon zest to your whipped cream for an extra layer of flavor.

Storage Tips

Any leftover cake can be stored in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, lightly re-whip the cream to restore that perfect texture.

FAQs

1. Can I use a different type of gluten-free flour?
Yes, you can use any gluten-free blend, but make sure it includes xanthan gum. This is essential for the best texture.

2. How do I make this cake dairy-free?
Simply swap in dairy-free butter for the regular butter and use coconut cream instead of heavy cream.

3. Can I prepare the cake in advance?
Absolutely! Just bake the cake ahead of time and assemble it right before serving for maximum freshness.

4. How can I make this gluten-free strawberry shortcake lower in sugar?
Consider using a sugar substitute or cutting down on the granulated sugar in the cake.

5. What is the best way to serve this dessert?
Chilling it before serving ensures the freshest taste and the best texture—especially nice in warmer weather.

Gluten-free strawberry shortcake isn’t just a dessert—it’s a moment of joy and celebration. Whether you’re hosting a picnic, enjoying a family gathering, or treating yourself to a delicious afternoon snack, this recipe offers delightful flavors and a sense of togetherness. Each bite features soft cakes, the sweet aroma of fresh strawberries, and creamy whipped topping, creating a memorable treat. So why wait? Gather your ingredients and craft this delightful dessert that everyone will love!

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