Gluten Free Strawberry Shortcake
This Gluten Free Strawberry Shortcake recipe features soft, gluten free angel food cake cupcakes topped with fresh strawberries and a light, sweet strawberry syrup. A classic dessert for summertime.
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Strawberry season is the sweetest of them all! This gluten free shortcake is a classic go-to but we also love this Strawberry Chia Jam and these Vegan Strawberry Crumble Bars with fresh berries.
IN THIS POST: Everything you need to make Gluten Free Strawberry Shortcake
Ingredients for this Recipe
- egg whites – these will give you light and airy cupcakes
- sugar
- cornstarch – for the golden crust on top
- brown rice flour – a wonderful gluten-free alternative to all-purpose flour for baking
- tapioca flour – adds a thick, chewy texture
- cream of tartar – to stabilize the whipped egg whites
- salt
- vanilla
- strawberries – seasonal taste best!
How to make gluten free angel food cupcakes
First, preheat the oven and line your muffin tins.
Second, place the egg whites in a large bowl and let them sit at room temperature, for about 30 minutes.
Meanwhile, sift sugar, starches, and flours and set aside.
Third, use an electric mixer to whip the egg whites along with the cream of tartar, salt, and vanilla. Beat the mixture at medium speed until soft peaks begin to form. Switch to high speed and slowly beat in 1/2 cup of sugar until stiff peaks form.
Next, bit by bit, gently fold in the sugar and flour mixture. Pour the batter into the prepared muffin tins and slice through the batter with a knife to remove any air pockets.
Finally, bake for about 30 minutes until the tops are golden brown. Transfer to a wire rack to cool for an hour.
How to make the strawberry topping
First, slice strawberries and add them to a mixing bowl. Next, sprinkle with the sugar and mix it well. Then, cover the bowl and place it in the fridge for at least an hour. This is so the sugar will release the juices from the berries to create a nice, light syrup for drizzling over your shortcake.
How to serve this dessert
Cut a cupcake in half and place it on a plate. Spoon some of the strawberries on top and add a dollop of whipped cream. Drizzle it all with some of the strawberry syrup from the bowl.
It’s delicious to use the cake to soak up the flavor from the sweet sauce.
FAQ’S, Tips + Substitutions
- I use brown rice + tapioca flours for my gluten-free flour blend. I have found that in general gluten-free baking flour needs to be combined with 2 or more types to achieve the desired taste.
- If you want to have a dairy free strawberry shortcake, try this vegan whipped cream recipe made from coconut milk.
- TIP! If you don’t have time to make the cupcakes, chop in a teaspoon of fresh mint and serve the berries on their own.
- The freshly baked angel food cake will keep well for about 1 week in the fridge. Store it wrapped in plastic to keep it from drying out. If you wanted to freeze the rest, wrap tightly with foil or place them in a freezer-safe bag and keep them in the freezer for up to 4 months.
- Add other fresh summer fruit like blueberries, blackberries, and peaches.
More gluten free dessert recipes
- Homemade Frozen Yogurt with Pineapple
- Double Chocolate Hazelnut Torte
- Balsamic Strawberries with Mint and Cracked Black Pepper
- Gluten Free Brownies – Moist, Chewy, and Fudgy
- Easy Kiwi Sorbet Recipe – Only Two Ingredients!
- Gluten Free Angel Food Cake
This recipe was originally posted on July 1, 2013, and updated on June 29, 2020, and again on May 28, 2022, with recipe notes, writing, and new photos.**
If you’ve tried my gluten free strawberry shortcake, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Gluten Free Strawberry Shortcake
Ingredients
FOR THE GLUTEN FREE ANGEL FOOD CUPCAKES
- 1 ½ cups egg whites *approximately 10 eggs
- ¾ + ½ cup organic cane sugar *you need the two separate amounts
- ¼ cup cornstarch
- ¼ cup brown rice flour
- ¼ cup tapioca flour
- 1 ½ tsp cream of tartar
- ¾ tsp salt
- ¾ tsp vanilla
FOR THE STRAWBERRY TOPPING
- 2 cups cut up strawberries I cut into quarters
- 1 tbsp sugar *I use coconut sugar (this makes for a browner sauce – whiter sugar makes a more red sauce)
Instructions
FOR THE STRAWBERRY TOPPING
- Add the cut strawberries to a medium mixing bowl and sprinkle the sugar on top. Stir it well to coat all the berries.
- Cover the bowl and refrigerate for at least 1 hour.
FOR THE CUPCAKES
- Preheat the oven to 350 and line 2 cupcake tins with 12 wells each with parchment paper liners – two dozen – you will have extra cupcakes!
- Add egg whites to a large mixing bowl and set aside, at room temperature, for 30 minutes.
- In a medium bowl, sift ¾ cup of sugar, starches, and flours and set aside.
- Add cream of tartar, salt, and vanilla to egg whites and beat at medium speed until soft peaks form.
- Bit by bit, add in the ½ cup sugar, beating on high speed until stiff peaks form.
- Gently fold in the flour mixture ½ cup at a time.
- Pour into the wells of the prepared muffin tin and slice the mixture with a knife to remove air pockets.
- Bake on the lowest rack for 25 minutes, looking for a lightly browned top.
- Let cool on a wire rack for 1 hour.
THE FINISHED STRAWBERRY SHORTCAKE
- Stir the strawberries well. Cut a cupcake in half and top with the berries and drizzle with the syrup. Add whipped cream if desired.
Video
Notes
- If you want to have a dairy free strawberry shortcake, try this vegan whipped cream recipe made from coconut milk.
- TIP! If you don’t have time to make the cupcakes, chop in a teaspoon of fresh mint and serve the berries on their own.
- The freshly baked angel food cake will keep well for about 1 week in the fridge. Store it wrapped in plastic to keep it from drying out. If you wanted to freeze the rest, wrap tightly with foil or place them in a freezer-safe bag and keep them in the freezer for up to 4 months.
- Add other fresh summer fruit like blueberries, blackberries, and peaches.
Shortcake, strawberries dripping in syrup, sounds delicious and this is a perfect treat for Canada Day
Will give this a try over the weekend, this will be perfect for sitting in the sun in the garden with the family
Thanks for sharing!
It is definitely a lovely dessert to share. Thanks, Kay!
I love strawberry season. I always need some gluten-free options for entertaining. I will add this to my list.
It does make it easy for crowds! Thanks Gloria.
I cant wait to make this! How much batter should I pour into each cupcake? 3/4 the way? Thanks!!
Hey Jennifer! 3/4 full is perfect. I hope you enjoy 🙂
I’ve apparently been missing some great stuff over here, Sharon! 🙂 I love angel food cake and am impressed that it’s both dairy and gluten free!
Beautiful post Sharon! I am going to make your recipe today for our Canada Day festivities! That trip was a highlight for me too! I’m excited for your visit this summer (: Have a lovely Canada Day!
Thanks, Julie! I think the first time I ever had strawberries sprinkled with sugar was actually at your house:) Can’t wait to see you!