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a plate of gluten free strawberry shortcake.
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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.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Servings 6
Calories 280kcal

Ingredients

FOR THE GLUTEN FREE ANGEL FOOD CUPCAKES

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 blueberriesblackberries, and peaches.

Nutrition

Calories: 280kcal | Carbohydrates: 63g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 315mg | Fiber: 1g | Sugar: 46g | Vitamin C: 28mg | Calcium: 12mg | Iron: 1mg