Welcome summer with these decadent gluten free strawberry shortcakes! Delicate gluten free angel food cupcakes are piled with sweet, homemade whipped cream and juicy fresh strawberries. A light and pretty warm-weather dessert.
Strawberry Shortcakes Recipe
Fluffy gluten free angel food cupcakes form the base of this sweet, summery gluten free strawberry shortcakes recipe. Here, you'll swap the traditional biscuit for my airy gluten free angel food cupcakes. Each tender cupcake- errr, shortcake - is split and filled with piles of silky homemade whipped cream and perfect, in-season strawberries for a gluten free take on a classic dessert.
Gluten Free Strawberry Shortcakes Are:
- So pretty and summery. When strawberries are in season it's hard to resist them! If you're lucky enough to nab a basket at your farmers' market or local produce stand, you'll be able to taste the difference. They are absolutely exquisite when paired with silky whipped cream.
- Easy. While angel food cake can sometimes feel intimidating, you don't have to worry - this simple recipe is a snap to put together, and I've included photos to guide you through making it lower down.
- Gluten-free. In this gluten free strawberry shortcakes recipe, you'll use soft and light gluten free angel food cupcakes made with a gluten free flour blend as your base. Then you'll pile them with homemade whipped cream and strawberries, which are naturally gluten free, keeping this a simple and delicious gluten free treat.
Ingredients Needed
Here's a look at the ingredients in these gluten free angel food cupcakes, plus some notes to help you make it. The full ingredient amounts and instructions are included in the printable recipe card lower down.
For the Short Cakes
- Gluten-free flour - I used my homemade gluten free flour blend in this cake, but you can use your preferred 1:1 gluten free flour blend.
- Granulated sugar - Many recipes for angel food cake call for superfine sugar, which is granulated sugar that's been ground in the food processor until fine. You can make your own superfine sugar, but for ease in this recipe I just use regular granulated sugar and it works fine.
- Tapioca - Tapioca starch adds lightness and binding to the cake. You can substitute 1 ½ teaspoons of cornstarch instead of the tapioca.
- Egg whites - Bring your egg white to room temperature before beginning to whip them, and make sure your bowl and beaters are very clean.
- Salt - I always use fine sea salt in my recipes!
- Cream of tartar - Cream of tartar helps the egg whites to retain air while being whipped. You can omit it but I do think it helps get those glossy peaks in the meringue.
For the Filling
- Heavy cream - Use good old-fashioned heavy cream in this recipe for the richest and most welcome filling.
- Powdered sugar - I like to sweeten my homemade whipped cream with a touch of powdered sugar, but you can leave it out if you prefer.
- Strawberries - Fresh, summer-sweet strawberries are the star of this dessert!
How to Make Strawberry Shortcakes
First, you'll make the gluten free angel food cupcakes, then once they've cooled, fill and layer them with whipped cream and strawberries. Here's a quick look at how to do it:
- Prep: Preheat the oven to 325°F and line two cupcake tins with liners.
- Beat egg whites: Beat the egg whites, salt, and cream of tartar on medium speed until foamy.
- Add sugar: Slowly beat in the sugar and keep beating until the mixture holds soft peaks.
- Add flour: Sift the gluten free flour and tapioca over the egg whites and gently fold in. Spoon the batter into the prepared cupcake tins and bake for about 20 minutes.
- Make cream: In a large bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Cool: Cool the cupcakes completely before cutting them in half and filling them with whipped cream and sliced strawberries.
Tips for Making Strawberry Shortcakes
As noted, this recipe is not complicated. If you've made my gluten free angel food cake or cupcakes recipes you'll have a good idea of how to make this strawberry shortcakes recipe. And if not, no worries! Here are a few tips to help:
- When making the shortcakes: Use room-temperature egg whites. This is an angel food cake recipe, which relies on egg whites to help it rise. Bringing the egg whites to room temperature is the first essential step. Room-temperature egg whites will froth up much quicker and will retain more air.
- Use store-bought whipped cream: In my opinion, homemade is always best. However, in the interest of time, you can use store-bought whipped cream to fill these shortcakes.
- Try other berries: Make this as blueberry, blackberry, or raspberry shortcakes by swapping the strawberries for other seasonal berries. Or, do a combination.
- Add vanilla: A little pure vanilla extract adds a delicate vanilla flavor and fragrance to the shortcakes. You can add it in when you beat the eggs with the cream of tartar.
- Add citrus: You can also add a little citrus zest to the shortcake batter. My preference is for orange zest because it so beautifully complements the strawberries, but lemon zest is also nice. Fold it into the batter when you add the flour.
- Sift the powdered sugar: If making your whipped cream, make sure to sift the powdered sugar first to eliminate any lumps. Or, if you like things less sweet, you can leave it out.
Can I Make These Ahead?
You can bake the shortcakes a day or so in advance (see my storage tips below), but I don't recommend assembling them until just before you're ready to serve. I also like to whip my cream fresh and add it to the shortcakes a few minutes before I plan to serve them. You can whip your cream the day of, though - make sure to cover it with foil and keep it in the fridge until you assemble the strawberry shortcakes.
Proper Storage
As noted, these are the storage instructions for the shortcakes. I recommend whipping your cream no more than an hour ahead of time and slicing the strawberries when you assemble the shortcakes for the best results.
- Counter - Store gluten free shortcakes, covered or well wrapped in plastic wrap, on the counter for up to 3 days.
- Fridge - Place the shortcakes in an airtight container and place them in the fridge for up to 5 days.
- Freezer - Transfer the cupcakes to a freezer-safe sealable bag and store it in the freezer for up to 3 months. Defrost the cupcakes completely in the fridge before serving.
More Fruit Cake Recipes
- Gluten Free Strawberry Buttermilk Cake
- Gluten Free Coconut Pineapple Cake
- Gluten Free Lemon Curd Cake
Gluten Free Strawberry Shortcakes
These decadent gluten free strawberry shortcakes are made with gluten free angel food cupcakes, homemade whipped cream, and fresh strawberries.
Ingredients
For the Cakes
- ¼ cup + 2 tablespoons tablespoons gluten-free flour
- ½ cup granulated sugar
- 4 tablespoons tapioca
- 6 large egg whites
- ⅛ teaspoon fine sea salt
- ¾ teaspoon cream of tartar
For the Filling
- 1 cup heavy cream
- ¼ cup powdered sugar, sifted, or to taste
- 1 cup strawberries, sliced
Instructions
Make the Cakes
- Preheat the oven to 325°F. Line two cupcake pans with liners and set aside.
- In a large mixing bowl, beat the egg whites, salt, and cream of tartar on medium speed until foamy, about 4 minutes. Slowly beat in the sugar and keep beating until the mixture holds soft peaks.
- In a small bowl whisk together the gluten free flour and tapioca. Sift this mixture over the egg whites and gently fold in.
- Spoon the batter into the prepared cupcake tins to about ¾ full. Bake until the cupcakes are set, the edges are very lightly browned, and the top springs back when pressed lightly, about 20 minutes.
- Allow the cupcakes to cool for 10 minutes in the pan, then remove and place on a wire rack to cool completely.
Make the Filling
- In a large bowl, using an electric mixer, beat the cream with the powdered sugar until soft peaks form.
Assemble
- Cut the cupcakes in half, and place a generous spoonful of the whipped cream on the bottom layer, then top it with sliced strawberries. Place the other half of the cupcake on top, and serve.
Notes
Tips
- When making the shortcakes: Use room-temperature egg whites. This is an angel food cake recipe, which relies on egg whites to help it rise. Bringing the egg whites to room temperature is the first essential step. Room-temperature egg whites will froth up much quicker and will retain more air.
- Use store-bought whipped cream: In my opinion, homemade is always best. However, in the interest of time, you can use store-bought whipped cream to fill these shortcakes.
- Try other berries: Make this as blueberry, blackberry, or raspberry shortcakes by swapping the strawberries for other seasonal berries. Or, do a combination.
- Add vanilla: A little pure vanilla extract adds a delicate vanilla flavor and fragrance to the shortcakes. You can add it in when you beat the eggs with the cream of tartar.
- Add citrus: You can also add a little citrus zest to the shortcake batter. My preference is for orange zest because it so beautifully complements the strawberries, but lemon zest is also nice. Fold it into the batter when you add the flour.
- Sift the powdered sugar: If making your whipped cream, make sure to sift the powdered sugar first to eliminate any lumps. Or, if you like things less sweet, you can leave it out.
Nutrition
Calories: 158kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 55mgPotassium: 93mgFiber: 1gSugar: 12gVitamin A: 293IUVitamin C: 7mgCalcium: 21mgIron: 0.4mg
Disclaimer: Nutrition information is automatically calculated and is an estimate (I'm not a nutritionist and can't guarantee accuracy!). Even when not specified, be sure to check that all the ingredients you use are gluten free if you need them to be by reading labels on all packaging and/or confirming with the manufacturer.
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