Name: Gluten Free Strawberry Shortcake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup butter, melted then slightly cooled; 2 eggs, room temperature; 1 cup white sugar; ¾ cup milk of choice, room temperature; 1 tablespoon vanilla extract; ¼ teaspoon almond extract; 1 ½ cups gluten free all purpose baking flour (such as Bob’s 1:1); 1 cup almond flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 cups sliced strawberries; 1 tablespoon strawberry jam; ½ batch buttercream (classic buttercream or a mix with whipped cream, dairy-free options like Coco Whip recommended if preferred)

Jump to Recipe· 4.2 from 13 reviews

If you’ve been searching for a delightful, fresh dessert that brings the joy of summer right to your table without the worry of gluten, this Gluten Free Strawberry Shortcake Recipe is exactly what you need. Imagine fluffy vanilla cake layers that are perfectly tender, filled with juicy, sweet strawberries, and topped with luscious homemade frosting—a classic treat reinvented to be gluten free and utterly irresistible. This recipe is straightforward, bursting with flavor, and sure to become your go-to for summer celebrations or any time you crave something sweet and light.

Ingredients You’ll Need

The image shows a dark metal tray on a white marbled surface holding eight containers with baking ingredients. In the top left sits a clear glass bowl with two whole eggs visible inside with yellow yolks. Next to it on the right is a small white bowl filled with dark brown liquid. To its right is a clear glass bowl full of white granulated sugar. Below the sugar is a clear glass bowl with white liquid, likely milk. Below the dark liquid is a clear glass bowl filled with melted golden butter with some solid bits on top. Below the butter is a smaller white bowl holding a white powder, likely baking powder or soda. To the right of these is a white bowl filled with a mix of white flour and a coarser beige flour. In the bottom left corner is a clear measuring cup filled with chopped bright red strawberries. All items are neatly arranged and viewed from above, photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is both simple and satisfying. Each one has a special role to play, whether it’s building the tender crumb of the cake, enhancing the flavor, or adding that vibrant strawberry punch that brings everything together.

½ cup butter, melted then slightly cooled: Brings moisture and richness to the cake for a soft texture.
2 eggs, room temperature: Adds structure and helps the cake rise beautifully.
1 cup white sugar: Sweetens the cake just enough without overpowering the fresh strawberries.
¾ cup milk of choice, room temperature: Keeps the batter smooth and tender; plant-based milk works great too.
1 tablespoon vanilla extract: Infuses the batter with a warm, comforting aroma.
¼ teaspoon almond extract: Adds a subtle nutty undertone that pairs perfectly with the strawberries.
1 ½ cups gluten free all purpose baking flour: The foundation for a fluffy, gluten free cake; Bob’s 1:1 blend is a reliable favorite.
1 cup almond flour: Gives the cake a moist, rich crumb and a delicate texture.
2 teaspoons baking powder: Ensures the cake layers rise light and airy.
½ teaspoon salt: Balances the sweetness and enhances all the flavors.
2 cups sliced strawberries: The star of the dish—fresh and juicy for natural sweetness and vibrant color.
1 tablespoon strawberry jam: Amplifies the strawberry flavor and helps the berries meld with the frosting.
½ batch buttercream: Smooth and creamy frosting that adds the perfect finishing touch to the cake.

How to Make Gluten Free Strawberry Shortcake Recipe

Step 1: Prepare the Oven and Pans

Start by preheating your oven to 350 degrees Fahrenheit. While it warms up, line two 6-inch cake pans with parchment paper—this will make removing the cakes after baking so much easier and keep their shape perfect.

Step 2: Mix the Wet Ingredients

In a large bowl, combine the melted butter, eggs, sugar, milk, vanilla extract, and almond extract. Use an electric mixer and beat everything together for about 30 seconds. This helps to blend all the flavors and starts creating a lovely cake batter base.

Step 3: Add Dry Ingredients

Carefully spoon and level your gluten free all-purpose flour, almond flour, baking powder, and salt into the wet ingredients. Beat until just combined—you’ll notice the batter will be a little thicker than regular cake batter, which is perfect for structure and moistness.

Step 4: Bake the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops. Bake in the oven for 42–48 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for about 15 minutes in their pans, then gently flip them onto wire racks to cool completely.

Step 5: Prepare the Strawberries

While the cakes cool, mix together the sliced strawberries and the tablespoon of strawberry jam. This little combo intensifies the sweetness and makes the berries luscious and spreadable—perfect for layering inside the cake.

Step 6: Frost and Assemble

Once the cakes have fully cooled—chilling them in the fridge for at least an hour helps the frosting go on smoothly—spread half of your buttercream frosting on the bottom layer. Create a little lip of frosting near the outer edge to keep the strawberries nestled in the center. Add half of the strawberry mixture, then top with the second cake layer. Frost the top with the remaining buttercream or just dollop whipped cream for a lighter finish. For an extra pop, swirl a bit of strawberry jam onto the top frosting—it’s totally optional but oh so delicious!

How to Serve Gluten Free Strawberry Shortcake Recipe

A slice of yellow cake with two visible layers sits on a white speckled plate, each layer separated and topped with creamy white frosting. Bright red, sliced strawberries with a slight shine are scattered on top and around the cake, along with a red strawberry sauce that pools on the plate. A silver fork rests on the slice, with its prongs touching the frosting and strawberries. The background features a white marbled texture with another plate and a white bowl filled with more strawberries softly blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh mint leaves add a refreshing contrast to the sweetness and enhance the cake’s visual appeal. A light dusting of powdered sugar can give it a charming, rustic look that feels as delightful to the eyes as it is to the palate.

Side Dishes

This shortcake pairs beautifully with a scoop of vanilla or strawberry ice cream for a decadent treat. Alternatively, a cup of freshly brewed tea or sparkling lemonade complements the cake’s fresh flavors and keeps things light and balanced.

Creative Ways to Present

Try serving individual portions in small glass jars layered with cake, strawberries, and frosting for a charming twist. Or, for a festive occasion, top with edible flowers or sliced almonds to add texture and an elegant touch that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover strawberry shortcake in an airtight container in the refrigerator for up to three days. The strawberries release moisture over time, so keeping it chilled helps maintain the cake’s texture and freshness as much as possible.

Freezing

You can freeze the baked cake layers (without frosting) wrapped tightly in plastic wrap and foil for up to two months. When you’re ready, thaw in the refrigerator overnight before frosting and assembling.

Reheating

Since this cake is fresh and moist with frosting and berries, it’s best enjoyed chilled or at room temperature rather than reheated. If you do want a warm bite, gently microwave a small slice for about 10 seconds, but avoid heating the entire cake.

FAQs

Can I use fresh or frozen strawberries for this Gluten Free Strawberry Shortcake Recipe?

Fresh strawberries are ideal for the best texture and flavor, but if frozen, thaw them completely and drain any excess liquid to avoid sogginess in your cake layers.

Is this recipe dairy free as well?

While the cake itself contains butter and milk, you can easily swap those for dairy-free alternatives like vegan butter and plant-based milk to make this dessert both gluten free and dairy free.

What gluten free flour brands work best?

Bob’s Red Mill 1:1 Gluten Free Baking Flour is recommended because it provides a consistent texture and good rise, but other blends with xanthan gum work well too.

Can I make this recipe nut free?

Yes, simply substitute the almond flour with an extra 1 cup of gluten free all-purpose flour and omit the almond extract to avoid any nut allergens.

How can I make the frosting lighter?

Mix your buttercream with whipped cream or use a whipped coconut cream to create a lighter, fluffier frosting that still tastes rich and delicious.

Final Thoughts

This Gluten Free Strawberry Shortcake Recipe truly brings the best of a summer classic to all dessert lovers, whether gluten free or not. It’s a sweet, tender celebration of strawberries and homemade cake that feels special but is totally doable at home. Give it a try—it might just become your favorite way to welcome the season or delight friends and family with something sweet and a little unexpected!