Gluten-free strawberry shortcake is a classic dessert made with tender shortcake, sweet juicy strawberries, and fluffy whipped cream layered together. This version uses oat flour and almond flour for a soft texture and a simple homemade taste.
A Quick Look at the Recipe
✅ Recipe Name: Gluten-Free Strawberry Shortcake
🕒 Ready In: ~45 minutes
👪 Serves: 8 servings
🍽 Calories: ~420 per serving (estimated)
🥣 Main Ingredients: Oat flour, almond flour, strawberries, honey, coconut oil, whipped cream
📖 Dietary Info: Gluten-free, dairy-free option
👌 Difficulty: Easy - bake then layer
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The strawberries get tossed with honey and lemon so they turn syrupy and extra flavorful, and the whipped cream keeps everything light and creamy. It's perfect for spring and summer desserts, holidays, and gatherings.
If you love gluten-free desserts, try our Strawberry Rhubarb Crisp, Gluten-Free Vanilla Cake, Gluten-Free Lemon Bars, or Cherry Almond Cake.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Gluten-Free Strawberry Shortcake:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Gluten-Free Strawberry Shortcake:
- Recipe Notes & Tips:
- How to Store:
- Gluten-Free Strawberry Shortcake FAQs:
- More Dessert Recipes You'll Love
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- Gluten-Free Strawberry Shortcake
Why You'll Love Gluten-Free Strawberry Shortcake:
Classic Shortcake Flavor: Tender shortcake, sweet strawberries, and whipped cream taste like the traditional dessert.
Juicy Strawberry Layers: Honey and lemon help the strawberries turn syrupy and extra flavorful.
Great for Gatherings: It's easy to assemble and looks beautiful for spring and summer parties.
Simple Gluten-Free Baking: Oat flour and almond flour give a soft texture without a complicated flour blend.
Key Ingredients:
- oat flour and almond flour. Keep the shortcake gluten-free and help it bake up tender.
- strawberries. The main flavor, and macerating them makes them sweet and juicy.
- honey. Sweetens both the shortcake and the strawberries.
- lemon juice. Brightens the strawberries and balances sweetness.
- whipped cream. Adds a fluffy creamy layer that makes the dessert feel light.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-free option: Use a dairy-free milk and a dairy-free whipped topping.
- Sweetener swap: Maple syrup can be used instead of honey.
- Berry swap: Use mixed berries or raspberries instead of strawberries.
- Make it more lemony: Add extra lemon zest to the shortcake batter for a brighter flavor.
- Individual servings: Build gluten-free strawberry shortcakes in jars or small bowls for easy serving.
How to Make Gluten-Free Strawberry Shortcake:
- Step 1: Preheat the oven to 350°F. Grease two 8-inch round pans. In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the melted coconut oil, honey, milk, and vanilla until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the two pans and smooth the tops.
- Step 4: Bake for 18 to 22 minutes, or until the centers are set and a toothpick comes out mostly clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Step 5: In a bowl, toss the sliced strawberries with honey and lemon juice. Let sit for 15 to 20 minutes until juicy. Place one cake layer on a serving plate and spread a layer of whipped cream on top.
- Step 6: Spoon on some of the strawberries and their juices. Add the second cake layer, then top with more whipped cream and the remaining strawberries. Serve right away.
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Recipe Notes & Tips:
- Line the pans: Parchment rounds help the layers release cleanly and keep the tops intact.
- Do not over bake: Pull the layers when the centers are just set so the shortcake stays tender and not dry.
- Cool completely before assembling: Warm cake will melt the whipped cream and make the layers slide.
- Let the strawberries sit: Resting the strawberries makes them juicy and helps create that classic shortcake syrup.
- Assemble close to serving: For the best texture, layer the cake, whipped cream, and strawberries shortly before serving so the cake stays light.
How to Store:
Best same day: Gluten-free strawberry shortcake is best served the same day since the whipped cream and strawberries soften the cake layers over time.
Refrigerator: Store assembled cake covered in the fridge for up to 2 days.
Make ahead tip: For the best texture, store the cake layers, strawberries, and whipped cream separately, then assemble right before serving.
Gluten-Free Strawberry Shortcake FAQs:
To keep gluten-free strawberry shortcake from getting soggy, assemble it close to serving and do not add all the strawberry juices at once. For best results, store the cake layers, strawberries, and whipped cream separately and assemble right before serving.
Yes, you can make gluten-free strawberry shortcake ahead by baking the layers and prepping the strawberries in advance. Assemble right before serving for the best texture.
Gluten-free strawberry shortcake can be dairy-free if you use dairy-free milk in the cake batter and a dairy-free whipped topping. Always check labels to confirm.
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Gluten-Free Strawberry Shortcake
Equipment
- Round cake pans
Ingredients
- 2 cups oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup coconut oil, melted
- ½ cup honey
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, sliced
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 3 cups whipped cream
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round pans.
- In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted coconut oil, honey, milk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly between the two pans and smooth the tops.
- Bake for 18 to 22 minutes, or until the centers are set and a toothpick comes out mostly clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- In a bowl, toss the sliced strawberries with honey and lemon juice. Let sit for 15 to 20 minutes until juicy.
- Place one cake layer on a serving plate and spread a layer of whipped cream on top. Spoon on some of the strawberries and their juices.
- Add the second cake layer, then top with more whipped cream and the remaining strawberries. Serve right away.
Nutrition
Notes
- Line the pans: Parchment rounds help the layers release cleanly and keep the tops intact.
- Do not overbake: Pull the layers when the centers are just set so the shortcake stays tender and not dry.
- Cool completely before assembling: Warm cake will melt the whipped cream and make the layers slide.
- Let the strawberries sit: Resting the strawberries makes them juicy and helps create that classic shortcake syrup.
- Assemble close to serving: For the best texture, layer the cake, whipped cream, and strawberries shortly before serving so the cake stays light.
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