Gluten Free Strawberry Shortcake

"This is a great recipe. It tastes just like the wheat containing sponge shortcakes that you can buy at the grocery store, during strawberry season. This recipe uses only 6 ingredients and you can find them all right in your kitchen.It is a great recipe for people that are trying to find an easy dessert to make for a Celiac family member or friend, coming over for dinner. It's quick, its easy, and its really really yummy!!! Try it, you won't be dissapointed!!!!!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:
12-15 Little cakes




  • Preheat oven to 375 degrees. Grease a 12-muffin pan.
  • In a large bowl cream butter and sugar, using electric mixer.
  • Add the eggs and vanilla. Beat until light and fluffy.
  • In a small bowl mix the cornstarch and baking powder together and add slowly to the creamed mixture. (If added too quickly, it will fly about the kitchen.).
  • Mix until well blended.
  • Fill the greased muffin tins half full.
  • Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
  • Remove from the pan while still warm. (They will look like little cupcakes.But trust me they will taste just like little shortcakes).
  • Serve topped with strawberries, and whipped cream.

Questions & Replies

  1. Could I sub egg whites for 2 of the eggs? (2 whole eggs, 6 egg whites?) I love this recipe but would like to make it a little healthier!


  1. I accidentally used regular sugar and then remade them with the "icing" or powdered sugar. I have to say the regular sugar made the better cake. They were more light and spongy. Fabulous! The recipe with powdered sugar was more dense and dry.
  2. I thankfully do not have gluten issues but this recipe seemed like just what I wanted for making strawberry shortcake from scratch. Just took it out the oven and paired it with the locally grown strawberries and homemade whipped cream. Personally I think it is way better than the shortcakes in the stores.
  3. These were extremely good- I was suprised! My daughter's friend is coming over today- she has wheat alergies- so I immediately knew where to look for a recipe for her and now us! I had a bit of a scare when I added the eggs/vanilla. I think I should have added 1 at a time, beating between- but of course I dumped them in all at once. The mixture looked very frothy with some butter mixture floating around and not incorporating. Adding the cornstarch seemed to sort it all out ;) The texture was spongy but firm. It took a few extra minutes in the oven to complete. I put half the mixture into 6 tins and added 1Tbs of coco powder to the rest for a chocolate taste. Turned out good too! Thank you so much for helping me to make our friends with different dietary needs feel welcome in our home!
  4. I gave this recipe as written 4 stars but after my modifications it's a 5. I used organic cane sugar instead of powdered and subbed 1/3 tapioca starch, 1/3 potato starch, 1/3 gluten free ap flour for the cornstarch since I can't have corn. I also added 1/4 t of salt, a drop of almond extract (my secret ingredient in white cakes) and beat the heck out of the batter until it was super fluffy. I found I needed to bake them for about 25 minutes (until the tops were evenly golden) and that prevented the "flop". They were still very nice the next day. Very similar to angel food cake. I might even try adding coloured sprinkles and putting it in an angel cake pan some time.
  5. Fantastic recipe - I've eaten my fair share of terrible gluten free baked goods and with these you can't tell they are gluten free at all. I would recommend using cupcake liners as these were very difficult to get out of the pan. Also, they might need more than the recommended 15 minutes depending on your oven. Otherwise, perfect and delicious! I filled with whipped cream and strawberries and whipped cream and lemon curd and they were phenomenal. Happy baking!


  1. I added vanilla bean inside(seeds) to the whipped cream- sooo good!!
  2. I used regular sugar. I also spread wax paper on a cookie sheet and baked a "cake". It took about 15 minutes to cook at 375. When it was done I flipped it over on a cutting board and cut into squares. It was amazing!!
  3. This recipe was great. I was looking for something light and fresh to make for my mom's birthday because she is on a gluten-free diet. I wanted it to be something the whole family could enjoy and let me say that this is just wonderful. I will make it regularly. I made fresh whipped cream from organic cream, sweetened with just a bit of maple syrup and used fresh raspberries instead. I also had a bit of homemade granola that I sprinkled around to give it a bit of crunch. The variations on this could be endless. I'm so happy to have found this. Thanks for posting!


********************************************* My name is Ashley and I live in Ontario. I am 21 years old and have recently been diagnosed with Celiac Disease.This means that I must maintain a strict gluten free diet, meaning that I can not eat anything with the slightest amount of wheat, rye, oats, or barley.I have a wonderful boyfriend who I love dearly that is so supportive and understanding of my disease. I don't know what I would do without him. I also have a severe peanut & nut allergy, so cooking is quite a challenge at times.Some of my favourite things to do are cooking, scrapbooking, baking,reading, knitting, crocheting, and watching movies. I have just started to get the hang of this tricky gluten free diet. It really is ALOT harder than it seems.But however, I am determined to make the best of it. I very much enjoy cooking and baking, so I have been buying every gluten free cookbook I can get my hands on and every moment I get, I try to test out some of these new recipes. However frustrating and difficult it's been trying to experiment with all these new flours and ingredients, it has been alot of fun, and everytime I find a good reipce, it makes it all worth it. I want to find as many wonderful and delicious gluten free recipes as I can, and post them all on this site. I know how hard it is when you are first diagnosed, and I want to help others who have recently been diagnosed or just others that have celiac disease that need some great gluten free recipes. Celiac disease is something that we have to live with everyday, so it's important that we make the best of it.For sure at least one good thing has come from having Celiac Disease, I have become a better cook and have truly cherished the moments that I spend in the kitchen. All the recipes that I post on this site I have made and I have found to be very good! They are all gluten free! Some of the recipes use special ingredients that you can buy at specialty health stores, and some of them are recipes that you can make with ingredients bought right at your local grocery store. My recipes that use special flours etc. are named starting with gluten free [ex. Gluten Free French Bread], and the recipes that use everyday ingredients end with the word gluten free in brackets [ex. Blushing Apples (Gluten Free)]I hope that you enjoy all of them as much as I have.Cheers! <img src="" border="0" alt="Photobucket - Video and Image Hosting"><img src="" border="0" alt="Photobucket - Video and Image Hosting">
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