These Gluten-Free Strawberry Shortcake Bites are a delightful dessert featuring buttery, tender cake squares topped with fluffy strawberry whipped cream and fresh strawberries. Perfect for parties or as a sweet treat, they’re a gluten-free twist on a classic favorite that everyone will love.

Ingredients
For the Cake
- 2 cups Bob’s Red Mill 1:1 gluten-free flour
- ½ teaspoon salt
- 3 large eggs (room temperature)
- ½ teaspoon baking powder
- 1 cup butter, softened
- 1 ¼ cups sugar
- ⅓ cup almond milk (room temperature)
- 1 tablespoon Singing Dog vanilla extract
For the Strawberry Whipped Cream
- 1 cup heavy cream (cold)
- ⅓ cup powdered sugar
- ½ teaspoon OliveNation strawberry emulsion
- ½ teaspoon cornstarch
Instructions
For the Cake
- Preheat the Oven: Preheat to 350°F. Lightly grease a 12-cup brownie pan or a 9×13 baking pan and set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the butter for 2 minutes until creamy. Add the sugar and beat for another 2 minutes until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually mix half of the dry ingredients (gluten-free flour, salt, and baking powder) into the wet mixture. Add the remaining dry ingredients and mix until just combined.
- Incorporate Milk: Pour in the almond milk and mix until smooth. The batter will be thick.
- Bake the Cake: Divide the batter evenly among the 12 brownie pan cups using a 2-inch cookie scoop or pour into the 9×13 pan. Bake:
- Brownie Pan: 21-27 minutes
- 9×13 Pan: 25-33 minutes Bake until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and let the cake cool completely in the pan on a wire rack.
For the Strawberry Whipped Cream
- Whip Cream: In a stand mixer, beat the heavy cream, powdered sugar, and strawberry emulsion on high speed until soft peaks form.
- Stabilize Cream: Add the cornstarch and beat for an additional 20 seconds. Be careful not to overmix.
Assemble
- Add Whipped Cream: Pipe or spread the strawberry whipped cream onto the cooled mini cakes. For the sheet cake, spread the whipped cream evenly over the top.
- Garnish: Rinse and hull the strawberries. Slice them in half lengthwise. Place a strawberry half with a mint leaf on a toothpick and insert it into each mini cake. For the sheet cake, arrange the strawberry halves evenly across the top.
Why You’ll Love This Recipe
- Perfect for Any Occasion: Bite-sized portions make these cakes ideal for gatherings and celebrations.
- Gluten-Free Delight: Enjoy a classic dessert with a gluten-free twist that doesn’t compromise on taste.
- Customizable Toppings: Use different berries or flavored whipped creams to suit your preferences.
- Easy to Make: Simple steps make this recipe approachable for bakers of all skill levels.
Tips
- Room Temperature Ingredients: Ensure eggs, butter, and milk are at room temperature for a smoother batter.
- Avoid Overmixing: Overmixing the batter can make the cake dense.
- Cool Completely: Let the cakes cool fully before adding whipped cream to prevent melting.
- Chill the Bowl: For the whipped cream, chill your mixing bowl and whisk attachment for better results.
Variations and Substitutions
- Dairy-Free: Substitute heavy cream with coconut cream and use dairy-free butter.
- Berry Options: Replace strawberries with blueberries, raspberries, or blackberries.
- Sheet Cake Only: Skip dividing into mini cakes and serve as a traditional sheet cake.
- Lemon Flavor: Add lemon zest to the batter for a bright, citrusy twist.
FAQs
Can I make this recipe ahead of time?
Yes! Bake the cake and prepare the whipped cream a day in advance. Assemble just before serving.
Can I freeze the cake?
Absolutely. Wrap the unassembled cake tightly in plastic wrap and freeze for up to 2 months. Thaw completely before decorating.
How long will leftovers last?
Store assembled cakes in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Perfect Party Treat: Serve at birthdays, baby showers, or summer barbecues.
- Pair with Drinks: Enjoy alongside a glass of sparkling wine or lemonade.
- Plated Dessert: Add a drizzle of chocolate sauce or a scoop of vanilla ice cream for an extra indulgence.
Enjoy these Gluten-Free Strawberry Shortcake Bites for a sweet, crowd-pleasing treat that’s as beautiful as it is delicious!
Gluten-Free Strawberry Shortcake Bites Recipe
12
servings10
minutes35
minutesIngredients
For the Cake
2 cups Bob’s Red Mill 1:1 gluten-free flour
½ teaspoon salt
3 large eggs (room temperature)
½ teaspoon baking powder
1 cup butter, softened
1 ¼ cups sugar
⅓ cup almond milk (room temperature)
1 tablespoon Singing Dog vanilla extract
For the Strawberry Whipped Cream
1 cup heavy cream (cold)
⅓ cup powdered sugar
½ teaspoon OliveNation strawberry emulsion
½ teaspoon cornstarch
Directions
- For the Cake
- Preheat the Oven: Preheat to 350°F. Lightly grease a 12-cup brownie pan or a 9×13 baking pan and set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the butter for 2 minutes until creamy. Add the sugar and beat for another 2 minutes until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually mix half of the dry ingredients (gluten-free flour, salt, and baking powder) into the wet mixture. Add the remaining dry ingredients and mix until just combined.
- Incorporate Milk: Pour in the almond milk and mix until smooth. The batter will be thick.
- Bake the Cake: Divide the batter evenly among the 12 brownie pan cups using a 2-inch cookie scoop or pour into the 9×13 pan. Bake:
- Brownie Pan: 21-27 minutes
- 9×13 Pan: 25-33 minutes
- Bake until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from the oven and let the cake cool completely in the pan on a wire rack.
- For the Strawberry Whipped Cream
- Whip Cream: In a stand mixer, beat the heavy cream, powdered sugar, and strawberry emulsion on high speed until soft peaks form.
- Stabilize Cream: Add the cornstarch and beat for an additional 20 seconds. Be careful not to overmix.
- Assemble
- Add Whipped Cream: Pipe or spread the strawberry whipped cream onto the cooled mini cakes. For the sheet cake, spread the whipped cream evenly over the top.
- Garnish: Rinse and hull the strawberries. Slice them in half lengthwise. Place a strawberry half with a mint leaf on a toothpick and insert it into each mini cake. For the sheet cake, arrange the strawberry halves evenly across the top.
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