Gluten-Free Strawberry Shortcake Cupcakes

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Strawberry shortcakes get a makeover with these gluten-free strawberry shortcake cupcakes. Vanilla cupcakes are filled with a strawberry filling and topped with whipped cream for the ultimate summertime dessert. 
A wire cooling rack with gluten-free strawberry shortcake cupcakes on it topped with fresh whipped cream.

Strawberry shortcakes scream outdoor parties and BBQs in the summertime. But why stop there? It’s so easy (and fun!) to turn strawberry shortcakes into delicious gluten-free strawberry shortcake cupcakes filled with a sweet strawberry mixture and topped with fresh whipped cream!

Don’t get me wrong, I absolutely LOVE strawberry shortcake. But have you ever been at a party and tried to eat strawberry shortcake? It’s messy as can be!

Put away the plate and fork and make these gluten-free strawberry filled cupcakes instead. They’ll be the star of your summer party!

Why I love this Strawberry Shortcake Cupcake recipe

This recipe is great because even though it has a few parts – the cupcake, the strawberry filling, the whipped cream – it is so easy to make, and you can make them all ahead!

The cupcake is a gluten-free yellow cupcake. I like this cupcake because it is a little denser, so it holds up to the strawberry filling very nicely.

The strawberry filling is made with fresh strawberries, sugar, and vanilla extract. It’s so simple but really brings the flavor.

Instead of a typical buttercream topping, we’re using homemade whipped cream made with just heavy cream, sugar, and vanilla. It’s so easy to whip up and is perfect on top of these strawberry filled cupcakes. It’s so light!

A strawberry shortcake cupcake sliced in half to show the strawberry filling on top of a wire cooling rack.

Here’s What You’ll Need

Ingredients: unsalted butter, granulated sugar, eggs, vanilla extract, baking powder, salt, gluten-free flour blend, xanthan gum (if your flour blend doesn’t already contain it), cornstarch, milk, strawberries, heavy cream, and powdered sugar

Equipment:

  • Hand mixer or stand mixer – to make homemade whipped cream you’ll definitely want a mixer with a whisk attachment
  • Pastry Bag – I find it so much easier to have a pastry bag to pipe my whipped cream on cupcakes! There are both disposable and reusable options!
  • Pastry Tip – I like to use a pastry tip for this recipe to make the pretty whipped cream swirl around the cupcake, but you can also spoon the whipped cream onto the cupcake

Tips for Making Whipped Cream

While you could use store-bought whipped cream for this recipe, homemade whipped cream is so delicious and very easy to make with few ingredients and only a few minutes!

Here are a few tips to help you make whipped cream at home:

  1. You want your bowl and whisk attachment to be cold. If it’s warm in your kitchen, you can place the bowl and whisk attachment in your freezer before using.
  2. Do not overwhip your cream. You want to whip until stiff peaks form. Any longer and the cream will curdle and taste like butter.
  3. If you do whip your cream too long, but it hasn’t turned into butter yet, you can fix it! Just add more cream and hand whisk until it’s smooth and creamy again.
A photo of a strawberry shortcake cupcake topped with fresh whipped cream on a plate.

FAQs and Tips for Making Gluten-Free Strawberry Shortcake Cupcakes

Which gluten-free flour blends are best in this recipe?

I’ve tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Gluten Free Measure for Measure Flour with success.

Do I need to add xanthan gum for this recipe?

If your gluten-free flour blend does not already contain xanthan gum, you will need to add it to the recipe as stated in the directions. However, if your blend does contain it, there is no need to add more. You can find xanthan gum in the gluten-free aisle of your grocery store.

Can I double this recipe to make 24 cupcakes?

You sure can! Just double all of the components and you’ll be good to go. If you’re making anything more than 24 cupcakes, I suggest making separate batches as you’ll have a lot of batter and it may be hard to mix in a standard mixing bowl.

How do I store leftover cupcakes?

Assembled cupcakes can be stored in the refrigerator for 1-2 days.

Can I make these cupcakes ahead?

If you plan on making these cupcakes ahead of time, it’s best to keep all of the components separate and assemble just before serving.

Strawberry shortcake cupcakes on a plate with one sliced in half and fresh strawberries surrounding the plate.

Love strawberries? Try these other gluten-free strawberry recipes!

Gluten-Free Strawberry Shortcake Cupcakes

Strawberry shortcakes get a makeover with these gluten-free strawberry shortcake cupcakes. Vanilla cupcakes are filled with a strawberry filling and topped with whipped cream for the ultimate summertime dessert. 
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Resting Time: 30 minutes
Total Time: 55 minutes
Servings: 12 cupcakes
Calories: 254kcal
Author: Megan

Ingredients

For the Cupcake:

  • 1 1/4 cups gluten free flour blend
  • 1/4 tsp xanthan gum (if your blend doesn’t already contain it)
  • 2 tablespoons cornstarch
  • 1/2 tablespoon baking powder
  • 1/4 tsp salt
  • 3/4 cups sugar
  • 6 tablespoons unsalted butter (at room temperature)
  • 2 eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 2 cups strawberries (diced)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

For the Whipped Cream Topping:

  • 1 cup heavy cream (very cold)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the Cupcakes:

  • Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Set aside.
  • In a large bowl, combine gluten-free flour blend, xanthan gum (if using), cornstarch, baking powder, and salt. Whisk to combine. Set aside.
  • Cream butter and sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
  • Add eggs and continue mixing until eggs are incorporated. Then, add milk and vanilla extract and mix until combined.
  • Gradually add in the flour mixture and mix until no streaks of flour remain.
  • Pour cupcake batter into the cups with either a spoon or an ice cream scoop, about 2/3 of the way full.
  • Bake for 20-25 minutes, or until golden brown. Cool completely.

For the Strawberry Filling:

  • In the meantime, to make the strawberry filling, add diced strawberries, sugar and vanilla extract to a medium bowl.
  • Let sit for 30 minutes to let the sugars release from the strawberries.

For the Whipped Cream Topping:

  • To make the whipped cream, add heavy cream, powdered sugar and vanilla extract to a bowl.
  • Whip using an electric mixer fitted with a whisk attachment for 3-4 minutes, until medium peaks form. Be careful not to over mix.
  • Refrigerate until ready to use.

To Assemble Cupcakes:

  • To fill cupcakes, take a spoon and scoop out a cone from the top of the cupcake.
  • Take a spoonful of the the strawberry filling and fill the cupcakes.
  • Using a pastry bag and 1M tip, pipe the whipped cream around the edge of the cupcakes. You can also spoon the whipped topping over the strawberry filling instead. Serve immediately.

Nutrition

Calories: 254kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 74mg | Potassium: 126mg | Fiber: 2g | Sugar: 18g | Vitamin A: 523IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

This recipe was originally posted on July 1, 2011 and updated on April 18, 2020 with new photos, tips and tricks to help you make these gluten-free strawberry shortcake cupcakes perfectly every time!

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

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4 Comments

  1. You are such a genius. I mean, wow! I have a special recipe I’ve been saving for the 4th otherwise I would definitely be making these. I’m going to save the recipe though!

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