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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


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


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.


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
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