When I was a kid, summer wasn’t summer until strawberries hit the farmer’s market. I still remember the way they smelled—sweet, warm, and like pure sunshine.
These gluten-free strawberry shortcake cupcakes are my grown-up way of bringing back those sunny days, with a healthy twist.
They’re light, tender, and just sweet enough to make you smile without the sugar crash.
Bonus?
They’re simple to make and perfect for sharing—just like summer memories.
Tips & Variations
- For Extra Flavor: Add a splash of almond extract to the batter.
- Dairy-Free Option: Use coconut oil, almond milk, and coconut cream as substitutes.
- Short on Time? Use store-bought whipped topping and pre-sliced strawberries.
- Make it Zesty: Stir a bit of lemon zest into the whipped cream or cupcake batter.
Serving Suggestions:
Place the cupcakes on a cake stand, scatter a few whole strawberries around, and serve with iced tea or lemonade.
They’re perfect for a picnic or backyard BBQ. Watch these beauties disappear!

Fluffy Gluten-Free Strawberry Shortcake Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These light, summery cupcakes combine fluffy gluten-free vanilla cake with fresh strawberries and whipped cream for a treat everyone will love!
Ingredients
Cupcake Base:
- 1 ½ cups gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup cane sugar
- 2 large eggs (or flax eggs for vegan)
- 1 tsp pure vanilla extract
- ½ cup buttermilk (or almond milk with 1 tsp vinegar)
Filling:
- 1 cup fresh strawberries, finely chopped
- 2 tbsp sugar (optional, for sweeter filling)
Whipped Cream Topping:
- 1 cup heavy whipping cream (or chilled coconut cream for dairy-free)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep the Strawberries: Toss chopped strawberries with sugar (if using) and set aside. The juices will start to come out—this is where the magic happens.
- Mix the Batter:
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk the gluten-free flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
- Add the dry ingredients to the wet in three parts, alternating with buttermilk. Mix until just combined—don’t overdo it.
- Bake:
- Divide the batter evenly into the liners, filling each about 2/3 full.
- Bake for 18–22 minutes, or until a toothpick comes out clean. Let them cool completely.
- Make the Whipped Cream:
- Beat heavy cream with powdered sugar and vanilla until soft peaks form. If using coconut cream, whip until thick and creamy.
- Assemble:
- Use a knife or cupcake corer to cut a small hole in the center of each cupcake. Spoon in the strawberry filling.
- Pipe or dollop whipped cream on top. Garnish with a slice of fresh strawberry or a sprig of mint for flair.
Notes
Fresh, in-season strawberries work best. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 12g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg