Gluten Free Strawberry Shortcake

A slice of layered sponge cake with whipped cream and strawberries on top, served on a white plate.

Gluten Free Strawberry Shortcake

This gluten free strawberry shortcake layers fresh strawberries and whipped cream over a soft almond flour base. The cake stays light and tender while delivering the classic strawberry and cream flavor people expect.

Course Dessert, Desserts

Cuisine American, International

Keyword almond, biscuit, dairy free, flour, gluten-free, gluten-free flour, gluten-free strawberry shortcake, shortcakes, strawberry, strawberry shortcake, strawberry shortcake recipe

Prep Time 20

Cook Time 40

Chill Time 1

Servings Slices

Calories 505kcal

Author Zuzana Paar

Equipment

1 Oven
1 8-Inch Springform Pan
1 Parchment Paper
1 Mixer
1 Mixing Bowl
1 Spatula
1 Whisk
1 Sharp Knife

Ingredients

Strawberries

14 Pieces Strawberries

Cake Base

5 Egg Whites
¼ teaspoon Cream of Tartar
5 Egg Yolks
¼ Cup Brown Sweetener
2 Tablespoons Lemon Juice
1 teaspoon Lemon Zest
1¼ Cups Almond Flour

Cream Filling

3¼ Cups Heavy Cream
¼ Cup Powdered Sweetener
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat oven to 350°Fahrenheit (180°Celsius) and line an 8-inch springform pan with parchment paper.
Beat egg whites with cream of tartar until glossy medium peaks form.
Whisk yolks with sweetener, lemon juice, and zest, then stir in flour until thick.
Whip heavy cream with powdered sweetener and vanilla until fluffy, then slice strawberries for filling.
Layer cake with whipped cream and strawberries, cover with remaining cream, top with strawberries, and chill 15–20 minutes before serving.

Notes

Use fresh strawberries rather than frozen. Frozen strawberries release too much water into the whipped cream filling and make the layers slide and go soggy.
Make sure your parchment paper fully covers both the base and sides of the pan. This cake is delicate when warm, and a fully lined pan is what lets it come out in one clean piece.
Almond milk does not work as a substitute for heavy cream in the filling here. It will not whip, and the filling will not hold its shape. Use coconut cream if you need a dairy free swap instead.
If the cake layers feel fragile when you are splitting them, chill the whole cake in the fridge for 20 minutes first. A cold cake is much easier to slice cleanly than one at room temperature.

Nutrition