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Three shortcake biscuits filled with whipped cream and sliced strawberries on a wooden board, with additional strawberries nearby.
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4.98 from 43 votes

Mini Gluten-Free Strawberry Shortcake

These gluten-free strawberry shortcakes are fluffy vanilla cupcakes stuffed with fresh strawberries and whipped cream, made grain-free with a coconut flour base. Simple pantry ingredients, five steps, and good enough to serve to a crowd without anyone suspecting they are low-carb.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: American
Keyword: gluten free strawberry shortcake
Servings: 12 mini shortcakes
Calories: 248kcal
Author: Jessica Haggard

Ingredients

For the vanilla cupcakes

For the filling

  • ½ cup strawberries fresh
  • ½ cup heavy cream
US Customary - Metric

Instructions

  • Preheat the oven to 350 °F. Grease a 12-cup muffin pan.
  • Cream the butter, cream cheese, lemon juice, and vanilla together until light and fluffy. Add the eggs two at a time, mixing between each addition.
    A mixing bowl containing creamed butter and sugar on one side and raw eggs on the other, ready to be combined.
  • Mix the dry ingredients together in a second bowl.
  • Add the dry ingredients in portions, mixing inbetween each addition. The goal is a mousse-like batter. If it comes out thicker, that’s fine but it will bake more densely, like shortbread rather than a fluffy cake.
    A metal mixing bowl filled with yellow, thick cornbread batter sits on a light-colored countertop.
  • Divide the batter equally into all the muffin wells. Bake for 350 °F for 30 minutes until the edges are golden and the tops feel firm to the touch. Let cool in the pan for at least 10 minutes, then run a knife around the edges and transfer to a cooling rack.
    A close-up of freshly baked muffins in a non-stick muffin tray, with some cups empty and the tray resting on a wooden surface.
  • While the cupcakes cool, whip the cream and slice the strawberries. Once fully cool, slice each cupcake in half and fill with strawberries and a generous spoonful of whipped cream.
    Two shortcakes filled with whipped cream and sliced strawberries are on a wooden board, with fresh strawberries and a muffin tin in the background.

Notes

Serve: Assemble right before serving. Once filled, these don't hold well for a long time. Prep the cupcake bases ahead of time, if you want, but wait to stuff them until you're ready to eat.
Store: Keep unfilled cupcakes in the fridge for 3 to 5 days or freeze up to 3 months. Thaw overnight before filling. Store whipped cream and strawberries separately.

Nutrition

Serving: 1mini shortcake | Calories: 248kcal | Carbohydrates: 16g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Sodium: 150mg | Fiber: 4g | Net Carbohydrates: 12g
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