Did someone say strawberry season? Cuz I am here for it! Spring means extra sunshine and all the strawberries. To celebrate the days getting longer and warmer, I’ve whipped up a batch of amazing gluten-free and dairy-free strawberry shortcake cupcakes, and boy oh boy did we ever eat them fast. So grab those fresh strawberries and let’s get baking!
Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.
Gluten-Free & Dairy-Free Strawberry Shortcake Cupcakes
A lightly sweet and tender vanilla cupcake with a tiny hint of almond baked to fluffy perfection and filled with homemade strawberry sauce. Topped with a light and airy dairy-free whipped cream, these strawberry shortcake cupcakes are the perfect spring or summer sweet treat for any and every occasion.
What Is A Strawberry Shortcake Cupcake
A traditional strawberry shortcake involves flaky biscuit-like layers with macerated strawberries and whipped cream. Delicious, yes. Party friendly, no. And when I think of strawberry shortcake, I think of summer bbqs and parties. I wanted to create a strawberry shortcake treat that was great for on the go and these gluten-free and dairy-free cupcakes are perfect for that! Classic flavors of the much-loved dessert but a friendlier version.
Strawberry Shortcake Cupcake Ingredients
There aren’t any weird or unusual ingredients needed for these cupcakes. Most items you’ll have on hand in your pantry or fridge. Here are a few notes regarding some of the ingredients. Make sure you go to the bottom recipe card for the entire list of ingredients needed.
- Gluten-Free Flour: Check to see if your blend contains xanthan gum. This can also be swapped for regular cake flour if you are not gluten-free.
- Dairy-Free Sour Cream: This can be swapped for dairy-free plain yogurt. You can also use regular sour cream or yogurt if you are not dairy-free.
- Dairy-Free Milk: I love to bake with unsweetened almond milk but this recipe will work with any type of dairy-free or dairy milk.
- Oil: Use canola or vegetable oil for best results.
- Almond Extract: Adds a delicious flavor profile but can be omitted.
- Dairy-Free Whipping Cream: This recipe uses dairy-free whipping cream. Alternatively, you could use coconut whipped cream (see my recipe here) or regular whipping cream if you are not dairy-free.
How To Make Strawberry Filling
Strawberry filling is way delicious and way easy. You’ll be tempted to eat it straight with a spoon. Fresh or frozen strawberries will work for this but note that frozen strawberries will take a bit longer to cook down. Roughly slice the strawberries up and add them, with all the other filling ingredients, to a medium pan and cook over medium-high heat.
The strawberries will release their natural juice as they warm up and begin to soften. Cook for 5-10 minutes (depending on if you used fresh or frozen) or until the mixture thickens and can coat the back of a wooden spoon.
Don’t overfill the cupcake liners. I use a 3 tablespoon cookie scoop to measure the batter into each cupcake liner. This helps keep them uniform and prevents me from overfilling. You want each liner approximately ⅔ to ¾ full.
This strawberry filling is truly divine. I wanted to put as much in each cupcake as possible so I used a Wilton 1M piping tip to help hollow out each cupcake. With the large end, I pushed it into the center of each cupcake and twisted it. Remove the center and either discard or save for snacking. You could also use a cupcake corer.
Whipping cream is a must for strawberry shortcake cupcakes but is quite soft. I recommend topping these cupcakes with a whipped cream swirl right before serving. There is a product called Whip It that is a whipped cream stabilizer. It helps whipped cream keep its shape longer and I highly recommend it if you need to decorate these cupcakes the day before. If decorating the day before I do not recommend topping with the strawberry slice until right before serving.
How To Store Strawberry Shortcake Cupcakes
These cupcakes can be stored in an airtight container in the fridge for up to 5 days. Note that the whipped cream will soften over time and lose shape. Still yummy, just not overly pretty.
Helpful tip – bake and freeze the undecorated cupcakes in advance. To thaw, simply remove them from the freezer the night before you plan to use them and allow the cupcakes to slowly thaw overnight in the fridge. Top with fresh whip cream and a strawberry slice. Enjoy!
The Best Gluten-Free & Dairy-Free Strawberry Shortcake Cupcakes
Bring on strawberry season with these gorgeous and delicious strawberry shortcake cupcakes. Perfect for a spring or summer celebration or outdoor bbq. Forget the plate and fork, these cupcakes are the perfect take and eat sweet treat.
I’d love to hear if you make these strawberry shortcake cupcakes. If you do, tag me on social media @cakedbykatie and leave the recipe a rating and review below.
Fresh Summer Baking
Need a dessert to bring and share this summer? I’ve got you covered:
- Strawberry Almond Cake
- Lemon Raspberry Layer Cake
- Sangria Cupcakes
- Key Lime Pie Cookies
- No-Bake Cookie Butter Bars
- Pina Colada Cake