Strawberry Shortcake Cupcakes (Gluten-Free & Dairy-Free)

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!

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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.

Cupcake Tips

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.

Freezing

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

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★★★★★

5 from 3 reviews

• Author: Katie Stymiest
• Total Time: 60 Minutes
• Yield: 24 Cupcakes 1x
• Diet: Gluten Free

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Description

Get ready for summer BBQ season with these light and fluffy gluten-free and dairy-free strawberry shortcake cupcakes. A vanilla cupcake base packed with strawberry filling and topped with fresh whipped cream. Summer strawberry shortcake in cupcake form!

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Ingredients

Scale 1x2x3x

Cupcakes

• 2 ½ (400g) cups gluten-free flour blend
• 3 teaspoons baking powder
• 1 teaspoon fine sea salt
• ¾ teaspoon xanthan gum *
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) canola or vegetable oil
• 3 large eggs, room temperature *can substitute with liquid egg replacer for vegan
• ¾ cup (177ml) dairy-free milk, room temperature
• ⅔ cup (160g) dairy-free sour cream or plain yogurt, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract **

Strawberry Filling

• 3 ½ cups (400g) strawberries, fresh or frozen & sliced
• 1 ¼ cup (296ml) water
• ¾ cup (150g) granulated sugar
• ¼ cup (32g) cornstarch
• 1 teaspoon lemon juice
• ¼ teaspoon fine sea salt

Whipped Cream

• 2 cups (500ml) dairy-free whipping cream, very cold ***
• 3 tablespoons icing powder
• 2 teaspoons vanilla extract
• optional: 2 packets (20g) Whip It stabilizer
• optional: extra strawberries for decor

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Instructions

Cupcakes

1. Preheat the oven to 350ºF and prepare 2 cupcake pans with liners for a total of 24 cupcakes.
2. Combine the flour, baking powder, salt, and xanthan gum (if using) into a small bowl and mix together. Set aside.
3. In the bowl of a stand mixer combine the sugar, oil, eggs, sour cream, vanilla extract, and almond extract (if using) and beat on high for 2 minutes.
4. Add in the dry ingredients from step 2 and turn the mixer on low.
5. While the mixer is on low slowly pour in the milk and mix until just combined. Scrape down the sides of the bowl when necessary.
6. Divide the batter evenly into the prepared cupcake pans. Fill approximately ⅔ – ¾ full and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool in the cupcake pan for 10 minutes and then remove to a cooling rack to fully cool.

Strawberry Filling

1. In a medium pot combine the sliced strawberries, water, sugar, cornstarch, lemon juice, and salt. Whisk together until combined.
2. Cook the mixture over medium-high heat until the sugar dissolves and the mixture begins to thicken. This should take approximately 5-10 minutes depending on whether you used fresh or frozen strawberries. You want it thick enough to coat the back of a wooden spoon.
3. Remove from the heat and pour into a shallow dish. Cover immediately with plastic wrap directly on the surface and allow to fully cool before using. It can be placed in the fridge to cool faster.

Whipped Cream

1. In the bowl of a stand mixer pour in the cold whipping cream, icing sugar, vanilla extract, and Whip It whipping cream stabilizer (if using) and begin to mix on low speed. Gradually increase the speed to high and whip until stiff peaks form. Approximately 2-3 minutes depending on how cold the whipping cream is. Use immediately or cover with plastic wrap and refrigerate.

Cupcake Assembly

1. Using a cupcake corer or large piping tip like a 1M, remove the center of the cupcake going approximately ⅔ of the way down.
2. With a piping bag or spoon, fill the cupcakes with strawberry filling.
3. Fit a large piping bag with a Wilton 1M piping tip and fill with whipping cream. Pipe a whipped cream swirl on each cupcake and top with a small sliced strawberry if desired. Serve immediately or store in the refrigerator in an airtight container for up to 24 hours if you used the stabilizer. Enjoy!

Equipment

Cupcake Pan

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Wilton 1M Piping Tip

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Disposable 12″ Piping Bag

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Cupcake Corer

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KitchenAid Mixer 4.5 QT.

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Notes

* Omit the xanthan gum if your gluten-free baking blend already contains it.

** Omit the almond extract if you don’t have it or do not like the flavor of almonds.

*** Whipping cream must be cold or else it will not properly whip. I will even put my mixing bowl and beater in the freezer for 10 minutes ahead of time to ensure success.

• Prep Time: 40 Minutes
• Cook Time: 20 Minutes
• Category: Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Cupcake
• Calories: 387
• Sugar: 27 Grams
• Sodium: 161 Miligrams
• Fat: 21 Grams
• Saturated Fat: 14 Grams
• Unsaturated Fat: 4 Grams
• Trans Fat: 1 Gram
• Carbohydrates: 44 Grams
• Fiber: 1 Gram
• Protein: 4 Grams
• Cholesterol: 78 Miligrams

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