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A strawberry shortcake cupcake topped with white whipped cream and a bright red sliced strawberry on top of the whipped cream.

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5 from 3 reviews

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


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!




  • 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



  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!


* 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


  • 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