Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Gluten Free Strawberry Shortcake

Dessert, Dinner Party, Gluten Free, Vegetarian4 Responses »

Ever notice that food bloggers, specifically gluten free ones, fall into a few categories?

There are some that post at least one week before major Holidays, with all the hard to execute Thanksgiving, Christmas and Easter foods.

Many a Holiday dinner has been successful thanks to them.

There are some that post a heck of a lot of baked goods, sometimes a few in a week.

Which is great for all of you new to baking gluten free, it can be a quite challenge at first with all those ratios of flours to starches that produce the perfect muffin, cake or scone.

I have to admit baked goods are certainly easier to photograph, you can poke, prod and angle as long as it takes to get the perfect shot.

Not as easy with dinner fare, most nights my family is sitting at the table waiting to be fed, while I try to get a good shot of the chicken parmesan.

Then there are those like myself that just post whatever we are eating that particular day.

Real food that is easy to prepare gluten free, without a lot of hard to obtain ingredients.

With the added bonus of tasting fabulous.

Today is no exception.

These Gluten Free Strawberry Shortcakes won’t disappoint even your friends and family that can eat gluten.  Promise.

Happy 4th of July!

Gluten Free Strawberry Shortcake

Gluten Free Strawberry Shortcake

Prep Time: 10 minutes

Cook Time: 20 minutes

Category: Dessert, Dinner Party, Gluten Free, Vegetarian

Servings: Makes 24 shortcakes using regular size muffin tins.

Gluten Free Strawberry Shortcake


  • 19 oz (3 cups) GF Vanilla Cake Mix, I used Bob's Red Mill
  • 3 large Eggs, at room temperature
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water, at room temperature
  • 4 cups fresh Strawberries, washed, stemmed and halved
  • 1/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Heavy Cream, chilled
  • 2 Tbsp superfine Sugar
  • 1 tsp Vanilla Extract


Preheat oven to 325°F.

Line standard 12-cup pan with paper liners; coat with cooking spray.

In large mixing bowl add cake mix, eggs, oil and water.

Mix until no lumps remain.

Fill each liner with about ¼ cup batter (about 3 tablespoons) or about 1/2 full.

Bake 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes in pan for 15 minutes.

Transfer to a wire rack to cool completely.

In the meantime combine the strawberries, sugar and 1 tsp of vanilla, set aside.

In a chilled bowl with chilled beaters, beat cream until soft peaks form. Add sugar and beat until stiff peaks form. Whisk in vanilla and serve immediately.

4 Responses

July 3rd, 2013 at 1:07 pm

Perfect for our 4th of July picnic!!
My kids will be excited not only for the fireworks this year.

July 3rd, 2013 at 7:50 pm

Absolutely delicious! I can guarantee that you will like these, I tasted them the day she prepared them. How lucky for me!

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