Strawberry Shortcake Recipe (Gluten-Free)

Last Updated on June 1, 2026 by Carrie Korem, FNTP

This strawberry shortcake recipe is gluten free and made with sweet pound cake, fluffy whipped cream, and juicy strawberries.

Gluten free strawberry shortcake recipe ingredients

Unsalted butter
Organic
Eggs
Finely ground almond flour
Arrowroot flour
Coconut flour
Baking powder
Celtic sea salt
Whole milk
Vanilla extract
Almond extract
Organic strawberries
Heavy cream
Organic, powdered sugar
Vanilla extract

How to make gluten free strawberry shortcake 

Start by preheating your oven to 350ºF and moving the rack to the middle position. Add the butter and sugar to your stand mixer and beat on medium-high for a full 5 minutes until it’s light and fluffy. Scrape down the sides of the bowl, then add the eggs one at a time with the mixer on low.

In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder, and sea salt. In a measuring cup, stir together the whole milk and extracts.

With the mixer on low, add a third of the flour mixture followed by a third of the milk mixture. Keep alternating until everything is combined and the batter is smooth.

Pour the batter into a buttered 1½-quart loaf pan and bake for about 60 minutes, until the top is golden brown. Let it cool in the pan for 10 minutes, then flip it out onto a serving plate and let it cool completely before you move on to the next steps.

While the cake is cooling, toss the strawberries with the sugar, cover the bowl, and let them sit at room temperature for at least an hour. This gives them time to get nice and juicy.

For the whipped cream, pour the heavy cream into your stand mixer bowl (a hand mixer works great here too). Whisk on medium-high and slowly add the powdered sugar and vanilla. Keep whisking until soft peaks form.

To serve, place a generous slice of cake on a plate, then spoon on the whipped cream and strawberries. That’s it!

Is angel food cake or pound cake better for strawberry shortcake

Both are great options, so I think it’s personal preference. If I want a more traditional flavor, I like to use pound cake. But, if I want a dessert that is a bit lighter, I make angel food cake. They are both great options!

Whichever you choose, you can use the same macerated strawberries and sweetened whipped cream on top.

Other gluten-Free desserts for you to enjoy

Gluten-Free Lemon Bundt Cake
Sour Cream Cherry Pie 
Peach Cobbler 
S’more bars

Strawberry Shortcake Recipe (Gluten-Free)

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When I bake with coconut flour, I only use Bob’s Red Mill coconut flour. Different brands of coconut flour lend different textures, and I’ve found Bob’s red mill to be the most consistent and the least grainy.

• Author: Carrie Korem, FNTP
• Prep Time: 25
• Cook Time: 60
• Total Time: 1 hour 25 minutes
• Yield: Serves 8
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Units USM

For the cake:

• 16 tablespoons unsalted butter, room temperature
• 1/2 cup organic cane sugar
• 4 large eggs, room temperature
• 1 cup finely ground almond flour
• 1/2 cup arrowroot flour
• 1/2 cup coconut flour (see note above)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon Celtic sea salt
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 tsp. Almond extract

For the strawberries:

• 1 pound strawberries, hulled and sliced
• 1 tablespoon organic, whole cane sugar (you can sub with honey if you prefer)

For the whipped cream:

• 1 cup heavy cream
• 1 tablespoon organic, powdered sugar or honey
• 1/4 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350ºF and adjust the rack to the middle position. Place the butter and sugar in the bowl of a standing mixer, and beat for 5 minutes on medium-high until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time with the mixer on low.
2. In a separate bowl, whisk together the almond flour, arrowroot, coconut flour, baking powder and sea salt. In a separate measuring cup, combine the whole milk and extracts.
3. With the mixer on low, add 1/3 of the flour mixture then 1/3 of the milk mixture. Continue to alternate between dry and wet ingredients until all ingredients have been added and combined.
4. Pour the batter into a buttered 1 1/2 quart loaf pan. Bake for 60 minutes, or until golden brown. Cool for 10 minutes, and then invert the cake out onto a serving plate. Cool completely. 
5. While the cake is cooling, combine the strawberries and sugar. Cover and let sit at room temperature for at least an hour. 
6. Place the heavy cream in a bowl of a standing mixer (or you can use a hand-held mixer). Whisk on medium-high and slowly add in the powdered sugar and vanilla. Whisk until soft peaks form. 
7. To serve: Place a generous slick of cake on a plate, Top with whipped cream and strawberries.