Name: Gluten Free Strawberry Shortcake (Dairy Free)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 Box Better Batter Yellow Cake Mix (Baked according to package directions); 2 Cups Strawberries (washed, hulled and slice); 1 tbsp sugar; Whipped Cream

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This easy gluten free and dairy free strawberry shortcake is the perfect summertime treat that will bring you back to your childhood. It’s made with a light and moist spongy cake that is topped with sweetened and ripe strawberries and then a generous dollop of vegan whipped cream to finish it off. You will be so happy you made this!

This classic dessert has won the hearts of millions with its irresistible combination of fresh strawberries, fluffy cake, and luscious cream.

I remember being a child and going to the grocery store and begging my mom to buy the packaged yellow shortcakes, strawberries and whipped cream for my favorite summertime dessert.

It was easy to throw together, so sometimes my mom would say yes.

Believe it or not, strawberry shortcake has been tantalizing taste buds for centuries. The earliest references to shortcake recipes can be traced back to the 16th century in England.

The concept of combining sweetened fruit and cake-like bread was a popular practice, and it eventually made its way across the Atlantic to America.

The first documented recipe for strawberry shortcake appeared in an American cookbook titled “The Kentucky Housewife” in 1839. Authored by Lettice Bryan, the recipe featured fresh strawberries layered between slices of cake and topped with whipped cream.

This publication marked the official recognition of strawberry shortcake as a beloved dessert.

While strawberry shortcake has become an American icon, variations of this dessert can be found in various cultures around the world.

In England, for example, they have a similar dessert called the “Eton mess,” which combines strawberries, meringue, and whipped cream.

Typically, in the U.S. you will find 2 different styles of strawberry shortcake. The first one is a biscuit scone style “cake” that is sliced in half with strawberries and whipped cream in between the biscuits.

Gluten Free Strawberry Shortcake

The second is a yellow spongy cake that is topped with strawberries and whipped cream.

For this recipe you can find the yellow spongy style. It brings me childhood nostalgia of buying the premade strawberry shortcakes from the grocery store and enjoying it every summer!

The best cake for gluten free strawberry shortcake is Better Batter yellow cake mix. The flavor and texture is spot on to store bought version.

You can get Better Batter yellow cake mix HERE. The code: LIVINGFREELYGF will also get you 30% off!

Just a few simple ingredients are needed to make this Dairy Free Strawberry Shortcake…

1 Box Better BatterYellow Cake Mix: You could use any yellow gluten free cake mix, but I can’t guarantee it will have the right flavor and texture.

Strawberries: washed, hulled and slice

Sugar

Whipped Cream: You can make homemade whip, or grab some straight out of the tub or can. I used the silk box of dairy free heavy cream and whipped it in my stand mixer with some vanilla and 1 tbsp of sugar. The So Delicious tub of whip is great too.

How to make gluten free strawberry shortcake:

Bake your cake according to the package directions in a 13×9 pan, allow it to cool.

Either make your whipped cream and chill, or have your can or tub of premade whipped cream ready to go.

How to make Strawberry Shortcake Filling:

Place your strawberries in a bowl, sprinkle with sugar and stir to coat. Allow them to sit about 10-20 minutes to create a nice strawberry syrup.

Cut your cake with a round biscuit cutter, or just cut square slices.

The round achieves the look of store bought strawberry shortcake, but square pieces are easier and will make more servings.

Spoon strawberries on top of the cake, add a dollop of whipped cream and serve!

Notes:

Do not top until you are ready to serve. You can bake the cake a day ahead and store on the countertop covered. Alternatively, you can store the cake in the fridge for up to 3 days.

Strawberry shortcake has a rich history and an enduring appeal that has captivated dessert lovers for generations. Whether you’re savoring the classic American version or exploring international variations, this delightful dessert is a true crowd-pleaser.

So next time you take a bite of strawberry shortcake, remember the centuries of culinary heritage that have contributed to this heavenly treat.

Enjoy!

Gluten Free and Dairy Free Strawberry Shortcake

Gluten Free Strawberry Shortcake (Dairy Free)

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Prep Time: 20

Cook Time: 1

Total Time: 1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 363kcal

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Ingredients

1 Box Better Batter Yellow Cake Mix Baked according to package directions
2 Cups Strawberries washed, hulled and slice
1 tbsp sugar
Whipped Cream

Instructions

Bake your cake according to the package directions in a 13x9 pan, allow it to cool.
Either make your whipped cream and chill, or have your can or tub of premade whipped cream ready to go.
Place your strawberries in a bowl, sprinkle with sugar and stir to coat. Allow them to sit about 10-20 minutes to create a nice strawberry syrup.
Cut your cake with a round biscuit cutter, or just cut square slices. The round achieves the look of store bought strawberry shortcake, but square pieces are easier and will make more servings.
Spoon strawberries on top of the cake, add a dollop of whipped cream and serve!

Notes

Do not top until you are ready to serve. You can bake the cake a day ahead and store on the countertop covered. Alternatively, you can store the cake in the fridge for up to 3 days.