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5 from 1 vote

Gluten Free Strawberry Shortcake (Dairy Free)

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 363kcal

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.

Nutrition

Calories: 363kcal | Carbohydrates: 90g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 401mg | Potassium: 137mg | Fiber: 1g | Sugar: 56g | Vitamin A: 6IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 0.2mg