If you’re craving a delightful dessert that is both simple and naturally gluten free, this 6-Ingredient Gluten Free Strawberry Shortcake Recipe is a must-try! It perfectly balances the sweet juiciness of fresh strawberries with a light, almond-flour cake and fluffy whipped cream. Whether you’re catering to dietary restrictions or just want to impress with a homemade treat, this recipe will quickly become a beloved favorite because of its straightforward ingredients and truly irresistible flavors.
Ingredients You’ll Need
Each ingredient in this 6-Ingredient Gluten Free Strawberry Shortcake Recipe has been carefully selected to keep the dessert both wholesome and delicious. The simplicity of the list means no fussing with complicated substitutions, and every element plays a vital role in making this dessert perfect in taste, texture, and vibrant color.
- 4 large eggs (room temperature): These provide structure and richness, while beating them well incorporates lightness into the cake batter.
- 1/2 cup sugar: Just the right amount of sweetness to balance the nutty almond flour without overpowering the natural strawberry flavor.
- 1 1/2 cups almond flour: The gluten free base that keeps the cake moist and tender, plus it adds a lovely nutty note.
- 1 teaspoon baking powder: This little lift agent helps the cake rise and keeps it fluffy, even without gluten.
- 1 cup heavy whipping cream: Whipped to perfection, it lends a creamy, airy finish that melts on your tongue.
- 1 cup fresh strawberries (sliced): The star fruit, tossed in sugar to release their juices and bring a bright pop of natural sweetness and color.
- 1 tablespoon sugar (for strawberries): Helps macerate the berries, turning them irresistibly juicy and luscious.
How to Make 6-Ingredient Gluten Free Strawberry Shortcake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F to ensure it’s perfectly hot when you’re ready to bake. Lightly grease a 6-inch cake pan to prevent the cake from sticking, which also helps it develop a beautiful golden crust.
Step 2: Beat Eggs and Sugar Until Fluffy
In a mixing bowl, beat the room-temperature eggs and sugar on high speed for about 5 minutes until the mixture becomes pale and thick. This is the secret to a light, airy cake since the whipped eggs trap air that will expand during baking.
Step 3: Combine Dry Ingredients
Gently fold in the almond flour and baking powder to the egg mixture. Take care not to overmix here; you want everything just combined to maintain that airy texture in the batter.
Step 4: Bake the Cake
Pour your batter into the prepared pan and bake for 30 to 35 minutes. The cake should be golden and a toothpick inserted in the center should come out clean – this means it’s perfectly baked yet moist inside.
Step 5: Cool the Cake and Macerate Strawberries
Let the cake cool completely on a wire rack so it sets properly. Meanwhile, toss the sliced strawberries with the tablespoon of sugar. This process, called maceration, draws out the juices and intensifies the berries’ natural sweetness.
Step 6: Whip the Cream
Using chilled heavy cream, whip it until stiff peaks form. This fluffy whipped cream will be the light, creamy topping that contrasts brilliantly with the moist cake and juicy berries.
Step 7: Assemble Your Strawberry Shortcake
Once the cake is fully cooled, spread or dollop the whipped cream on top and then layer the sugared strawberries over it. The colors and textures come together to create a truly irresistible dessert.
How to Serve 6-Ingredient Gluten Free Strawberry Shortcake Recipe
Garnishes
A simple sprinkle of sliced fresh mint or a dusting of powdered sugar can elevate the presentation and infuse a fresh aroma. Alternatively, a drizzle of aged balsamic vinegar pairs beautifully with the sweetness of the strawberries if you want a gourmet twist.
Side Dishes
This shortcake shines as a standalone treat but pairs wonderfully with a hot cup of coffee or a glass of chilled rosé. For a brunch spread, serve it alongside complementary light dishes like fresh fruit salad or a citrusy yogurt parfait.
Creative Ways to Present
Try serving individual portions of the shortcake in glass jars or parfait glasses to showcase the layers of cake, cream, and strawberries. You can also cut the cake into smaller bite-sized squares for a party platter that’s both elegant and easy to enjoy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. Store the whipped cream separately if possible to keep its fluffy texture fresh.
Freezing
You can freeze the baked cake (without cream or strawberries) wrapped well in plastic and foil for up to 2 months. Thaw it slowly in the fridge before assembling your strawberry shortcake, then add fresh whipped cream and berries right before serving.
Reheating
Gently warm slices of the cake in the microwave for 10 to 15 seconds to refresh its softness if desired. Avoid reheating the cream or strawberries to maintain the fresh, cool contrast that makes this dessert so special.
FAQs
Can I use a different flour instead of almond flour?
Almond flour gives this recipe its moistness and nutty flavor while keeping it gluten free. Other gluten free flours might change the texture, but you can experiment with blends designed for baking if almond flour isn’t available.
Is it possible to make this recipe dairy free?
Yes! Substitute the heavy whipping cream with coconut cream or a non-dairy whipping cream alternative and ensure your sugar is vegan-friendly. The cake itself is already gluten free and egg-based, so it adapts well.
How far in advance can I prepare this dessert?
You can bake the cake and macerate the strawberries a day ahead and store them separately in the fridge. Whip the cream fresh just before serving to get the best texture and flavor.
What is the best way to slice the cake for serving?
Use a serrated knife for clean cuts, and wipe the knife between slices to prevent the whipped cream or strawberries from sticking and tearing the cake apart.
Can I double the recipe for a larger gathering?
Absolutely! Just use a larger pan (such as 9-inch) and adjust baking time accordingly, checking for doneness with a toothpick. The ingredients scale up easily without sacrificing the texture or flavor.
Final Thoughts
This 6-Ingredient Gluten Free Strawberry Shortcake Recipe truly embodies simple elegance and wholesome indulgence. It’s the kind of dessert that feels like a celebration in every bite but without any complicating fuss. If you want a reliably delicious, gluten free treat that’s bursting with fresh flavors and delightful textures, I wholeheartedly encourage you to give this recipe a try!
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6-Ingredient Gluten Free Strawberry Shortcake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple and delicious gluten-free strawberry shortcake made with just six ingredients. This light and airy almond flour cake is topped with sweet whipped cream and fresh, sugared strawberries for a perfect, naturally gluten-free dessert.
Ingredients
Cake
- 4 large eggs (room temperature)
- 1/2 cup sugar
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
Topping
- 1 cup heavy whipping cream
- 1 cup fresh strawberries (sliced)
- 1 tablespoon sugar (for strawberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 6-inch cake pan to prevent sticking.
- Beat Eggs and Sugar: In a mixing bowl, beat the eggs and sugar on high speed for about 5 minutes, until the mixture is pale, thick, and doubled in volume. This adds air for a light texture.
- Combine Dry Ingredients: Gently fold in the almond flour and baking powder until just combined, taking care not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely on a wire rack to room temperature before adding toppings.
- Prepare Strawberries: Toss the sliced strawberries with 1 tablespoon sugar and let them macerate for a few minutes to release their juice and soften.
- Whip Cream: Whip the heavy cream until stiff peaks form, ensuring it holds its shape when dolloped.
- Assemble the Shortcake: Once the cake has cooled, top it generously with the whipped cream and then spread the sugared strawberries on top. Serve immediately and enjoy.
Notes
- Ensure eggs are at room temperature for better volume when whipped.
- Use fresh, ripe strawberries for the best flavor.
- The almond flour gives a moist, tender crumb but avoid overmixing the batter to keep the cake light.
- Serve the shortcake the same day for optimal freshness, especially the whipped cream topping.
- You can substitute heavy cream with coconut cream for a dairy-free version, but it may alter the texture slightly.
