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Gluten-Free Strawberry Shortcake Cupcakes

A single Gluten-Free Strawberry Shortcake Cupcake topped with whipped cream and a whole fresh strawberry.
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Bake light, fluffy gluten-free vanilla cupcakes topped with fresh, macerated strawberries and stabilized whipped cream, capturing the classic shortcake flavor in a portable format.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar (for cream)
  • 1/2 teaspoon vanilla extract (for cream)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the strawberries: In a bowl, gently toss the sliced strawberries with 2 tablespoons of sugar. Let them sit at room temperature for at least 20 minutes to macerate and release juices.
  9. Prepare the stabilized whipped cream: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  10. Once the cupcakes are completely cool, use a small knife or spoon to remove a small plug from the center of each cupcake. Fill the cavity with some of the macerated strawberries and their juices.
  11. Pipe or spoon a generous dollop of stabilized whipped cream onto each cupcake. Top with a few more strawberry slices before serving.

Notes

  • For best texture with gluten-free flour, measure the flour by scooping it lightly into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you prefer a dairy-free option, use a non-dairy milk in the cake and substitute the heavy cream with a chilled, full-fat coconut cream that has been refrigerated overnight.
  • If you do not have xanthan gum in your blend, add 1/2 teaspoon to the dry ingredients.

Nutrition

Find it online: https://delishdreams.com/glutenfree-strawberry-shortcake-cupcakes/