If you are looking for a dessert that’s both simple and utterly delightful, the 6-Ingredient Gluten Free Strawberry Shortcake Recipe might just become your new best friend in the kitchen. This recipe brings together the natural sweetness of fresh strawberries, the rich creaminess of whipped cream, and a light, tender almond flour cake that’s free from gluten but full of flavor. Whether you’re gluten-sensitive or simply craving a fresh take on a classic treat, this shortcake delivers every time with minimal ingredients and maximum satisfaction.
Ingredients You’ll Need
With only six key ingredients, this recipe proves that less really can be more. Each component plays a vital role in creating a perfectly balanced dessert, from the texture of the almond flour to the freshness of the strawberries.
- 4 large eggs (room temperature): Eggs add structure and help the cake rise beautifully while keeping it moist.
- 1/2 cup sugar: Sweetens the batter just enough without overpowering the strawberries’ natural flavor.
- 1 1/2 cups almond flour: Provides the gluten free base that’s tender and nutty, making the cake irresistibly soft.
- 1 teaspoon baking powder: Gives the cake a light, fluffy texture by helping it rise during baking.
- 1 cup heavy whipping cream: Is whipped into clouds of creaminess to beautifully complement the cake and berries.
- 1 cup fresh strawberries (sliced): Fresh and juicy, they add bright color and a burst of natural sweetness.
- 1 tablespoon sugar (for strawberries): Helps macerate the strawberries, making them irresistibly syrupy.
How to Make 6-Ingredient Gluten Free Strawberry Shortcake Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and greasing a 6-inch cake pan so your cake doesn’t stick. This small pan size helps achieve a lovely thickness and tender crumb perfect for layering with cream and strawberries.
Step 2: Whip Eggs and Sugar
In a large mixing bowl, beat the room temperature eggs and sugar on high speed for about 5 minutes. The mixture should turn pale and thick, creating the perfect airy foundation that will result in a light and soft cake once baked.
Step 3: Incorporate Dry Ingredients
Gently fold in the almond flour and baking powder, mixing just until everything is combined. Overmixing can deflate the air you just beat into the eggs, so handle this step with care to keep your cake fluffy.
Step 4: Bake the Cake
Pour your batter into the prepared cake pan and pop it into the oven. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. This ensures your cake is cooked through but still moist.
Step 5: Prep the Strawberries
While the cake cools on a wire rack, toss the sliced strawberries with a tablespoon of sugar to draw out their juices and create that classic, luscious shortcake topping.
Step 6: Whip the Cream
Whip your heavy cream until stiff peaks form. This whipped cream will add a cloud-like softness that perfectly balances the earthy almond cake and juicy berries.
Step 7: Assemble and Serve
Once the cake has fully cooled, generously top it with the whipped cream and the sugared strawberries. This finishing touch is what makes the 6-Ingredient Gluten Free Strawberry Shortcake Recipe a crowd-pleaser every time!
How to Serve 6-Ingredient Gluten Free Strawberry Shortcake Recipe
Garnishes
A sprinkle of fresh mint leaves or a dusting of powdered sugar can add a lovely pop of color and subtle freshness, elevating the presentation without taking away from the simplicity of this dessert.
Side Dishes
This dessert pairs wonderfully with a light, fruity white wine or a cup of herbal tea. If serving at a party, some crisp vanilla or almond biscotti on the side can add a delightful crunch contrast.
Creative Ways to Present
Try layering the components into individual glass cups for elegant trifles or mini parfaits, perfect for entertaining guests or making portion control simple and stylish.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a perfect make-ahead dessert.
Freezing
You can freeze the baked almond flour cake layer (without toppings) wrapped in foil and placed in a freezer bag for up to 2 months. Thaw overnight in the fridge before assembling your shortcake.
Reheating
When ready to serve, warm the cake slightly in the microwave for about 10-15 seconds if you want that just-baked feel. Add fresh whipped cream and strawberries after reheating for the best results.
FAQs
Can I use another type of flour instead of almond flour?
Almond flour is key to keeping this recipe gluten free and giving that moist, tender texture. Substituting with other flours might alter the final texture and gluten content.
Is this recipe suitable for people with nut allergies?
Since almond flour is the main ingredient, this shortcake is not recommended for those with nut allergies.
How do I know when the cake is perfectly baked?
Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done and ready to cool.
Can I prepare the whipped cream and strawberries ahead of time?
Whipped cream is best made fresh for fluffiness, but strawberries can be macerated up to a few hours ahead and stored in the fridge to deepen their flavor.
What’s the best way to serve this shortcake for a party?
Consider cutting the cake into small squares or serving in petite glass parfaits layered with cream and berries for a beautiful, easy-to-eat presentation at gatherings.
Final Thoughts
This 6-Ingredient Gluten Free Strawberry Shortcake Recipe is a shining example of how simplicity and quality ingredients can create a show-stopping dessert. It’s easy enough for a quick weeknight treat yet elegant enough to impress guests. Don’t hesitate to try it out and experience the joy of homemade gluten free baking that feels like a warm hug with every bite!
Print
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
This 6-Ingredient Gluten Free Strawberry Shortcake is a simple and delicious dessert perfect for those avoiding gluten. With a light almond flour cake base, fresh sugared strawberries, and fluffy whipped cream, it’s a classic treat that’s easy to prepare and yields approximately 8 slices.
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 the cake from sticking.
- Beat Eggs and Sugar: In a mixing bowl, beat together the room temperature eggs and 1/2 cup sugar on high speed until the mixture becomes pale and thick. This should take about 5 minutes and is crucial for the cake’s texture.
- Combine Dry Ingredients: Gently add the almond flour and baking powder to the egg mixture. Mix until just combined to avoid overmixing, ensuring a tender cake.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and Prepare Strawberries: Allow the cake to cool completely on a wire rack. Meanwhile, toss the sliced strawberries with 1 tablespoon sugar and let them macerate to release their juices.
- Whip the Cream: Whip the heavy cream until stiff peaks form to create a light and airy topping for the cake.
- Assemble and Serve: Once the cake is cooled, spread the whipped cream over the top and arrange the sugared strawberries on the cream. Slice and serve your gluten free strawberry shortcake.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Do not overmix the batter once the almond flour is added to maintain a light texture.
- You can substitute strawberries with other fresh berries if desired.
- This cake is best enjoyed the same day but can be refrigerated for up to 2 days.
- Use a wire rack to cool the cake to avoid sogginess.
