Gluten Free Strawberry Shortcake

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This is handy treat to enjoy at your family’s summer time cook out. You can also jazz up the presentation and serve it in cute little tea cups (my daughters prefer eating anything in a tea cup) for a more formal event.


  • 1 cup milk
  • 1 tsp Braggs apple cider vinegar
  • 1 cup butter, room temperature
  • 4 eggs
  • 1 cup sugar
  • 1 tablespoon vanilla (homemade is best!)
  • 3 cups Bob’s Redmill 1 to 1 gluten free baking flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
    We love to add this lovely topping mixture to our shortcake (your family may prefer milk or ice cream):
  • 1 pint of heavy cream
  • 1 tablespoon of granulated sugar
  • 2 tsp of vanilla
  • Fresh berries


  1. Gently stir together milk and vinegar and set to side (you want to let this stand at least 5 minutes). Beat butter, eggs, sugar and vanilla on high until well combined. Add the Milk mixture.
  2. In a large bowl whisk together flour, baking powder, baking soda and salt until combined and gradually add to liquid.
  3. Fill cupcake tin with liners and fill ¾ full. Bake 12-15 minutes at 350 until a toothpick comes out clean. Be careful not to overbake or they will become dry and crumbly.
  4. Beat heavy cream, sugar and vanilla on high until peaks form. (This cream is not overly sweet so if your family has a sweet tooth simply increase the sugar.)
  5. Top the shortcakes with fresh berries and a dollup of fresh topping!