Gluten Free Strawberry Shortcake Cupcakes Recipe
What makes these different from just strawberry cupcakes? Glad you asked!
See the thing about strawberry shortcake that makes it so fabulous is that the cakes are topped with strawberries that have been macerated with sugar and lemon juice and gotten all juicy and wonderful, then these strawberries and their juices soak into the cake and it combines into something so much better than the sum of their parts. And then the whole thing gets topped off with whipped cream – pure strawberry heaven!
And those elements are what make these Gluten Free Strawberry Shortcake Cupcakes so much more than “just” strawberry cupcakes.
Recipe Notes: I used my own gluten free all-purpose flour but feel free to use any brand you like. If there is no xanthan gum in the flour blend you use, add half a teaspoon. I also used Wholesome Sweeteners organic sugar and powdered sugar – if you are corn free, then make sure and pick this up as most powdered sugars have cornstarch added to them. Room temperature ingredients in the cake will blend better and give you better results, Take your butter, eggs, and sour cream out of the fridge about half an hour before you plan to start baking. Always use pure extracts like vanilla extract as artificial ones may have gluten (and do not taste good!)
- 1 ½ cups gluten free all-purpose flour blend
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature 1 stick
- 1 1/3 cups organic sugar divided use
- 3 large eggs
- 2 teaspoons plus 1 tablespoon pure vanilla extract divided use
- 1/2 cup sour cream at room temperature
- 2 pints fresh strawberries
- 1 tablespoon fresh lemon juice
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners.
Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter and 1 cup sugar on high speed for 5 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in 2 teaspoons vanilla extract.
Turn the mixer to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Mix until combined. With a spatula, scrape the sides and bottom of the mixing bowl to ensure all ingredients are well combined. Divide the batter evenly into the prepared muffin tins. Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
While the cupcakes are baking and cooling, reserve a few strawberries for garnish, slice the rest and mix with 1/3 cup sugar and lemon juice. Let sit for 15 – 20 minutes tossing occasionally. Lightly mash the strawberries with a fork.
Cut a hole about as wide as a quarter and about ½ inch or so deep into the top of each cooled cupcake. Spoon the strawberry mixture into the holes (you can reserve some of the strawberries and syrup to drizzle on top of the frosted cupcakes if you wish.)
Whip the cream with the remaining 1 tablespoon of vanilla and the powdered sugar until it forms peaks. Frost each cupcake with the whipped cream. Slice the reserved strawberries and garnish.
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