Spring is just beginning to show it’s warm and sunny little face here in Atlanta. Daffodils are popping up all over, cherries are blooming like pink, fluffy clouds, weeping willows are weeping tiny pale green leaves and strawberries are flooding the market.
I adore spring! It’s God’s way of reminding me seasons come and seasons go and whatever I may be walking through, it will end and a new season will take it’s place! Thank goodness for spring and all it’s wonderful fresh flavors like berries and whipped cream
Strawberry shortcake is one of my all time fave desserts. So light, so fresh, so pretty! I have a recipe for individual Strawberry Shortcakes with Scones you might like to try as well. And here are a couple more Gluten Free favorites:
Gluten-Free Strawberry Shortcake Cupcakes are just the perfect marriage of fresh strawberries, homemade whipped cream and delicious, lightly coconut flavored gluten free cake. You don’t even notice that they’re gluten free but they are and
they. are. addicting!
My little grandson adores strawberries-in fact, he calls them ‘gobbies’ so, in our house, these are ‘gobby-cakes’!! This is a super ‘kid-friendly’ recipe. Children love to help insert all the strawberries and spoon on the whipped cream:)
And they really are guilt free cupcakes! I use organic coconut flour, raw honey, coconut oil and organic flaked coconut. They’re so simple to make and, when you cut one in half, the strawberry in the center makes it look like an adorable little strawberry shortcake! You can also make this into a lovely layer cake with sliced strawberries between the layers and slathering the whipped cream on the top. It’s a wonderful cake for a baby or wedding shower.
I’ve based the basic cake recipe on this lovely gluten free vanilla cake found here at Simply Smiles.
These are the brands I like to use in this recipe:
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Gluten-Free Vanilla Strawberry Shortcake Cupcakes
- ½ cup coconut flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 5 organic, pastured eggs
- ½ cup raw honey, coconut nectar or maple syrup
- ½ cup coconut oil
- ¼ cup shredded or flaked organic coconut
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 12 whole medium organic strawberries, hulled
- 2 cups whipped organic heavy cream
- 2 tablespoons organic sugar or coconut sugar
- Preheat your oven to 350 degrees.
- Place 12 cupcake liners in a muffin pan.
- Sift dry ingredients together into a bowl. Add the flaked coconut separately.
- Separate 2 of the eggs. Set the egg whites aside.
- Combine 3 eggs, two egg yolks, coconut oil, honey, vanilla and lemon juice using a hand mixer. Be careful that you don’t over mix.
- Turn the mixer to low and alternate adding the wet and dry mixture. Mix just until lumps disappear.
- Beat the egg whites until thick, soft peaks form. Now fold the egg whites gently into the batter.
- Pour or spoon batter evenly into the 12 cupcake liners.
- Bake at 350 degrees for about 20 minutes. Check if your cupcakes are done by putting a toothpick in the center of one. If it comes out clean, the cupcakes are finished. Allow to cool for 5-10 minutes, then carefully remove cupcakes from the pan. Cool completely.
- When the cupcakes are cool, cut a small circle off the top and scoop out enough of the cupcake to fit one whole strawberry.
- Use your whipped cream as frosting. (I sweeten my whipped cream with the 2 tablespoons of coconut sugar). When you cut the cupcake in half, you see the pretty red strawberry-It looks just like a miniature strawberry shortcake!
- You can chill the cupcakes before you put the strawberries in and frost them. Top each cupcake with a slice of strawberry.
- Makes about 1 dozen cupcakes.
- The recipe will make one dozen cupcakes. It doubles easily if you want more.
- It’s really important to only buy organic berries because they’re one of the most heavily sprayed crops. I know they’re more expensive but it’s so worth it! And because they’re in season, this time of year the price isn’t too bad.
- If you want to make a cake, just double the recipe and make it in well greased cake pans instead of cupcake pans.
- Feel free to use any kind of organic berries or fruit.
- To pipe the frosting onto the cupcakes, spoon whipped cream into a gallon sized ziploc bag. Close the bag securely and snip off about ¼ inch of one corner. Pipe the frosting onto each cupcake.
- To make pink cupcakes, swirl a tablespoon or so of strawberry jam into the whipped cream.
- For a different, heartier frosting, try using this one that I use on my Gluten Free Carrot Cake