Gluten-Free Strawberry Shortcake Cupcakes
Recipe type: Gluten Free Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcakes
Gluten-Free Strawberry Shortcake Cupcakes are just the perfect marriage of fresh strawberries, homemade whipped cream and delicious, lightly coconut flavored gluten free cake.
  • 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
  1. Preheat your oven to 350 degrees.
  2. Place 12 cupcake liners in a muffin pan.
  3. Sift dry ingredients together into a bowl. Add the flaked coconut separately.
  4. Separate 2 of the eggs. Set the egg whites aside.
  5. 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.
  6. Turn the mixer to low and alternate adding the wet and dry mixture. Mix just until lumps disappear.
  7. Beat the egg whites until thick, soft peaks form. Now fold the egg whites gently into the batter.
  8. Pour or spoon batter evenly into the 12 cupcake liners.
  9. 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.
  10. When the cupcakes are cool, cut a small circle off the top and scoop out enough of the cupcake to fit one whole strawberry.
  11. 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!
  12. You can chill the cupcakes before you put the strawberries in and frost them. Top each cupcake with a slice of strawberry.
  13. Makes about 1 dozen cupcakes.
Recipe by Kate Battistelli at