Gluten-free Strawberry Shortcake Cupcakes

Name: Strawberry Shortcake Cupcakes
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Ingredients: 1/2 c. butter, melted; 1 c. sugar; 2 eggs, room temperature; 1/2 c. sour cream, room temperature; 1/4 c. milk, room temperature; 2 tsp. vanilla; 1 1/2 c. flour; 1/2 tsp. salt; 2 1/2 tsp. baking powder; Make a double batch of our Strawberry Dessert Topping.; 1 1/2 c. heavy whipping cream, chilled; 3 Tbsp. granulated sugar

Desserts

Nov 1

Written By Kali Terry

These Gluten-free Strawberry Shortcake Cupcakes are a delicious cake that I created that's a cross between a regular cupcake and a shortcake. It's filled with fresh strawberry filling and homemade whipped cream. It's so delicious!

Jump to Recipe

Summer is finally here! That means it's time for fresh, sweet, summer fruits. Strawberries are the tell-all signal that summer is officially upon us. We can't wait to go to our local berry farm and pick our own berries in this house! I know you can get them at the grocery store, but those really can't compare to fresh ones. They're so much sweeter and juicier, it's unbelievable. Pure perfection.

These Gluten-free Strawberry Shortcake Cupcakes are the perfect dessert to utilize your fresh-picked berries. The vanilla cupcake is butter based, but there is also sour cream added in to pump up the moisture. I made these in a jumbo muffin pan so they would be the perfect size to make single serve shortcakes. Just slice them in half and add the strawberry topping and whipped cream -- super easy! The cake holds up beautifully to the strawberry topping and whipped cream. I even left a fully assembled shortcake in the refrigerator overnight and it was still perfect the next day. I'm sure these strawberry shortcake cupcakes will become a summer favorite for you, just like they are at my house.

Let the baking begin!

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature EXCEPT for the heavy whipping cream.

- I recommend placing your stand mixer bowl and whisk attachment into the refrigerator for 10 minutes before whipping your heavy whipping cream.

- To make life easier you can make the strawberry topping a day in advance. Just cover it with plastic wrap and store it in the fridge until you use it.

- If you REALLY love strawberries you can slice up a few fresh strawberries to sprinkle on the tops of your shortcakes as a garnish.