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    Home » Recipes » Cakes

    Gluten-free Dessert Shells for Strawberry Shortcake

    Published: May 13, 2021 · Updated: Jun 2, 2021 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Strawberry shortcake layered with whipped cream and sliced strawberries on white plate.
    Gluten-free dessert shell topped with whipped cream and strawberries.
    Gluten-free dessert shells for strawberry shortcakes piled on a green baking pan.

    Learn how to make gluten-free dessert shells for strawberry shortcakes. This fluffy gluten-free yellow spongecake recipe will bring back all those nostalgic memories of those little cakes from the grocery store. Make them in a special pan or use a muffin tin, either way is delicious! This recipe is also dairy-free!

    Image collage of gluten-free dessert shells and cupcakes, some plain some layered with strawberries and whipped cream.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Equipment
    • Making Gluten-free Dessert Shells
    • Simple Strawberry Shortcake
    • Yield & Storage
    • More Nostalgic Recipes
    • Recipe
    • Comments and Ratings

    Why You'll Love This Recipe

    When I think of strawberry shortcake from my childhood, those little yellow dessert shell cups from the grocery store are what come to mind. Maybe you know the ones, they aren't angel food cake, pound cake, or a biscuit. They are lighter and fluffier than regular yellow cake and they always came in a pack of four or six in the bakery section.

    If those tasty cakes are what you also want to make, then you've come to the right place! A lot of strawberry shortcake recipes are more biscuit-like, which is not what those dessert shells were. Those dessert shells are actually yellow spongecake, a special type of yellow cake that is extra light and fluffy.

    This gluten-free dessert shells recipe is reminiscent of the regular store-bought version and is perfect for making easy strawberry shortcakes. Once you've made the dessert shells just top them with macerated strawberries and whipped cream! The spongecake soaks up the strawberry juice and it's so good!

    The cakes are delicious all on their own and could also be frosted or topped in other ways, too! And if you like your desserts in cups, check out this tortilla option!

    Ingredients

    The ingredients needed for this recipe are basic pantry staples, including flour, sugar, oil, eggs, and vanilla.

    Ingredients measured in bowls on a white wooden surface.

    Gluten-free Flour Blend: This recipe was tested and works well with Namaste Perfect Blend and King Arthur Measure for Measure. Since all gluten-free flour blends behave a little differently, I recommend using a flour that was tested. If you cannot, use a gluten-free flour blend that is a 1:1 substitute for baking.

    Almond Flour: Almond flour goes a long way in adding to the perfect flavor and texture to these cakes. Don't skip it if at all possible.

    Dairy-free: Extra bonus, this recipe is also dairy-free since it calls for water and oil.

    Equipment

    You can make this recipe two different ways and either is just as delicious! You can invest in a special pan to make actual dessert shells like this Nordic Ware pan or this USA pan, or you can bake the cakes in a muffin pan and split them apart to make shortcakes that way.

    The only negative to the Nordic Ware pan was that the cakes were a little tricky to remove from the pan and the sides of the cake aren't quite as smooth. If you go that route, be sure to grease and flour the pan very well.

    A green speckled pan filled with dessert shells and a pan filled with cupcakes next to bowls of strawberries.

    You will also need either a hand mixer or stand mixer for this recipe. While it may be possible to mix this recipe by hand, it will be very laborious!

    Making Gluten-free Dessert Shells

    The key creating these light and fluffy gluten-free spongecakes is all in the technique! There are several steps in the process that will incorporate as much air as possible into the batter which is what makes the cakes airier than regular cakes.

    Step 1: Sift the dry ingredients and set them aside.
    Step 2: Beat the eggs until frothy. See all those bubbles?

    Image collage showing flour sifted into bowl, eggs beating until frothy, adding sugar to the eggs, and beating until thick and light in color.

    Step 3: Gradually incorporate the sugar.
    Step 4 & 5: Continue mixing for about 5 minutes, until the egg and sugar mixture reaches the ribbon stage.

    This simply means that the mixture is thick with volume and light in color. When you lift the beaters from the mixture, it should ribbon, meaning the batter falls back from the beaters in thick trails and the ribbon lines stay suspended on top of the batter for a few moments before disappearing back into the mixture.

    Step 6: Blend in the oil and vanilla.

    Image collage showing ribboning of mixture, adding vanilla and oil, folding in dry ingredients and then water.

    Step 7: Gently, fold in the dry ingredients so as not to lose all the air you just incorporated!
    Step 8: Gently, fold in boiling water. Boiling hot water is key here!
    Step 9: The batter will be thin. That's ok! Divide into greased pans and bake!

    Image collage showing batter scooped into Nordic Ware basket pan and muffin tin.

    Once the cakes are baked allow them to cool before serving!

    Simple Strawberry Shortcake

    Now that the hard work is done, it's time to make strawberry shortcakes! All you need is strawberries, maybe a little sugar, and whipped cream.

    Strawberries: You can use plain cut up strawberries, or you can macerate them to bring out their juices!

    To Macerate Strawberries: Wash, hull, and slice the strawberries. Toss them with sugar, just enough to lightly coat them. You don't have to measure but about 1-2 tablespoons per pound of strawberries is enough. Let that sit for 30 minutes, up to overnight.

    You can leave some strawberries un-macerated and mix them together with the macerated strawberries at the last minute to have some varied texture. This is good to do especially if you will be letting the strawberries macerate overnight. 

    Whipped Cream: Use the whipped cream of your choice; store-bought, homemade, or dairy-free!

    To Assemble: Pile strawberries and whipped cream on a dessert shell. For the cupcake version, split the cupcake in half and layer the strawberries and whipped cream with the cake.

    Strawberry shortcakes layered with whipped cream and sliced strawberries on red checked napkin.

    Yield & Storage

    This recipe makes six dessert shells or cupcakes. The dessert shells are best fresh but will keep for several days at room temperature, if tightly wrapped. The cakes can be frozen for later use if needed.

    Store the cakes, strawberries, and whipped cream separately. Only assemble just before serving.

    Thank you for stopping by! I hope you enjoyed this recipe! Find even more great gluten-free recipes here!

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    If you made this recipe, leave a comment and add a star-rating below!
    Thank you for your support! ♡

    More Nostalgic Recipes

    • Gluten-free Texas Sheet Cake
    • Gluten-free Frosted Banana Bars
    • Gluten-free Jam-filled Thumbprint Cookies
    • Strawberry Shortcake Popsicles - Gluten Free!

    Recipe

    A pile of dessert shells on a green speckled baking pan.

    Gluten Free Dessert Shells for Strawberry Shortcake (Dairy-Free)

    Katie | Wheat by the Wayside
    Gluten-free dessert shells for strawberry shortcakes with fluffy yellow spongecake. All the nostalgia of those cakes from the grocery store!
    5 from 4 votes
    Pin Recipe Print Recipe Save Saved!
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Diet Gluten Free
    Servings 6 Dessert Shells or Cupcakes
    Calories 85 kcal
    Prevent your screen from going dark.

    Ingredients
      

    • ¼ cup plus 2 Tablespoons gluten-free flour blend, , Namaste Perfect Flour or King Arthur Measure for Measure
    • ¼ cup finely ground almond flour
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • 1 egg
    • ¼ cup plus 2 Tablespoons granulated sugar
    • ½ teaspoon vanilla
    • 1 Tablespoon oil
    • 2 Tablespoon boiling water

    Strawberry Shortcakes

    • 1 ½ pounds strawberries
    • 1-3 Tablespoons sugar,, optional to macerate
    • whipped cream

    Instructions
     

    Make the Cakes

    • Preheat oven to 350°F. Grease and flour 6 cup dessert shell baking pan or muffin pan.
    • Sift together the gluten-free flour, almond flour, baking powder, and salt.
    • In a medium sized bowl, beat eggs with an electric mixer until frothy.
    • Gradually beat in the sugar. Continue to blend on high speed for a total of 5 minutes, or until the mixture is thick with volume and pale yellow, ribbon stage.*
    • Blend in oil and vanilla.
    • Gently fold in the dry ingredients, followed by the boiling water.
    • Spoon the batter into the prepared dessert shell or muffin pans.
    • Bake for 18-20 minutes or until toothpick inserted in center comes out clean and tops spring back when touched.
    • Cool for 5 minutes before removing the cakes from the pan to cool completely on wire rack.

    Strawberry Shortcake

    • Slice the strawberries and toss with granulated sugar, just enough to coat.
    • Allow the strawberries to macerate for 30 minutes up to overnight.
    • Layer strawberries and whipped cream on cooled dessert shells or cupcakes split in half.

    Video

    Notes

    Storage: The dessert shells are best fresh but will keep for several days at room temperature, if tightly wrapped. The cakes can be frozen for later use if needed.
    Ribbon Stage: This simply means that the mixture is thick with volume and light in color. When you lift the beaters from the mixture, it should ribbon, meaning the batter falls back from the beaters in thick trails and the ribbon lines stay suspended on top of the batter for a few moments before disappearing back into the mixture.
    Macerated Strawberries: Keep some strawberries plain, un-macerated and mix them together with the macerated strawberries at the last minute to have some varied texture. This is good to do especially if you will be letting the strawberries macerate overnight. 
     

    Nutrition

    Serving: 1cakeCalories: 85kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 94mgPotassium: 11mgFiber: 1gSugar: 5gVitamin A: 40IUCalcium: 35mgIron: 1mg
    Tried this recipe?Leave a comment and star rating below!

    More Gluten-free Cake Recipes

    • Nothing Bundt Cakes Frosting Recipe and Piping Technique
    • Gluten-Free White Chocolate Raspberry Bundt Cake (Nothing Bundt Cakes Copycat)
    • How to Make Gluten-Free Cake Mix Taste Better: 10 Expert Tips!
    • Gluten-Free Pumpkin Bundt Cake: Easy Recipe! (Dairy-Free Option)

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    1. Alene

      June 05, 2021 at 10:22 am

      Wonderful! Only 6, which works for our 2 person family and an over abundance of strawberries! Thank you.

      Reply
      • Katie | Wheat by the Wayside

        June 05, 2021 at 10:46 am

        So glad you enjoyed the recipe! Thanks for the feedback!

        Reply
        • Matt

          June 25, 2022 at 1:24 pm

          I'll be making the recipe today. My question is why does the recipe contain almond flour? I didn't know if it would be ok to use 1 cup of gf flour instead of 1/2 and 1/2 for the double recipe.

          Reply
          • Katie | Wheat by the Wayside

            July 02, 2022 at 10:16 pm

            I tested this recipe so many times with different variations and I found the flavor and texture to be better with almond flour included. If you can't have almond flour, you can swap with all gluten-free flour blend.

            Reply
    2. Chris

      March 10, 2022 at 11:53 am

      5 stars
      If I don’t want to use gluten free how much of regular flour do i use? Also what kind of flour is best to use, bleached or non bleached? Thanks.

      Reply
      • Katie | Wheat by the Wayside

        March 23, 2022 at 8:34 pm

        I have not tested this recipe with regular flour because I have a medical condition that prevents me from doing so. That said, the flour blend used is technically a 1:1 substitute for regular flour so you could try just swapping regular flour in the same amount. I don't think the bleaching would make a difference either way. I'd love to know if you try it how it turns out.

        Reply

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    Katie Olesen headshot.

    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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