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The Most Unbelievable Gluten-Free, Dairy-Free Strawberry Shortcake

Gluten Free Strawberry Shortcake

…and  I am not just saying that. I promise. But I am not trying to toot my horn or anything. Really. 😉

Oh. One more thing I should mention. This is the easiest recipe for a quick Strawberry Shortcake (just in case that matters).

This is a cake that you will make over and over again for every Spring-time event that you attend.  You may just even make it for your own little one-person kitchen party. I have those often. Don’t you?

And if you are serving this to a party full of gluten-eating guests, not one of them will ever guess that this is gluten and dairy free. I know. I have done this. Many times. And I get rave reviews each time. I also rarely reveal what it is actually free of. What does it matter to them if it is gluten free?

This cake is a perfect replica of the Strawberry Shortcake that my Mom made throughout my entire childhood. I have the fondest memories surrounding this cake.

So, I felt compelled to copy it. And copy it I did (even managing to make it a little bit healthier). This cake is so ultimately moist and buttery-rich tasting! And the best part? It literally has the consistency and sponge-like texture of a gluten-filled cake. I am not kidding you. Try it. You will be shocked.

I am also sharing this recipe with Kelly, over at The Spunky Coconut for her fun Easter Holiday Event that she is hosting. She will have an entire Easter Feast ready for you. Make sure to check out her round-up of Gluten-Free Holiday recipes.

The Spunky Coconut Holiday Event

And as strawberries are coming into season, what could be more perfect than a Strawberry Shortcake for your holiday event. I know that this one will be on our table without a doubt.

Dairy Free Strawberry Shortcake

Gluten-Free, Dairy-Free Strawberry Shortcake

Easily adapted to be Nut-free and Egg-free


  • 1 cup Superfine Brown Rice Flour (such as Authentic Foods brand)
  • 1/2 cup Almond Flour -such as Honeyville (For NUT-Free: use equal amount Corn Flour, OR Quinoa Flour, OR Millet Flour)
  • 1/4 cup Millet Flour
  • 1/4 cup Arrowroot Starch
  • 1 Tbsp Baking Powder, Aluminum-Free
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 8 Tbsp Butter, softened to Room Temperature-IMPORTANT (For DAIRY FREE: use equal amount Earth Balance Vegan Buttery stick, softened to room temperature-IMPORTANT)
  • 1 Cup Granulated Sugar OR Blonde Coconut Palm Sugar
  • 2 Large Eggs, at Room Temperature-IMPORTANT (For EGG-FREE: Mix together in small bowl: 3 Tbsp Unsweetened Applesauce with 1 1/2 tsp additional Baking Powder with 2 Tbsp Warm Water and with 1 1/2 tsp Ener G Egg Replacer – use mixture where you would add eggs)
  • 1 Cup Plain Coconut Milk Yogurt (such as So Delicious) OR Plain Dairy-Filled Yogurt OR Sour Cream-Room Temperature-IMPORTANT
  • 2 tsp Vanilla Extract
  • 12 Medium-Sized Strawberries, Thinly Sliced
  • 2 Tbsp  Granulated Sugar OR Blonde Coconut Palm Sugar


1.  Preheat Oven to 350 degrees.  Grease an 8 inch x 8 inch pan on the bottom and sides. Then cut a piece of parchment paper to fit just in the bottom of pan, without letting it go up the sides.

2.  In medium bowl, mix together Superfine Brown Rice Flour, Almond Flour, Millet Flour, Arrowroot Starch, Baking Powder, Baking Soda, and Sea Salt.  Whisk together until light and airy.

3.  In bowl of electric stand mixer, beat Butter (or Earth Balance) and Sugar for 3 – 5 minutes until light and fluffy. Then add eggs (or Egg Replacer), one at a time, continue mixing.  Add Yogurt and vanilla and mix again until incorporated.

4.  While mixer is going on low speed, slowly add dry ingredient mixture. Stop occasionally to scrape down sides with rubber spatula. Once all dry mixture is added, continue to mix until well-incorporated and batter seems light.

5.  Pour half of batter into prepared pan. Then lay half of strawberry slices over batter.  Sprinkle 1 Tbsp Coconut Sugar over strawberries. Then add remaining batter over strawberries. Place remaining strawberries all over the top of the batter and sprinkle last Tablespoon of sugar over strawberries. Design is not necessary since the cake will move the berries around as it rises (and possibly even cover them).

6.  Bake for 45 – 48 minutes, or until toothpick comes out clean. Serve garnished with additional berries and, if you want, top with homemade Coconut Whipped Cream

Enjoy! This cake is wonderful! And I hope I am not just being biased. Report back if you make this and let me know if you agree with me.

What will you be serving for your holiday meals? I love to see the varied menus (and get new ideas myself)!

Strawberry Shortcake for Food Allergies


Allergy Free App

  1. On April 13, 2011 Zoe said

    Gorgeous, Kim! I had only read about this recipe some minutes ago on my Facebook feed – and now it’s here. 😉 I have to step on my Easter recipes, I’ve posted a sidebar poll on my blog but that’s about it so far.

    • On April 15, 2011 Cook It Allergy Free said

      Thanks so much, Zoe!! Cannot wait to see what Easter recipes you post! 😉

  2. On April 13, 2011 Jenn said

    Beautiful! I’ve always had strawberry shortcake with biscuits, of which my gluten free attempts have been sorely lacking recently. Is this technically a quickbread? It’s lovely!

    • On April 15, 2011 Cook It Allergy Free said

      Thanks, Jenn!! I have not had success making gluten free biscuits really either. My mom always made her shortcake recipe as more of a cake than a biscuit. So this recipe is technically a cake instead of a quickbread. 😉

  3. On April 13, 2011 Shirley @ gfe said

    You are the queen of superlatives, my dear, and you never lie about how wonderful your recipes are. Every word is true. You have gorgeouso photos to prove it. Three this time, in fact! Ibet the yogurt or sour cream plays a big role in how good this shortcake is. 🙂


    • On April 15, 2011 Cook It Allergy Free said

      I like that title: Queen of Superlatives! LOL I was told by the guy I am working with to step up my titles a bit. I guess you noticed! 😉 Thanks for the photo compliments, missy! And I will agree with you that the yogurt plays a HUGE role in this cake. That, and the moist strawberries that are letting off their juices while it is cooking! 😉

  4. This looks absolutely gorgeous Kim, so wish I could break out my millet flour right now (patience Heidi, all good things…). Can’t wait to share this recipe with my readers, yummy!


    • On April 15, 2011 Cook It Allergy Free said

      Heidi, I cannot even imagine how many recipes you must be bookmarking for when you can add all of your eliminated ingredients back in! You are going to be one crazy-cooking mama!! LOL I want to pay a visit to your kitchen once you are off your elimination diet!!

  5. On April 13, 2011 Laurel said

    Oh this looks so scrumptious. It’s going to be the very next thing I bake once I get all these cupcakes out of the house. Maybe I should waylay the kids when they get off the school bus? OK Creepy. I’ll just have to advertise for alternative stomachs on Craig’s List.

    • On April 15, 2011 Cook It Allergy Free said

      Hi Laurel! Thanks so much! And LOL! I can only imagine the responses you would get for your ad on Craig’s list for alternative stomachs. The school bus idea might be a better option! Teehee! 😉

  6. On April 13, 2011 Jeanette said

    Wow, Kim this looks amazing – moist, tender crumb and with that strawberry shortcake flavor my kids love! Thanks for such an incredible recipe.

  7. On April 13, 2011 Jeanine said

    Oh YUM! Kim, that cake looks perfect! Once I have an abundance of strawberries, I will definitely be giving this a try. (and thanks for the reminder, I intend to join Kelly’s holiday round up too). 🙂

    • On April 15, 2011 Cook It Allergy Free said

      Hi Jeanine! Cannot wait to see what you post for Kelly’s round-up! I need to get caught up in my blog reading! I am way behind right now, so you may have already posted yours. LOL 😉

  8. On April 13, 2011 Sarena said

    This looks delicious! I made a strawberry bread last summer and I loved the texture and flavor from the fresh strawberries. We normally do a coconut cake for easter, other than that, we don’t really have a usual meal.

    • On April 15, 2011 Cook It Allergy Free said

      Hi Sarena! It is amazing how the texture and moistness from the strawberries lend such a nice flavor to breads and cakes. I love this time of year for that reason! 😉

  9. On April 14, 2011 InTolerantChef said

    Looks and sounds delicious!

  10. On April 14, 2011 Barbara said

    YUM! I LOVE that you gave vegan options! Can’t wait to try this. Thanks!

    • On April 15, 2011 Cook It Allergy Free said

      Hi Barbara! I hope you like this! The strawberries in the cake while they are cooking give a great flavor and texture. And the Vegan options work wonderfully in this recipe! 😉

  11. On April 14, 2011 Gail D said

    This looks absolutely scrumptious, Kim! Thank you for choosing So Delicious Coconut Milk Yogurt to create this delectable recipe!

    • On April 15, 2011 Cook It Allergy Free said

      Thanks Gail! I am glad you like the recipe! You guys provide such a wonderful line of products! I even suggest them in my iPhone App since they are the Dairy-free option that I use most often for milk, yogurt, and ice cream!! Thanks to you guys for what you do for our allergy-free community! 😉

  12. On April 14, 2011 Maggie said

    This is beautiful Kim! Your pics are absolutely gorgeous. I LOVE LOVE LOVE strawberries so I will be giving this a try. I definitely have one-person parties in my kitchen 🙂 Please bring some to Chicago with you? xo

    • On April 15, 2011 Cook It Allergy Free said

      Maggie, i will pack a piece of this cake just for you in Chicago!! Cannot make promises on it’s state once we arrive though. LOL And thanks for your kind words!
      So excited that we will be seeing each other in just 2 weeks! EEEKS!

  13. On April 14, 2011 Jeanette said

    Kim, this cake was absolutely delicious! I made it for my hubby’s birthday today and substituted hazelnut flour (as we have an almond allergy). Also used your egg substitute. The cake rose beautifully and was so moist. I’m so thankful you posted this recipe as I was agonizing over making an allergy friendly cake that everyone could enjoy. We enjoyed your cake with vanilla and strawberry ice cream (dairy free – made with coconut milk). Everyone raved about the cake and several of the boys had seconds!

    • On April 15, 2011 Cook It Allergy Free said

      Jeanette, just so you know, this just completely makes my day. I just love love love to hear that other people like my recipes as well, especially when they are using the substitution options. I am so glad that it rose for you nicely. I am making it again for Easter, and I think that I will serve it with coconut milk strawberry ice cream instead of whipped cream now! I so appreciate you reporting back and letting me know! Hope your husband had a great birthday! 😉

  14. On April 15, 2011 Ray said

    Wow! This is the most gorgeous Strawberry Shortcake I have ever seen. It looks very moist and yummy. Thank you for sharing the recipe.

  15. On April 15, 2011 Christine said

    Yum! I’ve never tried making strawberry shortcake, but now I want to! I imagine that this would be incredibly tasty with whipped coconut cream and fresh strawberries…

  16. On April 15, 2011 Trish said

    Your recipe sounds and looks delicious! I had not heard of coconut yogurt but I’m definitely interested in it. I’m dairy free as of a couple weeks ago as well as egg free and I am struggling some in finding recipes that are appealing to me. I’m comfortable with the g/f flour combinations but the d/f and e/f are throwing me a curve. Do you have any suggestions on where I might find the coconut yogurt?

  17. On April 15, 2011 Trish said

    I just went back and reread your post and clicked on the So Delicious link and found out that there are a couple of stores in my little town that carry their products. I’m going to check them out tomorrow and hopefully, yogurt is one of their products in stock. Thanks so much for the link. Also, I was wondering if your egg sub. works in bread recipes? I have tried just using the EnerG egg sub. and the bread turned out good but very dense.

  18. On April 17, 2011 Sophie said

    Your strawberry cake looks just stunning & fabulous even!

    MMMMM,…lovely food best enjoyed with family of good friends!

    • On April 22, 2011 Cook It Allergy Free said

      Hi Sophie! I agree good food is even better when you share it with family and friends! Have a beautiful weekend!

  19. On April 17, 2011 Sally said

    This looks fantastic. Can’t wait to try it. Been looking for a strawberry short cake.

  20. On April 19, 2011 Alisa Fleming said

    You are unbelievable! this looks fantastic Kim. And no need to be modest, toot away!

    • On April 22, 2011 Cook It Allergy Free said

      Awww. Thanks, Alisa! I am not always good at tooting (my horn, that is)! 😉

  21. On April 19, 2011 christine said

    this sounds delicious, can’t wait for the strawberry season:)

  22. On April 22, 2011 Hellana said

    I just made your strawberry cake and it was great except that it tasted like it had too much baking soda. Does your recipe really call for a tablespoon of baking soda and baking powder? Should it be a teaspoon? I would love to make this again with less baking soda.

    • On April 22, 2011 Cook It Allergy Free said

      Hellana, thank you so much for reporting back. That should 1 tsp, not 1 Tbsp, baking Soda. Yikes. Now fixed. The strange thing is that I have had many emails from people telling me how much they loved it. I wonder if they were just being nice and not mentioning that it tasted like baking soda? LOL Anyway, I really appreciate you coming back and letting me know. I look at a recipe so many times times before I publish it, and am surprised I looked at that so many times and missed it.
      I hope you try it again sometime and let me know if you think it is any better without all that baking soda.
      Hope you have a wonderful weekend. Thank you again!

  23. On April 22, 2011 Hellana said

    Hi sorry to bother you again. Is it one tablespoon or teaspoon of baking powder? I want to make this again tonight. By the way, your stuffing for thanksgiving was the best ever. My family and I have enjoyed it many times since thanksgiving.

    • On April 22, 2011 Cook It Allergy Free said

      Hi Hellana. No bother at all. Gluten Free ingredients are expensive, so do not feel bad for asking. It is still 1 Tbsp of baking powder. That is what will help this cake rise. Let me know what you think this time around. By the way, which brands of flours did you use?
      And I am so glad that you like the stuffing!! Yay! 😉

  24. On April 22, 2011 Hellana said

    The cake was delicious!!! The whole thing is gone. My husband froze a few pieces for breakfast but most of it was eaten with dinner. Big hit. I will definitely make it again. I used all Bobs Red Mill flours but I put the brown rice flour and the almond flour in the blender to make it a little finer.

    • On April 22, 2011 Cook It Allergy Free said

      Oh YAY!! I am so excited that everyone liked it! Thank you for reporting back and for making it again with the right measurements!!! Have a wonderful weekend! 😉

  25. On May 13, 2011 Erica von Trapp said

    What a phenomenal recipe!! I have been looking for a great GF strawberry shortcake recipe for a while and glad I found it here.

    I love your blog, BTW. I recently started my own. After growing up with a deadly nut-allergy, and discovering several intolerances along the way, I think it’s both important and inspiring to support each other in our love of food and creativity in the kitchen.

    Here’s a recipe for gf, dairy-free, nut-free, egg-free Honey tart I played with the other morning:


    Erica von Trapp
    the Bubble Child chef
    and Time Out New York health and fitness account manager

    • On May 29, 2011 Cook It Allergy Free said

      Thanks Erica. I am glad you like the Strawberry Shortcake. I’ll go and check out your new blog now. That Honey tart sounds delicious!

  26. On May 21, 2011 Mary said

    I just had to let you know that I tried this recipe and it was Amazing. Found your blog through So Delicious on FB, but now I’m definitely going to look at your other recipes because this one was Amazing. Even though I substituted like crazy due to allergies and what I had on hand lol So, I used sweet rice flour instead of almond flour, soy flour instead of millet, and tapioca starch for arrowroot, Willow Run margarine, and chia eggs (1 T chia and 3 T warm water per egg). It rose beautifully, was light and sweet, and as soon as I get my hands on more strawberries I’m making another.

    • On May 29, 2011 Cook It Allergy Free said

      HI Mary, I am SO happy that this cake worked out so well with all of your substitutions! Your version sounds absolutely wonderful! Thank you SO much for letting me know how the shortcake turned out for you! 😉

  27. On May 22, 2011 Caitlin said

    Hi! I have been looking for a healthy cake recipe for my daughter’s upcoming first birthday. There are some concerns about giving babies strawberries, so I was thinking about trying this recipe with bananas and blueberries. Have you ever tried fruits other than strawberries? Thank you!

    • On May 29, 2011 Cook It Allergy Free said

      Hi Caitlin! I am so sorry that I just saw this. It somehow got buried. First off, Happy Birthday to your daughter! And, you could make this cake with peaches now that it is starting to be peach season! I have made this with peaches as well and it was delicious! But, bananas and blueberries would be a delicious combo as well! Good luck! Let me know what you decide to do!

  28. On May 28, 2011 The Healthy Apple said

    My mouth is seriously watering; this is a perfect summertime dessert and I can’t wait to create it next weekend when I have company over!
    Thank you for sharing; enjoy your holiday weekend. Truly love your blog and tasty allergy-free and (very delicious) recipes!

    • On May 29, 2011 Cook It Allergy Free said

      Thanks so much, Amie! This recipe is so easy and so good. I make it a lot during this time of year when we have company. If I had not just made cupcakes for some friends coming over, I would totally want to make this today. But, I can only have so many sweets in my house at one time. Otherwise, I end up eating way too many of them… 😉
      Have a great Memorial Day Weekend!

  29. On June 8, 2011 Meech said

    Never commented on any recipe before…this is divine 🙂 I thank you as do my crew.

    • On June 8, 2011 Kim-Cook It Allergy Free said

      Thanks so much, Meech! I am so glad that you like the cake!! Did you actually make the recipe yet?

    • On September 6, 2011 Meech said

      I have made it a handful of times and it’s now a family favorite!

      • On September 7, 2011 Kim-Cook It Allergy Free said

        Hi Meech!!

        Yay! These are my favorite types of comments – they make my day. So glad that you and your family enjoy the cake! Thanks so much for reporting back and letting me know!


  30. On August 2, 2011 Allergy Solutions said

    great recipe! I am going to try it as soon as I get a chance!!

  31. On August 7, 2011 Barbara G said

    I made this tonight and the flavor is excellent…i’m just not sure if the consistency was correct…it was quite moist…almost as if it was a tart…is that right? I cooked it for longer..about 55 minutes on 350 degrees. It’s still good…i’m just not sure if it is right.

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