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Strawberry "Shortcake"

This dessert adds strawberries and whipped cream to cupcakes from our Gluten Free Vanilla Cake Mix.


  • 3 cups GF Vanilla Cake Mix
  • 3 Eggs large, at room temperature
  • 1/2 cup Vegetable Oil
  • 1/2 cup Water at room temperature


  • 4 cups Strawberries fresh, washed, stemmed & halved
  • 1/4 cup Sugar
  • 1 tsp Vanilla Extract

Whipped Cream

  • 1 cup Heavy Cream chilled
  • 2 Tbsp Powdered Sugar
  • 1 tsp Vanilla Extract


Cupcakes:  Preheat oven to 325°F. Line standard 12-cup pan with paper liners; coat with cooking spray. Preheat cake batter as directed. Fill each liner with scant ¼ cup batter (about 3 tablespoons) or to within 1/2-inch of top of liner.
Bake 20 to 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes in pan for 15 minutes. Transfer to a wire rack to cool completely.
Strawberries: Combine all ingredients in a bowl.
Whipped Cream:  In a chilled bowl with chilled beaters, beat cream until soft peaks form. Add sugar and beat until stiff peaks form. Whisk in vanilla and serve immediately.
To Assemble:  Cut each cupcake in half, horizontally, and place the bottom half on a serving plate. Spoon strawberries over each half, top with remaining half and spoon remaining strawberries and juice on top. Top with a dollop of whipped cream and serve immediately.  Makes 12 "shortcakes".
Strawberry "Shortcake"


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Products Used in this Recipe

Gluten Free
GF Vanilla Cake Mix

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