Strawberry Shortcake is my favorite spring treat.
It combines my favorite two ingredients: whipped cream and strawberries. Oh, and sponge cake. Who could forget about the cake?!
Unfortunately, unless you’re willing to make your own sponge cake (or generic cake of any sorts), the only other option is to make these treats with those processed, sticky blobs you can purchase at the grocery store. To put it lightly, these “cakes” are probably more chemical than natural when it comes to actual ingredients.
And anyways, they don’t do a classic strawberry shortcake justice. Not even close!!
So, whether you’re like me and absolutely adore strawberry shortcake, or you just like the idea of combining strawberries, whipped cream, and cake, then this recipe’s definitely for you!
Instead of working in the kitchen for hours trying to make the sponge cake, and cut up the strawberries, and make homemade whipped cream that would make any nutritionist cry, this recipe’s simple, easy, and very hands-off. Meaning, all you have to really do is throw a few ingredients together, scoop little chunks out of your cupcakes, and top with super easy whipped cream/icing and you’re done.
Did I say cupcakes? That’s right, this recipe combines all the elements of your favorite springtime dessert into a single cupcake. So, you can whip up a batch the week before and enjoy a little strawberry shortcake every night without having to lift a finger! Or bring a dozen or so to a springtime party or luncheon!
And did I mention, they’re healthy, all natural, and guilt-free?
It can’t get any better than springtime and guiltless desserts!
Strawberry Shortcake Gluten-Free Cupcakes
Gluten Free Cupcakes
- 1 1/2 c old fashioned oats
- 2 tbs chia seeds
- 1 tsp baking soda
- 1 c stevia (or sugar)
- 2 tbs honey
- 1 1/2 tbs vanilla extract
- 3 tbs coconut oil
- 3/4 c milk of choice (I used almond milk)
- 1 egg (or 1/4 c egg whites)
- 1/4 c warm water
- 1 c diced strawberries
- 1/2 c water
- 2 tbs stevia
- 1 can full fat coconut milk
- 1 1/2 tsp vanilla extract
- 1 tbs stevia (or powdered sugar, to taste)
Preheat oven to 350°F. Process chia seeds in a food processor or blender for about 30 seconds. Add oats and continue to process until the two have combined and reached the consistency of flour. In a large bowl, combine honey, stevia, vanilla extract, and melted coconut oil. Stir in milk and egg. Add flour mixture and baking soda, and stir until just combined. Mix in warm water until it’s reached the consistency of cupcake batter (slightly watery, but still holding together). Line a cupcake tin with cupcake liners and full 2/3 way full. Bake for 20-22 minutes, or until a toothpick comes out clean.
Meanwhile, heat strawberries, stevia, and water in a small saucepan over medium/high heat, stirring every so often. After 5 minutes, reduce heat to low and let simmer for 20 more minutes, or until most of the water has evaporated and you’re left with a thick, chunky consistency. Remove from heat and let cool.
For the icing, open a can of coconut milk (do not shake the can before hand). If the milk isn’t thick, place in the fridge overnight, or for at least 8 hours, until it’s reached an extremely thick consistency & has separated. Scoop only the thick consistency of the milk into a large bowl and mix in vanilla and stevia (or powdered sugar, if desired). Whip on high until stiff peaks have formed. Set in the fridge to chill.
Once the cupcakes have cooled, using a small knife or spoon, scoop out a small portion of the top (about 3/4 in deep). Fill with cooled strawberry mixture. Ice with coconut milk frosting. If not serving immediately, store in the refrigerator so the icing remains fluffy & set.
Nutrition Information (from myfitnesspal.com)
(Yields 12 cupcakes)
Nutritional information calculated for cupcakes including filling and icing. Each cupcake (w/o icing & filling) is only 98 calories, 5 grams of fat, 10 carbs, & 2 grams of protein. The recipe only uses half of the icing, so the nutritional information’s calculated accordingly. This is about 1 1/2- 2 tbs icing per cupcake.
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