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Gluten Free Strawberry Shortcake Mini Cake

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Summer is quickly approaching and this gluten free strawberry shortcake mini cake makes an easy, and pretty, summer dessert!  This small batch mini cake features two layers of light and moist gluten free cake with fluffy whipped coconut cream and delicately sweetened fresh strawberries.    

Strawberry shortcake layer cake on a cake platter

Mini Strawberry Shortcake Layer Cake

Is it just me, or is strawberry shortcake the epitome of summer desserts?  There probably is a good reason for that.  Strawberries are typically at their peak in the summer.  And classic strawberry shortcake ranks up there as an easy summer desserts! 

A Different Take On The Classic Dessert 

  • Mini Layer Cake – We are turning strawberry shortcake into a pretty mini cake.  Just like I did with my small strawberry shortcake icebox cake! This 6-inch small cake can serve 4 to 6 people.  Depending on how big you like your cake slices.  
  • Gluten Free Cake – We use a tasty gluten free flour blend that will make the cake moist and tender.
  • Lightened Whipped Cream – In keeping with my love of using canned coconut milk, we use coconut milk to make the whipped cream.  
  • Delicately Sweet Strawberries – Fresh strawberries are key for strawberry shortcake.  And they are my preference for double strawberry small batch cupcakes as well.  To keep their natural flavors intact, we are sweetening them slightly with honey.
Mini strawberry cake with a slice cut

Key Ingredients and Notes

  • Fresh Strawberries – As a summer cake, I do recommend fresh strawberries.  
  • Almond Flour – The almond flour adds structure, protein, and moisture to the cake.  Use blanched almond flour as it is ground finer and without the almond skins.  
  • Arrowroot Flour – Arrowroot flour combines with the almond flour to make the cake crumb light and tender.
  • Coconut Flour – Coconut flour is absorbent and great for cakes with liquid ingredients to keep it from getting too dense.  
  • Tapioca Flour – Tapicoa flours provides a little chew to the cake crumb.
  • Sugar – I like to use organic cane sugar because it is not as processed as white table sugar.  Though, you can swap in any granulated sugar you prefer. 
  • Unsalted Butter – I always use unsalted butter since we add our own salt.
  • Sour Cream – Make sure the sour cream is full-fat.  This will make the cake moist and give it texture.  Greek yogurt may also work.
  • Eggs – We separate the eggs and whip the egg whites separately.  They are folded into the batter to give loft and structure to the gluten free cake.   

Recipe FAQ

Can I swap a 1:1 gluten free flour blend for the almond flour blend?

Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the almond flour blend I use.

Can I make the cake into cupcakes?

Sure! You will just want to watch your bake time – the cupcakes may not take as long to bake. You may only have enough batter to make a half dozen or so cupcakes.

Why do I have to separate the eggs? What does the whipped egg white do?

Adding whipped egg whites to cake batter adds to the rise of the cake, and makes the cake light and tender.

How do you store leftover cake?

I recommend covering the strawberry shortcake cake with a cake dome or plastic wrap and refrigerating. This is because of the whipped cream.

Slice of fresh strawberry shortcake cake on a plate

More Mini Cake Recipes For Summer

Mini strawberry shortcake cake with fresh strawberries


Beautiful layered strawberry shortcake layered cake on a white cake stand.
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5 from 3 reviews

Strawberry Shortcake Gluten Free Layer Cake

Yield: 6 Servings
Summer is quickly approaching and this Gluten Free Strawberry Shortcake Cake makes an easy, and pretty, summer dessert!  This small batch mini cake features two layers of light and moist cake with fluffy Whipped Coconut Cream and delicately sweetened fresh strawberries.   
Prep20 minutes
Cook25 minutes
Total45 minutes



Fresh Strawberries Layer

  • 8 ounces fresh strawberries, sliced
  • 1 tablespoon honey (or any sweetener)
  • 1 teaspoon lemon juice

Gluten Free Sponge Cake

  • 3/4 cup blanched almond flour
  • 6 tablespoons arrowroot flour
  • 3 tablespoons coconut flour
  • 3 tablespoons tapioca flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup full fat sour cream, room temperature
  • 2 tablespoons milk, any kind
  • 1 teaspoon vanilla extract
  • 2 large eggs, separated and room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup + 2 tablespoons organic cane sugar (or granulated sugar)
  • Whipped Coconut Cream


Fresh Strawberries Layer

  • Slice or chop the strawberries. Add to a small bowl with the honey and lemon juice and stir to coat the strawberries. Set aside in the refrigerator.
    8 ounces fresh strawberries, sliced, 1 tablespoon honey, 1 teaspoon lemon juice

Gluten Free Sponge Cake

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of the cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the cake pans.
  • In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.
    3/4 cup blanched almond flour, 6 tablespoons arrowroot flour, 3 tablespoons coconut flour, 3 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
  • Separate the eggsAdd the egg whites to a medium mixing bowl. Note – See recipe Notes for using your stand mixer.
    2 large eggs, separated and room temperature
  • In a small mixing bowl or liquid measuring cup, add the egg yolks, sour cream, milk, and vanilla extract. Whisk to combine.
    1/4 cup full fat sour cream, room temperature, 2 tablespoons milk, any kind, 1 teaspoon vanilla extract
  • Whip the egg whites – Using a hand mixer with the whisk attachment, beat the egg whites on medium-high speed until they reach stiff peaks. Transfer the beaten egg whites to a different mixing bowl and set aside. This way, you can use the same mixing bowl to finish the cake batter.
  • In the same mixing bowl you used to beat the egg whites, add the butter and sugar. Use a hand held mixer and beat on medium-high speed until the mix is light and fluffy.
    3 tablespoons unsalted butter, room temperature, 1/2 cup + 2 tablespoons organic cane sugar
  • Add 1/2 of the wet ingredients to the butter mix. Beat on medium speed until just combined. Reduce the speed to low and spoon in 1/2 of the dry ingredients – beat until no dry streaks remain. Add in the remaining wet ingredients – beat until just combined. Finish with the remaining dry ingredients and beat until no dry streaks remain.
  • Fold the egg whites into the batter – Add 1/2 of the egg whites to the mixed cake batter. Using a spatula, gently fold the egg whites into the batter until mostly incorporated. Add the remaining egg whites and continue to gently fold until no egg white streaks remain.
  • Pour the batter evenly into the prepared cake pans. Bake for 23 to 25 minutes, or until the cakes are springy to the touch, and a toothpick inserted in the middle comes out mostly clean.
  • Cool the cakes in the pans set on a wire cooling rack for at least 10 minutes. Then, invert the cakes onto the wire rack and carefully remove the parchment if it stuck to the cakes. Flip right side up and allow the cake to cool completely on the rack.
  • Prepare the whipped cream – While the cakes are cooling, make the Whipped Coconut Cream, if using. Otherwise, store-bought whipped cream works. Cover and place in the refrigerator until ready to assemble the cake.
    Whipped Coconut Cream
  • Assemble the cake – Place one of the cakes on your serving platter. Top with half of the whipped cream and strawberries. Place the second cake on top, and repeat. The cake is best enjoyed the day it is baked. Enjoy!
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  • 3-Quart Mixing Bowl – If you have a tilt-head KitchenAid stand mixer, a 3-quart mixing bowl is a great option to make small batch batter and dough.  The regular size attachments work with the smaller bowl.
Course: Dessert
Cuisine: American
Author: Erin Cernich


Calories: 355kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 216mg | Potassium: 115mg | Fiber: 4g | Sugar: 31g | Vitamin A: 337IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 1mg
Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.
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I'm Erin and I'm all about desserts - and a little bit of butter!

I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!

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