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If you have been searching for a gluten-free muffin that truly tastes like a classic strawberry shortcake, your search ends here. These Gluten-Free Strawberry Shortcake Muffins are tender, naturally sweetened, and packed with juicy fresh strawberries and bright lemon flavor. Made with cassava flour and coconut yogurt, they are completely grain-free, dairy-free friendly, and ready in under 40 minutes. Whether you bake them for a weekend brunch or a weekday treat, they deliver that nostalgic strawberry shortcake flavor in every single bite.
Table of Contents
Why You Will Love This Recipe
- 100% gluten-free and grain-free using cassava flour and coconut flour
- Naturally sweetened with honey – no refined sugar
- Dairy-free friendly when made with coconut yogurt
- One-bowl recipe ready in under 40 minutes
- Perfect for meal prep – stores up to one week in the fridge
- Beautiful strawberry shortcake aesthetic – ideal for brunch tables and entertaining
Ingredients You Will Need
This recipe uses simple, wholesome ingredients that come together in one bowl. Here is a full breakdown of what you need to make 11 gluten-free strawberry shortcake muffins.
| Ingredient | Amount | Notes |
|---|---|---|
| Cassava flour | 1 cup (136g) | Spooned and leveled for accuracy |
| Coconut flour | 2 Tbsp (14g) | Helps absorb moisture |
| Baking powder | 1 tsp | Use paleo-friendly baking powder if needed |
| Baking soda | 1/2 tsp | |
| Salt | 1/4 tsp | |
| Yogurt | 1 cup | Coconut yogurt for dairy-free |
| Large eggs | 2 | Room temperature preferred |
| Honey | 3 Tbsp | Maple syrup works as a substitute |
| Lemon juice | 1 Tbsp | Freshly squeezed |
| Lemon zest | From 1 lemon | Adds bright flavor |
| Vanilla extract | 1 tsp | |
| Fresh strawberries | 1 cup chopped (160g) | Fresh or thawed frozen |
| Coconut cream | Optional, for topping | For the classic shortcake finish |
Kitchen Equipment
Having the right tools makes baking these gluten-free strawberry shortcake muffins easier and more efficient. Here is what you will need:
- Mixing bowls – for combining your dry and wet ingredients
- Kitchen utensils – whisk and spatula for mixing and folding
- Measuring cups and spoons set – for precise measurements
- Kitchen scale – for weighing flour by grams
- Cutting board – for chopping your fresh strawberries
- Chef’s knife – for cleanly cutting the strawberries
- Oven – preheated to 350 degrees F
Step-by-Step Instructions
Follow these simple steps for perfect gluten-free strawberry shortcake muffins every time. Use your mixing bowls and kitchen utensils throughout the process for best results.
- Preheat your oven to 350 degrees F. Line a muffin tin with 11 muffin liners – paper or silicone both work well. Set aside.
- Combine dry ingredients – In a medium-sized mixing bowl, whisk together the cassava flour, coconut flour, baking powder, baking soda, and salt using your kitchen utensils.
- Add wet ingredients – Add in the yogurt, eggs, honey, lemon juice, lemon zest, and vanilla extract. Whisk until the batter is completely smooth. Use your measuring cups and spoons to ensure accuracy.
- Fold in strawberries – Using a spatula from your kitchen utensils set, gently fold the chopped strawberries into the batter. You can prep your strawberries on a cutting board using a sharp chef’s knife.
- Fill the muffin tin – Scoop batter into the lined muffin pan, filling each slot nearly to the top. This recipe makes exactly 11 muffins.
- Bake – Place the muffin tin in your preheated oven and bake at 350 degrees F for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool – Remove the muffins from the oven and let them cool for a couple of minutes in the pan. Then transfer to a wire cooling rack.
- Top and serve – Once cooled to room temperature, top with coconut cream and decorate as desired for that classic strawberry shortcake finish.
- Store – Keep leftovers in a sealed container in the fridge and enjoy within one week.
Tips for Perfect Gluten-Free Muffins
- Measure flour by weight. Use a kitchen scale and measure cassava flour at 136g and coconut flour at 14g for the most reliable results.
- Do not overmix. Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can make gluten-free muffins dense.
- Use room temperature eggs. This helps everything combine more evenly and creates a lighter texture.
- Fresh strawberries are best. They hold up better during baking and release just the right amount of moisture. If using frozen, thaw and drain them first.
- Fill nearly to the top. Unlike some muffin recipes, filling each cup to nearly the top gives these muffins a nice dome.
- Cool completely before topping. If you add coconut cream to warm muffins, it will melt. Patience pays off here.
Variations and Substitutions
Flour Substitutions
Cassava flour is key to the texture of this recipe and cannot be directly swapped 1:1 with almond flour or other gluten-free blends. However, you can experiment with other grain-free flour combinations if you are familiar with gluten-free baking ratios.
Sweetener Options
Maple syrup works as a 1:1 substitute for honey if you prefer. You can also reduce the sweetener slightly if your strawberries are very ripe and sweet.
Yogurt Choices
The recipe works beautifully with coconut yogurt for a fully dairy-free version, but regular whole milk yogurt or Greek yogurt also produce excellent results if dairy is not a concern for you.
Add-In Ideas
- Fold in white chocolate chips for extra indulgence
- Add a pinch of cinnamon for a warm spice note
- Mix in blueberries alongside the strawberries for a berry medley
- Top with sliced fresh strawberries before baking for a bakery-style look
How to Serve Gluten-Free Strawberry Shortcake Muffins
These muffins are delicious on their own, but topping them with a dollop of coconut cream truly transforms them into a vintage strawberry shortcake experience. For the most beautiful presentation, swirl the coconut cream on top and add a fresh strawberry slice or two. They are perfect for brunch spreads, baby showers, or any occasion where you want something both beautiful and wholesome on the table.
Storage and Meal Prep
Store your gluten-free strawberry shortcake muffins in a sealed airtight container in the refrigerator. They keep well for up to one week, making them a great option for weekly meal prep. If you want to freeze them, skip the coconut cream topping, place the cooled muffins in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for about an hour.
Frequently Asked Questions
Are these gluten-free strawberry shortcake muffins also grain-free?
Yes. Both cassava flour and coconut flour are grain-free, making these muffins suitable for paleo and grain-free diets as well.
Can I make these gluten-free strawberry shortcake muffins dairy-free?
Absolutely. Simply use coconut yogurt in place of regular yogurt, which is what this recipe calls for by default. The coconut cream topping is also dairy-free.
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries. Just thaw them completely and pat them dry before folding them into the batter to prevent excess moisture from affecting the texture.
Why do my gluten-free muffins turn out dense?
Gluten-free muffins can become dense if the batter is overmixed or if the flour ratios are off. Make sure to spoon and level your cassava flour, or better yet, weigh it using a kitchen scale for the most accurate measurement.
How many muffins does this recipe make?
This recipe makes exactly 11 standard-sized muffins.
Can I make these gluten-free strawberry shortcake muffins without eggs?
The eggs provide important structure in this recipe. Flax eggs (1 Tbsp ground flaxseed mixed with 3 Tbsp water per egg) may work, though the texture and rise may vary slightly.
Make This Recipe Your Own
These Gluten-Free Strawberry Shortcake Muffins are proof that eating gluten-free does not mean sacrificing flavor or that satisfying bakery-style texture. They are simple enough for a Tuesday morning and impressive enough for your next brunch gathering. Try them once, and they will absolutely earn a permanent spot in your recipe rotation. Share them with friends, bring them to a potluck, or enjoy one straight from the fridge on a busy morning.
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PrintGluten-Free Strawberry Shortcake Muffins : Easy 11-Muffin Recipe
These Gluten-Free Strawberry Shortcake Muffins are soft, tender, and packed with fresh strawberries and bright lemon flavor. Made with cassava flour and coconut yogurt, they are completely grain-free, dairy-free friendly, and naturally sweetened with honey. Ready in under 40 minutes and perfect for brunch or snacking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 11 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
1 cup cassava flour, spooned and leveled (136g) 2 Tbsp coconut flour (14g) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup coconut yogurt 2 large eggs 3 Tbsp honey 1 Tbsp lemon juice Zest from 1 lemon 1 tsp vanilla extract 1 cup chopped fresh strawberries (160g) Optional: coconut cream for topping
Instructions
Preheat oven to 350 degrees F. Line a muffin tin with 11 muffin liners and set aside. In a medium mixing bowl, whisk together cassava flour, coconut flour, baking powder, baking soda, and salt. Add in yogurt, eggs, honey, lemon juice, lemon zest, and vanilla extract. Whisk until smooth. Fold the chopped strawberries into the batter. Scoop batter into the lined muffin pan, filling each slot nearly to the top to make 11 muffins. Bake at 350 degrees F for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool for a couple of minutes in the pan, then transfer to a wire cooling rack. Once cooled to room temperature, top with coconut cream and decorate as desired. Store leftovers in a sealed container in the fridge and enjoy within one week.
Notes
For best results, measure flour by weight: cassava flour at 136g and coconut flour at 14g. Do not overmix the batter once wet and dry ingredients are combined. Fresh strawberries are recommended. If using frozen, thaw and drain completely before folding in. Maple syrup can be substituted for honey at a 1:1 ratio. Muffins can be frozen (without topping) for up to 2 months.