Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Short Cake is one of my all-time favorite desserts.  This recipe is great because it starts with a packaged gluten-free yellow cake mix - so even the most novice of bakers can make this delicious treat!   

Strawberry Short Cake Serves 12

The perfect cake for a quick and easy show stopping dessert.

1 package of gluten-free yellow cake mix (for single serve cake, prepared in round cake pan

(such as Betty Crocker gluten free yellow cake)

8 oz container of Lite Cool Whip

1 pint strawberries

  1. Remove prepared cake from cake pan and place in the freezer for about 15 minutes.
  2. Meanwhile slice half the strawberries into thin slices.
  3. Remove cake from the oven and slice in half horizontally.
  4. Fill cake with sliced strawberries and half the cool whip, and put the top of the cake back on.
  5. Top cake with remaining Cool Whip, and garnish with whole strawberries.

Nutritional Information:  273 calories, 2,8 grams protein, 42 grams carbohydrates,  11.3 grams fat, 75 milligrams cholesterol, 258 milligrams sodium, 1.1 gram fiber,  9.2 milligrams calcium, <1 milligram iron

Tip:  If you use a chocolate cake and fill without the strawberries a bit like a Devil Dog cake.

Quick and Easy.

**Allergy Tip:  GF, NF, PF, SFF, FF, V.  Double check cake mix purchased for nuts and peanuts.

 

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