Gluten Free Strawberry Shortcake Muffins Easy Paleo

If you love strawberry shortcake but do not have time to bake biscuits and whip cream on a weekday, these gluten free strawberry shortcake muffins are about to become your new favorite thing.

I am all about recipes that feel special but fit into real life. These muffins check every box. They are soft, slightly dense, naturally sweetened, and packed with fresh strawberries. No refined sugar. No dairy. No grains. Just simple ingredients and big flavor.

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And the best part? You can have them mixed and in the oven in about 10 minutes.

Why I Make These Gluten Free Strawberry Shortcake Muffins on Repeat

There is something about strawberries in the summer. They are sweet, juicy, and honestly hard to resist at the grocery store.

When I want something quick for breakfast, snacks, or even a lighter dessert, I make these gluten free strawberry shortcake muffins.

They are:

• Gluten free
• Paleo friendly
• Dairy free
• Nut free
• Naturally sweetened with honey

They also travel well. Toss them in a lunchbox or bring them to a potluck. No frosting meltdown to worry about.

Ingredients You Will Need

Here is everything I use in my kitchen.

• 1 cup cassava flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup yogurt, I use unsweetened coconut yogurt
• 2 large eggs
• 3 tablespoons honey
• 1 tablespoon lemon juice
• Zest from 1 lemon
• 1 teaspoon vanilla extract
• 1 cup chopped fresh strawberries

Optional for topping

• Coconut cream

A Few Ingredient Notes

Cassava flour keeps these muffins nut free and paleo friendly. Coconut flour helps absorb moisture so the muffins are soft but not wet inside.

If you only have frozen strawberries, thaw them first and gently pat them dry. Too much moisture can make the muffins soggy.

Yes, you can swap honey for maple syrup. I have done it. Works great.

How I Make Gluten Free Strawberry Shortcake Muffins

This is a one bowl recipe. Busy family approved.

1. Preheat oven to 350 degrees. Line a muffin tin with 11 liners.
2. In a medium bowl, whisk together cassava flour, coconut flour, baking powder, baking soda, and salt.
3. Add yogurt, eggs, honey, lemon juice, lemon zest, and vanilla. Whisk until smooth.
4. Gently fold in chopped strawberries.
5. Scoop batter into muffin liners, filling nearly to the top.
6. Bake 22 to 25 minutes until golden and slightly soft in the center.
7. Cool a few minutes in the pan, then transfer to a wire rack.

That is it. No stand mixer. No complicated steps. Just mix, scoop, bake.

The Best Toppings for Strawberry Shortcake Muffins

These gluten free strawberry shortcake muffins are delicious plain. But if you want that shortcake vibe, add a little topping.

My favorite is whipped coconut cream. I just whisk the thick cream from a can of full fat coconut milk until smooth and fluffy. Sometimes I add a splash of vanilla.

Other easy ideas:

• Drizzle of honey
• Maple syrup
• Coconut butter
• Almond or seed butter
• A spoonful of jam

If I am serving these for brunch, I top them with coconut cream and a sliced strawberry. It looks fancy but takes two minutes.

Storage Tips

Because these muffins are moist, I store them in an airtight container in the fridge.

They will stay fresh for up to one week.

You can also freeze them. Just wrap individually and thaw overnight in the fridge.

They make great grab and go breakfasts.

Common Questions

These gluten free strawberry shortcake muffins are one of those recipes I keep coming back to when strawberries are in season.

They are simple. They are wholesome. And they feel like a little treat without being over the top.

If you make them, let me know. Do you eat them plain or pile on the coconut cream? I am definitely team extra topping.

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