Strawberry Shortcake Squares

Gluten Free
Health score
2%
Strawberry Shortcake Squares
90 min.
15
236kcal

Suggestions


Indulge in the delightful taste of summer with our Gluten-Free Strawberry Shortcake Squares! This scrumptious dessert is perfect for gatherings, picnics, or simply satisfying your sweet tooth. With a light and fluffy cake base, rich cream cheese frosting, and a generous topping of fresh strawberries, each bite is a heavenly experience that will transport you to a sun-kissed strawberry field.

What makes this recipe truly special is its gluten-free nature, allowing everyone to enjoy a classic treat without worry. The combination of creamy whipped topping and the natural sweetness of ripe strawberries creates a harmonious balance that is both refreshing and satisfying. Plus, it’s easy to prepare, taking just 90 minutes from start to finish, making it an ideal choice for both novice and experienced bakers alike.

With 15 servings, this dessert is perfect for sharing with family and friends. Whether you’re celebrating a special occasion or just want to treat yourself, these Strawberry Shortcake Squares are sure to impress. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • cup granulated sugar 
  • 0.3 cup butter softened
  • cup milk 
  • teaspoons vanilla 
  •  eggs 
  • cup whipping cream 
  • oz cream cheese softened
  • 0.3 cup powdered sugar 
  • teaspoon vanilla 
  • lb strawberries fresh sliced
  • cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally.
  2. Pour into pan.
  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  4. In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
  5. Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

Nutrition Facts

Calories236kcal
Protein5.13%
Fat57.03%
Carbs37.84%

Properties

Glycemic Index
11.67
Glycemic Load
11.2
Inflammation Score
-5
Nutrition Score
6.1939130088557%

Flavonoids

Cyanidin
1.02mg
Petunidin
0.07mg
Delphinidin
0.19mg
Malvidin
0.01mg
Pelargonidin
15.03mg
Peonidin
0.03mg
Catechin
1.88mg
Epigallocatechin
0.47mg
Epicatechin
0.25mg
Epicatechin 3-gallate
0.09mg
Epigallocatechin 3-gallate
0.07mg
Naringenin
0.16mg
Kaempferol
0.3mg
Myricetin
0.02mg
Quercetin
0.67mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:235.58kcal
11.78%
Fat:15.28g
23.5%
Saturated Fat:7.83g
48.94%
Carbohydrates:22.81g
7.6%
Net Carbohydrates:21.6g
7.85%
Sugar:20.81g
23.12%
Cholesterol:56.98mg
18.99%
Sodium:102.81mg
4.47%
Alcohol:0.28g
100%
Alcohol %:0.26%
100%
Protein:3.09g
6.19%
Vitamin C:35.66mg
43.23%
Vitamin A:636.92IU
12.74%
Manganese:0.24mg
12%
Vitamin B2:0.13mg
7.79%
Phosphorus:68.86mg
6.89%
Selenium:4.22µg
6.03%
Calcium:59.49mg
5.95%
Fiber:1.21g
4.84%
Folate:19.31µg
4.83%
Potassium:163.15mg
4.66%
Vitamin E:0.64mg
4.26%
Vitamin D:0.55µg
3.67%
Vitamin B5:0.36mg
3.56%
Vitamin B12:0.2µg
3.37%
Magnesium:13.2mg
3.3%
Vitamin B6:0.06mg
3.14%
Zinc:0.34mg
2.29%
Vitamin B1:0.03mg
2.21%
Iron:0.39mg
2.18%
Vitamin K:2.22µg
2.12%
Copper:0.04mg
1.98%
Vitamin B3:0.28mg
1.42%