Gluten Free Strawberry Shortcake Cake
This gluten free strawberry shortcake cake is soft, fluffy, and layered with juicy macerated strawberries and freshly whipped cream. Made with gluten-free baking flour, this classic dessert delivers all the sweet, fruity flavor of traditional strawberry shortcake while remaining light, tender, and perfect for special occasions.
Ingredients
Gluten-Free Cake
- 2.5 cups gluten-free 1-to-1 baking flour with xanthan gum
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- 2 teaspoons vanilla extract
Strawberry Filling
- 2 lbs fresh strawberries hulled and sliced
- 0.25 cup granulated sugar
Whipped Cream Topping
- 2 cups heavy whipping cream cold
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour or line the bottoms with parchment paper.
- In a large bowl, whisk together the gluten-free baking flour, granulated sugar, baking powder, and salt.
- In a separate bowl, beat the softened butter until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean. Let cakes cool for 10 minutes before transferring to a wire rack to cool completely.
- Combine sliced strawberries with granulated sugar in a bowl. Stir gently and let sit for about 20 minutes until the berries release their juices.
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cooled cake layer on a serving platter. Top with half of the strawberries and juices, then spread a generous layer of whipped cream. Place the second cake layer on top and finish with the remaining whipped cream and strawberries.
Notes
Ensure eggs and milk are at room temperature for a smoother batter and more even bake. For the fluffiest whipped cream, chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping. This cake is best served the day it is made, though leftovers can be stored covered in the refrigerator for up to 2 days.
