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Indulge in the delightful layers of this Sweet Strawberry Shortcake Cake, a perfect blend of fluffy gluten-free cake, fresh strawberries, and creamy frosting. This recipe is a dream come true for anyone craving a classic dessert with a modern twist.
Growing up, strawberry shortcake was always a favorite at family gatherings. The combination of sweet strawberries and tender cake brought so much joy. Now, I’ve recreated that magic with a gluten-free version that’s just as delicious and perfect for sharing with loved ones.
Get ready to bake a Sweet Strawberry Shortcake Cake that will impress everyone at your table!
What to Expect
- Time: Approximately 1 hour (including baking and cooling)
- Difficulty: Intermediate
Before You Begin
Before you start, ensure all your ingredients are at room temperature. This helps in achieving a smooth batter and even baking. Also, line your cake pans with parchment paper to prevent sticking and make removal easier.
Ingredients You’ll Need
| Category | Ingredients |
|---|---|
| Cake | ▢½ cup butter melted then slightly cooled ▢2 eggs room temperature ▢1 cup white sugar ▢¾ cup milk of choice room temperature ▢1 tablespoon vanilla extract ▢¼ teaspoon almond extract ▢1 ½ cups gluten free all purpose baking flour I like Bob’s 1:1 ▢1 cup almond flour ▢2 teaspoons baking powder ▢½ teaspoon salt |
| Strawberries | ▢2 cups sliced strawberries ▢1 tablespoon strawberry jam |
| To frost | ▢½ batch buttercream |
Step-by-Step Guide
- Preheat the oven to 350 Fahrenheit. Line two 6-inch cake pans with parchment paper and set aside.
- In a large mixing bowl, beat together the melted butter, eggs, sugar, milk, vanilla, and almond extract. Mix for about 30 seconds with an electric mixer.
- Add in the remaining dry ingredients, making sure to spoon and level the flour. Beat until combined. The batter will be on the thicker side.
- Transfer the batter to your prepared pans and spread evenly. Bake for 42-48 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
- Meanwhile, combine the sliced strawberries and strawberry jam and mix well. Set aside.
- To frost, you can use a classic buttercream, whipped cream, or combine a bit of both. For a dairy-free whipped cream, I like the tubs of coco whip (just don’t get the light one, it’s too thin).
- Add a layer of your frosting to one cake (once completely cooled—I suggest chilling in the fridge for at least an hour before frosting), then top with half of the strawberries just in the center and the other layer of cake.
- It helps to create a lip of frosting on the outer edge of the first layer of cake so the strawberries stay in the middle and don’t slide out.
- Frost the top or simply dollop with whipped cream, then top with the remaining strawberries. I swirled some strawberry jam onto the frosting as well, but this is optional—it just adds a great flavor!
- Slice and enjoy!
Pointers for Perfection & How to Store
For the best results, ensure your cakes are completely cooled before frosting. This prevents the frosting from melting and sliding off. If you’re using coconut whipped cream, keep the cake refrigerated until ready to serve.
To store, keep the Sweet Strawberry Shortcake Cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the unfrosted cake layers for up to a month.
For more delicious recipes, check out Fluffy Gluten Free Layers Of Strawberry Cake.
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Sweet Strawberry Shortcake Cake
- Total Time: 75
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Strawberry Shortcake Cake is the ultimate summer celebration cake. It takes the flavors of the classic dessert—sweet biscuits, strawberries, and cream—and turns them into a show-stopping layer cake. It features three layers of soft vanilla cake, a fresh strawberry filling, and a light, stabilized whipped cream cheese frosting.
Ingredients
— The Vanilla Cake —
3 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup salted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup sour cream, room temperature
3/4 cup whole milk, room temperature
— The Strawberry Filling —
1 lb fresh strawberries, hulled and chopped
2 tablespoons granulated sugar
— The Whipped Cream Cheese Frosting —
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, cold
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans (or line bottoms with parchment paper).
2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking powder, salt, and baking soda. Set aside.
3. Cream Butter & Sugar: In a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until pale and fluffy (about 3–5 minutes).
4. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Batter: Add the dry ingredients alternately with the milk and sour cream, starting and ending with the flour mixture. Mix until just combined and smooth.
6. Bake: Divide the batter evenly among the three prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. Macerate Strawberries: While the cake cools, combine the chopped strawberries and 2 tablespoons of sugar in a bowl. Stir and let sit for 15–30 minutes to release juices. *Drain the excess juice before assembling to prevent soggy cake.*
9. Make Frosting: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla. With the mixer running, slowly pour in the cold heavy cream. Increase speed to high and whip until stiff peaks form.
10. Assemble: Place the first cake layer on a stand. Pipe a dam of frosting around the edge. Fill the center with half of the drained strawberries and top with a layer of frosting. Repeat with the second layer. Top with the third cake layer and frost the outside of the cake with the remaining whipped cream frosting.
Notes
Strawberry Juice: It is very important to drain the liquid from the macerated strawberries before putting them in the cake, otherwise, the layers may slide or become soggy.
Make Ahead: You can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.
Storage: Because of the whipped cream cheese frosting and fresh fruit, this cake must be stored in the refrigerator.
- Prep Time: 45
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 45
- Sodium: 320
- Fat: 36
- Saturated Fat: 22
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 68
- Fiber: 2
- Protein: 6
- Cholesterol: 140
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- Yes, you can substitute regular all-purpose flour for the gluten-free flour, but the texture may vary slightly.
- Can I make this cake ahead of time?
- Absolutely! You can bake the cake layers a day in advance and store them in the fridge. Frost and assemble the cake the next day.
What can I use instead of almond extract?
If you don’t have almond extract, you can omit it or use a bit more vanilla extract for a similar flavor profile.
Dig In & Enjoy!
This Sweet Strawberry Shortcake Cake is a delightful treat that combines the classic flavors of strawberry shortcake with a modern, gluten-free twist. Whether you’re celebrating a special occasion or just craving something sweet, this cake is sure to impress. Enjoy every bite and share the joy with your loved ones!
For more delicious ideas, follow me on Pinterest.