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Indulge in the perfect blend of fluffy cake layers, fresh strawberries, and creamy frosting with this delightful Strawberry Shortcake Cake. It’s a gluten-free treat that’s sure to impress!
Growing up, strawberry shortcake was always a favorite dessert in my family. The combination of sweet strawberries and tender cake layers brings back so many fond memories. This recipe is a twist on that classic, making it gluten-free without sacrificing any of the delicious flavors.
Get ready to create a mouthwatering Strawberry Shortcake Cake that will be the star of any gathering!
What to Expect
- Time: Approximately 1 hour (including baking and cooling)
- Difficulty: Intermediate
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This helps in achieving a smooth batter and even baking. Also, preheat your oven to 350°F (175°C) and prepare your cake pans by lining them with parchment paper.
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°F (175°C). 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 extract, 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, just adds a great flavor!
Pointers for Perfection & How to Store
For the best results, make sure your cakes are completely cooled before frosting. This prevents the frosting from melting and ensures a neat finish. To store, keep the Strawberry Shortcake Cake in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be stored in an airtight container.
For more detailed instructions and tips, check out the full recipe here: Fluffy Gluten Free Layers Of Strawberry Cake.
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Strawberry Shortcake Cake
- Total Time: 70
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Strawberry Shortcake Cake turns the classic summer dessert into a show-stopping layer cake. It features three layers of dense, buttery vanilla cake that are sturdy enough to hold up to the filling, sandwiched with clouds of sweet whipped cream and juicy fresh strawberries. It’s the perfect celebration cake for berry season.
Ingredients
— The Cake Layers —
3 cups gluten free 1-to-1 flour blend (ensure it contains xanthan gum)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup salted butter, softened at room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
— The Filling & Topping —
3 cups heavy whipping cream, very cold
3/4 cup powdered sugar
1 teaspoon vanilla extract
2 lbs fresh strawberries, washed, hulled, and sliced (save a few whole for the top)
Instructions
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line the bottoms with parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–5 minutes until light, fluffy, and pale in color.
4. Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Stir in the vanilla extract.
5. Combine Batter: Reduce mixer speed to low. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix until just combined and smooth.
6. Bake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.
8. Make Whipped Cream: In a large chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Be careful not to overbeat into butter.
9. Assemble: Place one cake layer on a serving platter or cake stand. Spread a thick layer of whipped cream over the top and cover with sliced strawberries. Repeat with the second cake layer. Top with the final cake layer.
10. Finish: Frost the top (and sides, if desired, though the ‘naked’ look works well) with the remaining whipped cream and garnish with the remaining strawberries.
Notes
Room Temperature: Ensure the butter, eggs, and milk are at room temperature so the batter emulsifies properly. This prevents a grainy texture.
Strawberries: Wash and dry the strawberries thoroughly. Any excess water on the berries can make the whipped cream runny.
Storage: Because of the fresh whipped cream and berries, this cake is best served the day it is made. Store leftovers in the refrigerator.
- Prep Time: 40
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 45
- Sodium: 220
- Fat: 36
- Saturated Fat: 22
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 2
- Protein: 6
- Cholesterol: 135
Your Burning Questions Answered!
- Can I use fresh strawberries instead of jam?
- Yes, you can use fresh strawberries. However, the jam adds a bit of extra sweetness and helps to bind the strawberries together.
- Can I make this cake ahead of time?
- Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just make sure to wrap them well to keep them moist.
Is this recipe suitable for those with gluten allergies?
Yes, this recipe uses gluten-free all-purpose baking flour, making it suitable for those with gluten allergies.
Dig In & Enjoy!
There you have it—a delightful Strawberry Shortcake Cake that’s perfect for any occasion. Whether you’re celebrating a special event or just craving something sweet, this cake is sure to hit the spot. Enjoy every bite and share the love with friends and family!
For more delicious ideas, follow me on Pinterest.