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