The heart of this gluten-free Strawberry Shortcake Cake lies in the layers of fresh strawberries nestled between fluffy, tender cake and cloud-like whipped cream. The combination of the juicy, slightly tangy strawberries with the creamy sweetness of the whipped cream creates a symphony of flavors that dance on your palate. Every bite is a reminder of summer’s best offerings, making this cake not just a dessert but a celebration of the season. The fact that it’s gluten-free is just the cherry on top, ensuring that everyone can indulge in this delightful treat.
Ingredients
For the Cake:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or almond milk for dairy-free)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (or dairy-free yogurt for dairy-free)
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries:
- In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Stir until the sugar is dissolved. Cover and refrigerate for at least 30 minutes, allowing the strawberries to release their juices.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten-free flour. Alternatively, line them with parchment paper.
- Make the Cake Batter:
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk and sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Prepare the Whipped Cream:
- In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
- Add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the whipped cream over the top of the cake.
- Spoon the macerated strawberries over the whipped cream, spreading them out evenly.
- Place the second cake layer on top. Spread the remaining whipped cream over the top of the cake, and garnish with additional fresh strawberries if desired.
- Serve and Enjoy:
- Slice the cake and serve immediately. Store any leftovers in the refrigerator for up to 2 days.
