Gluten-Free Strawberry Cream Cake
Indulge in the irresistible charm of a Gluten-Free Strawberry Cream Cake, a dessert that perfectly balances indulgence with dietary inclusivity. This recipe transforms traditional strawberry shortcake into a show-stopping masterpiece, featuring moist layers crafted from a gluten-free flour blend that guarantees a tender crumb while remaining safe for those with gluten sensitivities. Fresh, juicy strawberries and luscious homemade whipped cream create a light yet decadent filling and topping, offering a vibrant burst of flavor in every bite. Ideal for celebrations or casual gatherings, this cake is as stunning as it is delicious, enhanced by its gluten-free versatility and easy-to-follow preparation. Whether garnished with additional strawberries or served simply, this dessert promises to be a crowd-pleasing treat that’s ready in under an hour. Perfect for spring and summer vibes, it’s the ultimate gluten-free dessert to satisfy your sweet tooth!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 teaspoon Xanthan gum (if not included in the flour blend)
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Milk (dairy or almond milk for gluten-free)
- 2 cups Fresh strawberries (sliced)
- 1.5 cups Heavy whipping cream
- 3 tablespoons Powdered sugar
- 0.5 cups Additional strawberries (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and lightly flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper.
In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes.
Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the whipped cream. In a cold mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Keep refrigerated until ready to assemble.
To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then evenly scatter sliced strawberries over the cream.
Place the second cake layer on top and spread whipped cream over the top and sides of the cake. Decorate with additional strawberries as desired.
Refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1176 mg | 392% | |
| Sodium | 2581 mg | 112% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 241.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 532 mg | 41% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
