Gluten Free Berries and Cream Cake

What's better than a gluten free butter cake? A gluten free berries and cream layer cake, of course. This beauty starts with my recipe for tender, buttery gluten free cake layers that are then stacked with billows of freshly whipped cream, juicy blueberries, and sweet sliced strawberries. The whole thing gets cloaked in even more whipped cream for an oh-so-fluffy finish that's as lovely to look at as it is to eat.

This cake is pure summer on a plate, and it's also endlessly adaptable. Swap in your favorite berries, or try sliced peaches or nectarines for a stone fruit twist (see variation ideas lower down). I love serving it at outdoor dinners and warm-weather gatherings; it's especially perfect for the Fourth of July, with its festive red, white, and blue colors. Like my gluten free strawberry shortcake cake (another Independence Day-worthy dessert), it features the dreamy combo of fresh fruit and cream. So go ahead and celebrate summer!

You Will Love this Beautiful Cake

I love this gluten free berries and cream cake because it's simple to make but feels special enough for any occasion (tip: it's also great for summer birthdays!). I make the cake with my homemade gluten free flour blend, which always results in gorgeously tender cake, and the very lightly sweetened whipped cream frosting is a simple yet elegant finish. This is the kind of dessert that looks impressive but doesn't require fussy techniques. All you need are good ingredients and plenty of ripe summer fruit. Some more reasons why I adore this cake include that it's:

• Rich yet light. What is it about whipped cream? I know that it's rich, yet it tastes so ethereally light that I never feel like I've had too much.
• Simply gluten free. Using gluten free flour means that it's beyond easy to keep this a gluten-free dessert (the rest of the ingredients are naturally gluten free).
• So pretty! Yes, this is such a gorgeous cake! The piles of fluffy white cream contrast with the vibrant fruit for a show-stopping presentation.

Ingredients Needed

Note that the photo above shows the amounts needed to make half of the cake recipe. The full ingredient amounts for a two-layer cake are included in the recipe card, along with the full ingredient amounts for the other ingredients and instructions.

For the Cake

• Gluten free flour - Any gluten free flour blend works, or try oat flour (learn how to make oat flour easily at home). Use all-purpose flour if you don't need to keep gluten-free.
• Baking powder - Always check to make sure your baking powder is within 6 months of its expiration date for the best results.
• Salt - I used fine sea salt, and table salt works, too.
• Butter - Unsalted, softened butter is best.
• Granulated sugar
• Eggs - I used large eggs to develop this recipe and recommend that you also use large eggs for the best results.
• Milk - Whole milk adds richness, and 2% milk also works.

For the Berries and Cream

• Heavy cream - I don't recommend substituting for heavy cream, although if you wish to make this a dairy-free cake, you can use coconut cream. Chilling the cream first helps it to whip up faster.
• Powdered sugar - Make sure to sift the powdered sugar so that the whipped cream turns out super smooth. You can also leave out the sugar for a less-sweet frosting that's still delicious.
• Strawberries - Fresh, firm strawberries are best!
• Blueberries - Same goes for the blueberries: They should be fresh and in season (frozen and thawed berries will be too liquidy).

Variations to Try

• Other berries - Make this into a raspberry and cream cake, or try blackberries, perhaps with a touch of homemade lemon curd.
• Stone fruit - I love juicy slices of stone fruit in season here! Peaches, nectarines, or plums are all wonderful in this recipe in place of the berries.
• Jam or compote - Any jam is lovely here, in place of or in addition to the fruit. I love adding strawberry honey jam or rhubarb compote, or you can try my gluten free rhubarb cream cake recipe.

Tips & Substitution Suggestions

• Use room temperature ingredients. Let the butter, eggs, and milk sit on the counter for about 15 minutes before mixing them together to ensure a smoother batter and even baking.
• Rest the batter. For a velvety smooth crumb, rest the batter while the oven heats or up to 20 minutes. This allows the gluten free flour to hydrate, eliminating any gritty texture.
• Cool the cake layers completely before assembling. I like to let my cake layers rest in the fridge for at least 30 minutes before I put together the cake, or even overnight. This will prevent the whipped cream from melting when it hits a warm cake, and helps the cake layers to firm up a bit.
• For a make-ahead option: Bake the cake a day or two in advance and store it, tightly wrapped, in the fridge. Assemble with the whipped cream and fruit on the day you plan to serve it.
• Use cold heavy cream for whipping. Cold cream whips faster and holds its shape better. And make sure to sift the powdered sugar before adding it to remove any lumps!
• How to layer: I like to cut each cake layer in half and make a tall, stacked cake. However, you can just do a 2-layer cake to keep things simpler. Use ½ cup of whipped cream in the middle of the cake, and use the rest to frost the cake.
• This recipe also works with regular all-purpose flour. Use 3 cups of all-purpose flour if you don't need it to be gluten-free.

Proper Storage

This cake is best enjoyed the day it's made, and I don't reccomend freezing it unless you wish to freeze the cake separately (wrap it well in plastic and foil ten store it in the freezer for up to 3 months, thaw it overnight in the fridge and assemble it according to the recipe directions).

That said, any leftovers can be stored in the refrigerator for up to 2 days. Cover the cake loosely with plastic wrap or foil, or store slices in an airtight container. (Keep in mind that the whipped cream may deflate slightly, and the berries can release some juice over time.)