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+ servings

Gluten-Free Strawberry Cream Cake

Nicole Spiridakis
A lovely gluten-free cake with buttery layers of cake sandwiching strawberry jam and fluffy whipped cream.
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 213 kcal

Ingredients
  

  • ½ cup unsalted butter, at room temperature
  • 1 cup maple sugar or sugar
  • 4 large eggs, at room temperature
  • 1 ½ tsp pure vanilla extract
  • 1 cup/120 g almond flour
  • ¾ cup/85 g gluten-free oat or sorghum flour
  • ¼ cup/35 g sweet white rice flour
  • 1 ½ tsp baking powder
  • ¼ tsp fine sea salt
  • 1 tbsp whole milk, at room temperature
  • ½-1 cup strawberry jam, depending on your preference
  • 1 ½ cups heavy cream

Instructions
 

  • Butter two 8-inch cake tins and line with parchment paper.
  • In a medium bowl, sift or whisk together the flours, baking powder, and salt.
  • In a large bowl, beat the butter and sugar on medium speed until light and fluffy. I have been trying to extend the beating time of this step to 3-5 minutes as it really helps get air into the batter. Beat in the vanilla extract. Beat in the eggs one at a time until well combined, scraping down the bowl as necessary.
  • Beat in the flour mixture to the butter mixture on medium speed until well combined, then add the milk to lighten up the batter.
  • Pour the batter into the prepared pans and let rest up to 30 minutes. Near the end of the resting period, heat the oven to 325° F.
  • Place cake tins in the oven and bake for 30-35 minutes, until a toothpick in the center comes out clean or with a few crumbs. Check at 30 minutes.
  • Remove cake from oven, place on a rack, and cool 10 minutes in the tins, then turn out onto the rack to cool completely.
  • Meanwhile, whip the heavy cream in a large bowl until soft peaks form.
  • When cake is cooled, place one round on a plate. Spread the strawberry jam across in an even layer, then top with one third of the whipped cream. Cover with the second cake round, then cover the top and sides of the cake with whipped cream.
  • Cake will keep, well-covered in the fridge, for 3 days.

Nutrition

Serving: 1sliceCalories: 213kcalCarbohydrates: 15gProtein: 1gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 34mgSodium: 110mgPotassium: 31mgFiber: 0.001gSugar: 13gVitamin A: 437IUVitamin C: 0.2mgCalcium: 72mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!