Gluten Free Berries and Cream Cake
A gluten free berries and cream cake is layered with sweet whipped cream, sliced strawberries, and juicy blueberries.
Servings: 12 servings
Calories: 603kcal
Ingredients
For the Cake
- 3 ½ cups gluten free flour (420 grams)
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter , at room temperature
- 2 cups granulated sugar
- 4 eggs , lightly beaten
- 1 cup whole milk
For the Berries and Cream
- 2 cups heavy cream
- 1 cup powdered sugar , sifted
- 2 cups strawberries , hulled and sliced
- 1 cup blueberries
Instructions
- Grease and line the bottoms of 2 8 or 9-inch round cake pans with circles of parchment.
- In a small bowl, whisk together the 3 ½ cups gluten free flour, 3 teaspoons baking powder, and ¼ teaspoon salt.
- In a large bowl and using an electric mixer on medium speed, cream the 1 cup unsalted butter, scraping down the sides of the bowl as necessary, until the butter is lighter in color, about 45 seconds. Then add the 2 cups granulated sugar in a steady stream and mix on medium speed until the mixture is very light in color and texture, about 4 to 5 minutes.
- Add the 4 eggs one at a time, beating well after each addition, then beat for an additional 2 minutes.
- With the mixer on low, add the flour mixture in four doses, alternating with the 1 cup whole milk in three doses. Scrape down the sides of the bowl in between additions.
- Pour the batter into the prepared cake pans. Preheat the oven to 350℉ and let the batter rest while it heats, up to 30 minutes. Place the cake in the oven and bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and set on a rack to cool for 10 minutes then turn out onto rack to finish cooling completely.
- Place the 2 cups heavy cream and sifted 1 cup powdered sugar in a large bowl and beat until soft peaks form.
- To assemble the cake, cut each layer in half and place 1 cake round on a serving plate. Spread it with ¼ cup of whipped cream. Add ⅓ cup of the 2 cups strawberries, then top with another cake round. Repeat this process 2 more times, then use the remaining whipped cream to frost the top and sides of the cake. Top the cake with 1 cup blueberries.
Notes
- 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.
Nutrition
Calories: 603kcal | Carbohydrates: 75g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 197mg | Potassium: 140mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1178IU | Vitamin C: 16mg | Calcium: 151mg | Iron: 2mg