Gluten Free Strawberry Shortcake Cake -

5 from 3 votes

Gluten Free Strawberry Shortcake Cake

Gluten free strawberry shortcake cake piles a rich, buttery gluten free cake with a fluffy pouf of whipped cream and ripe, juicy strawberries. Your favorite summer dessert - strawberry shortcakes - but turned into a cake.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 281kcal

Author: Nicole Spiridakis

Ingredients

For the Cake

1 ¾ cups homemade gluten free flour blend (210 grams)
1 ½ teaspoons baking powder
⅛ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, lightly beaten
½ cup whole milk

For the Topping

1 ½ cups heavy cream
¼ cup powdered sugar, optional, to sweeten the cream
2 cups strawberries, sliced

US Customary - Metric

Instructions

Grease and line the bottom of an 8 or 9-inch round cake pan with a circle of parchment.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl and using an electric mixer on medium speed, cream the butter, scraping down the sides of the bowl as necessary, until the butter is lighter in color, about 45 seconds. Then add the 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.
Slowly pour in the eggs a little at a time, and beat very well for about 2 minutes.
With the mixer on low, add the flour mixture in three doses, alternating with the milk in two doses. Scrape down the sides of the bowl in between additions.
Pour the batter into the prepared cake pan. Preheat the oven to 350℉ and let the batter rest while it heats, up to 20 minutes. Place the cake in the oven and bake for 25 to 30 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.
Sift the powdered sugar if using into the heavy cream, then whip it until light and fluffy. Top the cooled cake with whipped cream and a layer of strawberries.

Notes

Tips

- Bring ingredients to room temperature - For most baking recipes other than pie or scones or some pasties, bringing the ingredients to room temperature helps them to incorporate better into the batter. This is especially helpful with butter!

- Rest that batter - Always rest a gluten free batter. Up to 30 minutes is ideal, or use the time that the oven preheats to rest the cake batter. This helps to avoid any grittiness and lets the flour hydrate.

- Make a double batch - For a layer cake, double the ingredients to make two cake layers. You can either use two layers for the cake or split each layer in half to make a stunning presentation.

- Bake in an 8-inch or 9-inch pan - I prefer to bake cakes in an 8-inch cake pan because they bake up a bit thicker and I adore a thick slice of cake. However, you can also bake the batter in a 9-inch cake pan.

- Use gluten free flour - Swap your favorite 1:1 gluten free flour for the DIY flour blend. Note that my blend doesn't contain xanthan gum so your cake may turn out a bit differently if you use a blend that contains gums.

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