Gluten Free Strawberries and Cream Cake
This gluten free strawberries and cream cake is soft, fluffy, and bursting with fresh strawberry flavor. Made with light whipped cream and a moist gluten-free cake base, it’s the perfect dessert for birthdays, summer gatherings, or any special occasion.
Ingredients
- Cake:
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup milk
- Filling & Topping:
- 2 cups fresh strawberries sliced
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper.
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide batter evenly into pans and bake for 25–30 minutes, until a toothpick comes out clean.
- Let cakes cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Place one cake layer on a plate, spread whipped cream, and add strawberries.
- Top with second layer and repeat if desired.
- Chill for 30–60 minutes before serving.
Notes
- Use a gluten-free flour blend with xanthan gum for best texture.
- Do not overmix to avoid dense cake.
- Pat strawberries dry to prevent soggy layers.
- Chill before serving for better structure and flavor.
- Level cake layers for even stacking if needed.