Gluten Free Strawberry Shortcake Cake Recipe
This Gluten Free Strawberry Shortcake Cake is a delightful, moist dessert featuring a tender gluten-free cake layered with fresh strawberries and luscious buttercream frosting. Perfect for those seeking a gluten-free option without sacrificing flavor, this cake combines almond and gluten-free flours with fresh fruit and rich frosting for an elegant, crowd-pleasing treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: One 6-inch double-layer cake (serves approximately 6-8)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cake
- ½ cup butter, melted then slightly cooled
- 2 eggs, room temperature
- 1 cup white sugar
- ¾ cup milk of choice, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- 1 ½ cups gluten free all purpose baking flour (Bob's 1:1 preferred)
- 1 cup almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Strawberries
- 2 cups sliced strawberries
- 1 tablespoon strawberry jam
To Frost
- ½ batch buttercream (recipe not included – you can use classic buttercream or whipped cream, or a combination)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two 6-inch cake pans with parchment paper for easy cake removal and set aside.
- Prepare the wet ingredients: In a large mixing bowl, beat together the melted butter, eggs, sugar, milk, vanilla extract, and almond extract using an electric mixer for about 30 seconds until well combined.
- Combine dry ingredients: Spoon and level the gluten-free all purpose flour, almond flour, baking powder, and salt into the wet mixture. Beat just until combined—the batter will be thick.
- Bake the cakes: Transfer the batter evenly into the prepared pans and smooth the tops. Bake for 42-48 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for about 15 minutes, then invert onto wire racks to cool completely.
- Prepare the strawberry filling: Meanwhile, mix the sliced strawberries with the strawberry jam in a bowl. Set aside to allow the flavors to meld.
- Frosting preparation: If desired, chill the cooled cakes in the refrigerator for at least an hour before frosting. Spread half the buttercream frosting onto one cake layer, creating a lip along the edges to hold the strawberries.
- Assemble the cake: Spoon half of the strawberry mixture onto the frosted layer, then top with the second cake layer. Frost the top with remaining buttercream or dollop with whipped cream, adding the remaining strawberries on top. Optionally, swirl strawberry jam into the frosting for extra flavor.
- Serve: Slice and enjoy your fresh, gluten-free strawberry shortcake cake!
Notes
- Use room temperature ingredients for better batter consistency.
- Bob’s 1:1 Gluten-Free Flour blend is recommended for best results.
- You can substitute the buttercream with dairy-free whipped topping like CocoWhip for a dairy-free option.
- Chilling the cake before frosting helps the frosting to set better and prevents sliding.
- Strawberry jam swirl on top is optional but adds fantastic flavor and presentation.
- This recipe works best with fresh strawberries for optimal taste and texture.
