The Story & Intro
Gluten Free Strawberry Shortcake Cake has a very special place in my heart. Every time I make this Gluten Free Strawberry Shortcake Cake, I feel like I’m inviting summer straight into my kitchen. The smell of fresh strawberries, the soft vanilla cake layers, and the clouds of whipped cream bring back so many memories.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I first started baking gluten free, I felt nervous. I worried the cakes would turn dry or crumbly. But I refused to give up. I wanted a Gluten Free Strawberry Shortcake Cake that tasted just as soft and joyful as the one my grandmother used to make even if she never baked gluten free in her life.
I tested, mixed, and tasted again and again until I created this beautiful Gluten Free Strawberry Shortcake Cake. Now, when I serve it, nobody even asks if it’s gluten free. They just ask for another slice.
And that makes me smile every single time.
Why I Love Making This Recipe
I love this Gluten Free Strawberry Shortcake Cake because it feels light but still indulgent. It’s not heavy like some layered cakes. It feels fresh, creamy, and naturally sweet from the strawberries.
I also love how forgiving it is. Gluten free baking can sometimes feel complicated, but this cake stays soft and moist thanks to simple ingredients and a gentle mixing method.
This cake reminds me of the strawberry fields near my village. As a little girl, I would stain my fingers red while helping my grandmother wash fresh fruit. She would always say, “Use what the season gives you.” Strawberries give us sunshine in every bite.
I make this cake for birthdays, Sunday lunches, and even quiet afternoons when I need something sweet with my coffee. I especially love making it for women in my life sisters, cousins, friends because sharing cake feels like sharing comfort.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Gluten Free Strawberry Shortcake Cake.
For the Cake:
- 2 ½ cups gluten free all-purpose flour blend (with xanthan gum)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup neutral oil (like sunflower oil)
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Strawberry Filling:
- 3 cups fresh strawberries, sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
My Little Secrets
- I always use room temperature ingredients. This keeps the batter smooth and prevents dense cake layers.
- I mix butter and oil together. Butter gives flavor, and oil keeps the cake moist.
- I never overmix gluten free batter. I mix just until combined.
- I let the strawberries sit with sugar for at least 20 minutes. They release sweet juice that soaks into the cake beautifully.
These small details make a big difference.
How I Make It, Step by Step
Step 1: Prepare the Strawberries
I slice the strawberries and place them in a bowl. I add sugar and lemon juice, then gently stir. I let them rest while I prepare the cake. The strawberries become glossy and juicy.
Step 2: Preheat and Prepare Pans
I preheat my oven to 175°C (350°F). I line two 8-inch round cake pans with parchment paper and lightly grease them.
Step 3: Cream Butter and Sugar
In a large bowl, I beat the softened butter and sugar until light and fluffy. I add the oil and continue mixing until smooth.
Step 4: Add Eggs and Vanilla
I add eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.
Step 5: Combine Dry Ingredients
In a separate bowl, I whisk together the gluten free flour, baking powder, baking soda, and salt.
Step 6: Combine Wet and Dry
I add the dry ingredients to the wet mixture in three additions, alternating with the milk. I begin and end with the flour mixture. I mix gently, just until combined.
Step 7: Bake
I divide the batter evenly between the pans and smooth the tops. I bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
The smell at this stage fills my whole home.
Step 8: Cool Completely
I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack. I wait until they cool completely before assembling.
Step 9: Whip the Cream
I beat cold heavy cream with powdered sugar and vanilla until soft peaks form. I never overwhip I want it fluffy and smooth.
Step 10: Assemble
I place one cake layer on a serving plate. I spread a thick layer of whipped cream, then spoon half of the strawberries over it. I drizzle some of the strawberry juice.
I place the second cake layer on top. I spread more whipped cream and decorate with the remaining strawberries.
Sometimes I add whole strawberries on top for a beautiful finish.
How I Serve It at Home
I serve my Gluten Free Strawberry Shortcake Cake slightly chilled. I love cutting generous slices and watching the cream gently spill over the strawberries.
On warm days in Crete, I serve it after lunch with iced coffee. For birthdays, I add candles and let children decorate the top with extra berries.
I never rush this cake. I place it in the center of the table and let everyone admire it first. Food deserves appreciation before we eat it.
Storage, Reheating & Make-Ahead Tips
- I store leftovers in the refrigerator for up to 3 days.
- I cover the cake loosely to protect the whipped cream.
- I do not freeze the fully assembled cake, but I freeze the cake layers without cream for up to 2 months.
- I assemble the cake the same day I serve it for best texture.
- If the cake feels slightly firm from the fridge, I let it sit at room temperature for 20 minutes before serving.
100-Word Short Version
This Gluten Free Strawberry Shortcake Cake combines soft vanilla gluten free cake layers with sweet macerated strawberries and fluffy whipped cream. I use a blend of butter and oil for moisture and flavor, and I always let the strawberries release their juices before assembling. The cake stays light, tender, and beautifully balanced. I layer whipped cream and strawberries between the cakes and finish with more berries on top. It tastes fresh, sweet, and perfect for spring and summer gatherings. Nobody ever guesses it’s gluten free. It feels joyful, simple, and made to share with the people you love most.
Recipe Card
⏱️ Time
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
🛒 Ingredients
For the Cake:
2 ½ cups gluten free all-purpose flour blend
1 cup granulated sugar
½ cup unsalted butter, softened
½ cup sunflower oil
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Filling:
3 cups fresh strawberries, sliced
3 tablespoons sugar
1 teaspoon lemon juice
For the Whipped Cream:
2 cups heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and prepare two 8-inch cake pans.
- Mix sliced strawberries with sugar and lemon juice; let rest.
- Cream butter and sugar until fluffy.
- Add oil, then eggs one at a time. Stir in vanilla.
- Whisk dry ingredients separately.
- Alternate adding dry ingredients and milk into the batter.
- Divide into pans and bake 25–30 minutes.
- Cool completely.
- Whip cream with powdered sugar and vanilla.
- Layer cake, whipped cream, and strawberries. Decorate and serve.
📝 Notes
Use room temperature ingredients for best texture.
Do not overmix the batter.
Assemble cake the day you serve it.
You can use dairy-free cream if needed.
🍽️ Nutrition (per slice, approximate)
Calories: 420
Carbohydrates: 48g
Protein: 6g
Fat: 23g
Sugar: 28g
Fiber: 2g
Gluten Free Strawberry Shortcake Cake
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
My Gluten Free Strawberry Shortcake Cake tastes like pure summer—soft vanilla cake layers, juicy strawberries, and fluffy whipped cream all stacked into one cozy, beautiful dessert. I macerate fresh strawberries with a little sugar and lemon so they turn sweet and glossy, then I layer them with a tender gluten free cake that stays moist thanks to a simple butter-and-oil trick. This cake feels light, fresh, and celebratory, perfect for birthdays, spring gatherings, and warm afternoons when you want something sweet that still tastes bright and homemade.
Ingredients
- 2 1/2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup neutral oil (sunflower or canola)
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3 cups fresh strawberries, sliced
- 3 tbsp granulated sugar (for strawberries)
- 1 tsp lemon juice
- 2 cups cold heavy cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Make the strawberry filling: slice the strawberries and toss them with 3 tbsp sugar and lemon juice. Let them sit for 20–30 minutes until juicy.
- In a large bowl, beat the softened butter and 1 cup sugar until pale and fluffy. Pour in the oil and mix until smooth.
- Add the eggs one at a time, mixing well after each addition. Mix in 2 tsp vanilla extract.
- In a separate bowl, whisk the gluten free flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture in 3 additions, alternating with the milk. Mix gently just until combined—do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto a rack and cool completely before assembling.
- Make the whipped cream: beat cold heavy cream with powdered sugar and 1 tsp vanilla until soft peaks form.
- Assemble: place one cake layer on a serving plate. Spread a thick layer of whipped cream, then spoon over half the strawberries and a little of their juice.
- Top with the second layer. Cover with more whipped cream and decorate with the remaining strawberries. Chill 30–60 minutes before slicing for the cleanest layers.
Notes
Use a gluten free flour blend that already includes xanthan gum for the best structure. Keep your ingredients at room temperature for a tender crumb, and mix the batter only until combined to avoid a dense cake. For a dairy-free version, use a rich plant milk and a stable whipped topping. Make-ahead tip: bake the cake layers a day early, wrap well, and assemble the day you serve. Store leftovers covered in the fridge for up to 3 days; let slices sit at room temperature for 15–20 minutes before eating for the softest texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
Conclusion
Every time I bake this Gluten Free Strawberry Shortcake Cake, I feel connected to my grandmother, my island, and the women around my table. I don’t see gluten free baking as a limitation. I see it as a beautiful way to include everyone.
This cake tastes like summer afternoons, laughter in the kitchen, and sweet strawberry fingers. It reminds me that food does not need to be complicated to feel special.
If you make this Gluten Free Strawberry Shortcake Cake, I hope you share it with someone you love. I hope you let the cream spill a little and the strawberries shine bright.
Because in the end, the best ingredient is always love.
