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

Scale

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)

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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