Gluten-Free Strawberry Shortcake Cake

Strawberry shortcake cake with fresh strawberries and whipped cream on a golden sponge cake.

5 from 1 vote

Gluten-Free Strawberry Shortcake Cake

All the flavor of the classic dessert in one easy, sliceable cake. A tender shortcake-style vanilla cake is topped with fluffy sweetened whipped cream and ripe, juicy strawberries for a beautiful spring and summer dessert

Prep Time25

Cook Time30

Cooling1

Total Time1 55

Course: Dessert

Cuisine: American

Servings:

Calories: 239kcal

Author: Sally Cameron

Equipment

Ingredients

Dry Ingredients

8 ounces KA Measure-for-Measure GF
1 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon ¼ teaspoon fine salt

Wet Ingredients

8 tablespoons unsalted butter 1 stick, plus a bit extra for the pan
¾ cup sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 lemon, zested
½ cup full-fat sour cream
6 tablespoons whole milk ¼ cup+2 tablespoons
2 tablespoons heavy cream from the topping cream is fine

Topping

1 pound fresh strawberries 3-4 cups sliced
2-3 tablespoons sugar or monk fruit blend
12 ounces heavy whipping cream 1 ½ cups
¾ teaspoon vanilla extract

Instructions

Prep pan and oven

Heat oven to 350°F. With a little extra butter, grease a 9-inch springform (or round cake pan), then line with a parchment round.

Sift dry ingredients

In a bowl, sift together the gluten-free flour, baking powder, baking soda, and salt, then whisk to evenly combine.

Blend wet ingredients

In a large bowl, beat the butter and sugar until just light and smooth on a low speed, 1-2 minutes (don’t over-aerate). Beat in the eggs one at a time just to combine. Mix in vanilla and lemon zest.
Combine the sour cream, milk, and cream, blend into the batter on low.

Gently mix batter

With the mixer on low, add the dry ingredients in two additions. Mix just combined, then finish by hand with a spatula if needed. Batter will be thick and spreadable (not pourable).

Pan and settle

Spread the pan into the pan and smooth the top with the offset spatula. Tap the pan gently 3–4 times on the counter to release air pockets. Rest the batter for 15 minutes to hydrate the flour.

Bake cake

Bake cake until the center springs back when touched and a cake tester or thin skewer comes out clean or with a few moist crumbs, about 30–35 minutes. Start checking at 28–30 minutes as oven vary.

Macerate strawberries

While the cake bakes, hull and slice the strawberries. Add them to a bowl with the sugar and let stand for 30 minutes, until juicy.

Cool cake

Cool in the pan 10–15 minutes, then release the spring and cool completely on a rack.
If baking in a standard cake pan, after resting, invert the cake to remove with a wire rack then carefully turn it back over with another rack or flat plate.

Top and serve

Spoon whipped cream over the cooled cake, then pile macerated strawberries on top. For cleaner slices, cut first and top each piece individually.

Notes

Flour testing notes: I tested with both King Arthur Measure for Measure and Better Than Batter. Both have xanthan gum in the blend. If your blend does not include it add ¼ teaspoon to to your dry mix.

My recommendation is King Arthur Measure for Measure GF flour for the best rise, color, and tender crumb. Other gluten-free flour blends may behave differently and can produce a denser cake.

Flavoring - I love the combination of vanilla extract and almond extract. If you do too, add just a little almond extract, ¼ teaspoon. The flavors work really well together.

Nutrition