Description
This Fresh Gluten Free Strawberry Cake is a light and moist dessert perfect for celebrating spring and summer. Made with a tender gluten free cake base and filled with fresh, juicy strawberries, this cake is topped with fluffy whipped cream and garnished with more strawberries for a naturally sweet and beautiful treat. Ideal for those who avoid gluten but still want a delicious, festive cake.
Ingredients
Gluten Free Cake
- 2 cups gluten free all-purpose flour blend
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
Strawberry Filling and Topping
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake Batter: In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. In a separate large bowl, beat softened butter and sugar until fluffy. Add eggs one at a time, beating well after each addition, then add vanilla extract. Alternately add the dry ingredients and buttermilk into the wet mixture, starting and ending with the dry ingredients, mixing until just combined.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with gluten free flour. Divide the batter evenly between the pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks.
- Prepare the Strawberry Filling: In a bowl, toss sliced strawberries with sugar and lemon juice. Let the mixture macerate for about 30 minutes until the strawberries release their juices and become syrupy.
- Make the Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream over the top, then spoon a generous layer of the macerated strawberries and some of their juices. Place the second cake layer on top. Spread the remaining whipped cream over the top and sides of the cake. Garnish with whole or sliced strawberries on top.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow the flavors to meld and the whipped cream to firm up. Serve chilled for best texture and flavor.
Notes
- Make sure to use a high-quality gluten free flour blend that includes xanthan gum or add 1 tsp separately for best texture.
- For a dairy-free version, substitute the buttermilk and heavy cream with plant-based alternatives.
- Fresh strawberries are best during their peak season for maximum flavor and sweetness.
- Ensure cakes are completely cooled before assembling to prevent whipped cream from melting.
- This cake is best enjoyed within 2 days when stored in the refrigerator.
