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Gluten Free Strawberry Shortcake Cake

Gluten Free Strawberry Shortcake Cake

This gluten free strawberry shortcake cake is a delightful twist on the classic recipe, featuring fluffy vanilla layers, fresh strawberries, and homemade frosting.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 slices
Calories 384 kcal

Equipment

  • electric mixer
  • 6-inch cake pans
  • parchment paper
  • Wire Rack

Ingredients
  

Cake

  • ½ cup butter melted then slightly cooled
  • 2 large eggs room temperature
  • 1 cup white sugar
  • ¾ cup milk of choice, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract optional
  • 1 ½ cups gluten free all purpose baking flour I like Bob's 1:1
  • 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 see recipe link for details

Instructions
 

Baking Instructions

  • Preheat the oven to 350 Fahrenheit.
  • Line two 6 inch cake pans with parchment paper and set aside.
  • In a large mixing bowl, beat together the melted butter, eggs, sugar, milk, vanilla and almond extract.
  • Mix for about 30 seconds with an electric mixer.
  • Add in the remaining dry ingredients, making sure to spoon and level the flour.
  • Beat until combined. The batter will be on the thicker side.
  • Transfer to your prepared pans and spread evenly.
  • Bake for 42-48 minutes or until a toothpick comes out clean.
  • Let cool in the pans for about 15 minutes, then flip onto a wire rack to finish cooling.
  • Meanwhile, combine the sliced strawberries and strawberry jam and mix well. Set aside.
  • To frost, use a classic buttercream, whipped cream or combine a bit of both.
  • Add a layer of your frosting to one cake (once completely cooled), then top with half of the strawberries just in the center and the other layer of cake.
  • Frost the top or simply dollop with whipped cream, then top with the remaining strawberries.
  • Slice and enjoy!

Notes

I used almond milk because that's what I had on hand, but any kind works! The almond extract is optional, but helps add that classic strawberry shortcake flavor!

Nutrition

Serving: 1sliceCalories: 384kcalCarbohydrates: 47gProtein: 7gFat: 21gFiber: 4gSugar: 28g
Keyword baking, cake, Fresh Strawberries, Gluten-Free, Strawberry shortcake, summer dessert
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