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Gluten Free Strawberry Shortcake Recipe

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4.2 from 13 reviews

This Gluten Free Strawberry Shortcake offers a delightful twist on the classic dessert by combining fluffy vanilla cake layers made with gluten-free flours, fresh strawberry filling, and a luscious homemade buttercream frosting. Perfectly suited for summer gatherings, this cake balances rich buttery flavors with the natural sweetness of strawberries, making it a favorite for those seeking a delicious gluten-free treat.

Ingredients

Cake

  • ½ cup butter, melted then slightly cooled
  • 2 eggs, room temperature
  • 1 cup white sugar
  • ¾ cup milk of choice, room temperature
  • 1 tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ½ cups gluten free all purpose baking flour (such as 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 (classic buttercream or a mix with whipped cream, dairy-free options like Coco Whip recommended if preferred)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Prepare two 6-inch cake pans by lining them with parchment paper and setting them aside to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, eggs, sugar, milk, vanilla extract, and almond extract. Use an electric mixer to beat together for about 30 seconds until well blended.
  3. Add Dry Ingredients: Gradually add the gluten-free all-purpose flour, almond flour, baking powder, and salt to the wet ingredients. Spoon and level the flour accurately. Beat the mixture until combined. The batter will be thick.
  4. Fill Pans and Bake: Transfer the batter evenly into the prepared cake pans, smoothing the tops. Bake in the preheated oven for 42 to 48 minutes or until a toothpick inserted into the center comes out clean.
  5. Cool Cakes: Allow the cakes to cool in the pans for about 15 minutes. Then, invert the cakes onto wire racks to cool completely.
  6. Prepare Strawberry Filling: While the cakes cool, mix the sliced strawberries with the strawberry jam in a bowl until well combined. Set aside to allow flavors to meld.
  7. Frosting Preparation: Use a classic buttercream or a combination of buttercream and whipped cream for frosting. For dairy-free options, a product like Coco Whip (avoid light versions as they are thinner) is recommended.
  8. Assemble Cake: Once cakes are completely cooled (preferably chilled in the fridge for at least one hour before frosting), spread a layer of frosting on one cake layer. Create a frosting lip around the edge to keep strawberries in place.
  9. Add Strawberries: Spoon half of the strawberry mixture onto the frosted cake layer, focusing on the center.
  10. Top Layer and Finish: Place the second cake layer on top, frost the top with remaining frosting or whipped cream, then decoratively add the remaining strawberries. Optionally, swirl some strawberry jam onto the frosting for added flavor.
  11. Serve: Slice the cake and serve immediately. Enjoy your gluten free strawberry shortcake!

Notes

  • Chilling the cake layers for at least an hour before frosting helps maintain shape and ease of frosting application.
  • Dairy-free whipped cream options such as Coco Whip are ideal for lactose intolerant guests.
  • Creating a frosting lip on the first layer helps keep the strawberry filling from sliding out.
  • Feel free to adjust sweetness by increasing or reducing sugar or jam according to taste.
  • If using different gluten free flours, ensure they are suitable for baking to maintain texture.

Find it online: https://yumntasty.com/gluten-free-strawberry-shortcake-recipe/