Go Back
–+ servings
Gluten Free Strawberry Shortcake Cake

Gluten Free Strawberry Shortcake Cake

This gluten free strawberry shortcake cake is a delicious twist on the classic, featuring fluffy vanilla cake layers, fresh strawberries, and homemade frosting.
Print Recipe Pin Recipe
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

  • 6 inch cake pans
  • mixing bowl
  • Electric Mixer
  • wire rack

Ingredients
  

Cake

  • 0.5 cup butter melted then slightly cooled
  • 2 whole eggs room temperature
  • 1 cup white sugar
  • 0.75 cup milk of choice, room temperature
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon almond extract
  • 1.5 cups gluten free all purpose baking flour I like Bob's 1:1
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt

Strawberries

  • 2 cups sliced strawberries
  • 1 tablespoon strawberry jam

To frost

  • 0.5 batch buttercream see link for recipe

Instructions
 

Preparation

  • 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, you can 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 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, gluten-free, strawberry shortcake, Summer
Tried this recipe?Let us know how it was!