Gluten-Free Strawberry Cream Cake

Indulge in the luscious layers of this Gluten-Free Strawberry Cream Cake, a dessert that seamlessly blends tender vanilla sponge with the freshness of juicy strawberries and fluffy homemade whipped cream. Perfect for those with gluten sensitivities, this recipe uses a gluten-free all-purpose flour blend to create a moist and airy cake that's just as delightful as the classic version. The vibrant strawberries bring a natural sweetness and a burst of color, while the whipped cream adds a rich, velvety finish. Easy to assemble and naturally elegant, this gluten-free dessert is sure to impress at any gathering. Plus, with just a 30-minute prep time, it’s an approachable treat that promises to brighten any day.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 10

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 1 teaspoon Xanthan gum (if not included in the flour blend)
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter (softened)
• 3 units Large eggs
• 2 teaspoons Vanilla extract
• 0.75 cups Milk (dairy or almond milk for gluten-free)
• 2 cups Fresh strawberries (sliced)
• 1.5 cups Heavy whipping cream
• 3 tablespoons Powdered sugar
• 0.5 cups Additional strawberries (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease and lightly flour two 8-inch round cake pans with gluten-free flour or line them with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes.

Step 4

Add the eggs one at a time to the creamed mixture, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Step 7

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8

While the cakes are cooling, prepare the whipped cream. In a cold mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Keep refrigerated until ready to assemble.

Step 9

To assemble the cake, place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top, then evenly scatter sliced strawberries over the cream.

Step 10

Place the second cake layer on top and spread whipped cream over the top and sides of the cake. Decorate with additional strawberries as desired.

Step 11

Refrigerate the assembled cake for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!

Nutrition Facts

Serving size	(1668.9g)

Amount per serving	% Daily Value*
Calories	4171.9

Total Fat 236.4g	0%
Saturated Fat 137.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1176.3mg	0%
Sodium 2580.7mg	0%
Total Carbohydrate 473.6g	0%
Dietary Fiber 16.6g	0%
Total Sugars 241.5g
Protein 27.4g	0%

Vitamin D 253.3IU	0%
Calcium 531.9mg	0%
Iron 6.3mg	0%
Potassium 968.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 2.7%

Carbs: 45.9%