Gluten Free Strawberry Shortcake Cake
This gluten free strawberry shortcake cake is a twist on the classic! Perfect summer treat with fluffy layers and fresh strawberries.
Equipment
- Electric Mixer
- cake pans
- parchment paper
- mixing bowl
Ingredients
Cake
- ½ cup butter melted then slightly cooled
- 2 whole 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 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 link to 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, add a layer of your frosting to one cake, then top with half of the strawberries.
- Frost the top or dollop with whipped cream and top with 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
Tried this recipe?Let us know how it was!