Three layers of moist vanilla cake, sweet whipped cream cheese frosting, and sliced strawberries piled high to make the ultimate Gluten Free Strawberry Cake. This is the perfect springtime strawberry dessert, and is sure to impress your guests!
Do you know what’s better than a gluten free strawberry shortcake? That’s right, it’s layers and layers and layers of gluten free strawberry cake! Three layers, to be exact.
Don’t even get me started on this frosting. It’s sturdy like a cream cheese frosting, but light like a whipped cream frosting, and goes perfectly with strawberries.
This gluten free dessert is so good, even your non gluten free guests will be asking for seconds!
Seriously, if you’ve never eaten a bowl of just strawberries and whipped cream, you need to do so immediately. I’ll wait…
Oh good, you’re back. How was it? Heavenly? I know. ♡
So, what have I been doing, besides making super-awesome layer cakes?
I’ve been having super-awesome beach adventures in the Gulf of Mexico! It’s ok to be jealous.
Last weekend Andrew and I spent our day hunting for shark teeth and fishing, where we found about a bucket full of seashells and a week’s worth of vitamin D. I still haven’t caught any fish, but I’m not giving up! I did, however, catch a lovely salmon fillet at our local Publix grocery store. It was delicious.
I made this Dijon Crusted Salmon ♡
Meanwhile, my parents back in the good ole’ North East are sending me pictures of snow. Shouldn’t that be over in April? I’m retaliating with an equal or greater amount of pictures of palm trees. Mwahaha…
But enough about me, let’s get back to what we’re really all here for.
Gluten Free Strawberry Cake.
Does anyone else feel a little whoozy or light-headed? It’s ok, you’re just in love.
Sweet, sweet whipped-cream-strawberry love.
This is one of my favorite gluten free vanilla cake recipes. It’s light, yet moist and full of flavor, and basically my go-to for multiple recipes. It’s doesn’t crumble like some gluten free cakes, and even my non-GF guests loved it!
And this whipped cream cheese frosting? Please excuse me while I swoon. ♡
It’s just amazing. It’s not overly sweet (ahem – if you like that sort of thing, you can add another 1/2 cup-ish confectioners sugar), and pairs perfectly with the strawberries in a strawberries-and-whipped-cream-are-amazing kind of way. And the orange zest just adds another dimension of brightness to this springtime dessert. Let me tell you, it is just good on many different
Now if you’ll excuse me, I have another piece of gluten free strawberry cake heaven calling my name.
Is that you, cake-heaven? I’ll be right there.
- 2 1/2 cups Gluten Free All Purpose Flour
- 2 cup white sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 1/2 cups light cream
- 2 tbsp vanilla extract
- 3 tsp baking powder
- 1/2 tsp kosher salt
- 4 cups heavy cream cold
- 2 8oz packages cream cheese
- 1 cup white sugar
- 1 tbsp vanilla extract
- 1 tbsp orange zest
- 2 tsp cream of tar tar
Preheat oven to 350°F. Grease 3 cake pans and set aside.
Using a stand mixer or electric hand mixer, beat together butter, sugar, and vanilla.
Next, beat in eggs one at a time.
In a separate bowl, combine salt, flour, and baking powder.
Add flour mixture to egg mixture slowly, until fully incorporated. Next, add cream until all ingredients are well combined.
Add batter to cake pans.
Bake for 20-25 minutes, or until a toothpick comes out clean. Remove cakes from oven and allow to cool completely before frosting.
When cakes are completely cool, remove first cake from pan and place on serving plate. Spread layer of frosting, then decoratively place a layer of strawberries on top.
Place a spoonful of frosting on top of strawberries (in the middle).
Add next layer of cake. Repeat frosting and strawberries for the next two layers.
In a stand mixer (or with an electric hand mixer) beat heavy cream and cream of tar tar on low to med-low until stiff peaks appear (this may take a few minutes).
Once whipped, place cream in a bowl and refrigerate.
With a stand mixer, beat cream cheese, sugar, vanilla extract, and orange zest together.
On low, slowly add whipped cream to cream cheese mixture to combine.
Once just combined, refrigerate until ready to use.
If your cake bakes up taller in the middle, you make have to take a knife and cut just the very top layer off. This will prevent the cakes from sliding off of each other. Don't do this for the very top layer.
I recommend refrigerating this cake until you're ready to serve. Because the frosting is whipped cream based, it could melt.