Gluten Free Strawberry Shortcake Cake

Classic strawberry shortcake consists of a buttery biscuit, whipped cream, and fresh strawberries, so in the form of a one-layer cake it's similarly buttery with a soft and slightly dense texture, and of course paired with the same toppings. To achieve this rich, dense texture, this recipe was based off my Peach Cobbler Pound Cake and adapted to be gluten free! It's rustic strawberries & cream decoration makes it a naturally stunning, no-fuss summertime cake!

For more strawberry related recipes, try Strawberries & Cream Stuffed French Toast, Roasted Strawberry Cinnamon Rolls, White Cake with Strawberries, and No Churn Strawberry Cheesecake Ice Cream.

Why you'll love this strawberry shortcake cake

• Soft & Buttery Cake: Just like traditional strawberry shortcake, the cream & berries should be accompanied by a rich, buttery base. So this cake is inspired by a pound cake, but made gluten free! The richness from the butter and eggs combined with a touch of oil, as well as the alternated dry & wet method, creates a beautifully soft cake that is just as delicious as any gluten-full vanilla cake😉.
• Classic Strawberries & Cream: The unassuming combination of fresh strawberries and homemade whipped cream is one that will never cease to amaze me. The sweet juices paired with the light, velvety topping is so simple, yet so satisfying. These fresh flavors balance out the richness of the cake perfectly.
• Make Ahead Dessert: This cake stays moist for several days, so it's a great make ahead dessert! Make the cake layer the day before, then wrap it in plastic wrap and store at room temperature. The next day, make the toppings and assemble it just before serving! You can also freeze the cake layer for up to three months. Be sure to let the cake thaw overnight at room temperature.

Ingredient Notes

• Flours: To make this cake gluten free I opted for a majority of GF 1:1 flour. I used King Arthur Baking Co, but Bob's Red Mill should also work just fine. Using only this flour resulted in a greasy cake, so I added oat flour to soak up the high butter content. Oat flour has a similar absorption level to all-purpose flour, but if it's the only flour used the cake won't have a great structure. So a combination of the two flours results in a non-greasy cake with a solid structure that's so soft and tender, you'll never know it's gluten free!
• Butter & Oil: Similar to a pound cake, this is a very butter heavy cake so it's important to use a high-quality butter. I recommend baking with European-style butter, as it has a higher fat content, and fat equals flavor! I love butter, oil combo cakes as a touch of oil adds moisture and softness, while the butter ensures you're not sacrificing butter flavor.
• Eggs: Three eggs may seem like a lot for a one-layer cake, but like in a pound cake, the eggs add richness, flavor, and a slightly dense texture.
• Heavy Cream: Use cold heavy cream to make whipped cream, and be sure not to over-whip it!
• Strawberries: Pick out the brightest strawberries with minimal whiteness around the stems for the sweetest flavor!

See recipe card for full information on ingredients and individual quantities.

STEP 1: Combine the dry ingredients. In a small bowl, whisk together the gluten free 1:1 flour, oat flour, baking powder, and salt.

STEP 2: Cream butter & sugar, then add oil. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for 3-4 minutes until light & fluffy. Then, mix in the oil. 

STEP 3: Mix in eggs one at a time. Scrape down the bowl and turn the mixer down to low speed. Add the large eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.

STEP 4: Alternate the dry & wet ingredients. Add half of the dry ingredients and mix until just combined. Mix in the buttermilk. Then, add the rest of the dry ingredients and mix until just combined.

STEP 5: Add the remaining dry ingredients. Then, add the rest of the dry ingredients and mix until just combined. Scrape down the bowl with a rubber spatula to ensure everything is evenly incorporated.

STEP 6: Pour batter into pan. Pour the batter into the prepared pan, and smooth out the top. Generously sprinkle with turbinado sugar. 

STEP 7: Bake. Bake the cake for about 45 minutes or until golden and a toothpick inserted comes out clean. Allow the cake to cool for a few minutes in the pan, then loosen the sides with a knife and turn out onto a wire rack to cool completely.

STEP 8: Macerate the strawberries. In a small bowl, toss together the sliced strawberries and granulated sugar. Set aside to macerate. 

STEP 9: Make the whipped cream. In a large measuring cup or large mixing bowl, add the cold whipping heavy cream and sugar. Use an electric hand mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!

STEP 10: Assemble the cake. Transfer the cake to a platter or cake stand. Top the cake with the whipped cream, then carefully arrange the macerated strawberries on top. Enjoy!