Gluten Free Strawberry Shortcake Cake
This gluten free strawberry shortcake cake is a buttery pound cake-inspired dessert topped with lightly sweetened whipped cream and juicy macerated strawberries. Made with a combination of gluten free 1:1 flour and oat flour, this cake has a texture that's so soft and tender, you'll never know it's gluten free!
Ingredients
For the gluten free cake:
- 180 g (1 ½ cups) gluten free 1:1 flour
- 46 g (½ cup) oat flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 170 g (12 tablespoon) unsalted butter, room temp
- 250 g (1 ¼ cup) granulated sugar
- 50 g (¼ cup) neutral oil
- 3 eggs, room temp
- 2 teaspoon vanilla extract
- 56 g (¼ cup) buttermilk, room temp
- Turbinado sugar, for sprinkling
For the macerated strawberries:
- 16 ounces strawberries, thinly sliced
- 24 g (2 tablespoon) granulated sugar
For the whipped cream:
- 340 g (1 ½ cups) heavy cream, cold
- 36 g (3 tablespoon) granulated sugar
Instructions
For the gluten free cake:
- Preheat the oven to 325 degrees F. Grease and line a 9-inch cake pan with parchment paper.
- In a small bowl, whisk together the gluten free 1:1 flour, oat flour, baking powder, and salt.
- 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.
- Scrape down the bowl and turn the mixer down to low speed. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.
- 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.
- Pour the batter into the prepared pan, and smooth out the top. Generously sprinkle with turbinado sugar.
- 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.
For the macerated strawberries:
- Once the cake is cool, make the toppings.
- In a small bowl, toss together the sliced strawberries and granulated sugar. Set aside to macerate.
For the whipped cream:
- In a large measuring cup or bowl, add the cold heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!
- Assemble the cake immediately.
For assembly:
- Top the cake with the whipped cream, then carefully arrange the macerated strawberries on top. Enjoy!
Notes
- Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener.
- Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil.
- Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy.
- Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
Nutrition Facts
Serving: 1slice | Calories: 634kcal | Carbohydrates: 62g | Protein: 7g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 443mg | Potassium: 188mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1263IU | Vitamin C: 34mg | Calcium: 135mg | Iron: 2mg
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