What kind of cake is best for strawberry shortcake?

A light, sponge-like cake or biscuit-style cake is ideal for strawberry shortcakes. A gluten-free version of either of these works wonderfully, especially when paired with juicy strawberries and whipped cream.

How to turn a cake recipe into gluten-free?

Replace regular flour with a gluten-free flour blend and consider adding xanthan gum or guar gum to help maintain the structure of the cake. You may also need to adjust the liquids in the recipe, as gluten-free flours can absorb more moisture.

Is Pillsbury Strawberry Cake Mix gluten-free?

Pillsbury Strawberry Cake Mix is typically not gluten-free, so it’s best to check the packaging or opt for a gluten-free cake mix from another brand or make your cake batter with gluten-free flour.

Is hummingbird cake gluten-free?

Traditional hummingbird cake is not gluten-free, but you can easily make it gluten-free by substituting the flour with a gluten-free flour blend.

Delicious Gluten-Free Strawberry Shortcake Cake Recipe

Description

This gluten-free strawberry shortcake cake is a light, fluffy, and delicious dessert perfect for any occasion. It features a gluten-free cake base, fresh strawberries, and creamy whipped topping to make a sweet treat everyone can enjoy.

Ingredients

Scale

1 ½ cups gluten-free all-purpose flour
1 tsp baking powder (ensure it’s gluten-free)
½ tsp salt
¾ cup sugar
2 large eggs
1 tsp vanilla extract
½ cup milk (dairy or non-dairy alternative)
½ cup unsalted butter, melted (or coconut oil for dairy-free option)
1 tsp apple cider vinegar

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Instructions

Preheat your oven: Preheat to 350°F (175°C) and grease an 8-inch round cake pan with parchment paper.
Mix dry ingredients: Whisk together the gluten-free flour, baking powder, and salt in a large bowl.
Combine wet ingredients: In a separate bowl, beat the eggs and sugar until smooth. Add the vanilla, milk, and melted butter. Mix until fully combined.
Combine wet and dry ingredients: Pour the wet ingredients into the dry and stir gently. Don’t overmix.
Add vinegar: Stir in apple cider vinegar to help activate the baking powder.
Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cool the cake: Let the cake cool for 10 minutes before transferring it to a wire rack to cool completely.
Assemble the cake: Slice the cake into two layers. Macerate fresh strawberries with sugar for 20 minutes. Whip cream or non-dairy topping. Spread whipped cream on the bottom layer, add strawberries with juice, top with the second cake layer, and garnish with more whipped cream and fresh strawberries.

Notes

To prevent the cake from becoming too dry, don’t overbake it. You can make this cake ahead of time and store it in the fridge for up to 3 days. If you prefer, you can use coconut cream for a dairy-free whipped topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg