There’s something magical about a cake that feels indulgent yet light, and that’s exactly what my Gluten Free Strawberry Shortcake Cake does. The soft, tender crumb of the cake, the bright sweetness of fresh strawberries, and the creamy, airy whipped topping always make my kitchen smell like summer. It’s a dessert that makes everyone feel special even if they avoid gluten, no one misses a thing.

Hi👋 I’m MARILYN, a 34-year-old FROM UNITED KINGDOM gCooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food — it’s about sharing stories and making memories.

I first created this Gluten Free Strawberry Shortcake Cake when my niece discovered she couldn’t eat gluten. I wanted her to enjoy a dessert just like everyone else at family gatherings. The first attempt was a little crumbly but after some tweaking, I discovered the perfect combination of gluten-free flour, gentle folding, and luscious strawberries that make this cake unbelievably soft.

Now, whenever I bake this Gluten Free Strawberry Shortcake Cake, my niece and my whole family gather around the counter, eager to taste it. It’s one of those recipes that feels both comforting and celebratory perfect for birthdays, summer afternoons, or simply a sweet treat to enjoy together.

Why I Love Making This Recipe

I love this Gluten Free Strawberry Shortcake Cake for so many reasons:

It’s inclusive. Anyone avoiding gluten can enjoy it without compromise.
It’s easy. No complicated layers or techniques, just pure, simple joy.
It’s versatile. Serve it at a picnic, a tea party, or as a last-minute dessert.
It’s nostalgic. The flavor reminds me of traditional strawberry shortcake, with all the warmth of a homemade dessert.

The strawberries are the star of the show, naturally sweetened and juicy. The whipped cream adds a soft cloud on top, making every bite feel like a hug.

Ingredients & Little Kitchen Secrets

For the Gluten-Free Cake:

2½ cups (300g) gluten-free all-purpose flour (make sure it contains xanthan gum)
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (225g) unsalted butter, softened
1¾ cups (350g) granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (240ml) buttermilk or milk with 1 tsp lemon juice

For the Strawberry Layer:

3 cups (450g) fresh strawberries, hulled and sliced
3 tablespoons granulated sugar
1 teaspoon lemon juice

For the Whipped Cream Topping:

2 cups (480ml) heavy whipping cream
½ cup (60g) powdered sugar
1 teaspoon vanilla extract

Little Kitchen Secrets:

Room temperature ingredients are essential for a soft, even cake.
Toss strawberries in sugar at least 20 minutes before serving to release natural juices.
Whip the cream just until soft peaks form overwhipping makes it grainy.
Fold gluten-free flour gently to maintain a tender crumb.

How I Make It, Step by Step

Step 1: Preheat and Prep

I preheat my oven to 180°C (350°F) and grease and line a 9×13-inch pan with parchment paper. Gluten-free cakes stick a bit more, so I always line my pan.

Step 2: Dry Ingredients

In a bowl, I whisk together gluten-free flour, baking powder, baking soda, and salt.

Step 3: Cream Butter and Sugar

In a large mixing bowl, I beat butter and sugar until fluffy, about 3–4 minutes. This adds air to the cake, helping it rise nicely.

Step 4: Eggs and Vanilla

I add eggs one at a time, mixing well after each, and then add vanilla extract.

Step 5: Combine Wet and Dry

I alternate adding the flour mixture and buttermilk to the batter, starting and ending with flour. I fold gently until smooth.

Step 6: Bake

I pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes. A toothpick should come out clean. I cool the cake completely in the pan.

Step 7: Strawberries

I toss sliced strawberries with sugar and lemon juice, letting them sit while the cake cools. This macerates them and makes a natural syrup.

Step 8: Whipped Cream

I chill my bowl and beat the cream with powdered sugar and vanilla until soft peaks form.

Step 9: Assemble

Once cooled, I spoon strawberries and syrup evenly over the cake, then gently spread whipped cream on top. I sometimes decorate with extra strawberries for a pretty finish.

How I Serve It at Home

I like chilling the cake for 30 minutes before slicing it keeps everything neat and cool. It pairs beautifully with afternoon tea or a glass of sparkling lemonade.

Sometimes, I add:

A dusting of powdered sugar
Crushed gluten-free biscuits on top for crunch
Fresh mint leaves for a bright pop of color

Storage, Reheating & Make-Ahead Tips

Storage: Keep in the fridge for up to 3 days.
Make-ahead: Bake the cake layer a day in advance; prepare strawberries and cream on serving day.
Freezing: Freeze cake layer only (not whipped cream) for up to 2 months. Thaw at room temperature.
Reheating: Do not warm the assembled cake; add fresh cream if needed.

100-Word Short Version

This Gluten Free Strawberry Shortcake Cake is soft vanilla cake topped with macerated strawberries and fluffy whipped cream. I use gluten-free flour and gentle folding to ensure a tender crumb. Bake in a 9×13 pan, cool completely, layer with sweetened strawberries, and finish with whipped cream. It’s easy, fresh, and perfect for gatherings or summer afternoons. Store chilled for clean slices, or bake the cake ahead and assemble later. The recipe brings classic strawberry shortcake flavors to those avoiding gluten without compromising taste or texture. Everyone feels included and delighted.

Recipe Card

Name: Gluten Free Strawberry Shortcake Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: British
Ingredients: 2½ cups gluten-free all-purpose flour; 2½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 1¾ cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup buttermilk; 3 cups fresh strawberries, sliced; 3 tablespoons sugar; 1 teaspoon lemon juice; 2 cups heavy cream; ½ cup powdered sugar; 1 teaspoon vanilla extract

⏱️ Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

🛒 Ingredients

Cake:
2½ cups gluten-free all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup buttermilk

Strawberries:
3 cups fresh strawberries, sliced
3 tablespoons sugar
1 teaspoon lemon juice

Whipped Cream:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract

👩‍🍳 Instructions

Preheat oven to 180°C (350°F).
Grease and line a 9×13 pan.
Whisk flour, baking powder, soda, salt.
Beat butter and sugar until fluffy.
Add eggs one at a time, then vanilla.
Fold in flour mixture and buttermilk alternately.
Bake 30–35 minutes; cool completely.
Toss strawberries with sugar and lemon.
Whip cream with sugar and vanilla.
Spread strawberries on cake.
Top with whipped cream.
Decorate and serve.

📝 Notes

Use room temperature ingredients.
Chill whipped cream before spreading.
Use ripe strawberries for best flavor.
Chill before slicing for neat cuts.

🍽️ Nutrition (per serving, approx.)
Calories: 410
Carbs: 50g
Protein: 5g
Fat: 22g
Sugar: 30g
Fiber: 2g
Sodium: 180mg

Conclusion

Every bite of this Gluten Free Strawberry Shortcake Cake feels like a hug. Soft, sweet, and fresh, it proves that gluten-free doesn’t mean compromising on flavor. It brings smiles, family together, and memories to savor. This cake is my go-to when I want dessert that’s simple, heartfelt, and inclusive. I hope it fills your home with warmth, laughter, and joy just like it does in mine.

With love,
Marilyn 💕