The Story & Intro
There’s something magical about a layered dessert, especially when it’s filled with sweet strawberries and fluffy cream. Gluten Free Strawberry Layered Dessert instantly takes me back to afternoons in my childhood kitchen, helping my mum stack delicate layers of cake, cream, and fruit. The anticipation of tasting it made every moment feel special.
Hi 👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking 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.
When I decided to create this Gluten Free Strawberry Layered Dessert, I wanted something elegant yet simple, perfect for family gatherings or a quiet treat at home. I experimented with gluten free sponge, fresh strawberries, and whipped cream until the flavors and textures balanced perfectly. Each bite is soft, sweet, and comforting a dessert that feels like a hug on a plate.
Why I Love Making This Recipe
I love making Gluten Free Strawberry Layered Dessert because it’s versatile and forgiving. Even if I make a small mistake with the layers, it still tastes incredible. It’s a dessert that looks impressive without requiring complicated techniques.
I love how the strawberries’ natural juices seep slightly into the cake layers, creating a moist, flavorful bite every time. Whipped cream adds a light, airy sweetness, while the gluten free sponge keeps everything tender. Making this dessert is like crafting a little masterpiece, and sharing it brings everyone together.
Ingredients & Little Kitchen Secrets
For the Sponge Cake:
- 2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2 tablespoons plain yogurt or sour cream
For the Strawberry Filling:
- 3 cups fresh strawberries, sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Kitchen Secrets:
- Macerate the strawberries for at least 30 minutes so the juices naturally sweeten and soften the fruit.
- Use room temperature butter and eggs for a smoother batter and lighter sponge.
- Gently fold ingredients to avoid dense sponge layers.
How I Make It, Step by Step
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk/yogurt to the butter mixture, stirring gently until just combined.
- Divide batter evenly between the pans and bake for 25–30 minutes, until a toothpick comes out clean. Let cool completely.
- Toss sliced strawberries with sugar and lemon juice. Let them sit to macerate and release juices.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the dessert: layer one sponge cake, spread a layer of whipped cream, add a layer of strawberries, repeat, and top with remaining whipped cream and strawberries.
How I Serve It at Home
I serve this Gluten Free Strawberry Layered Dessert slightly chilled, letting the cream hold its shape while still soft. For a festive touch, I sprinkle a few extra strawberries on top and sometimes add a mint leaf for color. It’s perfect for birthdays, afternoon tea, or simply as a sweet treat to enjoy with loved ones.
Storage, Reheating & Make-Ahead Tips
- Keep in the refrigerator for up to 2 days. Cover tightly to maintain freshness.
- Assemble just before serving if making the sponge a day in advance.
- Avoid freezing the fully assembled dessert the cream may separate. However, individual sponge layers freeze beautifully for up to 2 months.
100-Word Short Version
Gluten Free Strawberry Layered Dessert is a sweet, comforting treat with layers of tender sponge, macerated strawberries, and fluffy whipped cream. I bake soft gluten free sponge layers, let fresh strawberries release their natural juices, and whip cream to soft peaks. Then I carefully layer everything for a visually stunning dessert that tastes as good as it looks. Perfect for family gatherings, birthdays, or quiet evenings, this dessert is simple, elegant, and full of love. Leftovers store in the fridge for two days, and the sponge layers can be prepared ahead. Each bite is soft, sweet, and heartwarming.
Recipe Card
⏱️ Time
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
🛒 Ingredients
2 cups gluten free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter
1 cup sugar
3 eggs
¾ cup milk
2 tablespoons yogurt
3 cups strawberries
3 tablespoons sugar
1½ cups heavy cream
1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C.
- Mix dry ingredients.
- Cream butter and sugar.
- Add eggs and vanilla.
- Combine wet and dry ingredients gently.
- Bake 25–30 minutes. Cool completely.
- Macerate strawberries.
- Whip cream to soft peaks.
- Layer sponge, cream, and strawberries. Repeat.
📝 Notes
- Do not overmix sponge batter.
- Use ripe strawberries for natural sweetness.
- Assemble just before serving for best results.
🍽️ Nutrition
Approx. 390 calories per serving
Carbohydrates 44g
Protein 6g
Fat 20g
Sugar 25g
Gluten Free Strawberry Layered Dessert
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
Gluten Free Strawberry Layered Dessert is a soft, sweet, and comforting treat with layers of tender gluten free sponge, juicy macerated strawberries, and fluffy whipped cream. Perfect for family gatherings, birthdays, or quiet evenings, this dessert is simple to make and full of love. Each bite delivers sweetness, freshness, and heartwarming comfort.
Ingredients
- 2 cups gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2 tablespoons plain yogurt or sour cream
- 3 cups fresh strawberries, sliced
- 3 tablespoons sugar
- 1 teaspoon lemon juice
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
- Whisk together gluten free flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk/yogurt to the butter mixture. Mix gently until just combined.
- Divide batter between pans and bake 25–30 minutes until a toothpick comes out clean. Cool completely.
- Toss sliced strawberries with sugar and lemon juice and let macerate.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Layer one sponge cake, spread whipped cream, add strawberries. Repeat with second layer. Top with remaining cream and strawberries.
Notes
Do not overmix the batter to keep sponge light. Use ripe strawberries for best flavor. Assemble just before serving for optimal freshness. Sponge layers can be made a day ahead and stored wrapped in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Conclusion
Making Gluten Free Strawberry Layered Dessert fills my kitchen with joy and warmth. It’s a dessert that brings people together and makes every gathering feel special. Even gluten free, it’s soft, sweet, and comforting perfect for creating happy memories around the table.