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

Scale

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

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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