Description
Soft gluten-free vanilla cake layered with sweet macerated strawberries and fluffy whipped cream. Easy, fresh, and perfect for gatherings or summer treats.
Ingredients
Scale
- 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
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
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg