Description
This Gluten Free Strawberry Shortcake with Whipped Cream is soft, fluffy, and layered with sweet, juicy strawberries. It’s perfect for family gatherings or cozy afternoons and is simple to make, full of flavor, and utterly comforting.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk, room temperature
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 180°C (350°F), grease and line a 9-inch cake pan.
- Mix dry ingredients: gluten-free flour, almond flour, sugar, baking powder, baking soda, salt.
- Mix wet ingredients: buttermilk, melted butter, eggs, vanilla.
- Fold wet into dry ingredients gently; pour into pan and smooth top.
- Bake 25–30 min; cool completely.
- Macerate strawberries with sugar and lemon for 15 min.
- Whip cream with powdered sugar and vanilla until soft peaks.
- Slice cake in half; layer bottom with strawberries and cream.
- Top with remaining cake layer, strawberries, and whipped cream.
- Decorate and serve immediately.
Notes
Use room temperature eggs for a fluffier cake. Chill bowls for faster whipped cream. Assemble just before serving for best texture. Store leftovers in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg