Gluten-Free Strawberry Shortcake Cake

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This Gluten-Free Strawberry Shortcake Cake has a firm, textured outer layer, followed by a soft, spongy center. Lightly sweet and easy to make, it’s the perfect small cake recipe to share with a favorite person or small gathering of friends! Tips and tricks included! {Gluten-Free + Dairy-Free}

Spiriteds, hold the phone and shut the front door because today we are making Gluten-Free Strawberry Shortcake Cake. And any recipe with the words “cake cake” in it is a recipe we need to know about, right? Right. Okay, so Gluten-Free Strawberry Shortcake Cake is the stuff of small cake dreams. Like, maybe you don’t want a cake that feeds 16 to 24 people. And maybe you DO want dairy-free whipped cream and fresh strawberries. And also all the layers. Because why not? That’s where this small cake falls into place.

Galentine’s Day, anyone? Valentine’s Day? The day after Valentine’s Day, for those of you keeping an eye on gift prices and floral inflation? This cake is here for all of that, plus small get-togethers and date night in. Gluten-Free Strawberry Shortcake Cake is versatile for ALL THE OCCASIONS. 

So, how are we going to make this? We’re going to take our Gluten-Free Strawberry Shortcake recipe and modify it to match a softer texture and the shape of round cake pans. To do so, we’ll use an electric mixer instead of criss-crossing the butter and dry ingredients with knives. Additionally, we’ll keep those round cake pans small. 

Okay, are you ready to make your own Gluten-Free Strawberry Shortcake Cake? If so, then grab your cake pans and electric mixer, and let’s do this! Because we cannot wait to share this one with you!

Gluten-Free Strawberry Shortcake Cake is

• Gluten-free and dairy-free
• Lightly sweet
• Soft on the inside and chewy on the outside
• Easy to make and perfect for a small gathering

Side note: You might wonder if Gluten-Free Strawberry Shortcake Cake is it hard to make. Definitely not. If it were, then I don’t think I’d pursue it. Our foursome would be too impatient. No, I think this recipe qualifies as fairly easy. And I say fairly because this Gluten-Free Strawberry Shortcake Cake is an allergen-friendly recipe, which means you might have to do a little digging for certain ingredients. But fear not, I’ve included notes throughout this post for how I navigate all of that.

Gluten-Free Strawberry Shortcake Cake ingredients

• Gluten-free flour. My favorite type of gluten-free flour for this recipe is Bob’s Red Mill 1-to-1 baking flour because it typically boasts a neutral flavor and holds the ingredients together well.
• Sugar. Regular granulated sugar is all I use here.
• Gluten-free baking powder. Scoop it up, level it off, and you’re set to go.
• Allergen-friendly butter. This is where things get interesting because the consistency of the butter WILL impact the consistency of the cake. Softer butters made with avocado oil or olive oil may need a longer baking time. Other plant-based butters that are naturally firmer will produce a firmer cake in a shorter time.
• Egg. Just one regular-sized egg is all that’s needed here.
• Almond milk. Rice milk, oat milk, or other dairy-free milk alternatives will work. Basically, something that mimics the consistency of skim cow’s milk.
• Vanilla. A splash for extra flavor.
• Fresh strawberries. Lightly sprinkled with sugar, if needed. Otherwise, *as is* is just fine. I like to have 2 pints on hand.  
• Dairy-free whipped cream. This is sometimes challenging to find. Either 1-2 spray canisters of dairy-free whipped cream or one carton of dairy-free heavy cream will do. I’ve used both with great success. Fortunately, this shortcake recipe is pretty forgiving that way. Check the allergen-friendly sections of your local grocery store or search online for “dairy-free whipped cream near me.” I have luck at places like Trader Joe’s, however the options available vary from season to season.

Side note: For reference, I used Earth Balance Soy-Free Butter in a container. It is typically firmer than other allergen-friendly butters. And I used a 16.9-ounce carton of dairy-free heavy whipping cream, following the directions on the carton for how to prepare it. You can also use a 13-ounce spray can of whipped cream.

How to make Gluten-Free Strawberry Shortcake Cake

1. Preheat oven to 450 degrees. Generously grease and flour the bottom and sides of two 6-inch cake pans. Set aside. Rinse, drain, and slice the strawberries. If they are too tart, then transfer them to a bowl and sprinkle them with a small amount of granulated sugar. Set aside.
2. To a deep mixing bowl add the gluten-free baking flour, granulated sugar, and gluten-free baking powder. Then add the allergen-friendly butter. Using an electric mixer on a LOW-MEDIUM speed, blend the ingredients until a crumbly texture forms. Next add the egg, almond milk, and vanilla, mixing on LOW until the cake texture becomes creamy.
3. Scoop the cake batter into the prepared cake pans, dividing the batter as evenly as possible. Smooth the cake batter to the edge of the pans and bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once done, place the cake pans on a cooling rack and when safe to handle, gently tip the cakes over to remove them from the pans. Run a table knife around the sides if the cakes are stuck.
4. Using a serrated knife, remove the mound of each baked cake so they are flat on top. Top one cake with the whipped cream and sliced strawberries. Then add the next cake, followed by more whipped cream and strawberries.
5. For best results, serve immediately. Refrigerate leftovers in an airtight container for 1-2 days.

Recipe tips and tricks

• Use small cake pans. This recipe is best suited for 6-inch baking pans.
• Use an electric mixer. While a lot of shortcake recipes use a criss-cross table knife method to combine the butter and dry ingredients, we take it a step further and use an electric mixer to evenly combine the dry and wet ingredients. This makes it easier to spread the cake batter into the prepared pans.
• Grease and flour the pans. Especially if your 6-inch pans are NOT springform. My favorite combo is coconut oil and gluten-free flour. However, you can simplify it by using the same butter and flour from the recipe. But make sure to cover ALL THE THINGS. Bottom, sides, crease of the pan, no gaps. Then once the cakes are done baking and have cooled somewhat, you *should* be able to gently tip them over and let them slide into your hand.
• If your cakes stick to the pan, then run a table knife around the sides. Next, gently tip the pans over onto a cutting board or other clean, flat surface. If they remain stuck, then gently tap them in the center of the pan and let the cakes fall out. If the top of the cake gets a little damaged, that’s okay. You’ll end up slicing off the mound, anyway, to create even layers. 

More dessert recipes!

It’s not just Gluten-Free Strawberry Shortcake Cake you’ll find in this virtual recipe tin. Oh no, we’ve got lots of other goodies to satisfy your sweet tooth. Some of these recipes are even no-bake treats!

• Delectable Dairy-Free Chocolate Tart
• No-Bake Chocolate Almond Butter Truffles
• Cookie Dough Brownies
• Gluten-Free Strawberry Shortcake

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here! 🩷

Gluten-Free Strawberry Shortcake Cake

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This Gluten-Free Strawberry Shortcake Cake has a firm, textured outer layer, followed by a soft, spongy center. Lightly sweet and easy to make, it’s the perfect small cake recipe to share with a favorite person or small gathering of friends! Tips and tricks included! {Gluten-Free + Dairy-Free}

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–8 servings 1x
• Category: Desserts
• Method: Baking
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

Dry ingredients:

• 2 cups gluten-free 1-to-1 baking flour
• 1/4 cup granulated sugar
• 2 teaspoons gluten-free baking powder

Wet ingredients:

• 1/2 cup allergen-friendly butter
• 1 egg
• 3/4 cup unsweetened almond milk
• 1 teaspoon vanilla

Toppings:

• 1–2 pints fresh strawberries, sliced, rinsed, and drained
• Dairy-free whipped cream (See Notes)

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Instructions

1. Preheat oven to 450 degrees. Generously grease and flour the bottom and sides of two 6-inch cake pans Set aside. Rinse, drain, and slice the strawberries. If they are too tart, then transfer them to a bowl and sprinkle them with a small amount of granulated sugar. Set aside.
2. To a deep mixing bowl add the gluten-free baking flour, granulated sugar, and gluten-free baking powder. Then add the allergen-friendly butter. Using an electric mixer on a LOW-MEDIUM speed, blend the ingredients until a crumbly texture forms. Next add the egg, almond milk, and vanilla, mixing on LOW until the cake texture becomes creamy.
3. Scoop the cake batter into the prepared cake pans, dividing the batter as evenly as possible. Smooth the cake batter to the edge the pans and bake for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. Once done, place the cake pans on a cooling rack and when safe to handle, gently tip the cakes over to remove them from the pans. Run a table knife around the sides if the cakes are stuck.
4. Using a serrated knife, remove the mound of each baked cake so they are flat on top. Top one cake with the whipped cream and slice strawberries. Then add the next cake, followed by more whipped cream and strawberries.
5. For best results, serve immediately. Refrigerate leftovers in an airtight container for 1-2 days.

Notes

• This recipe is best suited for 6-inch baking pans.
• Use an electric mixer to evenly combine the dry and wet ingredients.
• For reference, I used Earth Balance Soy-Free Butter in a container. It is typically firmer than other allergen-friendly butters. And I used a 16.9-ounce carton of dairy-free heavy whipping cream (with PLENTY left over), following the directions on the carton for how to prepare it. You can also use 1-2 13-ounce spray cans of dairy-free whipped cream.
• Generously grease and flour the pans. Especially if your 6-inch pans are NOT springform. My favorite combo is coconut oil and gluten-free 1-to-1 baking flour. However, you can simplify it by using the same butter and flour from the recipe. But make sure to cover the bottom, sides, crease of the pan, no gaps.
• If your cakes stick to the pan, then run a table knife around the sides. Next, gently tip the pans over onto a cutting board or other clean, flat surface. Gently tap them in the center of the pan and let the cakes fall out. If the top of the cake gets a little damaged, that’s okay. You’ll end up slicing off the mound, anyway, to create even layers.