I created a small batch Gluten Free Strawberry Shortcake Cake: a tender vanilla sponge made with gluten free all-purpose flour, butter, eggs and vanilla, layered with whipped cream, fresh strawberries and a quick strawberry syrup. Makes a 6-inch showstopper ideal for picnics and small gatherings.

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I can’t stop making this Small Batch Gluten Free Strawberry Shortcake Cake all summer, it’s a petite showstopper that somehow feels fancy without the fuss. I love how the soft vanilla sponges—made with 1 cup (120 g) gluten free all purpose flour, 2 large eggs and 1 tsp vanilla extract—pair with clouds of 1 1/2 cups (360 ml) heavy whipping cream and a mountain of 2 cups (about 300–350 g) fresh strawberries plus a spoonful of chopped berries for a quick syrup.

As someone who tests Gluten Free Layer Cake Recipes and Gluten Free Desserts With Strawberries, this one ends up in my rotation more than I planned.

Why I Like this Recipe

– I love how light and tender it is, not dense or overly sweet
– I like that it’s small batch so I can make it on a whim and not waste food
– It looks impressive and makes me feel proud when I bring it to friends
– So easy to assemble, and the flavors stay fresh and balanced every bite

Ingredients

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Gluten free flour: mostly carbs, little protein, gives structure, can be slightly gritty.
Granulated sugar: Pure carbs, makes it sweet, no real nutrients, boosts browning and texture.
Unsalted butter: Mostly fat, adds richness and moisture, gives flavor and tender crumb.
Eggs: Good protein, help set structure, add moisture and some richness to cake.
Milk or buttermilk: Adds fat, calcium and tang if buttermilk, helps tenderness and lift.
Strawberries: Provide vitamin C, fiber, natural sweetness and bright tartness, fresh flavor pop.
Heavy whipping cream: Heavy fat, gives fluffy whipped cream, adds richness and mouthfeel to topping.

Ingredient Quantities

For the cake:

1 cup (120 g) gluten free all purpose flour (use a blend that contains xanthan gum; if yours doesn’t, add 1/2 tsp)

3/4 cup (150 g) granulated sugar

6 tbsp (85 g) unsalted butter, softened

2 large eggs, room temp

1/3 cup (80 ml) whole milk or buttermilk, room temp

1 1/4 tsp baking powder

1/4 tsp fine salt

1 tsp vanilla extract

For the whipped cream:

1 1/2 cups (360 ml) heavy whipping cream, cold

2 tbsp powdered sugar

1 tsp vanilla extract

For the strawberries and syrup:

2 cups (about 300–350 g) fresh strawberries, hulled and sliced for filling and topping

3/4 cup (about 150 g) strawberries, chopped for quick syrup

2 tbsp granulated sugar (for syrup)

1 tsp fresh lemon juice (for syrup)

Optional finishing touches:

1 tbsp strawberry jam, warmed for glaze (optional)

extra powdered sugar for dusting (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 6 inch round pans with parchment, or just one 6 inch pan and plan to split the cake in half once cool. If your gluten free flour blend does NOT contain xanthan gum, add 1/2 tsp to the dry mix.

2. In a bowl cream 6 tbsp softened butter with 3/4 cup granulated sugar until light and a bit fluffy, then beat in 2 large room temp eggs one at a time and 1 tsp vanilla; dont overbeat.

3. Whisk together 1 cup (120 g) gluten free all purpose flour, 1 1/4 tsp baking powder and 1/4 tsp fine salt (and the 1/2 tsp xanthan gum if you need it). Add the dry mix to the butter mixture in two additions alternating with 1/3 cup (80 ml) whole milk or buttermilk, mixing just until combined.

4. Divide batter between the pans (or pour into one pan), smooth the tops and bake 18 to 25 minutes until golden and a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes then turn out onto a rack to cool completely before assembling. If you baked one layer, slice horizontally when cold.

5. Make the quick strawberry syrup: in a small saucepan combine 3/4 cup chopped strawberries, 2 tbsp granulated sugar and 1 tsp lemon juice. Simmer 4 to 6 minutes until berries break down and juices thicken slightly, mash with a fork. For a smoother syrup strain, for rustic keep the bits. Cool.

6. Chill your mixing bowl and beaters for 10 minutes if you can. Whip 1 1/2 cups (360 ml) cold heavy whipping cream with 2 tbsp powdered sugar and 1 tsp vanilla to medium peaks. Stop when peaks hold but still look glossy because overwhipping will turn it grainy.

7. Hull and slice about 2 cups (300–350 g) fresh strawberries for the filling and topping. Toss a few with a teaspoon of sugar if they’re not sweet enough.

8. To assemble: put one cake layer on your plate, brush generously with some strawberry syrup, spread a layer of whipped cream, scatter sliced strawberries, then top with the second layer. Brush the top layer with more syrup, cover sides and top with whipped cream and pile more strawberries on top. If you split one cake, use the same method.

9. For the finish warm 1 tbsp strawberry jam and brush on top for shine if you like, dust with extra powdered sugar optional, then chill the cake 30 to 60 minutes to let the cream set. Store in fridge and eat within 1 to 2 days for best texture.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Two 6-inch round cake pans, or one 6-inch pan plus a long serrated knife to split the cake later
3. Parchment paper and something to grease the pans (butter or nonstick spray)
4. Mixing bowls (one for creaming, one for dry ingredients)
5. Electric hand mixer with beaters or a whisk if youre doing it by hand
6. Measuring cups and spoons, and a kitchen scale if you have it for the flour
7. Small saucepan and a fork or potato masher for the quick strawberry syrup, plus a fine mesh sieve if you want it smooth
8. Rubber spatula and an offset spatula or butter knife for spreading, plus a cooling rack to cool the cakes

FAQ

Q: Can I use a different gluten free flour blend? A: Yes, use any cup for cup blend that already has xanthan gum. If yours does not, stir in 1/2 tsp xanthan gum. For best results weigh the flour, spoon it into the cup then level, and avoid overmixing the batter or it can get gummy, trust me.

Q: How do I keep the whipped cream from going runny? A: Chill the bowl and beaters, use cold cream, and stop when soft peaks form. For extra stability add 1 tsp cornstarch or 1/2 tsp unflavored gelatin (bloom in a little water then warm to dissolve) before whipping. Powdered sugar also helps a bit.

Q: Won't the strawberries make the cake soggy? A: They can, if you pile on raw juices. Macerate the filling strawberries with a little sugar, then drain off excess liquid and spoon only a little syrup between layers. A thin layer of whipped cream or a brushed on bit of warmed jam helps form a seal so the cake stays light.

Q: Can I use frozen strawberries? A: Yes, but thaw them first and drain well. Use the juices to simmer into a reduced syrup so you dont lose flavor, then spoon only a little of that onto the cake. Frozen berries are softer so they work better cooked or in the syrup than as a fresh topping.

Q: How long can I store this cake, or can I make it ahead? A: Best eaten the same day or within 24 to 48 hours refrigerated once frosted. You can bake the layers ahead, wrap tightly and freeze for up to 2 months, then thaw in the fridge before assembling. Whipped cream is freshest made the day you serve it.

Q: Can I double the recipe or change the pan size? A: Yes you can double it. If you do, an 8 or 9 inch pan works well and bake time will increase, check with a toothpick. Or bake two single batches if you want the same texture, its often easier than guessing time adjustments.

Small Batch Gluten Free Strawberry Shortcake Cake Recipe Substitutions and Variations

Flour: swap the 1 cup gluten free all purpose with a homemade blend if you want. try 1/2 cup almond flour + 1/2 cup tapioca starch, plus 1/4 tsp xanthan gum (if your blend needs it). Cake will be a bit more moist and nutty, might crumble a bit more.
Butter: use 6 tbsp neutral oil (canola or vegetable) or melted coconut oil equally in place of the butter. add 1/8 tsp salt and a little extra vanilla to boost flavor, cause oil lacks buttery taste. If you want dairy free stick margarine, use 1:1.
Milk / buttermilk: for 1/3 cup, use 1/3 cup non dairy milk (almond, oat) plus 1 tsp lemon juice or vinegar, let sit 5 minutes to “buttermilk” it. Or use plain yogurt thinned with a bit of water to 1/3 cup for a tangy stand in.
Whipped cream: swap 1 1/2 cups heavy cream with chilled full fat coconut cream (refrigerate a can overnight, scoop the solid part). Whip with the powdered sugar and vanilla same as the recipe. It makes a slightly coconutty, dairy free topping.

Pro Tips

1. Let your eggs and milk sit out so theyre room temp and make sure the butter is just soft not melted. Cold ingredients make the batter lumpy and melted butter makes the cake dense, so take the extra 20 to 30 minutes to warm them up.

2. Be gentle with the gluten free batter. Mix only until you cant see flour anymore, then stop. If your flour blend doesnt have xanthan gum add the small amount it needs, but overworking the batter will make the crumbs mealy not tender.

3. Want the whipped cream to hold up longer and not turn watery? Fold in a couple tablespoons of mascarpone or softened cream cheese while you whip, or whip a chilled bowl and beaters and stop at glossy medium peaks. That gives you stable fluffy cream without a weird texture.

4. For easier make ahead and better soak: bake the layers a day ahead, cool completely, wrap tightly and keep in the fridge or freezer. Warm a bit of the strawberry syrup then brush it on the layers so it soaks in evenly, assemble and chill so the cream sets. Store covered in the fridge and eat within one or two days for best flavor.