Gluten-Free Strawberry Cream Cake

Name: Gluten-Free Strawberry Cream Cake
Prep time: 20 min
Cook time: 35 min
Total time: 115 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups gluten-free all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 1 teaspoon vanilla extract; 1/2 cup milk (room temperature); 2 eggs (room temperature); 1 teaspoon baking powder (gluten-free); 1/4 teaspoon salt; 2 cups fresh strawberries (sliced); 1 cup heavy cream (chilled); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

115 min 12 slices Medium

All Recipes

Delight in this fluffy gluten-free strawberry cake topped with rich cream.

Prep

20 min

Cook

35 min

Total

115 min

Servings

Difficulty

Medium

Indulge in the delicate flavours of this gluten-free strawberry cream cake, a perfect dessert for any occasion. With a soft, fluffy texture and the sweet, refreshing taste of strawberries, this cake is sure to be a hit. Whether you're serving it at a summer gathering or enjoying a slice with your afternoon tea, this cake brings a burst of freshness and a touch of elegance to your table. Its gluten-free nature ensures that everyone can partake in the delight.

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan using gluten-free flour.

Pro tip: Use parchment paper to line the bottom for easy removal.

Mix dry ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry ingredients

Gradually add the flour mixture to the butter mixture, alternating with milk. Start and end with flour, mixing until just combined.

Pro tip: Avoid overmixing to keep the cake tender.

Bake the cake

Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the cream topping

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Pro tip: Keep the cream cold for best results.

Assemble the cake

Spread the whipped cream over the cooled cake. Arrange sliced strawberries on top.

Pro tip: Chill the assembled cake for at least 30 minutes before serving to set the cream.

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Tips & Tricks

Ensure your baking powder is gluten-free to avoid contamination.
Use fresh, ripe strawberries for the best flavour.
Let the cake cool completely before adding the cream to prevent melting.
Slice strawberries uniformly for a professional finish.

Frequently Asked Questions

What is a gluten-free angel cake?

A gluten-free angel cake is a light, airy cake made without gluten-containing ingredients, often using gluten-free flour blends.

Can I use frozen strawberries?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well before using to prevent excess moisture.

How do I store the cake?

Store the cake in the refrigerator for up to three days. For longer storage, freeze the cake layers without cream.

Can I make this cake dairy-free?

Yes, substitute the butter with dairy-free margarine and the milk with almond or coconut milk. Use coconut cream for the topping.

What size pan is best for this recipe?

A 9-inch round cake pan is ideal for this recipe.

Serving Suggestions

Serve this cake chilled, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Pair it with a light, fruity wine or a cup of herbal tea. The cake can be made ahead and stored in the refrigerator for up to three days. For longer storage, freeze the cake layers (without cream) for up to two months, then thaw and assemble before serving.