Prep Time: 40 minutes
Cook Time: 23 minutes
Total: 1 hour and 3 minutes
Prep Time: 25 minutes
Cook Time: 0 minutes
Total: 25 minutes
Prep Time: 5 minutes
Cook Time: 7 minutes
Total: 12 minutes
Assembly: 15 minutes
Overall Time: 1 hour 55 minutes
This gluten free strawberry shortcake recipe is not only free of many allergens but is also delicious and easy to make! This recipe is made with a two-layer vanilla cake, strawberry filling, and fluffy vanilla buttercream. All of these components work well together and combine to create a delicious strawberry shortcake. This recipe is simple, perfect for beginner bakers, and something everyone will love. Hope you enjoy it!
Free of: Peanuts, Tree Nuts, Wheat, Sesame, Fish, and Shellfish
Contains: Milk, Soy, and Eggs
Vanilla Cake Recipe
¾ cup + 2 tablespoons milk
1 tablespoon + 2 teaspoons pure vanilla extract
2 ½ cups gluten free all-purpose flour (Cup4Cup Flour recommended)
½ teaspoon salt
1 tablespoon baking powder
¾ cup butter
1 ¼ cups granulated sugar
Ingredients for the cake batter.
First, grease 2 round cake pans with butter. Then dust with flour and put aside to use later. Preheat the oven to 350°.
Mix vanilla and milk in a glass container and put to the side.
Mix flour, salt, and baking powder in a medium size bowl and put to the side.
Using either a stand or handheld mixer, cream butter and sugar on medium-high speed for about 5 minutes. Then add the eggs one at a time and mix continuously.
Add some of the flour mixture to the bowl with the butter, sugar, and eggs and mix it in. Then do the same with the milk and vanilla mixture. Continue to alternate adding both mixtures to the butter, sugar, and eggs until you have added all of both mixtures and they are completely mixed in. The batter should be somewhat sticky and should not be runny at all.
Now split the batter evenly and pour into the two greased pans. Then put them in the oven and bake them for about 23 minutes.
Check on the cakes after about 23 minutes. The tops should be slightly golden, and a toothpick should come out clean if the cakes are done. If the cakes are ready, take them out of the oven and wait for them to cool.
Images of the cakes/batter before and after baking.
Vanilla Buttercream Recipe
1 cup butter
1 cup shortening (make sure the brand that you are using is safe for your allergy because there are varying ingredients in shortening. The one I used contained soy.)
4 cups confectioners sugar
1 ½ tablespoons warm water
2 teaspoons vanilla extract
1-2 tablespoons milk (only necessary if using a hand mixer or if the frosting appears too thick)
Ingredients for the vanilla frosting.
Cream together butter and shortening on medium speed until fully combined.
Slowly add the confectioners sugar to the butter and shortening with the mixer speed on low.
Add vanilla and warm water to the mixture with the mixer still on low speed.
Now put the mixer on medium high speed and mix the frosting for about 10 more minutes. This will make the buttercream fluffier and also improve the taste.
Step 5 (Optional)
If you are using a hand mixer and your frosting is too sweet or too thick (this tends to happen less when using a standing mixer), then add 1-2 tablespoons of milk.
Strawberry Filling Recipe
1 cup strawberries
3 tablespoons granulated sugar
1 ½ teaspoons lemon juice
Ingredients for the strawberry filling.
Chop the strawberries into small pieces and make sure there is one full cup of them.
Place half of the strawberries and all of the sugar and lemon juice in a small pot.
Put the stove on medium heat and bring the ingredients to a simmer. Mix the ingredients together while they simmer for about 5 minutes. If the ingredients begin to boil rapidly, turn down the heat to keep them at a simmer, and if they stop simmering turn the heat up.
After 5 minutes, add the remaining strawberries and combine them with the rest of the mixture. Continue to let the ingredients simmer for 2 more minutes.
Take the filling out of the pot and put it in a container. Then place the container in the refrigerator to let the filling cool before it’s added to the cake.
Make sure that the cakes are completely cooled before beginning to assemble the cake.
Cut off the lids of the cakes to give them completely flat tops (this makes it easier to frost and fill the cake).
Place a thin layer of frosting on top of the bottom layer of the cake. Place a lot of buttercream on the edges of the cake and use a very thin coat in the middle of the cake. Add the strawberry filling into the middle of the cake and make sure that it's surrounded by buttercream on the outsides.
Use the rest of the buttercream to frost and decorate the cake in any style.