Ciao! I’m Matteo Romano, a Tuscan-born chef now living in the U.S., and I’m thrilled to share this Gluten-Free Strawberry Shortcake Cake recipe with you. This dessert isn’t just a treat, it’s a celebration of my journey.
Growing up in Tuscany, cakes were always part of life’s sweetest moments. But once I discovered my gluten intolerance, recreating those same delights became my new challenge. I missed the light, spongey layers and the burst of fresh strawberries in every bite. I refused to let go of those memories. Instead, I recreated them, without the gluten, but with all the joy.
And that’s how this gluten-free strawberry shortcake cake was born: a beautiful, layered cake that combines delicate sponge, real whipped cream, and seasonal strawberries into a dessert that never fails to impress. It’s now one of the most beloved recipes in my kitchen, and soon, it’ll be one in yours too.
Gluten-Free Strawberry Shortcake Cake
Equipment
- 2 8-inch Cake Pans
- mixing bowls
- hand mixer or stand mixer
- wire rack
- rubber spatula
Ingredients
Cake Layers
- 1 1/2 cups gluten-free 1:1 baking flour with xanthan gum
- 1 cup sugar
- 1/2 cup neutral oil or melted butter
- 3/4 cup unsweetened almond milk or dairy milk
- 3 large eggs
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Strawberry Filling
- 2 cups fresh strawberries hulled and sliced
- 2 tbsp maple syrup or sugar
- 1 tsp lemon juice
Whipped Cream
- 1 1/2 cups cold heavy whipping cream or coconut cream for dairy-free
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Topping
- extra strawberries
- mint leaves
- coconut whipped cream as dairy-free garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk eggs, sugar, oil, and vanilla until light and smooth. Add flour, baking powder, and salt. Stir in the milk until just combined.
- Divide the batter evenly between pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, toss sliced strawberries with maple syrup and lemon juice. Let them sit for at least 20 minutes to macerate.
- Beat the cold cream with powdered sugar and vanilla until soft peaks form. Keep it chilled until ready to use.
- To assemble, place one cake layer on a plate. Spread with whipped cream, then spoon on half the strawberries. Top with the second layer and repeat.
- Chill the finished cake for 30 minutes before slicing for the best texture and presentation.
Notes
A Dessert That Feels Like a Hug
Why Strawberry Shortcake Cake is a Reader Favorite
There’s something timeless about strawberry shortcake. It’s bright, refreshing, and nostalgic. But turning it into a gluten-free strawberry shortcake cake makes it even more versatile. It becomes a centerpiece, a true showstopper for birthdays, holidays, or Sunday brunches.
Unlike traditional shortcakes or biscuits, this version uses soft, gluten-free cake layers. They soak up the juicy sweetness of macerated strawberries and balance perfectly with a generous cloud of whipped cream.
And because this cake is naturally flourless where needed and dairy-optional, it’s easy to adapt for guests with dietary needs. Just like my dairy-free cheesecake with berry topping, this one can go dairy-free without missing a beat.
Focus Keyword in Real Life: Seasonal, Simple, & So Good
Whether you’re picking strawberries in late spring or buying frozen in winter, this gluten-free strawberry shortcake cake is your friend. It’s beginner-friendly, bakes up reliably, and looks bakery-level once layered.
What makes this dessert really shine is how you can prepare the components ahead of time. Bake the cake layers a day in advance, chill the strawberries, and whip the cream just before serving. It’s the kind of cake that lets you enjoy your guests, not just your oven.
Ingredients You’ll Need
Here’s everything you need to make the perfect gluten-free strawberry shortcake cake:
For the gluten-free cake layers:
- 1 ½ cups gluten-free 1:1 baking flour (with xanthan gum)
- 1 cup sugar
- ½ cup neutral oil or melted butter
- ¾ cup unsweetened almond milk (or dairy milk)
- 3 large eggs
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp salt
For the strawberry filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tbsp maple syrup or sugar
- 1 tsp lemon juice
For the whipped cream:
- 1 ½ cups cold heavy whipping cream (or coconut cream for dairy-free)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Topping:
- Extra strawberries, mint leaves, or coconut whipped cream
Step-by-Step Instructions
1. Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk eggs, sugar, oil, and vanilla until light and smooth.
- Add flour, baking powder, and salt. Stir in the milk until batter is fully combined.
- Divide batter evenly between pans. Bake for 22–25 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free base is soft but sturdy, perfect for layering and slicing. Much like my gluten-free blueberry muffins, these layers stay moist without crumbling.
2. Macerate the Strawberries
While the cake cools, toss sliced strawberries with maple syrup and lemon juice. Let them rest for at least 20 minutes. The juices will create a natural syrup, ideal for drizzling between layers.
Tip: If strawberries aren’t in season, frozen works too. Just thaw, drain excess liquid, and sweeten lightly.
3. Whip the Cream
Using a stand mixer or hand mixer, beat cold cream with powdered sugar and vanilla until soft peaks form. Don’t overwhip! You want cloud-like texture, not butter.
For a dairy-free version, full-fat coconut cream works well. Just chill the can overnight and whip the solid part.
4. Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a thick layer of whipped cream on top.
- Spoon half of the strawberries (and syrup) over the cream.
- Add second cake layer and repeat with more whipped cream and strawberries.
- Chill the cake for 30 minutes before slicing.
The result? A rustic, layered gluten-free strawberry shortcake cake that’s as lovely as it is luscious.
Tips for Baking Success
Don’t Skip the Chill Time
Gluten-free cakes need structure. Cooling layers fully helps with clean slicing. For even better results, wrap and chill the cake layers before assembling.
Use Fresh Strawberries for Best Flavor
While frozen can work, fresh berries bring brighter flavor and firmer texture. Macerating enhances their natural sweetness, similar to what we do in our apple crisp.
Keep Whipped Cream Cold
Always whip cream with cold tools and ingredients. Warm cream won’t whip well, and your beautiful cake might slide.
Fun Variations to Try
Gluten-Free Streusel Topping
Want more texture? Add a cinnamon-oat crumble between layers for a sweet surprise. It’s like combining shortcake with coffee cake, think blueberry coffee cake meets strawberry delight.
Dairy-Free & Refined Sugar-Free
This cake is naturally adaptable:
- Swap sugar with coconut sugar or maple syrup.
- Use coconut cream or cashew whip.
- Add a layer of gluten-free chocolate truffles for richness.
This recipe also pairs beautifully with banana nice cream on the side.
Storage & Make-Ahead Tips
- Assembled cake: Keeps in the fridge for 2–3 days. Best served within 24 hours.
- Cake layers: Wrap tightly and freeze for up to 2 months.
- Whipped cream: Best made fresh, but stabilized versions (with gelatin or cream cheese) last longer.
Leftover strawberries? Use them in a yogurt parfait or blend into smoothies.
FAQs about Gluten-Free Strawberry Shortcake Cake
Can I use almond flour or coconut flour?
Not for this specific recipe. Stick with a 1:1 gluten-free blend to maintain structure.
How do I make this cake vegan?
Use a flax egg substitute (1 tbsp flax + 3 tbsp water per egg), and coconut cream for the frosting.
Can I bake this in one pan and slice it?
Yes—but increase the baking time to about 35–40 minutes and test with a toothpick.
Can I reduce the sugar?
Yes, by 25% without major changes. For lower sugar options, try my low-sugar cookies.
Final Thoughts
This gluten-free strawberry shortcake cake brings together everything I love about Italian-inspired, joyful cooking: simplicity, flavor, and a reason to gather around the table. Whether you’re serving it for brunch, a birthday, or just because, it’s a treat that never disappoints.
Thanks for baking with me. And remember: gluten-free doesn’t mean joy-free. With the right recipe, it means more joy than ever.