This gluten free strawberry shortcake cake is a enjoyable tackle the basic dessert, with an impossibly tender vanilla cake, a thick layer of recent whipped cream, and naturally loads of recent strawberries.
Probably the most tender vanilla cake made with butter and a contact of oil is sturdy sufficient to carry all these strawberries, their juice, and fluffy whipped cream.
My take
Nicole’s Recipe Notes
I really like the berries and cream flavors of basic gluten free strawberry shortcake a lot and needed to have the ability to serve it as a correct birthday cake. This recipe makes the right present stopper dessert for a crowd.
I may have used the identical recipe as our basic gluten free vanilla cake that is appeared at numerous weddings and birthday events over time (to rave critiques each time!). However that cake has a extra delicate, open crumb, good for fluffy vanilla buttercream.
Right here, I needed an much more tender however barely dense cake with a velvet easy crumb. So I added some oil to the butter, for a cake that’s steady sufficient to carry tons of strawberry juice, whipped cream, and berries.
For the reason that cake itself would not have any strawberry taste, not like our gluten free strawberry cupcakes, we begin by mixing sliced strawberries with sugar and a little bit of vinegar. The berries launch tons of their juice that we pour on high of the cooled cake, and have tons of strawberry taste and aroma.
substitutions
Elements and substitutions
For the total ingredient checklist for the cake, strawberries and whipped cream, please see the recipe card. Listed below are some notes on substances and the way you may keep away from different allergens:
- Dairy: This cake is made with entire milk and butter, and each add richness and tenderness. If it’s essential to make it dairy-free, strive vegan butter (Miyoko’s Kitchen & Soften manufacturers work greatest) and unsweetened unflavored nondairy milk like almond milk or Ripple unsweetened milk. Coconut milk within the carton (not the can) ought to work effectively, too). For the whipped cream, you’ll be able to strive utilizing chilled coconut cream or one of many new dairy free whipping lotions.
- Eggs: You will want 1 entire egg and 1 egg white for this cake. To make the cake egg-free, for the entire egg, you’ll be able to strive a “flax” or “chia” egg, or Bob’s Crimson Mill egg replacer. For the egg white, strive unsalted aquafaba, or the brine from a can of chickpeas. You may also strive 1 1/2 of your favourite egg replacer, too.
- Gluten free flour: I’ve made this cake with Nicole’s Finest and Higher Batter’s authentic mix. It could additionally work effectively with my mock Cup4Cup or my mock Higher Batter. If you would like to strive utilizing Bob’s Crimson Mill, it would not include sufficient xanthan gum for the cake to not crumble, so strive including one other 1/4 teaspoon of xanthan gum to the dry substances.
- Oil: Any impartial oil will work, like canola, vegetable, peanut, avocado, or grapeseed. I do not suggest utilizing all oil as an alternative of a mixture of butter and oil, or the cake will style (and scent) oily.
- Sugar: The cake requires 3/4 cup of granulated sugar, and the strawberries for 1/4 cup. You may strive changing it with a granulated sugar different like Lankato monkfruit sweetener. You may also strive decreasing the sugar the cake by about 25 grams and it ought to nonetheless work. I do not suggest swapping in a liquid sweetener right here.
- Vinegar: Including a little bit of white balsamic or white wine vinegar to the strawberries helps draw out their moisture. Instead, you’ll be able to add a splash of salt to the strawberries with the sugar.
My Professional Tip
Skilled suggestions
Sift the flour
Like with our gluten free angel meals cake, it is so essential to the feel of this cake that you simply sift your the flour mix to verify the rise is even and the cake is lighter. Because it’s the primary ingredient within the cake, you’ll be able to simply sift it proper into the blending bowl.
Use softer butter
We’re utilizing the “reverse cream methodology” to make this cake, which simply implies that we whisk collectively the dry substances (together with sugar), after which beat softened butter (and oil) in to create a velvety cake that has a considerably denser crumb.
To guarantee that the butter mixes simply into the flour, be sure that yours is just a little softer than the non-greasy butter we often want if we’re beating it first with sugar. If you wish to be actually exact, a temperature of about 75°F on an on the spot learn thermometer is simply good.
Forestall your display screen from going darkish
Put together the strawberries
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In a medium-size bowl, place the sliced strawberries and sprinkle the granulated sugar and (optionally available) vinegar on high. Toss gently to mix with out crushing any strawberries.
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Permit the combination to sit down whilst you make the cake so the strawberries launch their juices.
Put together the cake
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Preheat your oven to 350°F. Grease an 8-inch or 9-inch spherical cake pan and line the underside with a spherical of parchment paper (hint the perimeter of the pan on the parchment, then reduce out the circle). Set the pan apart.
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In a big measuring cup or medium-size bowl, place the egg, egg white, milk, and vanilla. Whisk to mix very effectively, and put aside.
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Into the bowl of your stand mixer fitted with the paddle attachment (or a big mixing bowl with a handheld mixer), sift (sure, you must sift!) the gluten free flour mix.
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To the blending bowl, add the xanthan gum (if wanted), baking soda, baking powder, salt, and sugar, and whisk to mix effectively.
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Add the butter and oil to the big mixing bowl, and blend on medium pace till the combination seems uniformly sandy (about 2 minutes). Cease the mixer just a few instances to scrape down the edges to verify the entire flour will get moistened by the butter and oil.
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With the mixer on low pace, add the whisked moist substances.
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As soon as the moist substances have been added, enhance the mixer pace to medium and beat till the combination appears largely uniform (about 2 minutes). Utilizing a silicone spatula, flip over the batter just a few instances by hand.
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The batter ought to be fluffy and comparatively easy, though just a few lumps are fantastic. Don’t overmix the batter in an try to make it completely easy. Will probably be thickly pourable.
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Switch the batter to the ready pan, and easy into a fair layer with an offset spatula. Bang the underside of the pan flat on the counter just a few instances to interrupt any giant air bubbles.
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Place the baking pan within the heart of the preheated oven and bake for 20 minutes. Rotate the pan within the oven 180°, and cut back the oven temperature to 325°F.
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Proceed to bake at 325°F till the cake is flippantly golden brown throughout, has begun to drag away from the edges of the pan and a toothpick inserted within the heart comes out with no quite a lot of moist crumbs connected (not less than one other quarter-hour for an 8-inch cake, much less for a 9-inch cake).
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Take away the cake from the oven and place the pan on a wire rack. Permit the cake to chill within the pan for quarter-hour on the rack earlier than turning it over onto the rack (and eradicating the parchment paper liner) and letting it cool utterly.
Put together the whipped cream
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Place the heavy whipping cream and confectioners’ sugar in a big mixing bowl or the clear bowl of a stand mixer fitted with the whisk attachment.
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Whip on medium-low pace within the stand mixer or utilizing a handheld mixer till the cream simply begins to thicken. Improve the mixer pace to medium or medium-high and proceed to whip till the combination holds a stiff (however not dry) peak.
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Place the whipped cream within the fridge to relax whilst you end the cake.
Serving: 1slice | Energy: 445kcal | Carbohydrates: 52g | Protein: 4g | Fats: 27g | Saturated Fats: 15g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 0.2g | Ldl cholesterol: 88mg | Sodium: 244mg | Potassium: 155mg | Fiber: 2g | Sugar: 29g | Vitamin A: 899IU | Vitamin C: 25mg | Calcium: 96mg | Iron: 0.4mg
Vitamin data is robotically calculated, so ought to solely be used as an approximation.
Recipe variations
Since this recipe has 3 distinct elements, you’ll be able to mess around with flavors and textures fairly simply. Listed below are some concepts to get you began:
Frosting concepts
There are about as many recipes for gluten free frosting as there are flavors you’ll be able to think about. Strive utilizing a basic vanilla buttercream recipe and including a layer of chopped strawberries on high. Or add some strawberry jelly to the buttercream (use jam in case you desire some strawberry items).
You may also use a stabilized whipped cream as an alternative of normal whipped cream so you’ll be able to hold the cake out at room temperature for longer.
Totally different fruits
Rather than strawberries, you should utilize a special fruit. Raspberries could be the simplest swap, since they’re going to launch juice as they sit with the sugar and vinegar. You may also strive blueberries, however I might brush the highest of the cake with blueberry and even apple jelly relatively than soaking the berries first. Ardour fruit or kiwi would most likely additionally work, or a mixture of various fruits.
Make a layer cake
You may also double the yield of the recipe (to 16 slices) and divide the cake batter equally into 2 separate 8-inch or 9-inch cake pans. Then, observe the instructions as written, besides use fewer strawberries within the heart. Then, layer the second cake on high of the a number of the strawberries, and high with whipped cream and extra strawberries.
FAQs
I would not suggest making this cake in a loaf pan. If you would like a vanilla cake that is in a loaf form, do that gluten free pound cake recipe.
You must have the ability to make this recipe into 12 cupcakes, pour strawberry juice on high after they’ve cooled, then high with whipped cream and berries. I believe they need to take about 22 minutes to bake at 350°F, however I am unable to make certain. I might chop the strawberries relatively than slicing them, although, to suit extra on every cupcake. Or you might use our gluten free cupcakes recipe as an alternative and use the identical toppings.
make forward/leftovers
Storage directions
As soon as you’ve got assembled the cake by including the strawberry juice, plus the whipped cream and strawberries, the cake is greatest served the identical day. You may refrigerate the cake, as assembled, to maintain the whipped cream from melting. Simply let it come again to room temperature earlier than serving.
The plain vanilla cake could be made, cooled and wrapped tightly, then saved for as much as 1 day on the counter, 3 days within the fridge, or as much as 2 months within the freezer. If frozen, defrost at room temperature earlier than ending the cake.
