From the Cook
From the Cook
From the Cook
From the Cook
1/5
Gluten-Free Strawberry Shortcake Cake
Warning0 allergens identified
Gluten-Free Strawberry Shortcake Cake
Gluten-Free Cake
Macerated Strawberries
Whipped Cream
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Instructions
1
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Preheat the oven to 325 degrees F. Grease and line a 9-inch cake pan with parchment paper.
2
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In a small bowl, whisk together the gluten free 1:1 flour, oat flour, baking powder, and salt.
3
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In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together for 3-4 minutes until light & fluffy. Then, mix in the oil.
4
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Scrape down the bowl and turn the mixer down to low speed. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.
5
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Add half of the dry ingredients and mix until just combined. Mix in the buttermilk, then add the rest of the dry ingredients and mix until just combined.
6
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Pour the batter into the prepared pan, and smooth out the top. Generously sprinkle with turbinado sugar.
7
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Bake the cake for about 45 minutes or until golden and a toothpick inserted comes out clean. Allow the cake to cool for a few minutes in the pan, then loosen the sides with a knife and turn out onto a wire rack to cool completely.
8
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Once the cake is cool, make the toppings.
9
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In a small bowl, toss together the sliced strawberries and granulated sugar. Set aside to macerate.
10
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In a large measuring cup or bowl, add the cold heavy cream and sugar. Use an electric mixer to whip the cream until stiff peaks form. Careful not to over-whip the cream, as it can quickly split and become grainy!
11
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Assemble the cake immediately.
12
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Top the cake with the whipped cream, then carefully arrange the macerated strawberries on top. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs, buttermilk, and butter to room temperature before mixing to ensure proper emulsification and a tender, even crumb structure in your gluten-free cake.
- Oat Flour Ratio Balance ⚖️The combination of gluten-free 1:1 flour with oat flour creates structure while adding moisture; don't skip the oat flour as it's crucial for achieving that signature soft, tender texture.
- Macerate Strawberries Strategically 🍓Toss strawberries with granulated sugar 30-45 minutes ahead of serving to draw out juices and create a flavorful syrup, but assemble the cake just before serving to prevent the gluten-free cake from absorbing excess moisture and becoming soggy.
- Whip Cream to Soft Peaks 🍰Whip heavy cream and turbinado sugar to soft peaks rather than stiff peaks to maintain a delicate, mousse-like texture that complements the tender cake without overwhelming it.
- Gentle Mixing Technique 🥄Fold the dry ingredients into the wet mixture gently and avoid overmixing, as gluten-free batters are more delicate; overmixing can result in a dense, gummy crumb rather than the desired light, buttery texture.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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