Gluten-Free Strawberry Shortcake Cake

Preheat the oven to 325 degrees F. Grease and line a 9-inch cake pan with parchment paper.

In a small bowl, whisk together the gluten free 1:1 flour, oat flour, baking powder, and salt.

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.

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.

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.

Pour the batter into the prepared pan, and smooth out the top. Generously sprinkle with turbinado sugar.

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.

Once the cake is cool, make the toppings.

In a small bowl, toss together the sliced strawberries and granulated sugar. Set aside to macerate.

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!

Assemble the cake immediately.

Top the cake with the whipped cream, then carefully arrange the macerated strawberries on top. Enjoy!