Description
A light and airy gluten-free strawberry shortcake cake, bursting with fresh strawberry goodness.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tbsp gluten-free baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round baking pans.
- Whisk together the gluten-free flour, baking powder, and sugar in a large mixing bowl.
- Cream the softened butter in another bowl until light and fluffy.
- Combine the dry ingredients with the creamed butter gradually.
- Add the eggs one by one, mixing well after each addition.
- Stir in the vanilla extract.
- Fold in the chopped strawberries gently into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Cool the layers completely before frosting.
- Top with whipped cream and additional strawberries for decoration.
Notes
For best results, use fresh strawberries and ensure ingredients are at room temperature.