Introduction
There’s something undeniably delightful about a small batch of gluten-free strawberry shortcake cake, perfect for those moments when you crave a sweet treat without the extra leftovers. This recipe embraces the juicy sweetness of fresh strawberries and the light, fluffy textures that make every bite a comfort.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon extra sugar (for strawberries)
- Whipped cream for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a mixing bowl, combine the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter until fluffy, then add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, mix sliced strawberries with a tablespoon of sugar and set aside to macerate.
- Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- When the cake is cool, slice it in half horizontally. Layer the bottom half with whipped cream and a portion of the macerated strawberries.
- Place the top half of the cake back on and repeat the process with more whipped cream and strawberries.
- Slice and serve with additional whipped cream and strawberries if desired.
Notes or Tips
- For a more intense strawberry flavor, allow the strawberries to macerate longer.
- Feel free to substitute coconut cream for whipped cream for a dairy-free alternative.
- Enjoy leftovers chilled for a refreshing dessert the next day.
Cooking Techniques
The key to a light and fluffy cake lies in the creaming process. Be sure to cream the butter thoroughly to incorporate air, which will help the cake rise beautifully.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain excess liquid before using.
- What type of gluten-free flour should I use? A good all-purpose blend works best for this recipe.
- How can I make this cake vegan? Substitute the egg with a flax egg and use vegan butter.
Conclusion
This small batch gluten-free strawberry shortcake cake is not just a dessert; it’s a celebration of seasonal flavors. Whip it up for a cozy gathering or a simple weekday treat, and enjoy the warm, happy feeling it brings to the table.