Introduction
Get ready to indulge in a delightful Small Batch Gluten Free Strawberry Shortcake Cake that’s perfect for any occasion! This light and fluffy cake is layered with sweet, fresh strawberries and rich whipped cream, making it a summer favorite. Whether you’re celebrating or simply treating yourself, this easy recipe is sure to please.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
- 1/4 cup unsalted butter, melted
- 1 cup strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a small cake pan.
- In a mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, and salt.
- In another bowl, combine the melted butter, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, toss the sliced strawberries with lemon juice and set aside.
- For the whipped cream, beat the heavy cream and powdered sugar together until soft peaks form.
- Once the cake has cooled, slice it in half horizontally.
- Spread half of the whipped cream on the bottom half of the cake, then layer on half of the strawberries.
- Place the top half of the cake back on, and repeat with the remaining whipped cream and strawberries.
- Serve immediately or refrigerate until ready to serve.
Notes or Tips
- Feel free to adjust the sweetness of the whipped cream according to your taste.
- You can substitute fresh strawberries with other berries for a mixed berry shortcake.
- This cake is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Cooking Techniques
To achieve the best texture and taste, be sure not to overmix the batter once the wet and dry ingredients are combined. Gentle folding will help maintain a light and airy cake. Additionally, ensuring the cake cools completely before slicing will prevent it from falling apart.
FAQ
- Can I make this recipe dairy-free? Yes, simply use a dairy-free butter and your choice of non-dairy milk.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator.
- Can I freeze the cake? While the cake can be frozen, it’s best to freeze it without the whipped cream and fresh strawberries to maintain texture.
Conclusion
Now that you have this charming Small Batch Gluten Free Strawberry Shortcake Cake recipe at your fingertips, it’s time to whip up a delicious dessert that will impress. Perfectly sweetened, fluffy, and oh-so-satisfying, it’s a treat you won’t forget. Enjoy every bite!