Gluten-Free Strawberry and Cream Cake

This Gluten-Free Strawberry and Cream Cake is the perfect creamy dessert for summer! Light, refreshing, flavourful, and sweet enough to satisfy any craving!

When there are strawberries and cream you know that you can't go wrong!

Gluten-Free Strawberry and Cream Cake

This cake is extra fluffy, light, super creamy, incredibly simple to make, flavourful and just so delicious!

You will love this Gluten-Free Strawberry and Cream Cake if you love:

• Strawberries
• Cream
• Light & Fruity Cakes
• Simple cakes

what ingredients do you need?

• Gluten-free flour
• Baking powder
• Baking soda salt
• Unsalted butter 
• Granulated sugar
• Eggs 
• Lactose-free or dairy-free buttermilk
• Lemon zest
• Vanilla extract
• Lactose-Free Heavy cream
• Powdered sugar
• Lactose-Free mascarpone cheese
• Vanilla paste
• Strawberries

How to make this Gluten-Free Strawberry and Cream Cake?

This cake might look super fancy but it is one of the easiest cakes to make. To make this cake you will only need to mix the cake batter, bake the sponges and whip the cream. The assembling part is super simple as it doesn't require any special decorations. So here are the 3 steps that you will need to follow:

STEP 1 - MAKE THE CAKE SPONGES

 In one large bowl whisk the flour, baking soda, baking powder, and salt. Set the bowl aside. In another bowl using a mixer beat the butter and the sugar together at a high speed or until smooth and creamy. Continue mixing at a medium speed and add 1 egg at a time, beating well after each addition. Finish with beating in the vanilla extract and the lemon zest.

To make lactose-free buttermilk simply mix 420ml lactose-free (or dairy-free) milk with 2 tablespoons of lemon juice or apple cider vinegar.

With the mixer on a low speed, add the dry ingredients in three additions alternating with the buttermilk. Begin and end with the dry ingredients, and mix each addition just until incorporated. Do not overmix the batter. The batter will be smooth and slightly thick.

Pour the batter into the cake pans. If you are worried about uneven cake layers, use a kitchen scale to measure the exact amount of batter in each cake pan.

Bake for around 25min at 180C degrees. Or until the cakes are cooked through. To check if your cakes are done, insert a toothpick into the center of the cake. If it comes out clean, it is done. Let the cakes cool completely before frosting and assembling.

STEP 2 - MAKE THE MASCARPONE CREAM

Using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip together heavy/double cream and powdered sugar until soft peaks form.

Once at the soft peak stage, fold in the mascarpone cheese. You will get a smooth frosting that spreads easily but will also hold its shape. Add in the vanilla paste and salt, and mix briefly until it's evenly distributed.

STEP 3 - ASSEMBLE THE CAKE

Spread a generous layer of mascarpone cream on top of the bottom sponge.

Place halved strawberries on top of the cream – make sure some go over the edge, so they’ll be visible when you place the next sponge on top.

Repeat with the next two layers, decorating the top of the cake with whole strawberries.

Tip: The cake is easier to cut after it is chilled in the fridge for at least 30 minutes beforehand.

storing tip:

This cake will keep well in the refrigerator for up to 3 days and is also great for freezing.

*fodmap tips:

*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

*All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.

*gluten-free tip:

If you are celiac or highly sensitive to gluten, buy certified gluten-free baking powder. Baking powder is naturally gluten-free, however, depending on the manufacturing place and process there can be cross-contamination.

Recipe