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Sliced Gluten-Free Strawberry and Cream Cake

Gluten-Free Strawberry and Cream Cake

Gluten Free Stories
This Gluten-Free Strawberry and Cream Cake is extra fluffy, light, super creamy, incredibly simple to make, flavourful and just so delicious!
4 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Gluten-Free, Lactose-Free, Low FODMAP
Servings 8 people


For cake spoges

  • 430 g (3 ⅓ cups) gluten free flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 340 g (1 ½ cup)unsalted butter
  • 350 g (1 ¾ cup) granulated sugar
  • 5 large eggs (at room temperature)
  • 420 ml ( 1 ¾ cup) lactose free or dairy free buttermilk*  (see notes)
  • 3 teaspoon lemon zest
  • 2 tsp pure vanilla extract

For the Mascarpone Cream

  • 600 ml (2½ cups) lactose-free heavy cream
  • 180 g (1 ½) powdered sugar
  • 450 g (2 cups) lactose-free mascarpone
  • 2 teaspoon pure vanilla extract

You will also need:

  • 20 medium strawberries


To 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 on 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.

To 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.

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


To make lactose-free buttermilk simply mix 420ml lactose-free (or dairy-free) milk with 2 tablespoons of lemon juice or apple cider vinegar.
Keyword Gluten-Free Strawberry and Cream Cake