Strawberry and Whipped Cream Cake
A light and elegant four-layer gluten free sponge cake filled with macerated fresh strawberries and clouds of homemade whipped cream. This recipe balances a delicate crumb with the bright, juicy sweetness of seasonal berries for a sophisticated dessert that's naturally impressive.
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Servings: 10 servings
Ingredients
Cake Ingredients
- 2 cups all-purpose flour - gluten free
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter - at room temperature
- 1 ¾ cups sugar
- 4 egg whites - at room temperature
- 1 teaspoon vanilla
- ⅔ cup milk
- ⅔ cup plain Greek yoghurt
Strawberry Filling Ingredients
- 2 cups fresh strawberries - sliced
- 2 teaspoons sugar - or more depending on sweetness of strawberries
Whipped Cream Ingredients
- 1 pint heavy cream - well chilled - large carton
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F and line two 9 inch cake pans with parchment paper.
- Sift together gluten free flour, baking powder, baking soda, and salt in medium bowl and set aside.2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Cream the butter and sugar using a hand mixer or stand mixer, then add egg whites and vanilla - beat for approximately 30 seconds.1/2 cup unsalted butter, 1 3/4 cups sugar, 4 egg whites, 1 teaspoon vanilla
- Reduce mixer speed to low and add the flour mixture, milk, and yogurt - Beat until combined.2/3 cup milk, 2/3 cup plain Greek yoghurt
- Divide batter between the prepared pans
- Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean. Recommended to cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
For the strawberry filling:
- Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.2 cups fresh strawberries, 2 teaspoons sugar
For the whipped cream:
- Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
- Add the cream, powdered sugar, and vanilla to the chilled bowl.1 pint heavy cream, 1/4 cup powdered sugar, 1 teaspoon pure vanilla extract
- Beat on medium-high to high speed until soft peaks form. Do not overbeat.
Time to Assemble!
- Slice cooled cake layers in half to create 4 thinner cake layers
- Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream.
- Layer on about half of the sliced strawberries
- Spread about another half cup of whipped cream on top of the strawberries.
- Top with the second cake layer.
- Repeat strawberry and whipped cream steps until you've reached the final cake layer.
- Spread the remaining whipped cream over the top and sides of the cake to cover completely.
- Garnish with the whole and/or sliced strawberries, as desired.
Recipe Video
Notes
Swap out for any fruits or fillings of choice and make this the flavour of your dreams!
Nutrition
Calories: 553.27kcal