Strawberry and Whipped Cream Cake Recipe

There is something timeless about the combination of fresh strawberries and cold whipped cream. While many of us grew up with simple shortcakes, this Gluten Free Strawberry Cream Cake recipe elevates those classic flavours into a show-stopping layer cake.

Designed with a soft, airy crumb that defies the usual dense gluten free stereotype, this cake is as beautiful to look at as it is delicious to eat. Whether you are celebrating a summer birthday, hosting a garden party, or simply making the most of every berry season, this dessert is destined to become a favourite in your gluten free baking repertoire.

Strawberry and Whipped Cream Cake

Dessert

Canadian

By Gluten Free Journey

5 from 34 votes

Serves: 10 servings

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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Prep 30 minutes mins

Cook 20 minutes mins

Total 50 minutes mins

Ingredients

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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

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Instructions

1. Preheat your oven to 350°F and line two 9 inch cake pans with parchment paper.
2. 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
3. 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
4. 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
5. Divide batter between the prepared pans
6. 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:

1. 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:

1. 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.
2. 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
3. Beat on medium-high to high speed until soft peaks form. Do not overbeat.

Time to Assemble!

1. Slice cooled cake layers in half to create 4 thinner cake layers
2. Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream.
3. Layer on about half of the sliced strawberries
4. Spread about another half cup of whipped cream on top of the strawberries.
5. Top with the second cake layer.
6. Repeat strawberry and whipped cream steps until you've reached the final cake layer.
7. Spread the remaining whipped cream over the top and sides of the cake to cover completely.
8. Garnish with the whole and/or sliced strawberries, as desired.

Notes

Swap out for any fruits or fillings of choice and make this the flavour of your dreams!

Nutrition

Calories 553.27 kcal

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The Secret to a Perfectly Soft Gluten Free Sponge

One of the greatest challenges in gluten free baking is achieving a light, “airy” texture without the structural support of wheat gluten. This cake recipe solves that problem using a two-part strategy: the addition of Greek yogurt and the use of whipped egg whites.

The Greek yogurt provides essential moisture and a slight acidity that reacts with the baking soda, creating a tender crumb that stays soft for days. Meanwhile, using only egg whites (instead of whole eggs) keeps the cake layers pale and incredibly light. When combined with a high-quality all-purpose gluten free flour blend, these ingredients create a sponge that holds up beautifully to heavy cream and fruit without feeling weighed down.

Choosing and Preparing Your Strawberries

For a cake where fruit is the star, the quality of your strawberries matters. When possible, opt for local, seasonal berries. They tend to have a deeper red colour and a higher sugar content than those shipped from long distances.

To prepare the filling, we macerate the sliced strawberries with a small amount of sugar. This process draws out the natural juices, creating a light syrup that soaks into the cake layers during assembly. This syrup-soak is a professional bakery trick that ensures every bite of your gluten free cake is moist and bursting with berry flavour. If your berries are particularly tart, feel free to add an extra teaspoon of sugar to the mix.

Tips for Success with Whipped Cream

The whipped cream acts as both the glue and the frosting for this cake. To ensure it remains stable and easy to work with, always start with a chilled bowl and whisk attachment.

Be careful not to overbeat your cream; you are looking for “stiff peaks”, where the cream holds its shape when the whisk is lifted but still looks smooth and glossy. If you overbeat it, the cream will become grainy and eventually turn toward butter. If you plan on serving the cake outdoors in warmer weather, consider adding a tablespoon of instant vanilla pudding mix or a teaspoon of gelatin to the cream to help stabilize it against the heat.

Mastering the Four-Layer Assembly

While this recipe uses two 9-inch pans, slicing each cooled cake in half horizontally transforms it into a towering four-layer masterpiece. This creates more surface area for the whipped cream and strawberries to meld with the cake.

When assembling, ensure your cake layers are completely cold. Even a hint of warmth will cause the whipped cream to melt, leading to a sliding cake. If you find the layers are shifting while you build, place the cake in the refrigerator for 20 minutes between layers to let the cream set.

Occasions and Variations

This cake is a natural fit for Mother’s Day, bridal showers, or summer solstices. However, the base sponge is versatile enough to be adapted. You can easily swap the vanilla extract for almond extract for a more “wedding cake” flavour profile, or fold in a tablespoon of lemon zest to the batter for a bright, citrusy twist. For a dairy-free version, substitute the butter with a vegan block butter, the milk with almond milk, and use a chilled coconut cream for the frosting.

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