Gluten Free Strawberry Shortcake Cake

My take

Nicole’s Recipe Notes

I really like the berries and cream flavors of basic gluten free strawberry shortcake a lot and wished to have the ability to serve it as a correct birthday cake. This recipe makes the right present stopper dessert for a crowd.

I might have used the identical recipe as our basic gluten free vanilla cake that is appeared at numerous weddings and birthday events through the years (to rave opinions each time!). However that cake has a extra delicate, open crumb, excellent for fluffy vanilla buttercream.

Right here, I wished an much more tender however barely dense cake with a velvet easy crumb. So I added some oil to the butter, for a cake that’s steady sufficient to carry tons of strawberry juice, whipped cream, and berries.

For the reason that cake itself would not have any strawberry taste, not like our gluten free strawberry cupcakes, we begin by mixing sliced strawberries with sugar and a little bit of vinegar. The berries launch tons of their juice that we pour on prime of the cooled cake, and have tons of strawberry taste and aroma.

substitutions

Elements and substitutions

For the total ingredient record for the cake, strawberries and whipped cream, please see the recipe card. Listed here are some notes on components and the way you would possibly keep away from different allergens:

• Dairy: This cake is made with complete milk and butter, and each add richness and tenderness. If you might want to make it dairy-free, attempt vegan butter (Miyoko’s Kitchen & Soften manufacturers work greatest) and unsweetened unflavored nondairy milk like almond milk or Ripple unsweetened milk. Coconut milk within the carton (not the can) ought to work effectively, too). For the whipped cream, you’ll be able to attempt utilizing chilled coconut cream or one of many new dairy free whipping lotions.
• Eggs: You will want 1 complete egg and 1 egg white for this cake. To make the cake egg-free, for the entire egg, you’ll be able to attempt a “flax” or “chia” egg, or Bob’s Purple Mill egg replacer. For the egg white, attempt unsalted aquafaba, or the brine from a can of chickpeas. You may also attempt 1 1/2 of your favourite egg replacer, too.
• Gluten free flour: I’ve made this cake with Nicole’s Finest and Higher Batter’s authentic mix. It could additionally work effectively with my mock Cup4Cup or my mock Higher Batter. If you would like to attempt utilizing Bob’s Purple Mill, it would not comprise sufficient xanthan gum for the cake to not crumble, so attempt including one other 1/4 teaspoon of xanthan gum to the dry components.
• Oil: Any impartial oil will work, like canola, vegetable, peanut, avocado, or grapeseed. I do not advocate utilizing all oil as an alternative of a mix of butter and oil, or the cake will style (and odor) oily.
• Sugar: The cake requires 3/4 cup of granulated sugar, and the strawberries for 1/4 cup. You’ll be able to attempt changing it with a granulated sugar different like Lankato monkfruit sweetener. You may also attempt decreasing the sugar the cake by about 25 grams and it ought to nonetheless work. I do not advocate swapping in a liquid sweetener right here.
• Vinegar: Including a little bit of white balsamic or white wine vinegar to the strawberries helps draw out their moisture. As a substitute, you’ll be able to add a touch of salt to the strawberries with the sugar.

My Professional Tip

Knowledgeable ideas

Sift the flour

Like with our gluten free angel meals cake, it is so necessary to the feel of this cake that you just sift your the flour mix to verify the rise is even and the cake is lighter. Because it’s the primary ingredient within the cake, you’ll be able to simply sift it proper into the blending bowl.

Use softer butter

We’re utilizing the “reverse cream methodology” to make this cake, which simply signifies that we whisk collectively the dry components (together with sugar), after which beat softened butter (and oil) in to create a velvety cake that has a considerably denser crumb.

To guarantee that the butter mixes simply into the flour, ensure yours is just a little softer than the non-greasy butter we often want if we’re beating it first with sugar. If you wish to be actually exact, a temperature of about 75°F on an instantaneous learn thermometer is simply excellent.

make forward/leftovers

Storage directions

As soon as you have assembled the cake by including the strawberry juice, plus the whipped cream and strawberries, the cake is greatest served the identical day. You’ll be able to refrigerate the cake, as assembled, to maintain the whipped cream from melting. Simply let it come again to room temperature earlier than serving.

The plain vanilla cake may be made, cooled and wrapped tightly, then saved for as much as 1 day on the counter, 3 days within the fridge, or as much as 2 months within the freezer. If frozen, defrost at room temperature earlier than ending the cake.