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Strawberries and cream is a classic combination and in this gluten free cake it’s as beautiful as it is delicious. This Gluten Free Strawberries and Cream Cake has layers of moist and tender cake, juicy strawberry filling, and fluffy homemade whipped cream. One of my favorite dessert recipes!
Looking for more gluten free cakes? Try this Gluten Free Birthday Cake with Chocolate Frosting.
Table of Contents
- Homemade Strawberries & Cream Gluten Free Cake
- Gluten free cake vs regular cake: Do gluten free cakes taste different?
- Gluten Free Cake Recipe Ingredients
- How To Make a Gluten Free Strawberries and Cream Cake
- Tips for the Best Gluten Free Cake
- Frequently Asked Questions
- How to Store this Gluten Free Cake
- Tools You’ll Need
- Get the Recipe
- About My Grandmother
Homemade Strawberries & Cream Gluten Free Cake
This quintessential dessert is as beautiful as it is delicious. Start with an easy homemade gluten free white cake with the perfect amount of vanilla flavor. Then combine it with layers of the traditional combination of sweet, juicy berries, and homemade whipped cream for a family favorite spring and summer treat.
The original version of this Strawberries and Cream Cake recipe made with regular wheat cake flour was my grandma’s favorite cake.
But I felt that everyone, myself included, needed to be able to enjoy this favorite strawberry shortcake-inspired treat as a gluten free dessert. And really, is there anything better than moist, tender white cake layered with fresh berries and homemade lightly sweetened whipped cream?
It’s a classic, just like my grandma.
If you want to read more about her (and trust me, you do), then scroll down past the recipe where I share more about my love for her and our special relationship. I thought of my grandma with every bite, though I do have to wonder what she would think if I tried to sneak a gluten free cake by her 🙂
Gluten free cake vs regular cake: Do gluten free cakes taste different?
Many gluten free flours do have a bit more of a flavor than traditional white all-purpose flour. This is especially true if you are using a nut or bean flour, like almond flour or chickpea flour. However, the Bob’s Red Mill flour I recommend does have a fairly neutral flavor. And when you are combining it with berries and sweet whipped cream (and all the yummy butter in the cake), it really tastes delicious.
With many gluten free baked goods, you might notice a bit of a grainy texture. But in this case, when it has absorbed the moisture and flavor from the berries and cream, it ends up moist and tender. And it is certainly better than many of the store-bought, commercially produced gluten free cakes.
Gluten Free Cake Recipe Ingredients
I’m going to give you a quick overview of the ingredients you’ll need, but I always want to reiterate to be sure to read all labels, especially for things like baking powder, baking soda, and vanilla extract to ensure that they are gluten free. Depending on the brand, these can sometimes be a risk for cross-contamination. You’ll find the full amounts in the recipe card at the bottom of the post.
For the Cake
- Gluten Free All Purpose Flour Blend. I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- Baking powder.
- Baking soda.
- Salt.
- Unsalted butter. Softened to room temperature.
- Granulated sugar.
- Egg whites. You should separate fresh eggs versus using egg whites from a carton.
- Vanilla extract. Always be sure your vanilla extract is gluten free. The most common brands are, such as Nielsen-Massey and McCormick. I personally love the flavor of Nielsen-Massey Madascar Bourbon Pure Vanilla Extract, and it is certified gluten free.
- Milk
- Plain Greek yogurt. Nonfat, low fat, or whole milk yogurt will all work fine.
For the Strawberry Filling
- Sliced fresh strawberries
- Granulated sugar
For the Whipped Cream
- Heavy cream
- Powdered sugar
- Vanilla extract
How To Make a Gluten Free Strawberries and Cream Cake
This cake starts with the Homemade White Cake from Bob’s Red Mill and simply substitutes the all-purpose flour with a gluten free blend. A basic cake recipe, a simple substitution, and my usual strawberry and whipped cream combo, and what you have is absolute perfection!
Make the Gluten Free Cake
Get ready to bake this cake by preheating your oven to 350°F. Then line the bottom of three 9-inch round cake pans with parchment paper and give them a light coating of nonstick cooking spray (NOT the kind with flour). Not let’s get started:
Combine dry ingredients. Whisk or sift the flour, baking powder, baking soda, and salt together in a bowl. Set aside.
Make the creamed mixture. Use a hand mixer or stand mixer to cream the butter and sugar until it is light and fluffy. Then blend in the egg whites and vanilla.
Finish the batter. Add the flour mixture, milk, and yogurt to the creamed mixture and beat at low speed until combined.
Bake and cool. Divide the batter between the prepared and bake at 350°F for about 20 minutes, or until a toothpick comes out clean. Cool in the pans for about 10 minutes, then remove the cakes to wire racks to cool to room temperature.
Assemble the Cake
When your cake is cool, put a metal or glass bowl and beaters from your hand mixer or whisk attachment from the stand mixer in the freezer for a few minutes. Then prep your strawberries.
Make the strawberry filling. Wash and dry your berries, remove the hull, and slice them. Then toss the sliced strawberries with a bit of sugar and allow the juices to release.
Whip the cream. Add the cream, powdered sugar, and vanilla to the chilled bowl and use the chilled beaters or whisk to beat the cream to soft peaks.
Layer the cake. Top the first layer of cake with whipped cream, berries, and another layer of whipped cream. Top with another layer of cake and repeat. Then place the final layer of cake on the top.
Finish the cake. Cover the entire cake with whipped cream. Garnish with strawberries or even White Chocolate Covered Strawberries, if desired. Refrigerate until ready to serve.
Tips for the Best Gluten Free Cake
- Use parchment paper: Always line your cake pans with parchment paper to avoid having them stick.
- Freeze your bowl: Put the bowl that you’ll use for whipping the cream in the freezer for a few minutes and use very cold heavy cream to help it whip better. Try to whip it just before you are going to assemble the cake.
- Don’t overbeat: Be sure not to overbeat the whipped cream or it will separate and turn into butter.
- Make in advance: You can serve the cake right away, but I recommend making it a few hours in advance or the night before so that the cake gets super moist from absorbing some of the moisture from the whipped cream. However, I wouldn’t recommend storing leftovers for more than a day or so. It tastes best when fairly fresh.
Frequently Asked Questions
Here are answers to some common questions I receive about this easy gluten free cake recipe.
What is the best gluten free flour for cakes?
Many people like to use their own custom blend of flours and starches for gluten free baking. But this recipe uses gluten free all purpose flour. Sometimes when you have to give up gluten, you want to be able to take a memory and recreate it without a lot of fuss.
That’s exactly what I did here. It has been tested with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. This is not a paid endorsement. It is just what I’ve found to work the best when you want a simple substitute in a recipe without a lot of fuss with adjusting ratios.
Can you make gluten free cake in advance?
It is actually recommended to make and assemble the cake just a bit in advance, at least by a few hours or up to a day. This will allow the cake to absorb a bit of the flavor and moisture from the berries and cream. However, it is best eaten within a couple of days.
You can bake the cakes and wrap them, unfrosted, for several days, or freeze them for up to two months.
How to Store this Gluten Free Cake
You MUST keep the cake refrigerated, otherwise, the fresh whipped cream will turn rancid. However, you don’t want to store the leftover cake for more than a day or so because that lovely moisture will ultimately get soggy.
I do not recommend freezing this cake unless you are freezing just the unassembled cakes, as mentioned previously.
Tools You’ll Need
- Basics – Measuring cups and spoons, two bowls, a sifter or sieve to sift the dry ingredients, and a spatula, and a paring knife.
- Strawberry huller – OK, I may be a sucker for gadgets, and this isn’t necessary, per se. But this Strawberry Huller does make quick work of cutting the centers out of those berries. Perfect when you have to do a lot.
- Mixer – you can use a Kitchenaid stand mixer or a basic hand mixer. For whipping the cream, I like to use my simple Hamilton Beach Hand Mixer with the whisk attachment.
- Cake pans – I use these Wilton 9-inch cake pans, but just to be certain there is no sticking, I always line my pans with parchment paper.
Strawberries and Cream Gluten Free Cake
Ingredients
For the cake:
- 2 cups 1:1 Gluten Free All Purpose Flour Blend (recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (one stick) unsalted butter, at room temperature
- 1 3/4 cups granulated sugar
- 4 egg whites, at room temperature
- 1 teaspoons pure vanilla extract
- 2/3 cup milk
- 2/3 cup plain Greek yogurt
For the strawberry filling:
- 2 cups sliced fresh strawberries
- 2 teaspoons granulated sugar (or more, depending on how sweet your strawberries are)
For the whipped cream:
- 1 pint heavy cream, well chilled
- ¼ cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
- Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
- Add egg whites and vanilla and beat for about 30 seconds.
- Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
- Beat on high for an additional 30 seconds.
- Divide the batter evenly between the pans.
- Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
- 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.
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, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
To assemble the cake:
- 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. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
- Top with the final cake layer, and 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.
Notes
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
More gluten free cake recipes
- It doesn’t get more fun than Gluten Free Funfetti Cake because sprinkles make everything better.
- Peanut Butter Cup Flourless Cake Roll is one chocolate and peanut butter lovers will adore. Impressive but deceptively easy!
- Gluten Free Apple Bundt Cake is perfect for fall.
- Prefer something cold and creamy? Gluten Free Birthday Cake Ice Cream Cake will delight kids of all ages.
- Gluten Free Hummingbird Cake is a Southern classic!
- And there’s even a great collection on the Huffington Post of Gluten Free Birthday Cake Recipes!
About My Grandmother
For the first twelve or thirteen years of my life, grandma lived five blocks from me. So I spent a lot of time with her. After church on Sundays, we would go to her house for dinner – pot roast or spaghetti or stuffed cabbage for the family (she always made me Grandma’s Polish Meatballs since I didn’t like cabbage). Every now and then, she would honor my special request for chicken noodle soup.
We would frequently drop by in the evening to watch Wheel of Fortune and Jeopardy with her and my grandpa. This especially happened if she had made a big pot of Easy Beefaroni (which she affectionately called “junk”). Then we would sit in the breezeway while she puffed away on her cigarettes. Grandma never smoked in the house, only in the breezeway or in the basement. In the dead of winter, if she was at our house, we would send her outside to smoke.
If I was sick or had a day off from school, I’d stay at her house. She would make me toast with cream cheese, or scrambled eggs with American cheese for lunch. I’d watch Sesame Street or The Frugal Gourmet or Bob Ross while she watched her “stories” in the afternoon. If it was a Wednesday, I’d go to Bingo with her, where I’d draw my own Bingo boards and play along. Although more often than not, she would take me to McDonald’s for a chicken nuggets Happy Meal, then to the bakery for a cupcake. Sometimes I’d even get to go to the beauty parlor with her.
I actually used to love sleeping over at her house, too. She and my grandpa had twin beds, a la Fred and Ethel. If I was there, he would sleep in the spare room so I could be in the room with her. We would watch the Golden Girls on her twelve-inch television. Sometimes I might make it to the opening credits of Dallas before falling asleep. In the morning, I was greeted with a bowl of sweet, buttery farina.
My grandma sounds like a pretty lively lady, doesn’t she? Well, she did her best, but she was about forty when rheumatoid arthritis hit. By the time I was born, she already had a hard time using her hands. Those Sunday dinners were a struggle for her and didn’t last very long in my life before she just couldn’t do it anymore. A full set of plastic knuckles didn’t make chopping and mixing very easy for her. And for Easter, my mom always had to knead the Paska while Grandma supervised.
While the simple foods she made for me hold a special place in my heart, I’m told she was actually an amazing cook. But, between her arthritic hands and my childhood pickiness, by the time I was old enough to appreciate and perhaps even learn from her, it was too late. I have a few scrawled recipes I’d like to try sometime, but that stuffed cabbage recipe is now only a memory.
As I grew older, I cooked a lot of Sunday dinners for her and my grandpa. While I think she usually enjoyed my cooking, I had to keep it a secret if I ever used any lighter or healthier ingredients. She insisted that healthy food tasted terrible. And she always seemed a little annoyed if she liked something, and then learned it was healthy.
Grandma was a tough cookie, though. Even though she couldn’t run around with her grandkids, she found a way to connect and be close to us. She taught me how to play solitaire, and we would do puzzles together. She would take me and my cousins to the park, or just sit in the backyard or talk to her backyard neighbor while we played.
Her health problems got worse as she got older, and she was supposed to quit smoking. She never really did though, even though some of the family thought she had. So when we would have family gatherings, as soon as we had dinner, she was ready for her dessert. Because she had to have her dessert before she left. I’m fairly certain it was not because she was tired or losing patience. I’m pretty sure it was because she needed to go have a cigarette but didn’t want to let any of us know she was still smoking. But she was caught on multiple occasions sitting in her car, puffing away in a random grocery store or department store parking lot.
She passed away when The Hubby and I were on vacation in Tuscany. I kind of knew it would happen while we were gone, but I believe in my heart that she truly wanted me to go on that trip. It was a bittersweet trip. But I felt like she and I had our closure on my last visit with her before we got on that airplane. I miss her terribly, though.
She had a tendency to nag me about the fact that her lady friends all had great-grandchildren. I had to remind her that she had my mom, her first child, when she was 23 – a bit older for her generation. Then my mom had me, her oldest, when she was 26 – actually a bit older for her generation too. So really, it wasn’t entirely my fault! But I really wish she could have met my boys. I think she and The Bug would have been best buds, and she would have gotten such a kick out of the Little Dude.
It’s strange, but her birthday and the anniversary of her passing often go by without me having any particularly strong thoughts of her. Yet on random days, I’ll be overwhelmed with thoughts of her. A couple of weeks ago I really didn’t want to go for my long run of the week. But I did and took a different path than I had taken before. It was a tough run. At 4.9 miles, I was overcome by the aroma of a lilac bush and was able to push through to the bitter end of that run.
As I walked the last half mile home to cool down, I was choking back tears, overcome with memories of my grandma. In her backyard was a line of lilac bushes, and the scent of the flowers permeated the air every spring and summer. And that moment and those lilacs just made me feel her presence more than I have in a long while. I knew she was with me and smiling down on me. That’s when I knew I had to make this cake.
Enjoy!
Have you ever made this with coconut whipped cream? If not, don’t think it would work ok? I’m thinking maybe just coconut cream in the middle layers, buttercream on the outside….. can’t wait to try it with patriotic colored berries for July 4th!
I think coconut whipped cream would be wonderful! Sounds like a delicious and beautiful cake idea!
Excellent recipe! Made the cake recipe last night in a 9×13 inch pan but instead of strawberries and cream I topped it with chocolate frostining. Birthday person’s request, and served today. Everyone loved it and was surprised that it was gluten free. Looking forward to trying with the strawberries and cream. Easy too.
Thank you so much for sharing. This recipe is a keeper. DELISH!
Love the chocolate and strawberry combo! So hapy to hear this!
Do you add xanthan gum to the flour?
No, since I use a 1-to-1 blend it already contains xanthan gum.
Can I use 2 whole eggs instead of 4 egg whites?
I have not tried that because I always make it as a white cake, which it won’t be with whole eggs.
Hi! I’m going to make this for a graduation party, but I want to make it ahead. Should I make the whole cake and then freeze it or freeze the layers and assemble on the day of the party?
I would freeze the layers. Whipped cream and strawberries both release excess moisture when frozen and thawed, so the cake will likely get soggy.
This recipe looks fantastic! Do you think I could use 8” pans instead and bake a few extra minutes ?
I suspect that will be fine.
Made this for Easter. My first cake not from a box! My family knows I’m gluten free, and no one even asked if this was or not. Everyone liked it. I forgot to get plain Greek yogurt and so ended up using the vanilla Greek yogurt I already had in the fridge. So yummy. Some
of the comments were there wasn’t enough batter for three pans. I have to wonder if they expected a really tall cake. This was perfect. Definitely making this again. Thank you!
This is my go to recipe whenever I want a cake! Perfect every time. I’ve also made it with manderin oranges.
Love that variation!
My mom has celiac and she absolutely loves this cake! I make it for her many times throughout the year…thank you!!
The cream didn’t work out very well and cake started to slide. It was at peak when I stopped mixing it. Maybe I didn’t mix it enough. I did everything by the recipe. The cake part was very heavy I found but everyone ate it anyhow. Don’t think I will make this particular one again.
Sorry it didn’t work out well for you. You definitely need everything to be cold when whipping the cream, especially if it is a warm day, and be careful not to over beat it. For the cake, make sure your baking powder and soda are fresh, and don’t rush the steps. Be sure to cream the butter and sugar thoroughly and beat int he egg whites for the full 30 seconds, or even a bit longer.
I am about to make this cake. Reading some of the reviews, there are questions about the amount of butter. Is it 1 stick (1/2 cup) or 3 sticks (1 1/2 cups)? Also, where is the video. Thank you.
Andrea, it is 1/2 cup (1 stick). The typo in the recipe was correct awhile back. I am not sure why the video disappeared, but it is there now.
I made this cake for my husband’s 60th birthday. It was a hit with him and all of our guests. It was delicious and moist the next day as well. Thank you for sharing this wonderful recipe with the world!
Happy Birthday to your husband. I am so happy he and your guests enjoyed it!
I’ve made this and it’s a beautiful cake. Do you have any specific recommendations if using this recipe for cupcakes?
Thank you! I have not tested it as cupcakes but I do have this recipe – https://cupcakesandkalechips.com/gluten-free-vanilla-cupcakes/
I just made this recipe but it’s still cooling so not put together yer. However I i have used this reccipe a few times. Each time it has turned out really well . Looks beautiful and tastes heavenly. Thank you for sharing your recipe.
Amazing! The flavor of the cake was so good. Thinking of using the cake recipe and doing custard and chocolate for a Boston Creme Cake. Really made my day having this fantastic cake on my birthday! Thanks!
Happy Birthday! Yes, I think I need to try that!
Hi, I am so excited to try out this recipe, but I am wondering if I need to use 2 cups of sifted flour, (sift before measuring) or if I sift 2 cups of flour (sift after measuring). If you (or someone who has done it) could let me know how I need to sift, that would be extremely helpful! Thanks!
I sift after measuring, but be sure to lightly spoon it into the measuring cup and level it off.
This is truly the most amazing cake!!! Made it last weekend with my niece, and making it again this weekend for a family event. Then planning on making soon to take to work. The entire cake was gobbled up in my house in less than 24 hours! Also, it is definitely better the day after, so I recommend letting it sit in the fridge overnight
I love hearing this!!
I just made this cake for my mom’s 90th as she has celiac disease. The cake was very tasty however, quite dense as most gluten free cakes are.
I noticed the ingredients call for 1/2 cup of butter or 1 stick however, in the video, it appears to be 3 sticks of butter you used. 3 sticks would make more sense as the batter was very crumbly with only 1 stick. Also, your video doesn’t seem to show you adding the yogurt which is in the ingredient list. I did not use it. Does this make much of a difference to the texture?
I was only able to get 2 thin 9″ cakes out of this batter and my baking powder is new.
Thanks for the recipe.
Was the video updated recently? I literally watched it yesterday when I made the cake but now I see that the video shows only 1 stick of butter being added and the yogurt is also now shown as added. Weird 🙂
Love videos that go along with recipes. Great job.
Hi Margaret, I am wondering if the first video you watched was for the non-gluten free version. It has a different cake recipe. My layers are fairly thin when I make three layers, so I am not sure why you were only able to get two. I recently tester a different variation on this cake and when I make two layers, they were pretty thick.
I made this for my daughters birthday and it was a hit! My GF daughter said it was the best GF cake she ever had. Only issue I had was the cakes didn’t raise very much and I used 8 in tins. After reading the comments, it might be because my baking powder isn’t fresh. Will try again with new baking powder. Taste was delicious. Definitely didn’t taste like GF. Thank you!
So happy you and she enjoyed it!
A great recipe but Im not sure how you got such thick layers out of this much batter. My 3 9in pans resulted in very thin wimpy layers.
Hmm, I am not sure. Perhaps it has to do with how recently you bought or opened your baking powder, baking soda, or eggs, as those are the ingredients that provide the leavening. Also overmixing or packing the flour versus lightly spooning it into the measuring cups could cause it to not rise as much.
I tried this recipe & have adapted it to make whatever flavor the birthday person requests. I have a large family & do most of the baking – 6 out of 11 siblings are gluten free – not by choice! We have found that life goes on & eating GF is doable! Even people who are not GF can’t belive the cake is GF!!!!!! I have made this recipe into Orange- Pineapple cakes, Black Walnut cakes, Coconut cakes, the list goes on! So glad to have such a wonderful recipe! Thanks so much!
This makes me so happy!!
Can I use unsweetened almond milk or soy milk in this recipe?
I have not tried it. My best guess is that it would work, but I don’t have experience with testing it in this recipe.
Where are the measurements????
Make sure you scroll all the way down to the printable recipe card. I like to give an overview in my posts so that people have an idea of what they’ll need and I have space to write some more tips or additional information.
The last sentence should have said “Thank you for a great recipe. “
Excellent! Made this for a surprise party for a friend with celiac. Everyone at the party raved about the cake! Immediately received a request to make it for another friend who doesn’t have any issues with gluten. Thank you a great time recipe.
I can’t wait to try this! My son always requests a strawberries and cream birthday cake. My daughter-in-law follows a gluten free diet. This cake would be the perfect compromise. Thank you!
Oh great!
You just described me and my grandma. We never parted without her telling me how special I was. If I was special, it’s because she was special. I miss her every day.
Hello! I was just wondering if I can make this recipe into cupcakes?
Thank you!
I haven’t tried that, but it is on my to-do list.
My absolute FAVORITE go-to when I get a gluten free request! It’s so moist and flavorful.
This came out soo good! My husband couldn’t tell it was gluten free. 😀 Thank you!
This cake was a huge hit everyone – gluten free or not! I paired it with a strawberry buttercream. My 9″ cake pans are 2″ high…the batter easily divided into two so I just made a two layer cake. Great recipe!
The buttercream sounds amazing! I’m glad you all enjoyed the cake!
Thank you for sharing the recipe in such a beautifully detailed way.
Thanks for sharing! How far ahead of time can I make it?
Hi Vanessa,
If you keep it refrigerated, you can make it a couple of days ahead. I wouldn’t let it sit longer than that before serving.
This looks so good! Do you use this base for any other cakes?
Hi Suzanne! I don’t have any others on my site, but I don’t see what you couldn’t use this for a lot of other cakes. But now you’ve made me want to try out a few different things. I’ve been thinking of making a gluten free coconut cake.
I’m making this cake now and I’m curious how you got the butter and sugar creamed? The consistency is so dry.
It may look a little granular depending on how soft your butter is. It should still turn out fine.
Would this work with 2 8 inch and 2 6 inch round pans? My daughter wants a 2 tier cake for her birthday
Hi Hayley! Happy early birthday to your daughter! I haven’t tried that, but I was checking out this website – https://www.browneyedbaker.com/how-to-convert-pan-sizes/
while I don’t know the exact volume of the batter, three 9-inch pans (like I use) is a total capacity of 24 cups, and the pans you plan to use would be a total capacity of 22 cups. I would guess this is close enough to work, but I’m not sure about the bake times. You’d probably want to check them at the lower end of the range. The pans are smaller, but the batter might be a bit deeper, so it’s hard to say. Hope that conversion chart is helpful.
I just made this as a Happy Birthday Jesus cake. We usually buy one for Christmas Eve but I decided to make one this time. It turned out gorgeous! I only did two layers because I only had two round cake pans and I subbed vanilla Greek yogurt. I also added gelatin to the whipped cream to stabilize it. I can’t wait to try it tonight!
Hi Sherrie,
I hope you loved the strawberries and cream cake, and I love that it was made for such a special occasion! I hope you and your family had a very merry Christmas!
Just found this recipe. Could you sub sour cream for the yogurt?
Sour cream can definitely be substituted for the yogurt, Jennifer. Use an equal amount, but be aware that sour cream doesn’t have the benefit of protein, and of course, it usually has more calories and fat than yogurt does. 🙂
Thank you for a beautiful strawberries and cream cake recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
That makes me so happy! Thank you!
Have you ever subbed the plain Greek Yogurt for either Sour Cream or Vanilla Greek Yogurt? Trying to use what ingredients I already have…
Thanks! Looking forward to trying this!
Kristin, I haven’t tried that substitution in this recipe, but there’s no reason it wouldn’t work! Sub it for the Vanilla Greek yogurt and you should be good to go! Maybe add a drop or two of extra vanilla extract for flavor purposes. Good luck!
Made this cake tonight and it was everyone approved! It the perfect cake… light, flavorful, and the perfect amount of sweetness!! I didn’t use gluten free flour because I didn’t have it on hand. Thank you for sharing your sweet story and recipe.
I’m so glad that you enjoyed the cake recipe, Alina. Thank you for your comment and for rating the recipe!
I made this cake but it didn’t rise much like your photos. Only about 1/2 inch per each of 3 pans. I followed directions exactly and didn’t beat much. Also very sweet cake (haven’t made frosting yet)
Hmm, without being there it’s hard to know exactly what happened. Mine did not rise a ton, as you can see, but more than a half inch. Did you check the dates on your baking powder and baking soda to ensure they are fresh? Did you lightly spoon the four into the measuring cups and level it off to ensure you didn’t pack it in too tightly? And with the whipped cream, you can always add less sugar then adjust to taste but it is not super sweet – a nice balance to the cake I think.
Hi there Brianne. I have made this cake and it was heavy and wouldn’t cook through. I think this is because I had to guess the measurements. 2/3 of a cup etc is different in different parts of the world. Do you have any actual weights and measures for this cake either in grams or oz. It is very hard to be precise with a cake using cup measurements. Can you tell me the weights. Thanks heaps.
Hi Tania! I’m sorry that the cake didn’t turn out well for you the first time, but I have great news! I enabled a feature on my recipe plugin that will show you metric conversions for all of my recipes! I hope that you’ll try making it again and let me know how it turns out for you. 🙂
I recently got diagnosed with Celiac, and this was the first gluten free baked good I ever tried- and not I know I am sticking with it! I used this recipe to make cupcakes, and I added a yellow raspberry buttercream. I was so pleased how they turned out! I’ll be coming back to this recipe time and time again.
Laurel, while I’m sorry to hear about your diagnosis, I’m THRILLED that you’ve found a good source of gluten free recipes here. The strawberries and cream cake is one of my favorite gluten free desserts, so it makes my heart happy to hear that you enjoyed it as well. 🙂
I am trying this recipe for my son’s 18th birthday as he Loooves strawberry but hates chocolate? Go figure. Anywho, I just love reading the background to this recipe as before myself and my son were diagnosed with Celiac, I was that mom, grandma, aunt, neighbor, baking away in the kitchen every chance I could get; especially birthday parties were the grandest of all occasions!! It was so hard at first but getting the knack of gluten free cooking/baking is coming along with the help of you great bloggers!! You have no idea what these recipes mean to us who have no choice; and to celebrate not only his 18th birthday but high school graduation at the same time is an unbelievable feeling to a mother! Food is our comfort and my way of showing love, so again, thank you for sharing your story and sharing the love!!
Thank you so much for your sweet words and story. What a wonderful time to celebrate! We just had my son’s 8th birthday and First Communion, so it’s always extra special when two big occasions come together. I wish him much success as he moves on to the next stage of his life, and cheers to you for being an amazing mom!
I’m one of those weirdos who doesn’t really like chocolate. This is just a perfection!
Haha! If you like the strawberries and cream cake, I’ll overlook the fact that you don’t really care for chocolate, Kate. 😉
I’m trying to find that meme image with a guy that turns after a girl while walking with his girlfriend and photoshop me as a guy, chocolate cake as his girlfriend and strawberry cake as that other girl…
….wow…this is so much easier to express in images than in writing! 🙂
Hahaha! Thank you for the laugh, and your sweet comment, Kate. 🙂
This looks lovely! Can I make the cake the day before and frost it day of? Thinking this would be perfect for Easter brunch.
Yes, you can definitely make the cake the day before. I do recommend frosting the day of. Whipped cream doesn’t always hold up the best in the fridge. It still tastes good, but doesn’t look as nice.
Can I use sour cream instead of yogurt?
Substituting sour cream for yogurt is definitely possible, Charity. Use the same amount as shown for the yogurt. Enjoy!
Oh, and I meant to say thanks for providing such an amazing and easy recipe. 🙂
Hi Betty
I am looking to making this recipe into a wedding cake? Would this work for sheet cakes
Hi Sarah, I have not tried it as a sheet cake. That is something I do need to test out.
I rarely comment on recipes online as I use so many, but I had to for this one. I made this for my husband’s birthday cake yesterday and EVERYbody raved. From kids to picky adults . . . they all agreed that it was the best cake ever and that it didn’t even taste gluten-free. (I am gluten-sensitive and I think they are kinda sick of eating my g-f creations haha). Everybody requested seconds AND have already requested we make it for future birthdays!
I am so glad to hear that everyone enjoyed the cake, Betty! Thank you so much for your sweet comment.
Cake did not turn out like the picture and was more like the texture of bread. Very disappointing.
So sorry that happened for you. Perhaps the flours packed down a bit while measuring?
It could also be that you used the wrong gluten free flour? The first time I baked gluten free it was cupcakes and I just used regular gluten free flour (flour that was stripped of gluten) and the cupcakes turned out with an odd texture and tasted more like cornbread. Although I don’t have much experience with it, I’ve heard almond or coconut flour both work well.
I loved hearing about your grandmother, Brianne. Her cake and the gluten free version both look absolutely wonderful! Thanks so much for including my recipe too.
Thank you, Mary. Your recipe looks delicious, too!
I made this for my daughters birthday and everyone loved it. I was a bit worried when I put the batter in the pans because it looked so thin. However they baked up nice. This cake reminds me of strawberry shortcake. It’s better if sits longer. Next time I make it, I’ll try to assemble it the night before. I added gelatin to the whipped cream to stabilize it. I also toasted slivered almonds and put them on the sides. I’d love to share a photo if it’s allowed.
I’m so glad that you enjoyed the strawberries and cream cake, Andrea. I would love for you to share a photo of it on my Facebook page, or post it to your Instagram account and tag @cupcakekalechip !
Would you suggest the cake is made the day before serving??
Nancy, if you make the cake a day before you plan to serve it, I suggest that you refrigerate it overnight. Otherwise, the strawberries will become soggy.
Hello! This cake looks amazing!! I want to make it for my son’s birthday but it would have to travel 30 min to the party destination. Does this cake travel well? Does the whipped cream frosting hold the layers together enough? Thanks.
Aww, somehow your comment got lost in the shuffle. So sorry! I hope your son had a great birthday. Whipped cream usually doesn’t do so well if not kept cold, but if you only have to travel a short distance, you would be ok.
The recipe looks wonderful,a classic, but the story of your gramma is what makes this post. Thank you so much for sharing. Such simple things like watching shows together or teaching a card game and food always seems to be involved,reminds us that the best memories stem from simply spending time together. What a picture you have painted. Thank you again
Can this be made a day before and kept in the fridge?
Absolutely!
Can you use regular flour with this recipe?
Do you use vanilla flavoring in the batter and vanilla extract in the whipped cream or should they both be vanilla extract?
I would like to make this in a 9×13 pan, but still layer it? Do you think doubling the recipe would work?
I can’t guarantee the results, but since this recipe fills three round cake pans, I *think* it might be ok if you split it between two 9×13 pans. Doubling it might be too much.
Do you have to add xanthum gum to the flour mix if it doesn’t have it mixed in already ? Thanks !
I have not tested it both ways, but I would imagine you would need to.
My daughter and I made this for Valentine’s Day yesterday. We used Domata flour, and followed the rest of the recipe as written. We made it a few hours early to allow the flavor to soak in and it was good last night. The cake, itself, was definitely gluten free- tasting and I’d like to try making it again with a different flour to see if I can do away with the gluey texture, but it was doable. I might have just eaten another piece today and it’s even better. I’d recommend making several hours or a day ahead to get the flavor to really shine through. Thank you for this recipe! We’ll play with the flours– it might have been our error and not the Domata.
I just made the cake and it looked and smelled lovely. But when I tried a little piece from centre, I realized it was undercooked 🙁
I kept mine in for 18 mins and that was too short. Will have to try again another time.
Can you use stevia instead of sugar? Also, could I substitute almond milk for the milk? Lastly, could I use coconut milk instead of the heavy whipping cream as the icing?
I have not tried Stevia, but if you know the right ratios to make the swap, I assume it would work. I would thing the almond milk would work, but canot say fomr experience. And a whipped coconut cream would be lovely!
I was wondering if there is any thing I could use to replace Greek yogurt??
You should be able to use 1 1/3 c buttermilk in place of the milk and Greek yogurt.
YEs Silk Coconut milk Yogurt for those of you who are dairy free. Use Nutriwhip for whipping cream to make the whole cake dairy free. Makes it GF and Dairy free. Love it!! Finally something I can eat!!
I’m so glad to hear that you found a gluten free and dairy free cake recipe you can enjoy!
I just finished making this cake for the second time, I made one a few weeks ago and it was just so amazing that I’m making it again. My kids are all gluten free and they love (and I love, as well as my hubby who isn’t really a cake person) this cake. I did however change a few things, both times I’ve used Pillsbury’s gluten free all purpose flour (only because I had a few bags of it in the cupboard), vanilla Greek yogurt instead of plain Greek yogurt, and I puréed about 1/2 cup of strawberries and mixed it into the whooped cream frosting. This recipe is amazing. Thank you so much!
I have to try the Pillsbury flour. But I’m so glad you are enjoying the recipe. I love the idea of adding the berries to the whipped cream.
I love that your GF recipe doesn’t have multiple ingredients not normally stocked in a non-gluten-free household. Your cake looks simply beautiful and I’d love a slice. I’m not a big fan of frosting so I love that you opted for whipped cream.
Whoa… this does NOT look gf at all!
Brianne I started to tear up reading your beautiful dedcation to your grandma. I totally understand the close relationship you had with her, as I have a similar one with my Bubby. This cake is absolutely stunning and I’m sure she is smiling down on you, wishing she could taste it, and SO proud of everything you’re doing! Happy Mother’s Day!
What a beautiful cake! So springy!
Brianne, this cake looks magnificent, I can’t believe it’s gluten-free! Definitely making this, it looks like the perfect way to put this season’s fresh strawberries to use! : )
Great post! Grandmas are the best sometimes 🙂
This cake sounds awesome too!
Thank you so much for sharing your memories as well as your recipe. Your grandma was a lucky lady to have you in her life as you were to have her in yours. Happy Mother’s Day.
Your cake looks amazing! This is my kind of cake, I just love all of it!
This just looks heavenly! What a beautiful cake for Mother’s Day!
Rice pudding reminds me of my mom, which is why I made some this weekend! How lovely that you have so many memories of your grandma nearby!
I totally get it, Brianne. Memories of my Gram pop up unexpected too. Same with my Mom. I bet your Gram would love your cunning ways with cauliflower! This cake looks so light, bravo!
OK, I am crying now sitting here at the computer…….. Your grandma sounds A LOT like my grandma who passed away last year. She hated healthy foods too and even when she lost her sense of taste I’ll never forget the time we were enjoying a frozen yogurt and when I told her it was in fact yogurt and not ice cream she made a face and tossed it in the trash!! lol HAPPY MOTHERS DAY BRIANNE! oxox
What a wonderful tribute to your grandmother. She sounds like she was a wonderful woman. How great you have so many wonderful memories of her and this cake is an especially good one!
Brianne, this is a beautiful post! So heartfelt. Your grandma sounds a lot like mine. Unfortunately mine passed away before I was old enough to really connect with her. It makes me sad all the time, but I feel like she watches over me. I hope you try some of her recipes you have.
What a gorgeous cake! Strawberries and cream is always a wonderful combination. Plus, I enjoyed reading about your beloved grandmother 🙂
I was thinking, hmm, I have seen this cake before for your grandpa or am I imagining that. I had to read carefully to make sure. This is one magnificent looking cake. Happy Mother’s Day!!
Stunning – gorgeous – marvelous – those are just some of the words I have to describe that cake.
Thanks Renee, a simple classic is sometimes the best!
This recipe is by far, the BEST ever gluten free creamy, dreamy, light textured vanilla cake. The egg whites really make it light, not dense and heavy. Making it was so easy, nothing complicated. (I added a teaspoon of almond extract, but it would be great as is.)
Yummy, Yummy, Yummy. Elegantly delicious!!
Thank you so much for your wonderful and kind comment, Peg! I’m so glad to hear that you enjoyed the strawberries and cream cake. 🙂
Hi can I make this into a sheet cake for a wedding?
I’m sorry, I have not tried it as a sheet cake.