Gluten Free Strawberries and Cream Cake

My all time favorite dessert is strawberries with whip cream.  I think almost every birthday I had when I was younger I would request this dessert in some form.  I love it with angel food cake, shortcakes, pound cake or anything in between.  I was pondering recipes the other day because I wanted to make something new and different for Father's Day. I had invited my dad over to my house for dinner and wanted to make the day special.  I knew I wanted to make some kind of cake but I just wasn't coming up with anything spectacular until I thought about strawberries and whip cream.  I was just going to concede and make my families favorite dessert when I thought that I might be able to make it into a cake.  I googled it and low and behold it is an actual thing! My first thought is, why have I not been making this my whole life! All the recipes I found were not gluten free so I was on a mission to make the perfect gluten free strawberries and cream cake.

 I knew I wanted it to be a white cake that was fluffy but still held it's shape. I actually found a gluten free wedding cake recipe and modified it to make this cake.  The almond extract really makes this cake and make sure to get the real stuff and not imitation.  I swear it almost takes like a sugar cookie.  Plus, using a cake mix makes whipping this up so much easier.  I love using the gluten free cake mixes from Aldi grocery stores.  Their cake mixes are the cheapest I have found and it made the perfect cake.
I do love cake but the frosting has never been my favorite. I find it a bit heavy sometimes and I usually scrape most of it off my cake. Whip cream on the other hand, is an absolute favorite of mine.  I could eat it all day everyday.  It is light and fluffy and just amazing.  I have used whip cream as a frosting before but adding the strawberries in with it just made it perfect.  Now, don't get me wrong, there is lots of sugar in this cake but somehow it is not too much. Even when you add sugar to the strawberries and whip cream, it is just the right amount.
The one downfall of this cake is that it's really not one of those make ahead of time cakes.  I do make the actual cake layers ahead of time and those keep really well but if you have worked with whip cream, then you know it doesn't keep very well.  I would suggest making the frosting and assembling the cake at the same time and then eat it.  Especially when you add cut up strawberries, sometimes the next day the strawberries can be a little limp.  Once you have made it, make sure to keep it in the refrigerator until you are ready to eat it.  You don't want the whip cream to get warm because it will just slide off your cake.  Whip cream is really nice to use as a frosting because it is really forgiving and frosts nicely.
I wanted to make this a big cake with 4 layers because we had a lot of family coming over and I thought the more layers with the strawberries, the better.  I loved the way it turned out. It was so pretty and cutting into it, it just turned out perfect.  If you don't want to make a 4 layer cake just cut the recipe in half and make it two layers.  It will taste just as good! Make sure to watch the video down below to see exactly how I made this cake and check out my YouTube channel for more great recipes and product reviews.
Yield: 4 layer cake, about 18 servings

Gluten Free Strawberries and Cream Cake

If you love strawberry shortcake then this is the cake for you! It is 4 layers of light and fluffy vanilla cake with whipped cream and strawberries in between. The perfect dessert!
prep time: 40 minscook time: 40 minstotal time: 80 mins


Vanilla Cake
  • vegetable shortening, for greasing the pans
  • gluten free flour for dusting the pans
  • 2 packages (15 ounces each) yellow gluten-free cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 1/3 cup granulated sugar
  • 1 cup reduced-fat sour cream
  • 3/4 cup vegetable oil
  • 1/2 cup water
  • 4 large egg whites
  • 2 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
Strawberry Filling
  • 3 cups sliced fresh strawberries
  • 2 tablespoons sugar (more or less depending on how sweet you like your strawberries)
Whipped Cream Frosting
  • 2 pints heavy whipping cream, well chilled
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • whole or sliced strawberries for decorating the cake (optional)


Vanilla Cake
  1. Place rack in the center of the oven and preheat the oven to 325 degrees F. Generously grease the side of two 9-inch round cake pans and dust with gluten free flour. Shake out excess flour.
  2. Place the cake mixes, pudding mix, and granulated sugar in a large mixing bowl and mix together with a large spoon until combined. Set bowl aside.
  3. Place the sour cream, oil, water, egg whites, eggs, 2 tablespoons of vanilla, and almond extract in a mixing bowl and beat with an electric mixer on low speed until the egg yolks are incorporated. Add the cake mix mixture a little bit at a time. When all the cake mix mixture has been added, increase the mixer speed to medium and beat the batter until smooth, 1 1/2  to 2 minutes longer.
  4. Divide the batter evenly between the two pans and smooth the top down with a rubber spatula. Place the pans in the oven next to each other and bake cakes for about 40-45 minutes or until tops are lightly browned and they just start to pull away from the side of the pan. A toothpick inserted into the center of the layers should come out clean.
  5. Let the cake layers cool for about 10 minutes and then remove cakes onto wire rack to cool completely . Cake temperature should be at room temperature before frosting.
Strawberry Filling
  1. Wash and hull strawberries. Slice and put them into a large mixing bowl.  Add sugar and stir to combine. Keep in refrigerator until ready to use.
Whipped Cream Frosting
  1. Place heavy whipping cream into bowl of mixer.  Start mixer on low and add sugar and vanilla.  Increase mixer speed to medium and beat until soft peaks form. 
  2. Be careful to not over beat or you will get butter
Assemble the Cake
  1. Place 1 layer of the cake on a plate and spread with about a half cup of the whipped cream. Layer on the sliced strawberries.
  2. Spread about another half cup whipped cream on top of the strawberries.
  3. Top with the second layer of cake and repeat with the berries and whip cream.  Continue these steps until the top layer of cake has been placed.
  4. After top layer has been placed, spread the remaining whipped cream over the top and sides of the cake to cover completely.
  5. Garnish with whole and/or sliced strawberries, as desired.


Store cake in refrigerator. Whip cream as frosting does not hold up as well as a traditional frosting and the cake will not store as long. It will only be good for about a day or two.  I suggest eating the same day that you make it.
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