Description
Indulge in a delightful Small Batch Gluten Free Strawberry Shortcake Cake that’s perfect for any occasion. This light and fluffy dessert features layers of tender gluten-free cake, fresh strawberries, and a luscious creamy frosting. Ideal for gatherings or a sweet treat at home, this recipe is quick and easy to whip up in just 35 minutes. With only four servings, it’s tailored for those who crave a satisfying dessert without the leftovers. Customize it with your favorite fruits or flavors to make it uniquely yours!
Ingredients
Scale
- 150 g plain gluten-free flour blend
- 20 g almond flour
- 150 g caster/superfine sugar
- 1 ¼ tsp baking powder
- ¼ tsp xanthan gum (omit if already in flour blend)
- ¼ tsp salt
- 85 g unsalted butter, softened
- 1 medium egg (room temperature)
- 135 g whole milk, room temperature
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 320 g strawberries, halved or quartered
- 50 g caster/superfine sugar (for filling)
- 1 tbsp lemon juice
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 230 g cold double/heavy cream
- 115 g cold full-fat cream cheese
- 80 g powdered/icing sugar
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
Instructions
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, xanthan gum (if using), and salt.
- Cut in the softened butter until the mixture resembles coarse crumbs.
- Add the egg, milk, and vanilla; mix gently until just combined.
- Pour the batter into a small cake pan and bake for about 15 minutes or until a toothpick comes out clean.
- Cool completely before layering with whipped cream and strawberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 360
- Sugar: 28g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg