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🧾 Ingredients
For the Gluten-Free Sponge:
- 1 ½ cups (180g) gluten-free all-purpose flour blend (with xanthan gum, or add ½ tsp if not included)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 4 large eggs, room temp
- ¾ cup (150g) granulated sugar
- 1 tsp vanilla extract
- ⅓ cup (80ml) milk (dairy or plant-based)
- ¼ cup (60ml) neutral oil or melted butter
For the Whipped Cream:
- 1 ½ cups (360ml) heavy whipping cream, cold
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
For the Strawberries:
- 1–2 cups fresh strawberries, sliced
- Optional: 1–2 tsp sugar or lemon juice (to macerate the berries)
👩🍳 Instructions
1. Prepare the Cake:
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans (or one deep pan, then split later).
- In a bowl, sift or whisk together gluten-free flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar on high until pale and tripled in volume (about 5 mins).
- Gently fold in the oil, milk, and vanilla.
- Sift in dry ingredients in batches, folding gently to maintain air.
- Divide batter into pans and smooth tops.
- Bake 20–25 minutes, or until a toothpick comes out clean.
- Cool completely before assembling.
2. Make Whipped Cream:
- In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft-medium peaks.
- Chill until ready to use.
3. Prepare Strawberries:
- Slice strawberries. Optional: toss with sugar or lemon juice and let sit 10–15 minutes for juicier flavor.
4. Assemble:
- Place one cake layer on a plate.
- Spread a thick layer of whipped cream and top with sliced strawberries.
- Add the second cake layer.
- Spread cream on top and sides (rustic or smooth finish — up to you).
- Decorate with more berries, mint leaves, or edible flowers.
🍴 Serving Tip:
- Chill 30–60 minutes before serving for clean slices.
- Serve with extra cream or strawberry syrup.
🧊 Storage:
- Best fresh, but can be stored refrigerated up to 2 days.
- Cake layers (unfrosted) can be frozen up to 1 month.
💡 Optional Variations:
- Add strawberry jam or puree between layers
- Use stabilized whipped cream for longer-lasting frosting
- Add lemon zest to the sponge for brightness
- Make it into mini shortcakes or a trifle
