gluten free strawberry short cake

Instructions

1. Preheat oven to 375°F (190°C). Position rack in center of oven. Grease a 12 serving cupcake pan; or line a 12 serving cupcake pan with papers; set aside.
2. For the Short Cakes: In a medium mixing bowl combine flour, sugar, baking powder, and salt. Add the buttermilk, oil, egg, and vanilla. Whisk just until combined.
3. Spoon batter evenly into cupcake wells, about ⅔ full. Bake for 16-18 minutes or until a wooden toothpick inserted in the center comes out clean.
4. For the Topping: Remove the stems from the strawberries, wash and slice them into a bowl. Mash the strawberries with the back of a fork to release juices. Cover and refrigerate until ready for use.
5. When ready to serve, cut each shortcake in half horizontally. Spoon strawberry topping on top, add whipped cream if desired.
6. Store shortcakes in an airtight container at room temperature for up to three days.

Here’s why you’ll LOVE this gluten free strawberry shortcake cake

1. The gluten free vanilla sponges – they’re perfectly soft and fluffy, with a delicate, melt-in-the-mouth texture. That’s largely due to the so-called “reverse creaming method”, which I love using for layer cakes as it always produces the most delicious results (more on that below).
2. The whipped cream, stabilised with cream cheese – it’s whipped to the soft peak stage and it holds its shape beautifully thanks to the addition of cream cheese. In addition to stabilising it, the cream cheese also adds a slight tang to the frosting, which pairs beautifully with the sweet strawberries.
3. The juicy strawberries – the cake is absolutely packed with strawberries. They’re macerated for about an hour or so, which allows them to release their juices and become even more aromatic and delicious. The juices are then reduced down to a syrup, which I like to liberally drizzle all over the finished cake (and over the individual slices as well, just for good measure).
4. It’s a small batch cake! This recipe makes a 6 inch, two-layer cake that serves 4-6 people – though you could easily double the recipe to make an 8 inch cake instead.
5. It’s gluten free – not that you could possibly guess!
6. It’s drop dead gorgeous. Just look at it!!!

   NOTES:

   *Note: Use a mix with Xantham Gum added for the best results.

   Make Ahead, Storage, and Freezing Instructions:

   When you’re baking a cake for an event, the last thing you want to do is rush to make it the day of. That’s why I love how easy it is to make this paleo strawberry shortcake recipe ahead of time and store afterward!

   Because there is no gluten in this flourless strawberry cake, it comes out incredibly moist. To keep it as fresh as possible, wait until it is completely cool before storing it.

   • Make Ahead: You can make this cake up to one day in advance. Just bring the cake to room temperature after baking, wrap it up, and store it in the fridge until it’s time to eat. Let the cake return to room temperature before frosting it (this will take about 15 minutes). Then, it’s ready to serve.
   • Storage: This frosted cake can be stored in an airtight container for up to 2 days.
   • Freezing: Almond flour baked goods freeze well. In fact, this almond flour white cake can be frozen for up to a month! Just bring the cake to room temperature, wrap it tightly, and store it in the freezer. To unfreeze, take the cake out of the freezer and wait about fifteen minutes for it to return to room temperature.