Strawberry Shortcake Layer Cake
Fluffy gluten-free yellow cake layered with homemade strawberry filling and a whipped cream cheese icing — a showstopper birthday cake.
- Prep Time
- 45 min
- Cook Time
- 30 min
- Total Time
- 1 hr 15 min
- Servings
- 12 servings
I'd been dreaming about this cake for months before I finally got around to making it — fluffy yellow layers, strawberry filling, and an icing that's part cream cheese frosting, part fresh whipped cream. Having a birthday in July gave me the perfect excuse, though let's be honest, I don't really need one to justify making a cake.
Full disclosure: my white chocolate ganache drip did not cooperate the first time around — it slid right down the side of the cake instead of setting. I laughed, snapped a picture for social media anyway, and reminded myself that mistakes happen in this kitchen just as much as anywhere else.
Ingredients
For the Yellow Cake
- 2 1/4 cups gluten-free all-purpose flour
- 1/4 cup cornstarch
- 1 1/4 cups granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 3 whole eggs
- 2 egg yolks
- 1 tbsp. vanilla extract
- 1 cup buttermilk
For the Strawberry Filling
- 2 pints fresh strawberries, stems removed
- 1/4 cup granulated sugar
- 1/4 cup water
For the Icing
- 1 cup unsalted butter, softened
- 16 oz. cream cheese, softened
- 2 cups confectioners' sugar
- 2 1/2 cups heavy whipping cream
- 1 tbsp. granulated sugar
- 1 tsp. unflavored gelatin
Instructions
- 1Preheat oven to 350°F. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl.
- 2Beat the butter and 1 1/4 cups sugar in a mixing bowl until creamy, about 1 minute. Add the oil and vanilla, mixing and scraping down the sides.
- 3Add the eggs and yolks one at a time, mixing until well combined.
- 4Alternately add the flour mixture and buttermilk, beating at low speed until combined.
- 5Divide the batter evenly between three greased and floured 8-inch round cake pans.
- 6Bake for about 30 minutes, until a toothpick comes out clean and the cake pulls away from the sides of the pan.
- 7Cool in the pans for 10 minutes, then turn out onto racks to cool completely. Brush each layer generously with reserved strawberry juice (see below).
- 8Roughly chop the strawberries for the filling and combine with the sugar and water in a small pot. Cook over medium heat for 8-10 minutes, stirring occasionally, then mash well with a potato masher.
- 9Strain the strawberry mixture through a wire mesh strainer set over a bowl, reserving the juice separately. Let the strained filling cool before using.
- 10Beat the butter and cream cheese for the icing together for at least 3 minutes, until fluffy. Add the confectioners' sugar and beat for another 3 minutes.
- 11In a separate bowl, beat the heavy cream and granulated sugar at high speed until soft peaks form. Sprinkle in the gelatin and continue beating until stiff peaks form.
- 12Gently fold the whipped cream into the cream cheese icing until combined.
- 13To assemble, place one cake layer on a stand and brush generously with strawberry juice. Pipe a ring of icing around the top edge, then spoon half the strawberry filling inside the ring and top with more icing, smoothed into an even layer. Repeat with the second layer.
- 14Place the third layer on top, brush with strawberry juice, then cover the entire cake with icing. Decorate as desired and refrigerate for up to 7 days.
