There’s something timeless about strawberry shortcake, and this gluten-free strawberry shortcake cake captures all of those classic flavors in an easy, elegant dessert. A soft and tender vanilla-almond cake is topped with fluffy homemade whipped cream and juicy macerated strawberries for a dessert that feels both simple and special.

Unlike traditional strawberry shortcake made with biscuits, this version starts with a single-layer cake that stays wonderfully soft and moist. It’s the perfect centerpiece for spring celebrations, summer gatherings, or any occasion when fresh strawberries are in season.

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Why You’ll Love This Recipe

A fresh take on classic strawberry shortcake
Instead of traditional biscuits, this recipe uses a soft and tender vanilla-almond cake topped with fluffy whipped cream and juicy strawberries.

Perfectly moist and flavorful
A combination of butter, oil, buttermilk, and almond flour creates a cake that’s rich, tender, and stays soft for days.

Made with simple ingredients
This recipe relies on pantry staples and fresh strawberries for a dessert that feels special without being complicated.

Beautiful enough for entertaining
The swirls of whipped cream and glossy strawberries create an elegant dessert that’s perfect for spring celebrations, summer gatherings, and special occasions.

Easy to customize
Serve it as written, add extra berries, or garnish with fresh mint for a simple yet impressive presentation.

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Ingredient Notes

Gluten-free 1:1 flour
For best results, use a high-quality gluten-free 1:1 flour blend that contains xanthan gum. I love Bob’s Redmill 1:1 Baking Flour for this recipe.

Almond flour
A small amount of almond flour helps create a soft, tender crumb and adds subtle richness to the cake. Be sure to use finely ground blanched almond flour rather than almond meal. 

Butter + oil
Using both butter and oil gives this cake the best of both worlds: butter provides flavor, while oil helps keep the cake soft and moist. 

Buttermilk
Buttermilk adds moisture and helps create a tender, delicate crumb. For the best texture, bring the buttermilk to room temperature before mixing. 

Vanilla + almond extract
Vanilla extract provides the cake’s classic flavor, while a small amount of almond extract adds subtle warmth and complements the fresh strawberries beautifully. 

Macerated strawberries
Fresh strawberries are tossed with a small amount of sugar and strawberry preserves, which helps draw out their juices and intensify their flavor. I recommend using ripe, in-season strawberries whenever possible for the best flavor and texture. 

Whipped cream topping
This stabilized whipped cream combines cream cheese, powdered sugar, heavy cream, and vanilla for a topping that’s light, creamy, and sturdy enough to hold its shape. Be sure to use cold cream cheese and cold heavy cream for the best results. 

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How to Make Strawberry Shortcake Cake

See the recipe card below for the full ingredient list, measurements, and instructions.

Step 1: Mix the butter, oil, and sugar
In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter and oil together until smooth and well combined, about 2 to 3 minutes. Add the granulated sugar and continue mixing on medium-high speed for about 2 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.

Step 2: Add the eggs and extracts
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts until combined.

Step 3: Whisk together the dry ingredients
In a separate bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, and salt.

Step 4: Add the dry ingredients and buttermilk
Sift half of the dry ingredients into the wet ingredients and mix on low speed until just combined. Add the buttermilk and mix again, then sift in the remaining dry ingredients. Mix on low until no dry streaks remain. Increase the mixer to medium speed and mix for another 15 to 30 seconds, or until the batter is mostly smooth.

Step 5: Spread the batter into the pan
Transfer the batter to the prepared pan and smooth the top into an even layer.

 

Step 6: Bake the cake
Bake on the center rack for 45 to 55 minutes, or until the top is lightly golden and springs back when gently pressed. Allow the cake to cool in the pan on a wire rack for 10 to 20 minutes. Run a thin knife or offset spatula around the edge if needed, then carefully turn the cake out of the pan.

Step 7: Prepare the macerated strawberries
Add the sliced strawberries, strawberry preserves, and granulated sugar to a mixing bowl. Stir until the berries are evenly coated, then set aside while you prepare the whipped cream.

Step 8: Make the whipped cream topping
In a medium mixing bowl, beat the cold cream cheese on medium speed until smooth.

Add the powdered sugar and continue mixing on medium-high speed until well combined. Mix in the vanilla extract. Add the cold heavy cream in 3 to 4 additions, mixing on medium-high speed after each addition. Once all of the cream has been added, continue mixing just until soft to medium peaks form.

Step 6: Assemble the cake
Spread or spoon the whipped cream over the completely cooled cake, using the back of a spoon to create soft swirls. Spoon the macerated strawberries over the whipped cream just before serving. Slice and enjoy.

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Recipe Tips

Bring the cake ingredients to room temperature
For the softest, most evenly textured cake, allow the butter, eggs, and buttermilk to come to room temperature before mixing. Room temperature ingredients combine more easily and create a smoother batter. 

Sift the dry ingredients
Sifting the gluten-free flour mixture helps prevent lumps and creates a lighter, more tender crumb. This extra step is especially helpful when baking with gluten-free flour blends. 

Avoid overmixing the cake batter
Once the flour is added, mix only until the ingredients are incorporated and the batter is mostly smooth. Overmixing can lead to a denser cake texture. 

Use cold ingredients for the whipped cream
For the best texture and stability, use cold cream cheese and cold heavy cream when preparing the whipped topping. This helps the whipped cream whip up quickly and hold its shape. 

Assemble shortly before serving
For the prettiest presentation and best texture, add the whipped cream and strawberries shortly before serving. This keeps the whipped cream fluffy and prevents the strawberries from soaking into the cake.

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Storage & Freezing 

Refrigerator
Because this cake is topped with whipped cream, leftovers should be stored covered in the refrigerator for up to 3 days. The strawberries will continue to release their juices over time, so the cake is best enjoyed within the first day or two. 

Make ahead
The cake layer can be baked 1 day in advance and stored tightly wrapped at room temperature. The whipped cream and macerated strawberries can also be prepared several hours ahead and refrigerated separately until ready to assemble. 

Freezing
The unfrosted cake layer freezes beautifully. Wrap the completely cooled cake tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before topping with the whipped cream and strawberries. 

Serving
For the best flavor and texture, remove leftover cake from the refrigerator about 15–20 minutes before serving to allow the cake to soften slightly.

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Frequently Asked Questions

Can I make this cake without almond flour?
Yes. If you prefer not to use almond flour, you can replace it with an equal weight of additional gluten-free 1:1 flour. The cake may be slightly less tender, but it will still bake beautifully.

Can I use frozen strawberries?
Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release significantly more liquid when thawed and won’t provide the same texture or presentation as fresh berries.

Why do the strawberries release so much liquid?
The sugar and strawberry preserves draw moisture out of the strawberries through a process called maceration. This creates the sweet strawberry syrup that makes strawberry shortcake so delicious.

Why is there cream cheese in the whipped cream?
The cream cheese helps stabilize the whipped cream so it holds its shape longer while adding a subtle richness that complements the fresh strawberries. Unlike traditional whipped cream, stabilized whipped cream is less likely to deflate or become watery.

Can I bake this cake in a different size pan?
This recipe was developed specifically for an 8-inch round cake pan. Using a larger pan will produce a thinner cake and may require adjusting the bake time.

Can I omit the almond extract?
Yes. The almond extract adds a subtle flavor that pairs beautifully with strawberries, but the cake is still delicious if you prefer to omit it. Simply replace it with an additional 1/4 teaspoon of vanilla extract.

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Photography by Creating Kaitlin

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