If you love strawberry shortcake, you should try this gluten free lemon vanilla cake topped with fresh whipped cream and ripe strawberries.
Gluten Free Lemon Vanilla Cake: A Bite of Summertime
This simple gluten free vanilla cake captures the bright, fresh flavors of summer. A light whipped cream replaces heavy frosting, and the strawberries are macerated with a touch of sugar and lemon juice to add a pleasing acidity that balances the cake’s sweetness. Lemon zest is folded into the batter and sprinkled over the top to emphasize real lemon flavor.
The best part is how easy it is to assemble. There’s no complicated frosting or decorating—just bake the cake, whip the cream, toss the strawberries, and layer. It’s approachable for bakers of all skill levels and ideal for warm-weather celebrations.
It’s Strawberry Season
While the cake is delightful, the real star of this dessert is the strawberries. In early summer they’re at their best—sweet, juicy, and full of flavor. If you can, look for local berries at a nearby farm stand or market; they elevate this dessert and make it feel like a true seasonal treat.
Enjoy the strawberries on their own, with a little whipped cream, or piled on top of this cake for a classic, crowd-pleasing dessert.
Baking Essentials
- Bob’s Red Mill Gluten Free Flour (or another trusted gluten free blend)
- Parchment paper rounds to help release the cake cleanly from the pan
Gluten Free Lemon Vanilla Cake
- Author: Salima Benkhalti
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
If you love strawberry shortcake, this gluten free lemon vanilla cake layered with whipped cream and strawberries is a must-try.
Ingredients
For the Cake:
- 2 tbsp butter (to grease the pan)
- 1/2 cup butter (I use salted)
- 1 cup white sugar
- 3 eggs
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 2 cups gluten free flour
- 1 tsp salt
- 1 tbsp baking powder
- 3/4 cup milk
For the Topping:
- 2 cups heavy cream
- 1 tbsp sugar (for whipped cream)
- 2 tsp vanilla extract (for whipped cream)
- 2 cups strawberries
- 1 lemon, juiced (for the strawberries)
Instructions
- Set the butter on the counter a few hours before baking so it softens.
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with a round of parchment paper.
- In a large bowl, beat the softened butter with the sugar. Add the lemon zest, eggs, and vanilla, then beat for 2–3 minutes until well combined.
- In a separate bowl, whisk together the gluten free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently. Fold in the milk until the batter is evenly combined; it will be thicker than a typical cake batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 1 hour, then transfer to a wire rack to cool for another hour.
- Prepare the topping: beat the heavy cream with 1 tablespoon sugar and 2 teaspoons vanilla until stiff peaks form. Hull and slice the strawberries, then toss them with the remaining sugar (if desired) and lemon juice. Let them sit briefly to macerate.
- Top the cooled cake with the whipped cream and arrange the macerated strawberries on top. Serve immediately and enjoy.