Strawberry Shortcake Cake

Strawberries and cream will forever be a match made in heaven 🍓🍰 This isn’t your typical strawberry shortcake, it’s a gluten free, dairy free strawberry shortcake CAKE. So fresh and light and perfect for summer. Super easy to make and it’s perfect for a little summer bbq, picnic, whatever! 

Ingredients:

Makes one strawberry shortcake

• 2 c 1:1 all purpose gluten free flour
• 4 tsp baking powder
• 1/2 tsp salt
• 3/4 c granulated sugar
• 1 tsp vanilla extract
• 1/2 c dairy free butter (cold)
• 1 c dairy free milk (I used almond)
• coconut whipped topping (thawed in refrigerator)
• 2 c strawberries 

Directions:

1. Combine dry ingredients in a bowl.
2. Cut cold butter into pieces and add to bowl.
3. Using clean hands, cut butter into dry mixture until well combined and the batter is crumbly.
4. Add vanilla extract and milk, and mix until just combined.
5. Line bottom of baking dish with parchment paper and spray with cooking spray. 
6. Transfer batter to prepared pan and even out top.
7. Bake in a 350 degree oven for at least 35 minutes or until knife comes out clean.
8. Let sit until completely cool.
9. If working with 2 layers, chop 11/2 c of strawberries into bite sized pieces.
10. Add coconut whipped topping to top of first layer, following with the chopped strawberries.
11. If working with one layer only, add coconut whipped topping, and add strawberries however you’d like on top. You can slice them, or chop them.
12. Add the second layer on top (if using), add another dollop of coconut whipped topping, and garnish with remaining strawberries as you please.

I loved the edible flowers on top to make your cake picture perfect. Also, keep in mind two layers is not necessary. I actually recommend keeping it to one layer if you want to keep it simple. Let me know if you try this one out besties! 🫶🍓🍰☁️