Gluten-free strawberries and cream layer cake

The classic combination of strawberries and cream, and the goodness of gluten-free. A delicious dessert or sweet treat everyone can enjoy!

  • 25 mins preparation
  • 50 mins cooking
  • Serves 12
  • Print
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Gluten-free strawberries and cream layer cake
  • 300 gram butter, softened
  • 3 cup (450g) gluten-free self-raising flour
  • 1 1/2 cup (330g) caster sugar
  • 3/4 cup (180ml) milk
  • 3 eggs
  • 3 egg whites
  • 500 gram strawberries
Chantilly cream
  • 450 millilitre thickened cream
  • 2 tablespoon gluten-free icing sugar
  • 1 teaspoon vanilla extract or vanilla bean paste
Pink icing
  • 1 1/2 cup (240g) gluten-free icing sugar
  • 1 tablespoon boiling water


Gluten-free strawberries and cream layer cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and flour two deep 20cm round cake pans. Line bases with baking paper. Sprinkle side of pans evenly with a little gluten-free flour; tap to remove excess.
  • 2
    Beat butter in a large bowl with an electric mixer until changed to a paler colour. Sift flour and ⅓ cup of the sugar together. Beat flour mixture and milk into the butter, in two batches, only until combined.
  • 3
    Beat eggs and egg whites in a clean small bowl with an electric mixer until thick and creamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Gradually pour egg mixture into flour mixture with motor operating on low speed, only until combined.
  • 4
    Divide mixture between pans; bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Stand cakes for 10 minutes; turn, top-side up, onto wire racks to cool.
  • 5
    Meanwhile, make chantilly cream: beat cream, icing sugar and vanilla in a small bowl with an electric mixer until soft peaks form.
  • 6
    Split cold cakes in half. Reserve 12 of the smallest strawberries for decoration. Reserve another two ripe strawberries for pink icing. Thinly slice remaining strawberries.
  • 7
    Spread one cake layer with one-third of chantilly cream. Top with one-third of sliced strawberries. Repeat layering, ending with cake.
  • 8
    Make pink icing: push the preserved ripe strawberries through a sieve into a small bowl. You will need 1 tablespoon of strained strawberry puree. Sift icing sugar into a medium bowl; stir in strawberry puree and the boiling water to make a slightly runny paste. Pour and spread the icing over top of cake.
  • 9
    Top with reserved whole strawberries.


Unfilled cakes suitable to freeze. 
Not suitable to microwave. Test Kitchen tip: This teacake is best eaten the day it is made, preferably served warm. You can use pear slices or rhubarb if you prefer.

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