Some cakes just know how to steal the show. This one? It doesn’t just steal it — it owns it. Think soft-as-a-cloud gluten-free sponge, lightly sweet, no grainy after-bite, stacked with real whipped cream and slices of fresh strawberries so juicy they leave your fingers sticky.
You’d swear this was baked by someone’s nana, not whipped up in your own kitchen.
I’ve made this cake for birthdays, potlucks, and even as a bribe for my picky niece who swore she “hates gluten-free stuff.” Guess what? She cleaned her plate and asked for more.
That’s the thing with this cake — you don’t taste missing gluten. You taste fresh cream, ripe berries, and a light sponge that just melts into the fork like it was made to be there.
The key here is simple: good ingredients. Don’t cheap out. We’re talking farm-fresh eggs, real vanilla, and strawberries that smell like strawberries, not the ones that look pretty but taste like nothing.
If you’re worried about complicated gluten-free baking, don’t be. This recipe keeps things easy. No 12-flour mix madness. We use a trusted gluten-free all-purpose blend that actually works.
And no — the sponge isn’t dry. That’s a promise from someone who’s dumped more failed cakes into the trash than they care to admit.
This cake looks fancy, but it’s totally a throw-it-together-on-a-Saturday kind of treat. And once you try it? You’ll keep coming back to it for birthdays, baby showers, Mother’s Day, or just a Tuesday when you’re craving something soft, sweet, and a little nostalgic.
WHAT MAKES THIS CAKE DIFFERENT?
You can find plenty of strawberries and cream cakes out there. But this one checks all the boxes that others usually miss.
First, the sponge is actually soft. Most gluten-free sponge cakes go one of two ways — either dry and stiff like cornbread, or gummy like a weird rice pudding. Nope, not this one. This cake bakes up fluffy and springy thanks to a combo of whipped egg whites and a simple, no-nonsense gluten-free flour blend.
Second, the sweetness is balanced. A lot of these cakes are sugar bombs. But with fresh strawberries in the mix, you don’t need to overdo it. The cake itself is mildly sweet, letting the fruit shine. The cream? Lightly whipped with just enough powdered sugar to keep it smooth, not sickly.
Third, the whole thing is layered, but not fussy. No piping bags. No stiff fondant flowers. Just whipped cream spooned between sponges, and a handful of strawberries sliced and tossed in. It’s casual, rustic, and absolutely perfect.
Finally, it’s forgiving. You can make it the morning of a party, or a day before. You can swap in raspberries or blueberries if that’s what you’ve got. And the leftovers? Even better the next day — that cream softens the sponge just enough.
You don’t need to be a pro baker to pull this off. If you’ve got an electric mixer, a few bowls, and a love for strawberry shortcake vibes, you’re all set. Whether you’re making this for someone gluten-free or you just love a lighter cake, it’s a showstopper that’ll make people ask for seconds — and maybe the recipe too.
TIPS FROM MY KITCHEN
Use fresh eggs. Seriously, it makes a difference in how high your sponge rises.
Don’t skip the parchment paper. Gluten-free cakes are more fragile — the paper helps you avoid tearing.
Taste your strawberries first. If they’re sweet, skip the sugar. If they’re dull, toss in a bit of maple syrup instead for a richer flavor.
Make it ahead. This cake tastes even better the next day after the cream and berries soak into the sponge.
Want to freeze it? Freeze the sponges on their own, wrapped tight. Don’t freeze with the cream — it’ll break and turn grainy.
WHY THIS RECIPE WINS HEARTS
This cake hits all the feels — sweet without being cloying, light but still satisfying, nostalgic but not old-fashioned. It feels like summer afternoons and family get-togethers and just-because baking days all rolled into one.
Even if no one at your table needs gluten-free, they won’t notice. That’s the magic here — it just tastes like a good cake. One that’s been made with care, using ingredients that matter.
You don’t need special tools, or a degree in pastry arts. You just need a little time, some fresh berries, and the want to make something lovely.
If you’re used to gluten-free baking that feels like a compromise, this cake’s going to surprise you. It doesn’t settle for “good for gluten-free.” It’s just good. Period.
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Gluten Free Strawberries & Cream Sponge Cake
- Total Time: 50 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Soft, airy gluten-free sponge cake layered with lightly sweet whipped cream and juicy fresh strawberries. It’s simple, rustic, and made with clean, easy-to-find ingredients. Perfect for spring birthdays, summer parties, or anytime you’re craving something sweet but not too heavy.
Ingredients
FOR THE SPONGE:
4 large eggs, room temp, separated
¾ cup granulated sugar
1 tsp vanilla extract (use the real stuff if you can)
¾ cup gluten-free all-purpose flour (look for one with xanthan gum)
½ tsp baking powder
¼ tsp fine sea salt
FOR THE WHIPPED CREAM:
1½ cups heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
FOR THE STRAWBERRIES:
2 cups fresh strawberries, sliced thin
1 tbsp sugar (optional, if your berries need a boost)
A squeeze of lemon juice (trust me)
That’s it. No weird gums, no mystery ingredients. Just the good stuff.
Instructions
Set your oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. This helps the sponge release cleanly.
In a clean, dry bowl, beat the egg whites on high until soft peaks form. Slowly add in half the sugar (about 6 tbsp) while beating until the peaks are stiff and glossy. Set aside.
In another bowl, beat the egg yolks, remaining sugar, and vanilla until pale and thick. This takes 3–5 minutes. The texture should fall like ribbons when you lift the beaters.
Sift together the flour, baking powder, and salt. Add half to the yolk mixture and fold gently. Add the rest, folding until just combined. Don’t overmix.
Gently fold the whipped egg whites into the batter in three parts. Be patient — you want to keep the air in the mix so your sponge is fluffy.
Pour the batter evenly into the two pans. Bake for 20–25 minutes, until golden and a toothpick comes out clean. Let them cool in the pan 5 minutes, then flip onto a rack and cool completely.
While the cakes cool, beat the heavy cream, powdered sugar, and vanilla until medium peaks form. Chill it until you’re ready to use.
Slice your strawberries, add a squeeze of lemon and a pinch of sugar if needed. Let them sit about 10 minutes so they get juicy.
Once the sponges are cool, place one layer on a plate. Spoon over half the whipped cream. Add half the strawberries. Top with the second sponge, the rest of the cream, and the remaining strawberries. You can dust a little powdered sugar on top if you’re feeling fancy.
Let the cake chill in the fridge at least 30 minutes before slicing. This helps the layers set and makes slicing cleaner.
Notes
For best results, use a gluten-free flour blend that includes xanthan gum.
You can prep the cake layers a day ahead and store them tightly wrapped. Assemble with cream and berries the day of serving.
Not strawberry season? Use raspberries or blueberries instead.
If your whipped cream softens after a few hours, that’s normal — the flavors meld even more overnight.
Keep chilled once assembled.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 18g
- Sodium: 95mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
