If you love strawberry shortcake, you must try this gluten free lemon vanilla cake topped with freshly whipped cream and ripe strawberries.
Gluten Free Lemon Vanilla Cake: A Bite of Summertime
This light vanilla cake captures the fresh flavors of summer. The cake itself is subtly lemony, the whipped cream keeps the topping airy, and the strawberries tossed with sugar and lemon juice add a bright, slightly tart contrast to the sweet cake.
The lemon zest folded into the batter and a light sprinkle on top bring out the citrus aroma without overpowering the vanilla. Best of all, this dessert is approachable: no elaborate frosting or decorating skills are required. Bake the cake, whip the cream, toss the berries, and layer — perfect for warm-weather gatherings or summer birthdays.
It’s Strawberry Season!
Although the cake is gluten free and lemon-vanilla flavored, the real star is the strawberries. In June, local berries are sweet, fragrant, and at their peak. If you have access to a strawberry farm, farmers’ market, or local stand, pick up some fresh berries — they transform this dessert.
Serve the strawberries on their own, with a bowl of whipped cream, or piled over this cake for a classic, seasonal treat.
Baking Essentials:
- Bob’s Red Mill Gluten Free Flour
- Parchment paper rounds — very helpful when making cakes
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 topped with fresh 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
- 2 tsp vanilla extract
- 2 cups strawberries
- 1 lemon (juiced)
Instructions
- Set the butter on the counter a few hours before baking so it softens.
- Preheat the oven to 350°F. Grease the walls of an 8-inch round cake pan and line the bottom with a round of parchment paper.
- In a large bowl, beat together the softened butter and sugar. Add the lemon zest, eggs, and vanilla and beat for another 2–3 minutes until smooth.
- In a separate bowl, whisk together the gluten free flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently. Stir in the milk just until combined; avoid overmixing. The batter will be thicker than a typical cake batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for about 1 hour, then transfer to a wire rack and cool another hour.
- Make the whipped cream by beating the heavy cream with half the sugar and the vanilla until stiff peaks form. Hull and slice the strawberries, then toss them with the remaining sugar and the lemon juice.
- Top the cooled cake with the whipped cream and arrange the macerated strawberries on top. Serve immediately and enjoy.