Love is in the air (and in this Gluten-Free Strawberry Shortcake)! 

Forget the chocolates and flowers (okay, maybe keep the flowers!), this Valentine's Day, show your sweetie (or yourself!) some love with a truly decadent treat: Gluten-Free Strawberry Shortcake! Think fluffy, melt-in-your-mouth sponge cake bursting with juicy strawberries and dreamy whipped cream. It's the perfect romantic dessert, and it just so happens to be gluten-free!

The Sponge Cake of Your Dreams (Gluten-Free, of Course!)

This recipe uses a blend of gluten-free flours for the perfect texture. I'm a big fan of Doves Farm Freee, but you can even make your own blend! (No xanthan gum needed if you're using Petley Grain All Purpose Flour – they've already got you covered!). And for those with nut allergies, don't worry, you can easily swap out the almond flour. The secret to this cake? The reverse creaming method! Trust me, it's a game-changer for a super even rise and delicate texture.

(Recipe details follow - get ready to bake some love!)

Strawberries & Syrup: A Match Made in Heaven

Fresh strawberries macerated in sugar, lemon juice, and vanilla? Yes, please! The resulting syrup is pure magic – drizzle it over the cake for an extra touch of sweetness and a burst of flavor.

Whipped Cream: The Cloud on Top

This isn't your average whipped cream. We're adding cream cheese for extra stability and a subtle tang that complements the sweet strawberries and vanilla sponge perfectly.

Assembling Your Masterpiece

Layer it all up, and you've got a Valentine's Day dessert that's as beautiful as it is delicious. This Gluten-Free Strawberry Shortcake is guaranteed to impress your loved ones (and yourself!). It's so good, you might just fall in love all over again. 😉

(Full recipe instructions below - get ready to bake some romance!)

Gluten-Free Strawberry Shortcake

Yields: 6-8 servings Prep time: 45 minutes (plus maceration time) Cook time: 22-24 minutes

Ingredients:

For the Sponge Cake:

• 150g (1 ¼ cups) plain gluten-free flour blend (we recommend Petley Grain All Purpose Flour), which contains Xanthan gum. Alternatively, create your own blend: 50% white rice flour, 30% potato starch, and 20% maize flour by weight.)
• 20g (3 ½ tbsp) almond flour (Substitute with the gluten-free flour blend for nut allergies, but the cake may dry out faster.)¹
• 150g (¾ cup) caster/superfine or granulated sugar
• 1 ¼ tsp baking powder
• ¼ tsp xanthan gum (Omit if using Petley Grain All Purpose Flour)
• ¼ tsp salt
• 85g (¾ stick) unsalted butter, softened
• 1 UK medium/US large egg, room temperature
• 135g (½ cup + 1 tbsp) whole milk, room temperature
• ½ tsp vanilla bean (or 1 teaspoon of vanilla extract)²

For the Strawberries & Syrup:

• • 320g (about 2 ½ cups) strawberries, halved (small) or quartered (large)
  • 50g (¼ cup) caster/superfine or granulated sugar
  • 1 tbsp lemon juice
    ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

For Stabilized Whipped Cream:

• 230g (1 cup) cold double/heavy cream⁵
• 115g (½ cup) cold full-fat cream cheese⁶
• 80g (⅔ cup) powdered/icing sugar
• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Instructions:

Sponge Cake:

1. Preheat oven to 350ºF (180ºC). Grease and line two 8-inch round cake tins.
2. In a large bowl, sift together gluten-free flour, almond flour, sugar, baking powder, xanthan gum (if using), and salt.
3. Add softened butter and work into dry ingredients with your fingertips until the mixture resembles breadcrumbs. (Or use a stand/hand mixer.) This is the "reverse creaming method" for even aeration and a delicate texture.
4. In a separate bowl, combine egg, milk, and vanilla. Add to the flour mixture in two batches, whisking until smooth.
5. Divide batter between cake tins and bake for 22-24 minutes, or until a toothpick comes out clean.
6. Cool in tins for 10 minutes before transferring to a wire rack to cool completely.

Macerated Strawberries & Syrup:

1. Combine strawberries, sugar, lemon juice, and vanilla in a bowl. Mix well.
2. Cover and let sit at room temperature for 1-2 hours or in the fridge overnight, stirring occasionally.
3. Drain juices through a sieve, reserving both the strawberries and the juice.
4. Simmer juice in a saucepan over medium-high heat until thickened and syrupy (about 5 minutes). Cool.

Stabilized Whipped Cream:

1. In a large bowl, whisk cold cream, powdered sugar, and vanilla until soft peaks form. (Use a stand/hand mixer on low/medium-low speed to avoid over-whipping.)
2. In a separate bowl, whisk cold cream cheese until smooth.
3. Add cream cheese to whipped cream and whisk until combined and soft peaks form.

Assembly:

1. Level cake sponges if necessary.
2. Place one sponge on a serving plate.
3. Spread half the whipped cream on top, followed by half the macerated strawberries.
4. Top with the other sponge.
5. Spread remaining whipped cream and arrange remaining strawberries.
6. Drizzle with strawberry syrup just before serving.

Storage: Keeps well in a closed container in the fridge for 3-4 days.

❤️ Happy Valentine's Day! ❤️