My most favorite summer dessert…strawberry shortcake. Hands down. No contest. I’m not sure what part I love the most. It may be the whipped cream, which is magically dairy free. I’m not a huge frosting person. I like to keep it a simple with a vanilla cake, topped with whipped cream and fresh fruit. There’s just nothing better. So when I think of the most glorious strawberry shortcake, I think of pure perfection on a cake stand.
So Delicious has a super fun campaign going on right now, just in time for summer. They’re calling it “Save Summer” and it’s a photo challenge on instagram. Each week, So Delicious is putting out a different theme for the photos. Be sure to follow them on instagram so you can have a chance to win some cool prizes. Just don’t forget to tag your photos with #savemysummer. It’s as easy as pie. Or cake.
The theme this week is “build it” so I’ve built a three-layer gluten, egg and dairy free strawberry shortcake, just for all of you! Three layers of fluffy vanilla cake, three layers of the juiciest strawberries, and three layers of luscious whipped coconut cream. Each bite just gets better and better. Don’t be intimidated by this cake. It’s easy to put together and doesn’t have to be perfect. It’s a “build it” challenge. Have fun in the kitchen making this strawberry shortcake. I know I sure did!
- 2 1/2 cups Sarah's gluten free flour blend*
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup So Delicious Dairy Free unsweetened vanilla coconut milk
- 1/2 cup water
- 1 1/2 tablespoons white vinegar
- 1 1/2 cups cane sugar
- 1/2 cup sunflower seed oil
- 1 1/2 teaspoons pure vanilla extract
- 3-11 oz. containers So Delicious Dairy Free culinary coconut milk, refrigerated overnight*
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 3 cups sliced strawberries
- Preheat oven to 350 degrees. Prepare 3 8-inch round baking pans by lining bottom with parchment paper and spraying with nonstick cooking spray.
- Sift together flour blend, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until curdled.
- Add sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. Divide batter evenly into prepared cake pans.
- Bake cakes 20-22 minutes or until toothpick inserted in center of cakes comes out clean. Place cakes on cooling racks. After 10 minutes, invert onto cooling racks to cool completely.
- To make whipped coconut cream, remove coconut milk from refrigerator. Cut open top of containers {you won't be able to squeeze it out} and scoop out only coconut cream. Strain off all coconut water and save for another use.
- Place coconut cream and powdered sugar into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla. Whip until combined.
- Once whipped coconut cream is ready, immediately assemble cake. Place one layer on cake stand/serving plate and top with an even layer of strawberries.
- Carefully spread 1/3 of whipped coconut cream on top of strawberries until even. Top with second cake layer, even layer of strawberries and 1/3 whipped coconut cream.
- Top with final cake layer and spread remaining strawberries, then whipped coconut cream evenly over top. Garnish with a few whole strawberries.
- Serve immediately or chill in refrigerator. Serve same day.
J.K. Sasse says
June 10, 2014 at 6:14 pmI just love that you enter contests like this all the time. bonus for us! 🙂
VaMom11 says
June 13, 2014 at 12:54 pmThis looks great – is the cake a traditional vanilla cake or more sponge like? I remember having the sponge type cake when eating strawberry shortcake back before I went GF.
gfe--gluten free easily says
June 14, 2014 at 2:15 amSarah, this cake is simply gorgeous! You keep outdoing yourself, my dear. 😉 Just shared on All Gluten-Free Desserts. 🙂
Thanks,
Shirley
Anonymous says
June 14, 2014 at 3:32 pmWhat if I use two 8 inches instead?? Do you think it would bake just as well??
I'm praying the Bob red mills GF flour works fine in this recipe… ��
One more question, if I don't have the unsweetened coconut milk and use the original or vanilla, should I reduce the sugar amount????
Thanks!!!
Anonymous says
June 19, 2014 at 1:08 amThis looks delicious! Is there another oil I can substitute for the sunflower oil?
Anonymous says
May 14, 2015 at 5:46 pmDid you ever get an answer to this? I am wondering the same thing.
Leslie says
July 13, 2014 at 1:33 pmWe made this cake for my daughter's birthday and it was absolutely wonderful! It was easy to throw together, but looked very elegant! Thanks for such a great recipe. 🙂
Patricia T says
September 27, 2014 at 1:55 amPinned this and just made it for my daughter's birthday. She has a potato allergy so we made your mix and subbed arrowroot flour for that. I added 1/2 tsp of ground vanilla bean to the batter because we dig on some vanilla around here. Mine did not poof as much as yours so I ended up making a second batch so that she can have 4 layers. I whipped the second batch a bit longer and the layers ended up a little thicker so that was good. Can't wait to frost it and dig in for the party tomorrow!
SPDmom says
June 16, 2015 at 8:25 pmSarah,
Your shortcake recipe is amazing! I love how it is dairy and gluten free too! 🙂
sheila says
June 7, 2017 at 7:05 pmwill bob’s redmill gluten free flour work just as well?