Gluten-Free Strawberry Layer Cake is a fun cake for strawberry season, made with almond flour layers, strawberry filling and heavy cream frosting!
Last week I celebrated my 33rd birthday. Usually, I bake my own cake but I didn’t know which one.
I saw beautiful strawberries in the grocery store and decided to bake a cake with a lot of strawberries. Perfect for the season!
For dessert I like absolutely everything- chocolate, heavy whipped cream, sponge layers, you name it. Oh, and there was a childhood memory of cakes with strawberry jello made by my mom.
I wanted the cake will be high and with gluten-free cakes, it’s not that simple, but totally possible! For instance, there are several steps here and I recommend to divide the preparations for two days if possible.
Preparing the layers – It is best using a standing mixer. Divide the egg whites and yolks into two bowls. First, whisk egg whites and then the yolks combining it together later. The flours we add are corn starch and almond flour, they will “hold” the cake. Also, I separate the batter to cocoa layer and vanilla layer, but you don’t have to do this if you don’t want a cocoa layer.
Whipped cream – True, there is a lot of heavy whipped cream here, this cake is not from weight watcher’s menu. The amount of whipped cream allows us to make the cake high and impressive. I love to use heavy cream and mix it with vanilla pudding powder in a mixer.
Strawberry jelly – It is also not mandatory to add this layer if you don’t like it. It is possible to simply spread some strawberries between the layers. I absolutely love the sourness and juiciness this jelly provides.
So the order from the bottom up is: cake; strawberry; cream; cake; strawberry; cream; cake; strawberries; cream; cake; cream (frost the top and sides with remaining frosting).
This cake is pretty and easy enough, even for someone who isn’t a cake expert.
Gluten-Free Strawberry Layer Cake
Notes
- It's fine if the cake is not straight during the assembly, you can sculpt it with your hands.
- It is recommended using a large spatula and a cake turntable but a long knife and a cake dish will also be OK.
Ingredients
- Cake layers:
- 6 eggs, divided
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 tbsp corn stretch
- 3 tbsp almond flour
- pinch of salt
- 1/2 cup cocoa powder
- Strawberry filling:
- 9 oz strawberry Jello mix
- 3 cups strawberries
- Frosting:
- 750 ml heavy cream (25 OZ.)
- Instant vanilla pudding mix (3 OZ.)
- Decor:
- 2 cups strawberries
- 1 milk chocolate bar
- chocolate sprinkles
Instructions
- Preheat oven to 350F.
- Grease and line only the bottom of an 8″ cake pan with parchment paper (line 2 pans if you have 2).
- In the bowl of an electric mixer, whisk together 6 egg whites, sugar and salt on high speed for 5 minutes until it will be 3-4 times in volume.
- In a separate bowl whisk the egg yolks with the vanilla extract and fold it into the egg whites carefully. Add the corn stretch and the almond flour and fold gently until well incorporated. Scrape from the bottom of the bowl to make sure there aren’t any trapped pockets of flour, but don’t overwork the batter or it will deflate.
- Transfer 1/3 of the batter into another bowl add cocoa batter and gently mix. Move the vanilla and the cocoa batter to separated lined baking pans (or bake in the same pan separately) and bake at 350˚F for 30 min or until the top is golden.
- Jello: Cut some fresh strawberries in half and place them in an 8" baking pan with a ring alongside the inner edge of your pan. Mix up your Jello according to the package instructions. Pour the jello liquid on top of the strawberries. Let cool in the fridge for a couple of hours.
- Frosting: Beat together heavy cream and vanilla pudding until smooth (1 min).
- Assembly: Cut the vanilla layer in half. Place the first layer on your serving dish and spread just a thin layer of frosting (just a thin layer or you won’t have enough to frost the sides in the end). Repeat with the cocoa layer placing it over the first layer.
- Carefully place the jello on top of the last layer releasing the ring (you can place the pan upside down on top and hold it with the other hand). It's OK if the jello is falling apart a bit, just correct it.
- Cover the jello with frosting and place the last vanilla layer on top. Cover the whole cake with frosting, on top, and from the sides.
- Decor: Pour the sprinkles on the palm of your hand and cover the cake with them from the sides.
- With the remaining 3 tablespoons of frosting pip leaves or roses around the top of the cake.
- Melt the chocolate in the microwave for 1 min. Dip the strawberries into the chocolate and place nicely on top of the cake.
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