Learn how to make a yummy homemade Layered Strawberry Cake with a homemade frosting- you won't even know it's gluten free or dairy free!
Prep Time15 minutesmins
Cook Time42 minutesmins
Cooling Time10 minutesmins
Total Time1 hourhr7 minutesmins
Course: cake, Dessert
Cuisine: American
Servings: 10servings
Calories: 611kcal
Author: Eating Gluten and Dairy Free
Ingredients
2cupsgluten free flour (remove 2 tablespoonssee suggestions in post
2tablespoonscornstarch
¾cupswhite cane sugar
1 ½teaspoonsbaking powder
1 ½teaspoonssalt
2large eggsroom temperature
6ouncesstrawberry pie fillingsee suggestion in post
½tablespoon strawberry extractsee suggestion in post
½cupvegetable oilcan be swapped for olive oil
¾cupsbuttermilk dairy free buttermilkwe use this dairy free milk and vinegar for this. You can also use soy milk or coconut milk
Strawberry Buttercream
1 ½cupsdairy free buttersee suggestion in post
2cupspowder sugar
1teaspoonstrawberry extractsee brand suggestion in post
Instructions
Strawberry Cake
Preheat your oven to 350 degrees. Lightly grease cake pans or add parchment paper to stop them from sticking to the pan.
In a large mixing bowl add the eggs, sugar, oil, and strawberry extract. Begin mixing until combined. Make sure you take time to scrape down the sides of the bowl.
Combine the cornstarch, gluten-free flour, salt, and baking powder in a bowl. Give the ingredients a good whisk.
Taking your egg mixture, alternate adding the flour mixture and milk into it.
Mix all of the ingredients together until they are well combined. Add the strawberry pie filling and mix well. Don’t exceed 1 ½ minutes as this will knock out the air in the cake batter.
Pour equal amounts into two 6-inch round cake pans.
Bake at 350 degrees for around 40 minutes. A great tip is to check the cakes with a toothpick. It should come out clean, if not, bake for an additional 2 minutes.
Remove cakes from ove n and all to cool on the wire rack for 10 minutes before removing the cakes from the pans and placing them on the wire rack to cool completely.
While the cakes are baking, mix the dairy-free butter, powdered sugar, and strawberry extract until creamy and smooth. Cover and allow to rest while the cake cools completely.
Decorating the Strawberry Layer Cake
Place one of the cakes on a decorative cake board or cake drum. Using the angled or offset spatula, add some of the buttercream on top of one of the cakes.
In a back-and-forth motion, spread gently to cover the cake across the top of the cake. This is the cake filling.
Place the second cake layer on top of the cake with the buttercream. Make sure it is top-side down. Press gently as this can help remove some of the air pockets that may develop.
Place more buttercream on the cake and gently work back and forth to spread evenly and get a smooth layer. You will also want to spread the buttercream across the sides of both cakes.
Use the angled spatula to smooth as much as possible or make slight ridges by turning the cake on the turn table.
Your homemade strawberry cake is ready to serve.
Notes
It may be helpful to cut the top semi circle shaped layer of your cake off so it lays flat on the filling layer.