For the cake:
2 cups Gluten Free All Purpose Flour Blend (recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (one stick) unsalted butter, at room temperature
1 3/4 cups sugar
4 egg white at room temperature
1 teaspoons vanilla
2/3 cup milk
2/3 cup plain Greek yogurt

For the strawberry filling:
2 cups sliced fresh strawberries
2 teaspoons sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:
1 pint heavy cream, well chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract


  • Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
  • Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
  • Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
  • Add egg whites and vanilla and beat for about 30 seconds.
  • Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
  • Beat on high for an additional 30 seconds.
  • Divide the batter evenly between the pans.
  • Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
  • Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

  • Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
  • For the whipped cream:
  • Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
  • Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

To assemble the cake:

  • Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries.
  • Spread about another half cup of whipped cream on top of the strawberries.
  • Top with the second cake layer. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
  • Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
  • Garnish with the whole and/or sliced strawberries, as desired.

Nutrition Facts
Gluten Free Strawberries and Cream Cake
Amount Per Serving (1 slice (1 1/16th of the cake))
Calories 320 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 57mg 19%
Sodium 154mg 6%
Potassium 100mg 3%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 26g
Protein 4g 8%
Vitamin A 12.6%
Vitamin C 13%
Calcium 6.7%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.