Gluten Free Lemon Vanilla Cake

Gluten Free Lemon Vanilla Cake

  • Author: Salima's Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings 1x


If you love strawberry shortcake then you need to try this gluten free lemon vanilla cake topped with fresh whipped cream and strawberries.



For the Cake:

  • 2 tbsp butter (to grease the pan)
  • 1/2 cup butter (I use salted)
  • 1 cup white sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 cups gluten free flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 3/4 cup milk

For the Topping:

  • 2 cups of heavy cream
  • 1 tbsp sugar
  • 2 tsp vanilla extract
  • 2 cups strawberries, halved and tossed in lemon juice


  1. Set your eggs and butter on the counter top a few hours before you start baking.
  2. Preheat oven to 350. Grease two 8 inch cake pans or one 10 inch pan and line with a round cut piece of parchment paper.
  3. In a large mixing bowl beat together butter and sugar. Add eggs and vanilla and beat for another 2-3 minutes.
  4. In a smaller bowl combine flour, baking powder, and salt. Mix well and slowly blend into the larger mixing bowl. Do not over mix. Fold in the milk just until combined evenly.
  5. Pour into your cake pan/pans. Bake for 25-30 minutes or until a toothpick comes out clean when poked in the center of the cake.
  6. Cool for 1 hour. Move to wire racks and cool for another hour. Slice off the cake top to make an even top, wrap with plastic wrap and freeze overnight.
  7. Make the whipped cream. Beat together heavy cream, half of the sugar, and vanilla extract until stiff peaks form. Half the strawberries and sprinkle with remaining  sugar and lemon juice.
  8. Top the cake with whipped cream and berries. Enjoy!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Gluten Free Lemon Vanilla Cake

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