Gluten Free Strawberries and Cream Layer Cake
Gluten free strawberries and cream layer cake, made out of a gluten free sponge that is great for this type of layer cakes. This is a vintage cake design with the ultimate combination of strawberries and cream.
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Gluten Free Strawberries and Cream Layer Cake:
Recipe: One cake, 16cm in diameter, about 12cm tall
| Ingredient | Amount (g / units) |
| Vanilla Gluten Free Sponge Cake (Recipe) | 1 cake – slice into 3 cake sheets, 1.5cm thick each |
Filling, Icing and Decoration:
| Element | Ingredient | Amount (g / units) |
| Strawberries (filling and decoration) | Fresh Strawberries | About 250g. Slice the strawberries to 0.5cm thickness, and reserve some for decoration. |
| Insert Cream: Plain | Heavy Cream (38%) | 180g |
| White Granulated Sugar | 18g | |
| Icing Cream: Plain | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Piping Cream: Plain (Closed star piping tip 844) | Heavy Cream (38%) | 80g |
| White Granulated Sugar | 8g |
Cake preparation and assembly instructions:
* Note that the strawberries slices should be soaked from both sides with paper towel, so they do not weep into the cream. The decoration strawberries should be hauled, and the exposed part should be soaked on a paper towel as well.
- Spread 40g insert cream, top it with strawberries slices, then spread another 40g of insert cream on top of them. Cover the cream with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake
- Ice and decorate as shown in the photo, or per your personal preference.
For decoration, I’ve used the following piping tips and quantities:
- Top border- Closed Star, Wilton 4b (35g)
- Bottom border- Small Closed star (20g)
- Curtains- Leaf piping tip, no. 112 (25g)
