Mother's Day Strawberry Shortcake

Mother's Day deserves something that looks beautiful, tastes like a memory, and doesn't leave anyone feeling heavy afterward.

This strawberry shortcake layer cake is soft, bright, and just the right kind of celebratory. It's built to be gentle on the gut too, so the whole table can enjoy it.

Ingredients:
(Makes 10–12 servings )

Vanilla Cake Layers

• 2 cups gluten-free all-purpose flour (with xanthan gum included)

• 2 tsp baking powder (gluten-free certified)

• ½ tsp salt

• 1 cup white sugar

• ½ cup neutral oil (such as rice bran or light olive oil)

• 2 large eggs

• 2 egg whites

• 1 tsp pure vanilla extract

• ½ tsp almond extract

• ¾ cup lactose-free sour cream

• ½ cup lactose-free whole milk

Whipped Cream Frosting

• 2 cups heavy whipping cream (lactose is naturally low, use in reasonable portions)

• 4 oz lactose-free cream cheese, softened to room temperature

• ¼ cup powdered sugar (check label for gluten-free)

• 1 tsp pure vanilla extract

Note: Keep individual serving portions to a reasonable slice to stay within comfortable limits.

Strawberry Filling and Topping

• 3 cups fresh strawberries, hulled and sliced (about 400 g)

• 2 tbsp strawberry jam (check for gluten-free label; use a variety without high-fructose corn syrup)

• 1 tbsp white sugar (optional, if strawberries are less sweet)

Note: Strawberries are low FODMAP at servings up to 5 medium berries. Keep individual cake slices to a moderate portion.

Materials needed:

• Two 8-inch round cake pans

• Parchment paper

• Stand mixer or hand mixer

• Medium mixing bowl

• Large mixing bowl

• Small bowl

• Spatula

• Cake turntable (optional but helpful)

• Cooling rack

How to Make It:

1. Prep your pans and preheat
   Preheat your oven to 350°F (175°C). Line the bottom of both 8-inch cake pans with parchment paper and grease the sides lightly with oil. This step saves you a lot of heartbreak later when the cake releases cleanly.

2. Mix the dry ingredients
   In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set this aside while you work on the wet ingredients.

3. Beat the wet ingredients
   Using your stand mixer or hand mixer, beat together the sugar, oil, eggs, egg whites, vanilla extract, and almond extract on medium speed until just combined. Add the lactose-free sour cream and beat again until smooth.

4. Combine wet and dry
   Add half of the flour mixture to the wet ingredients and mix on low until just incorporated. With the mixer still running on low, slowly pour in the lactose-free milk. Then add the remaining flour mixture and mix until smooth. Be careful not to overmix, or the cake will turn out a bit tough. Stop as soon as it looks combined.

5. Bake
   Divide the batter evenly between the two prepared pans. Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean. Every oven runs a little differently, so start checking at the 28-minute mark.

6. Cool completely
   Remove the pans from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack and cool completely before assembling. Frosting a warm cake is a beautiful mess and not in a good way. Give it time.

7. Prepare the strawberries
   In a small bowl, gently toss the sliced strawberries with the strawberry jam and optional sugar. Stir until the berries look glossy and are evenly coated. Set aside. Do this step right before assembly so the berries stay fresh.

8. Make the whipped cream frosting
   In a large, clean bowl, beat the softened lactose-free cream cheese on medium speed until smooth and fluffy, about 1 to 2 minutes. Add the powdered sugar and vanilla and mix again. With the mixer running, slowly pour in the heavy whipping cream and continue beating on medium-high until the mixture is thick, smooth, and holds its shape well. This usually takes about 3 to 4 minutes. Do not walk away during this step.

9. Assemble the cake
   Place the first cake layer on your serving plate or cake stand. Spread a generous layer of whipped cream frosting evenly across the top. Spoon a layer of the prepared strawberries over the frosting, spreading them out to the edges. Gently place the second cake layer on top, pressing down lightly. Frost the top of the cake with the remaining whipped cream. For a rustic look, leave the sides unfrosted and arrange the remaining strawberries on top. Whole berries around the edge and diced berries in the center look lovely and very effortless.

10. Chill before serving
    Refrigerate the assembled cake for at least 30 minutes before serving. This helps the frosting firm up and makes slicing much cleaner. Remove from the refrigerator about 10 to 15 minutes before you serve it.

This One's Worth Making

This is the kind of cake that earns a round of applause before it even gets to the table. Make it for the mom in your life, or honestly, make it for yourself because you absolutely count too. Grab those strawberries, get your layers going, and when your masterpiece is ready, tag @getregulargirl on Instagram so we can see your beautiful Mother's Day moment.