Moist and buttery vanilla cake is topped with homemade strawberry sauce, whipped cream, and fresh berries for the ultimate gluten free strawberry shortcake!
0 Preheat the oven to 350 F and line a 12"x9"x1" sheet pan with parchment paper, or grease well with butter or oil.
1 In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
2 In a large bowl, add the butter and sugar. Beat with an electric mixture until fluffy, then mix in the eggs and vanilla extract until fully combined.
3 Add half the flour mixture to the butter mixture, then beat until the flour is fully incorporated, and add in the rest of the flour. Pour the milk into the batter and mix until it is smooth.
4 Pour into the sheet pan and bake for 15 minutes, until the top is browned and a toothpick inserted into the cake comes out clean, then let cool.
5 While the cake cooks, add the strawberries, honey, and lemon juice to a pot over medium heat. Stir berries until the mixture begins to boil and berries start to burst, then reduce heat to low and cover. Cook for 8-12 minutes, stirring occasionally, until mixture has thickened to a jam-like consistency. Blend the mixture until smooth, then set aside to cool.
6 For the honey-sweetened whipped cream, add all the ingredients into a large mixing bowl. Using either a stand mixer or hand mixer, whip the ingredients together until stiff peaks form. This may take about 5 minutes. Set aside in the refrigerator to chill.
7 To assemble the cake: spread the cooled strawberry jam over top, then spread the whipped cream on, and top with additional strawberries. Store in the refrigerator until ready to eat!
