Because it was in a contest way back in the day, and because I love to make this cake with multiple layers, I call it Strawberry Tall Cake. Short or Tall, it’s a great cake and with lots of strawberries in season in the warmer climates, it’s time to make it. Variations of this can be made in mini- or regular muffin tins, cake pops or a simple square cake. This gluten free variation should be eaten the same day it is baked.
Second Place Strawberry Tall Cake
Growing up on a strawberry farm, it was tradition to set aside the first berries of the season to go into a scrumptious cake. When I was in 7th grade, my first cake was entered into a contest. Even though a friend of mine won first place with her fancy frosted rocking horse cake, my strawberry shortcake was the first one eaten! Here’s a gluten free version I often make for family members.
Shortcake:
- 1 1/2 cups brown rice flour
- 1/4 cup white sugar
- 2 teaspoons baking powder
- 2/3 cup milk
- 1/4 cup plain yogurt
- 1/4 cup butter
- 1 egg
- 2 teaspoons vanilla
Filling:
- 2 cups whipped cream
- 2-3 cups sliced strawberries
- Whole strawberries for the top
In a medium bowl cream butter or oil and sugar. Add eggs and mix until smooth. Add milk and flavorings, mixing well. Sift dry ingredients into mixing bowl and mix until thoroughly combined. Do not over mix. Pour batter into two greased 9” round baking pans. Bake 25-30 minutes or until cake tests done. Cool completely. Layers can be split horizontally for more layers. Spoon strawberries and whip cream between each layer. Serve immediately.
