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Gluten Free Strawberry Shortcake

You can never go wrong with a Strawberry Shortcake for any occasion or no occasion at all. This is a timeless dessert that is so simple, quick, and my version is Gluten Free. Save this recipe the next time you need a last minute dessert or perfect for that backyard BBQ event1
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Prep Time 5 minutes
Cook Time 10 minutes
10 minutes
Total Time 25 minutes

Ingredients
  

  • 1 box Gluten Free Vanilla Cake Mix
  • 1 pack organic strawberries
  • 1 pint of Organic heavy whipping cream I used @alexandrefamilyfarm A2 cream
  • splash vanilla extract
  • 1/4 cup monk fruit *optional

Instructions
 

  • Preheat oven to 325
  • Mix all your cake ingredients according to the back of the box (See my notes above for what I suggest to switch out)
  • Split the batter into 2, 8 or 9 inch round baking pans (be sure to oil or line your pans well).
  • Bake the cakes for about 15-20 minutes or until you can stick a toothpick in the center and it comes out clean.
  • Let your cakes cool completely before flipping them out of the pan.
  • Slice off the top of each cake to create a more even layer and base. Save the excess cake you cut off!
  • Mix your heavy whipping cream until you get a whipped cream texture (if you over mix, it will begin to turn into butter texture). About halfway through mixing, I added a splash of vanilla and 1/4 cup of Monk Fruit sweetener. I add this since I know the people eating today like things sweeter so this is my alternative, but it is still so good without it!
  • Add about 1/2 of your whipping cream to one layer of cake and evenly distribute. Now add about a layer of strawberries (can be diced or in slices). Top with the second layer of cake and repeat!
  • The beauty of this recipe is you can use however much whipped cream and strawberries you desire. I clearly like alot but that’s my preference
  • Keep refrigerated until you are ready to serve and enjoy!