Small Batch Gluten Free Strawberry Shortcake Cake

subheading: For gluten free vanilla sponges:

150 g (1 ¼ cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour, which doesn't contain xanthan gum. You can also mix your own blend from 50% white rice flour, 30% potato starch and 20% maize flour by weight.)

20 g (3 ½ tbsp) almond flour (You can substitute it with an equal weight of the gluten free flour blend if you're allergic to nuts, but note that the cake will dry out a bit faster.)

150 g (¾ cup) caster/superfine or granulated sugar

1 ¼ tsp baking powder

¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

¼ tsp salt

85 g (¾ stick) unsalted butter, softened

1 UK medium/US large egg, room temperature

135 g (½ cup + 1 tbsp) whole milk, room temperature

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

subheading: For macerated strawberries & strawberry syrup:

320 g (about 2 ½ cups) strawberries, halved (for smaller strawberries) or quartered (for larger strawberries)

50 g (¼ cup) caster/superfine or granulated sugar

1 tbsp lemon juice

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

subheading: For stabilised whipped cream:

230 g (1 cup) cold double/heavy cream

115 g (½ cup) cold full-fat cream cheese

80 g (⅔ cup) powdered/icing sugar

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

Directions at theloopywhisk.com

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