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Parve
Medium
8 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Having food allergies is very challenging, especially when going to a simcha and not being able to eat any of the served pastries. This three-layer strawberry shortcake is allergy free and it’s absolutely delicious! It’s the perfect treat for a special occasion for those that have gluten, egg, and nut allergies! It tastes similar to the store-bought strawberry shortcakes that are served at simchos.
2 and 7/8 cups (456 grams) gluten free flour
1 and 1/2 cups sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 tablespoons vanilla sugar
2 and 1/8 cups original flavor soy milk or another non-dairy milk (ideally with protein content)
2 and 1/2 tablespoons vinegar
3/4 cup oil
1/2 tablespoon lemon juice
1 and 1/2 tablespoons orange juice
1 can strawberry pie filling
2 (16-ounce) containers whipped topping
2 packs instant vanilla pudding
2 teaspoons vanilla sugar or extract
3 9” round pans
parchment paper
Preheat the oven to 350 degrees Fahrenheit.
Mix the dry ingredients in a mixer, making sure that the baking soda is mixed well throughout the batter.
Turn off the mixer, and add all the wet ingredients. Mix on medium speed until completely creamy.
Spray cooking spray in three nine-inch round pans. For each pan, cut a parchment paper and press into the pan as close to the edge as possible so that the cakes remain round when baking.
Divide the batter into the three pans, about one and three-fourths cups of batter for each pan. You will need to smooth out the batter with a spatula or wet hands to spread it evenly in the round pan.
Place all pans in the oven on the middle rack. Bake on 350 degrees Fahrenheit for 37 minutes.
Cool the cakes at room temperature (to allow the heat to absorb the remaining moisture in the cake).
Blend the strawberry pie filling in a blender until completely smooth.
Beat the whipped topping with a whisk beater until peaks form.
Add the instant vanilla pudding and vanilla sugar. Mix well on low speed.
Be sure the cakes are cooled before frosting.
Remove each cake from its pan, keeping the parchment paper underneath the cake.
Cover each cake with a thick layer of frosting. Even it out as flat as possible.
Then add a thin layer of strawberry cream on the frosting, leaving a perimeter of the cake without the strawberry cream so that it doesn’t leak off the sides.
After all three layers have frosting and strawberry cream, remove each layer from the parchment paper and attach all three layers one on top of the next, to form a three-layer cake.
Make sure the three cakes are leveled or skewers are added to support the cake before freezing the layers, or the cake may fall over. (See note above).
Freeze the cake to solidify the layers for at least half an hour.
Decorate the cake with additional frosting around the sides and top of the cake as desired. You can use an icing spatula, and/or an icing smoother to make it easier to frost the cake neatly.
Decorate with piping tools if desired.
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This delicious strawberry shortcake was served by the Shabbos bar mitzvah for two different bar mitzvah boys that are allergic to wheat, one of them with additional allergies to eggs and nuts.
I’m delighted to report that the bar mitzvah boys were so excited about this delectable strawberry short cake and it was a highlight of their bar mitzvah Shabbos!!
If anyone is making a simcha and the Baal simcha is celiac or allergic, I am happy to try to help out with this Strawberry Shortcake. You can call/text me at 732-279-5768.