A soft, citrusy cake layered with whipped mascarpone cream and bursting with fresh Missouri summer berries — all completely gluten-free!
Ingredients
For the Cake (Gluten-Free):
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum if not already included – Bob’s Red Mill 1:1 or King Arthur GF are great choices)
- 2 ½ tsp baking powder
- ½ tsp salt
- Âľ cup unsalted butter, softened
- 1 Âľ cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk (or dairy-free milk + 1 tbsp vinegar for DF option)
For the Berry Filling:
- 1 ½ cups fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tbsp sugar (optional)
- 1 tbsp lemon juice
For the Chantilly Cream (Gluten-Free):
- 1 ½ cups heavy whipping cream
- 8 oz mascarpone cheese (or cream cheese for a tangier twist)
- â…“ cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
In a bowl, whisk gluten-free flour, baking powder, and salt.
Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.
Alternate adding flour mixture and buttermilk. Mix until just combined — avoid overmixing.
Divide into pans and bake for 22–26 minutes or until a toothpick comes out clean. Cool fully.
2. Prepare Berries:
Toss berries with lemon juice and sugar. Let sit 10–15 minutes.
3. Whip the Chantilly Cream:
Whip cream to soft peaks. In another bowl, blend mascarpone, powdered sugar, and vanilla. Fold together gently.
4. Assemble the Cake:
Layer cake with Chantilly cream and fresh berries. Finish with a generous layer of cream on top and garnish with whole berries and lemon zest curls.
Tips:
- Chill layers before frosting to prevent crumbling.
- For dairy-free: Use coconut cream for whipped topping and plant-based cream cheese.