Gluten Free Strawberries and Cream Wimbledon Cake

It’s customary to enjoy strawberries and cream every year during Wimbledon week.


Gluten Free Strawberries and Cream Wimbledon Cake Ingredients

  • 5 Eggs (weighed – this will be the weight of other ingredients)
  • Gluten Free Self Raising flour (same weight as the 5 eggs)
  • Caster Sugar (same weight as the 5 eggs)
  • Margarine (same weight as the 5 eggs)
  • ¼ tsp Salt
  • ¾ tsp Xanthan Gum
  • 2 tsp Vanilla Extract
  • 1.5 tbsp Coconut Milk

Cake decoration ingredients

  • 3 tbsp. Jam
  • 1 large punnet Strawberries
  • 600 ml Double Cream


Gluten Free Strawberries and Cream Wimbledon Cake Method

Preheat the oven to 180c / 160c fan / 350f / Gas mark 4

  1. Place all cake ingredients eggs, flour, sugar, margarine, salt, xanthan gum, vanilla extract & coconut milk in a mixing bowl and mix on medium for 5 minutes until all combined and there are no lumps of margarine left. (you can also use a hand held mixer and if you are doing this by hand it will take longer and I would suggest softening the margarine first)
  2. Line a deep 8” or a 9” cake tin with greaseproof paper and allow the paper to be around 1-2 inches higher than the height of the tin
  3. Pour the cake batter into the tin and level off with a spoon
  4. Place in the oven for 50 – 60 minutes. Check by using a cake skewer and placing it in the middle of the cake, when removed if there are no crumbs / batter on the skewer it is ready. (also the cake should have come away from the paper) or (if the top of the cake is pressed lightly with your finger it should bounce back)
  5. Leave to cool for 5 minutes
  6. Remove from the cake tin by using the greaseproof paper to life the cake from the tin and place on a cooling tray. (I leave all the greaseproof paper intact until the cake is fully cool)
  7. Leave to cool, overnight if possible
  8. Whisk the cream into peaks, be careful not to overbeat as it will split
  9. Cut the cake in half
  10. Put a teaspoon of jam into the middle of the serving plate, place the bottom half of the cake on this (this will stop the cake moving)
  11. Cut 8 of the strawberries into quarters and then cut each of these again
  12. Spread the jam over the bottom half of the cake
  13. Turn the top half over and spread half of the cream onto this
  14. Sprinkle the chopped strawberries over the jam and them place the top half of the cake on top
  15. I use my cake tester and skewer this through the cake to enable it to set
  16. Top the cake with the remaining cream and smooth with a knife – the rustic look is fine here
  17. Now hull the remaining strawberries and cut in half. Place with the pointed end facing upwards to give a delicious rustic look
  18. Smile and present this cake to your eagerly awaiting guests, or enjoy a slice in absolute peace and savour your new gluten free creation


Enjoy with a cup of loose leaf tea or even a glass of bubbles!

Happy Baking – Angela

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