I love this summer spin on strawberry shortcake.  Tart lemon shortcake sandwiched between layers of sweet strawberry buttercream frosting and freshly sliced strawberries. This is the perfect summer dessert for bbq's and birthday cake!  You can also make cupcakes with this recipe.  The frosting is so yummy and pretty that I seriously had to retrain myself from licking it off of the cake before serving it!  Top the cake with strawberries for decoration.   

Note: If you want to make this cake non-dairy, replace the butter with margarine and the dairy milk with soy or coconut milk.

Summer Gluten Free Lemon Strawberry Shortcake

SERVES 12 

INGREDIENTS:

1 cup butter, at room temp
1 3/4 cups granulated sugar
zest of one lemon
2 1/2 cups Blends by Orly Sydney Blend
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 large eggs
Juice of one lemon or 1/3 cup cup fresh lemon juice
1 cup buttermilk
8-10 large strawberries, hulled and sliced

For the Strawberry Buttercream Frosting:

1 cup butter, softened
5 cups powdered sugar
2 tablespoons whole milk or cream
4 large strawberries, chopped

DIRECTIONS:

Heat: Preheat the oven to 350 degrees F and spray two 9-inch round baking pans with baking spray.

Mix: In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.  In a separate bowl, mix together dry ingredients and set aside.  With the mixer on low speed, add the eggs, one at a time and then add the lemon juice. Add one third of the dry ingredients and 1/2 cup of the buttermilk.  Repeat, adding another third of the dry ingredients and the remaining 1/2 cup buttermilk. Mix, then stop and scrape down the sides of the bowl. Add the remaining third of the dry ingredients and mix until completely combined.

Bake: Divide the batter evenly between the 2 prepared pans.  Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If making cupcakes, divide the batter evenly in your cupcake tins and bake for 20-25 minutes. Let the cakes cool before removing from the pans.

Frosting: While the cakes are cooling, make the strawberry buttercream frosting. Combine the butter and powdered sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, about 3 minutes. Add the milk and strawberries and mix on high speed until the frosting is very fluffy and pink in color.

Assemble: Invert one of the cakes onto a cake plate.  Generously spread with frosting and top with strawberry slices. Repeat with the remaining layer of cake and frosting. Frost the sides of the cake. Put in the refrigerator for about 30 minutes to allow the frosting to set. Serve cake at room temperature.