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Rated excellent by our customers

Fresh strawberry sponge

Wheat and gluten free.

Customer Rating:
5.0 (1 votes)

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet

You will need

175g caster sugar More products
140g butter Available only in our Edinburgh shops More products
3 free range eggs

Sorry unavailable

More products
110g rice flour More products
50g ground almonds More products
1 1/2 tsp gluten-free baking powder More products
1 tbsp milk Available only in our Edinburgh shops More products
1 tsp xanthan gum More products
For the filling:
300ml whipping cream
225g fresh strawberries sliced Available only in our Edinburgh shops More products
Icing sugar for dusting More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat oven to 180 deg cel, gas 4.
  • Grease two sandwich tins, 18cm/7 '', and dust with rice flour, then line the tins with greaseproof paper.
  • Cream the butter, gradually add the sugar and beat until pale, light and soft.
  • Add the eggs one at a time beating well between each addition.
  • The butter and sugar must be creamed properly, as adding the eggs too fast will cause the mixture to curdle resulting in the cake having a heavier texture.
  • Sift the rice flour, baking powder, ground almonds and xanthan gum together and stir in gradually.
  • Mix all together lightly and add the milk to moisten.
  • Divide the mixture evenly between the tins and make a slight hollow in the centre.
  • Bake for about 20-25 mins or until a skewer inserted into the centre comes out clean.
  • Turn the cakes onto a wire rack and leave to cool.
  • Sandwich the cakes together with the filling, dust with sifted icing sugar.
  • You can vary the filling to suit your taste.

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Shopping List

Baking Powder Gluten Free
Doves Farm (130g)
Xanthan Gum Gluten Free
Doves Farm (100g)
Blanched Fine Ground Almonds ORGANIC
Real Foods
Brown Rice Flour ORGANIC
Real Foods
Golden Caster Sugar
Billington's (1kg)
Icing Sugar ORGANIC
Real Foods