Gluten Free Strawberry Crunch Cake

This gluten free strawberry crunch cake delivers layers of sweet, creamy, and crunchy goodness in every bite. It's a crowd-pleasing dessert worth making all summer long.

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert

Cuisine American

Servings slices

Calories 412 kcal

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Ingredients

For the Cake

2 cups Gluten Free Flour Blend
1 1/2 cups Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
3 Large Eggs
1 cup Sour Cream
1/2 cup Vegetable Oil
2 tsp Vanilla Extract

For the Topping

2 cups Fresh Strawberries, diced
1 cup Gluten Free Vanilla Wafer Cookies, crushed
3 tbsp Butter, melted
8 oz Whipped Cream

Instructions

Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt. In another bowl, whisk eggs, sour cream, oil, and vanilla until smooth.
Pour wet ingredients into dry ingredients and mix until just combined and smooth. Pour batter into prepared pan and bake for 28-32 minutes until golden and a toothpick comes out clean. Cool completely.
Mix crushed vanilla wafers with melted butter until the texture of wet sand. Set aside.
Once cake is cool, spread whipped cream evenly over the top. Arrange diced strawberries over the whipped cream.
Sprinkle the cookie crumble generously over the strawberries. Refrigerate for at least 1 hour before slicing and serving.

Nutrition

Serving: 1servingCalories: 412kcalCarbohydrates: 53gProtein: 3gFat: 21g

Keyword gluten-free, strawberry crunch cake, strawberry dessert