Step 1

Preheat oven to 350°F. Grease and flour 6 cup dessert shell baking pan or muffin pan.

Step 2

Sift together the gluten-free flour, almond flour, baking powder, and salt.

Step 3

In a medium sized bowl, beat eggs with an electric mixer until frothy.

Step 4

Gradually beat in the sugar. Continue to blend on high speed for a total of 5 minutes, or until the mixture is thick with volume and pale yellow, ribbon stage.*

Step 5

Blend in oil and vanilla.

Step 6

Gently fold in the dry ingredients, followed by the boiling water.

Step 7

Spoon the batter into the prepared dessert shell or muffin pans.

Step 8

Bake for 18-20 minutes or until toothpick inserted in center comes out clean and tops spring back when touched.

Step 9

Cool for 5 minutes before removing the cakes from the pan to cool completely on wire rack.

Step 10

Slice the strawberries and toss with granulated sugar, just enough to coat.

Step 11

Allow the strawberries to macerate for 30 minutes up to overnight.

Step 12

Layer strawberries and whipped cream on cooled dessert shells or cupcakes split in half.