• Preparation Time 25 minutes (including assembly)
  • Baking Time 40 minutes
  • Makes 16 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 2 pkgs Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
  • 2 cups water
  • 1/2 cup vegetable or canola oil
  • 4 eggs
  • 1 cup semi-sweet chocolate chips (optional)
  • Filling
  • 1 1/2 cups whipping cream
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract
  • 2 cups strawberries, thinly sliced

Serving Size: 16 servings


Serving Size: 16 servings

  • Preheat oven to 375°F (190°C).  Grease two 8” (20 cm) round cake pans.
  • Combine both packages of gluten free quick bread mix, water, oil and eggs in a large mixing bowl. Stir until blended. Add in chocolate chips if desired. Divide batter evenly into prepared baking pans.
  • Bake in preheated oven 30 to 35 minutes or until a toothpick inserted in center of cakes comes out clean. Cool for 10 minutes in pans on wire cooling rack. Remove from pans and continue cooling on wire cooling rack.
  • Filling: whip cream, icing sugar and vanilla in large bowl until thick and cream holds its shape.
  • Assembly: Place 1 cake on serving dish. Spread with half the whipped cream and sprinkle with half the strawberries. Place remaining cake on top. Place remaining whipped cream on top and cover with remaining strawberries. Refrigerate until ready to serve.


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