Simple and Scrumptious Gluten Free Strawberry Cake Recipe

gluten free strawberry cake cravings hit hard at my house whenever the berries look extra ruby and sweet. Maybe you feel the same way. You want a cake that actually tastes like strawberries, not just sugar, and you want it to be tender, not crumbly. I’ve been there. The trick is getting the batter moisture and structure right, which is why I lean on a dependable flour blend. If you need a starting point, I’ve got you covered with this handy guide to gluten-free flour blends. Let’s make a cake that’s bright, soft, and totally snackable for breakfast or dessert.

How to Make Gluten-Free Strawberry Cake Step by Step

Prep

Start by gathering everything. This cake comes together fast, so a tidy counter really helps. Preheat the oven to 350 F and grease a 9-inch round cake pan, then line the bottom with parchment. You can also use an 8-inch square pan or double the recipe for a layered look. Rinse, hull, and pat dry your strawberries. You’ll need puree for the batter, plus some small chopped pieces for texture. I like to reduce the puree on the stove to concentrate the flavor.

Mix and Bake

1. Make the strawberry puree: Blend about 1.5 cups of strawberries until smooth. Simmer the puree in a small pot for 8 to 10 minutes, stirring, until it thickens and reduces to roughly 3/4 cup. Let it cool to room temp. This step boosts flavor without adding extra liquid that can make the cake gummy.
2. Whisk the dry ingredients: Your favorite gluten-free all-purpose blend, a little almond flour for richness, baking powder, a pinch of baking soda, and salt. Almond flour helps tenderness and adds a subtle nutty flavor. If you avoid nuts, use more of the all-purpose blend instead.
3. Cream butter and sugar: Beat softened butter with sugar until fluffy and pale, about 2 to 3 minutes. This traps air for a lighter crumb. Add eggs one at a time, mixing until just combined, then beat in vanilla and a splash of lemon juice if you like.
4. Alternate dry and wet: Mix in half the dry ingredients, then the strawberry puree and a little milk, then the rest of the dry mix. Stir on low until no dry streaks remain. Fold in a handful of finely chopped strawberries if you want bursts of fruit in the cake.
5. Bake: Spread the batter into the prepared pan, smooth the top, and bake 28 to 34 minutes. You want a golden top and a toothpick that comes out with a few moist crumbs, not wet batter.
6. Cool completely: Let the cake cool in the pan for 10 minutes, then lift onto a rack to cool fully. Frosting a warm cake causes slides and melt, so be patient.

Baker’s note: Overmixing leads to tunneling and a dense crumb. Stop mixing as soon as things look combined. Also, if your berries are super juicy, measure the puree after reducing, not before.

Strawberry Cake Ingredients & Substitutions

Here’s what you need for a cake that tastes like summer and slices like a dream. I’m giving simple subs so you can use what you already have.

• Gluten-free all-purpose flour: Choose a blend with xanthan gum or add 1/2 teaspoon if your blend doesn’t include it. A dependable blend makes the crumb behave like classic cake. If you’re curious about dialing in your own mix, peek at my favorite guide to gluten-free flour blends.
• Almond flour: Adds moisture and tenderness. For nut-free, replace with the same amount of your all-purpose blend, then add 1 tablespoon oil to keep it tender.
• Strawberries: Fresh is best here. Frozen works if thawed and well-drained before pureeing. Reducing the puree is the secret to a strong berry flavor.
• Butter: For dairy-free, use a good vegan butter stick. Coconut oil also works, but the flavor will lean coconut unless you use refined oil.
• Eggs: They help the cake set and rise. For egg-free, try 2 flax eggs and add an extra 1/2 teaspoon baking powder.
• Milk: Any dairy milk or unsweetened almond milk works. Oat milk is fine too, just make sure it’s not too sweet.
• Sugar: Regular granulated sugar keeps the crumb light in color and texture. For less refined options, use a fine organic cane sugar.
• Vanilla + lemon: Vanilla for warmth, a touch of lemon juice to brighten the berries. It does not make the cake taste like lemon cake.

If you love classic, buttery crumb cakes, you might also enjoy this tender gluten-free French butter cake. Different vibe, same soft crumb goals.

Pro tip: Weigh your flour if you can. Too much flour is the fastest way to a dry cake. Spoon and level if you’re using volume measurements.

Cake Assembly Tips

You can leave this cake naked with a dusting of powdered sugar, or go full celebration with frosting and sliced berries on top. If you want layers, bake the batter in two 6-inch pans and trim the domes once cool. For a rustic single-layer look, I like a thick swoop of strawberry frosting and a little lemon zest.

Keep it sturdy: If your cake feels delicate, chill it for 20 minutes before frosting. A slightly cool cake is easier to handle and crumb coats like a pro.

Crumb coat magic: Spread a thin layer of frosting over the cake to catch crumbs. Chill for 10 minutes, then add the final coat. It’s worth the extra step.

Decorating ideas: Fan out thin strawberry slices, add a ring of chopped pistachios for color, or sprinkle freeze-dried strawberry crumbs for pop. You can even mix a tablespoon of freeze-dried strawberry powder into your frosting for an extra flavor kick.

“I followed your crumb coat advice and it made such a difference. My layers finally looked smooth, and the cake survived a car ride to my sister’s house. The strawberry flavor was bold without being too sweet.”

For brunchy cake vibes, this cozy easy gluten-free banana coffee cake hits that same moist, tender note with a streusel twist.

How To Make Dairy-Free Strawberry Frosting

Strawberry frosting that’s dairy-free but still creamy is totally doable. I rely on vegan butter sticks, powdered sugar, and concentrated strawberry flavor from reduced puree or freeze-dried strawberry powder. The freeze-dried route is my favorite because it keeps the frosting thick, bright, and not watery.

Beat softened vegan butter until smooth. Sift in powdered sugar and beat until fluffy. Add 1 to 2 tablespoons of finely ground freeze-dried strawberry powder, a pinch of salt, and 1 to 2 teaspoons of dairy-free milk only if needed. If you’d rather use fresh puree, add it a teaspoon at a time and mix well between additions. Stop as soon as the frosting looks glossy and spreadable. Too much liquid will thin it out in a hurry.

Color cue: If your frosting looks pale, add more strawberry powder. It gives deeper color and stronger flavor without thinning. If you only have fresh puree, cook it down longer to concentrate.

Color and flavor options

Try a few drops of vanilla for warmth or a touch of lemon zest for sparkle. If you like a richer flavor, add 1 tablespoon of coconut cream. For chocolate lovers, a stripe of ganache drizzled over the top turns this into a fancy moment, similar to the silky finish on my gluten-free chocolate mousse cake.

Troubleshooting: Frosting too soft? Chill it for 10 minutes and beat briefly. Too thick? Add milk by the half teaspoon. Grainy? Sift your powdered sugar next time and beat a little longer.

Storing and Freezing Instructions

This cake stays moist for days, thanks to the strawberries and a bit of almond flour. Keep it covered at room temperature for 1 day if your kitchen is cool. If it’s warm or humid, refrigerate it in a container for up to 4 days. Let slices sit at room temp for 15 to 20 minutes before serving to soften the crumb and release the berry aroma.

To freeze, wrap unfrosted cake layers tightly in plastic and then foil, and freeze up to 2 months. Thaw wrapped at room temp to keep moisture inside the cake. Frosted cake slices also freeze well. Place them on a baking sheet to firm up, then wrap and stash in a freezer bag. Thaw overnight in the fridge or on the counter for a couple of hours.

Thawing tips

For best texture, thaw your cake slowly. Rapid thawing can cause condensation on the frosting. If that happens, dab lightly with a paper towel and let it rest. For a weekend lineup that includes both cake and pancakes, I love pairing a slice of this with these gluten-free low FODMAP pancakes for a brunch spread people get excited about.

Your new favorite strawberry cake, simplified

We kept it simple: concentrate the berry flavor, measure your dry ingredients lightly, and don’t overmix. That’s the whole secret to a soft, bright, and reliable gluten free strawberry cake you can bake any day of the week. If you’re in the mood to explore more cake ideas, the elegant crumb on this gluten-free French butter cake or the silky bite of this gluten-free chocolate mousse cake might be your next move. Want another take on berries and cream? This guide from Mama Knows Gluten Free on Gluten-Free Strawberry Cake walks through more variations and helpful tips.

Give this recipe a try, then tell me how it went. I’m betting you’ll add it to your short list of go-to bakes. And when strawberry season peaks, this gluten free strawberry cake is the easiest way to turn a pint of berries into pure joy.

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