This gluten-free strawberry cake is light, naturally pink, and perfect for summer gatherings or a cozy weeknight dessert. I’ve tested it many times to get a moist crumb and bright strawberry flavor without relying on a boxed mix. If you enjoy layered fruity desserts, you might also like the berrylicious strawberry crunch cheesecake for a crunch contrast.
Why Make This Recipe
- It delivers fresh strawberry flavor without gluten fillers, so the fruit shines.
- The texture is tender and moist — not dense like some gluten-free bakes.
- It freezes and stores well, making it handy for make-ahead celebrations.
- It’s flexible: you can use fresh or frozen strawberries and swap frostings.
- Personal insight: I love this cake because the strawberry puree keeps it naturally sweet and reduces the need for heavy frostings.
Recipe Overview
Prep time: 20 minutes.
Cook time: 30–35 minutes at 350°F (175°C).
Total time: ~1 hour including cooling and frosting.
Servings: 8–10 slices.
Difficulty: Easy to Medium — basic mixing and folding techniques.
Method: Creaming butter and sugar, folding in a gluten-free flour blend and strawberry puree, then baking in a 9-inch round pan.
My Experience Making This Recipe
On my first test I found the crumb was dry until I increased the strawberry puree and added a touch of oil. I also learned a gentle fold and not overbaking are key to keeping the cake tender.
How to Make Gluten-Free Strawberry Cake
Start by preheating the oven to 350°F (175°C) and greasing a 9-inch round pan; line the bottom with parchment for easy release. Cream 1/2 cup (113 g) unsalted butter with 1 cup (200 g) granulated sugar until light, then beat in 2 large eggs, one at a time. Whisk together 2 cups (260 g) gluten-free all-purpose flour blend (with 1 tsp xanthan gum if your blend doesn’t include it), 2 tsp baking powder, and 1/2 tsp salt, and alternate folding those dry ingredients with 3/4 cup (180 ml) strawberry puree and 1/4 cup (60 ml) neutral oil. Pour the batter into the pan and bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Cool on a rack 15 minutes, then remove from pan to finish cooling before frosting with stabilized whipped cream or cream cheese frosting.
Expert Tips for Success
- Measure flour by weight when possible: use 260 g for two cups to keep consistency across brands.
- Use a fine-mesh sieve to press strawberries for a smooth puree and remove seeds if you want a silky crumb.
- Don’t overmix after adding the flour; fold until just combined to avoid a gummy texture.
- Bake on the middle rack and rotate the pan halfway if your oven has hot spots for even browning.
- For inspiration on chocolate pairings and technique, consider a recipe like the chocolate-covered strawberry poke cake to learn flavor layering.
How to Serve Gluten-Free Strawberry Cake
- Serve slices with a dollop of lightly sweetened whipped cream and fresh sliced strawberries.
- For a party, layer cake rounds with strawberry jam or curd for a quick trifle-style presentation.
- Garnish with toasted almond slivers or edible flowers for a pretty, bakery-style look.
- Pair with a citrusy tea or sparkling wine to balance the cake’s sweetness.
Storage and Reheating Guide
Store leftover cake in an airtight container in the refrigerator for up to 4 days to keep the frosting stable. To freeze, wrap the whole cooled cake tightly in plastic wrap and then foil for up to 3 months; thaw in the refrigerator overnight. For single slices, place them in a freezer-safe container with parchment between layers. If you need refresher warmth, bring slices to room temperature or briefly microwave individual slices 10–12 seconds to take chill off; avoid overheating to preserve moisture and structure, and read more about proper freezing techniques for strawberry desserts in this guide on freezing strawberry cheesecake.
Recipe Variations
- Dairy-free: use coconut oil (instead of butter) and a dairy-free yogurt or aquafaba-stabilized whipped topping.
- Lower-sugar: replace half the granulated sugar with 3/4 cup (180 ml) applesauce and reduce added sugar in the frosting.
- Lemon-strawberry: add 1 tbsp lemon zest to the batter and a tablespoon of lemon juice to the frosting for brightness.
- Decadent twist: turn the cake into a hybrid dessert inspired by deep-fried textures by serving warm cake bites with a crispy coating concept like these deep-fried strawberry cheesecake pies for a party sampler.
Nutritional Highlights
- Strawberries add vitamin C and fiber while contributing natural sweetness.
- Using a gluten-free blend can help those with celiac disease or gluten sensitivity; check label for cross-contamination warnings.
- Allergen note: this recipe contains eggs and, unless substituted, dairy and nuts if you garnish with almonds. Adjust portions to about 1 slice per person for calorie control, and consult specific ingredient labels for exact nutrition.
Troubleshooting Common Issues
- Cake is dry: you likely overbaked it or your flour measurement was too heavy; reduce bake time by 5–7 minutes and weigh flour next attempt.
- Cake sinks in the center: underbaking or overbeating the batter can cause collapse; check doneness with a toothpick and fold gently.
- Grainy or gummy texture: some gluten-free flours absorb more liquid; add 1–2 tbsp milk or yogurt to correct batter consistency before baking.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: Yes. Thaw and drain excess liquid, then simmer briefly to concentrate the flavor before pureeing. Measure the puree after draining so the batter’s liquid balance stays consistent.
Q: Do I need xanthan gum in the gluten-free flour?
A: If your flour blend doesn’t contain xanthan or guar gum, add 1 tsp per cup of flour to help bind the cake and give structure; omit if your blend already includes it.
Q: How do I know when the cake is done without overbaking?
A: Look for a lightly golden top and perform the toothpick test — it should come out with a few moist crumbs, not wet batter. The internal temperature should read about 200°F (93°C) in the center.
Q: What frosting holds up best for warm weather?
A: Stabilized whipped cream (using a bit of powdered sugar and cream cheese or gelatin) or a light Swiss meringue buttercream both stand up better than straight whipped cream in heat and keep the strawberry flavor bright.
Gluten-Free Strawberry Cake
- Total Time: 60 minutes
- Yield: 8–10 slices 1x
- Diet: Gluten-Free
Description
A light and moist gluten-free strawberry cake, perfect for summer gatherings, bursting with fresh strawberry flavor.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 cups (260 g) gluten-free all-purpose flour blend
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (180 ml) strawberry puree
- 1/4 cup (60 ml) neutral oil
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round pan; line the bottom with parchment.
- Cream the butter and sugar until light.
- Beat in the eggs, one at a time.
- Whisk together the gluten-free flour, baking powder, and salt.
- Fold the dry ingredients alternately with the strawberry puree and oil.
- Pour the batter into the pan and bake for 30–35 minutes.
- Cool on a rack for 15 minutes, then remove from the pan to finish cooling before frosting.
Notes
Use fresh or frozen strawberries, and consider variations like dairy-free options or adding lemon zest.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg