Description
A light and moist gluten-free strawberry cake, perfect for summer gatherings, bursting with fresh strawberry flavor.
Ingredients
Scale
- 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