Gluten-free strawberry cake

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Here’s a delightful Gluten-Free Strawberry Cake recipe — soft, fluffy, and bursting with real strawberry flavor. Perfect for summer gatherings or as a light, fruity dessert!

🍓 Gluten-Free Strawberry Cake

Ingredients

For the Cake:

  • 1 ½ cups fresh strawberries, hulled and halved

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum)

  • 1 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 2 large eggs, room temperature

  • 1 tsp vanilla extract

  • ½ cup plain yogurt or sour cream (gluten-free)

  • ¼ cup milk (dairy or dairy-free)

For the Strawberry Frosting:

  • ½ cup freeze-dried strawberries, crushed into powder

  • ½ cup unsalted butter, softened

  • 2–2 ½ cups powdered sugar

  • 2–3 tbsp milk or cream

  • ½ tsp vanilla extract

Instructions

1. Prep the Strawberries:
Blend the fresh strawberries into a puree. You should get about ¾ cup. Set aside.

2. Preheat Oven & Prepare Pan:
Preheat to 175°C (350°F). Grease and line a 9-inch round or square cake pan.

3. Mix Dry Ingredients:
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.

4. Cream Butter & Sugar:
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

5. Add Strawberry & Yogurt:
Mix in the strawberry puree and yogurt. Batter may look slightly curdled — that’s okay!

6. Combine Wet & Dry:
Add the dry ingredients in two parts, alternating with the milk. Mix until just combined.

7. Bake:
Pour into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

8. Make Frosting:
Beat butter until creamy. Add strawberry powder and powdered sugar, beating until smooth. Add vanilla and milk to reach desired consistency.

9. Frost & Serve:
Spread frosting over the cooled cake. Garnish with fresh strawberries if desired.

💡 Tips:

  • You can substitute the fresh strawberry puree with store-bought strawberry reduction or jam, but adjust sweetness accordingly.

  • For a layered cake, double the recipe and use two 8-inch pans.

  • Want it dairy-free? Use vegan butter, plant-based milk, and coconut yogurt.

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