Sweet and satisfying, this Gluten Free Strawberry Cake is a simple white cake infused and topped with summer's favorite flavor. Topped with my not-too-sweet cream cheese buttercream frosting for a perfect combination. Make this cake for a delightful treat the whole family will enjoy this summer. Use a simple gluten free flour substitute, no other special ingredients or flours needed.
Tell me all about this strawberry cake
- Flavor – Sweet (obviously) with a light strawberry flavor from a thickened strawberry purée. Using fresh strawberries gives this cake an authentic and delicious summer flavor.
- Texture – Moist and fluffy at the same time. Total cake perfection. While all-purpose or cake flour will lend itself to a little more natural fluffiness, the gluten free flour blend stands up very well and makes a great substitute for those who cannot tolerate gluten, like me.
- Time – 45 minutes for the cake. The purée should be made ahead of time and cooled down. The purée takes about 25 minutes to simmer down and thicken, then should be cooled for 2 hours or up to 3 days.
- Difficulty – Low. I would rate it as super low, except the purée adds an extra step (though simple).
Can I make this cake as a strawberry layer cake?
Using 8" cake pans - No changes need to be made to the recipe. Your layers will be slightly thicker than with a 9" round cake pan. Just divide batter between the two pans, layer frosting between and on top.
Can I make this gluten free cake into Cupcakes?
You bet! To make this strawberry cake into cupcakes, you'll keep the cake recipe the same, but scoop batter into greased or lined cupcake tins and bake for 15-20 minutes until the center springs back when lightly touched. Frost the top using a piping bag or gently spreading frosting. YUM!
Add freeze-dried strawberries to the frosting for extra strawberry flavor (and a pretty pink color). 1 cup in a food processor is plenty. Substitute the freeze dried strawberries for 1 cup of the powdered sugar.
To make the cake pink(er), add a few drops of red food coloring to the cake batter. I typically skip this step since I don't want the Red 40 in my food, but for looks, it makes for a pretty color.
Got any other summer dessert recipes? You bet! Here's some of our readers favorites.
- Lemon Cake Cookies - Delightfully light
- Almond Lemon Cake - Naturally gluten free
- Cake Mix Lemon Poppy Seed Bundt Cake - Only 8 ingredients
- Blueberry Muffin Cake - Perfect for sharing
- Orange Dark Chocolate Chunk Scones - Try these with lemon curd, yum!
- Orange Cinnamon Tea Sandwiches - Kids LOVE these
- Healthy Chocolate Popsicles - Kids also LOVE these
- Pineapple Upside Down Cake - Gluten Free Option and Vegan
Love this Gluten Free Strawberry Cake recipe? Try these other delicious summer Dessert recipes!
Gluten Free Strawberry Cake
- 2 ½ cups gluten free flour such as Measure for Measure
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter room temperature
- 2 cups granulated white sugar
- 4 large egg whites room temperature
- ⅓ cup plain yogurt or sour cream
- 2 teaspoons vanilla extract
- 1 cup whole milk or milk of choice
- 1 cup fresh strawberries pureéd in a food processor
- 1-2 drops red food coloring *optional
Butter Cream Cheese Frosting
- 1 8-ounce block fat cream cheese room temperature
- ½ cup (1 stick) unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- salt to taste
For the Strawberry Pureé
- Place pureéd strawberries in a saucepan over medium-low heat and reduce to ½ cup. About 20-25 minutes.
- Refrigerate and allow to cool for about 2 hours (or store for up to 3 days in an airtight container in the refrigerator).
For the Cake
- Preheat oven to 350°F. Lightly spray a 9x13 pan, set aside.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda and salt together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high until light and fluffy (about 5 minutes). Scrape edges and bottom of bowl as needed.
- Add egg whites and beat on high speed another 2 minutes until well blended.
- Add yogurt (or sour cream), strawberry pureé and vanilla. Mix until well combined.
- Slowly add flour mixture on low speed and mix until just combined.
- Gently pour in the milk with the mixer on low, stop when just combined, do not overmix.
- Pour batter evenly into 9x13 pan and bake for about 45-50 minutes, until edges are set and center springs back when touched. You can also test the cake for doneness by inserting a toothpick in the center. If it comes out clean, it's done!
Make the Frosting
- Using a handheld mixer or stand mixer, beat cream cheese and butter until smooth and creamy. Add powdered sugar 1 cup at a time, and mix until well combined.
- Add a tablespoon of milk and vanilla and mix until smooth and spreadable. If the mixture is too thick, add one tablespoon of milk at a time until desired consistency.
- Once cake is cooled completely, frost the top of cake and decorate with leftover strawberries if desired.
- Slice and enjoy!