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5 from 4 votes

Gluten Free Strawberry Cake

Sweetly satisfying summer cake made with Gluten Free flour.
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 squares
Calories: 586kcal

Ingredients

  • 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
  • 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

Instructions

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!

Nutrition

Calories: 586kcal | Carbohydrates: 95g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 474mg | Potassium: 139mg | Fiber: 3g | Sugar: 76g | Vitamin A: 644IU | Vitamin C: 7mg | Calcium: 166mg | Iron: 1mg