Gluten Free Strawberry Cake
Delight your taste buds with this luscious Gluten Free Strawberry Cake, a springtime dessert that’s as beautiful as it is delicious! Featuring vibrant, fresh strawberries blended into both the cake batter and the creamy frosting, this recipe delivers a burst of fruity flavor in every bite. Made with gluten-free all-purpose flour, it’s a perfectly tender and moist option for those with gluten sensitivities—no one will even guess it’s gluten-free! The layers of this stunning cake are held together by a dreamy cream cheese frosting, enhanced with strawberry puree and a hint of jam for an extra pop of berry sweetness. Whether you’re celebrating a special occasion or simply indulging in a slice of heaven, this easy homemade strawberry cake is destined to be a showstopper on any dessert table. Garnish with fresh strawberries for a visually striking finish and enjoy!
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Recipe Information
Ingredients
- 450 g Fresh strawberries
- 300 g Gluten-free all-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 170 g Unsalted butter
- 200 g Granulated sugar
- 3 large Eggs
- 2 tsp Vanilla extract
- 120 ml Buttermilk
- 250 g Powdered sugar
- 225 g Cream cheese
- 3 tbsp Strawberry jam
Instructions
Preheat your oven to 175°C (350°F) and line two 8-inch round cake pans with parchment paper. Grease the sides with butter or nonstick spray.
Wash, hull, and puree 300g of strawberries in a blender or food processor until smooth. Reserve 3 tablespoons of puree for the frosting and set aside.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pureed strawberries.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and butter together in a mixing bowl until smooth and creamy. Add the reserved 3 tablespoons of strawberry puree and strawberry jam. Gradually mix in the powdered sugar and beat until combined.
Place one cake layer on a serving plate. Spread a generous layer of frosting on top before adding the second layer. Frost the top and sides of the cake with the remaining frosting.
Garnish with fresh strawberries if desired. Slice and serve. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
5464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 804.4 g | 293% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 510.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 583 mg | 45% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1382 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
