This Gluten-Free Strawberry Cake recipe is your go-to for a moist, flavorful, and absolutely delicious dessert that everyone can enjoy. Perfect for celebrations or just a sweet afternoon pick-me-up, this cake proves that gluten-free can be incredibly satisfying and simple to prepare.
Key Ingredients for Gluten-Free Strawberry Cake:
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy like almond or oat milk)
- 1 cup fresh strawberries, hulled and finely chopped (reserve a few for garnish if desired)
- Optional: ½ cup strawberry puree (from about ¼ cup fresh strawberries blended until smooth)
- Optional frosting: Cream cheese frosting or whipped cream
How to Make Gluten-Free Strawberry Cake:
Get ready to experience a remarkably easy and incredibly delicious Gluten-Free Strawberry Cake that will satisfy your sweet cravings. This recipe comes together with minimal fuss, delivering a moist crumb and vibrant strawberry flavor. With a preparation time of just 20 minutes and baking time of 30-35 minutes, you’ll have a show-stopping dessert ready for any occasion.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper. If using a gluten-free flour blend, ensure it contains xanthan gum, which acts as a binder in gluten-free baking. For an extra strawberry punch, you can gently whisk in ½ cup of strawberry puree into the batter later.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, leading to a well-risen cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air into the butter, contributing to a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure the eggs are at room temperature for easier incorporation into the batter.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix. Overmixing can develop the starches in gluten-free flour too much, resulting in a tougher cake.
- Incorporate Strawberries: Gently fold in the finely chopped fresh strawberries into the batter. If using, now is also the time to gently swirl in the strawberry puree for an intensified flavor and color.
- Bake the Cake: Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Cool the Cake: Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting or slicing.
Why You’ll Love This Gluten-Free Strawberry Cake:
You’ll absolutely adore this Gluten-Free Strawberry Cake for its incredibly tender crumb and bursting fresh strawberry flavor that feels like a bite of sunshine. Unlike some gluten-free cakes that can be dry or crumbly, this recipe leverages the natural moisture of the strawberries for a perfectly balanced texture. Plus, with the cost of quality gluten-free ingredients, making this cake at home is a fantastic way to enjoy a delicious, bakery-worthy treat without the hefty price tag, saving you money while delivering superior taste.
Imagine topping this delightful cake with a swirl of tangy cream cheese frosting or a cloud of light whipped cream, perhaps dotted with more fresh strawberries for an extra touch of elegance and flavor explosion. This cake truly stands out, offering a delightful alternative to a classic vanilla or chocolate cake, making it a perfect centerpiece for any gathering. Don’t wait to treat yourself and your loved ones; gather your ingredients and bake this Gluten-Free Strawberry Cake today – you won’t regret it!
Storing and Reheating Tips:
To keep your delicious Gluten-Free Strawberry Cake fresh, store any unfrosted portions in an airtight container at room temperature for up to 2 days. If frosted, it’s best to refrigerate it in an airtight container, where it will stay fresh for up to 4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then placed in a freezer-safe bag. Frozen cake slices can be kept for up to 2 months.
To reheat, you can enjoy slices at room temperature. If you prefer a slightly warm cake, you can gently warm a slice in the microwave for about 10-15 seconds. Thaw frozen slices by transferring them to the refrigerator overnight before enjoying.
Final Thoughts:
This Gluten-Free Strawberry Cake is a testament to how delicious and easy gluten-free baking can be. We encourage you to try this simple yet incredibly satisfying recipe and experience the joy of homemade cake, perfect for any occasion. Happy baking!
Gluten-Free Strawberry Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper. If using a gluten-free flour blend, ensure it contains xanthan gum, which acts as a binder in gluten-free baking. For an extra strawberry punch, you can gently whisk in ½ cup of strawberry puree into the batter later.½ cup strawberry puree
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed, leading to a well-risen cake.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air into the butter, contributing to a lighter cake texture.½ cup (1 stick) unsalted butter, ¾ cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure the eggs are at room temperature for easier incorporation into the batter.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed just until combined, being careful not to overmix. Overmixing can develop the starches in gluten-free flour too much, resulting in a tougher cake.1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup milk
- Gently fold in the finely chopped fresh strawberries into the batter. If using, now is also the time to gently swirl in the strawberry puree for an intensified flavor and color.1 cup fresh strawberries, ½ cup strawberry puree
- Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
- Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is fully cooled before frosting or slicing.