Go Back
gluten free strawberry cake recipe

Gluten Free Strawberry Cake Recipe

My gluten-free strawberry cake recipe is a hit for everyone! It turns fresh strawberries into a delicious cake that's perfect for all. Each slice is packed with strawberry flavor, proving gluten-free can be tasty. It's quick to make, with only 30 minutes in the oven, making an impressive and delicious dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Gluten-Free
Servings 8 servings
Calories 400 kcal

Ingredients
  

  • Cake:
  • Almond Flour – 3-1/4 cups
  • Tapioca Flour – 1/3 cup
  • Cane Sugar – 1 cup
  • Eggs – 4
  • Light Olive Oil – 1/4 cup
  • Fresh Strawberries – 2/3 cup
  • Strawberry Reduction:
  • Fresh Strawberries – 1 lb 450g
  • Granulated Sugar – 1/4 cup 50g
  • Fresh Lemon Juice – 1 tablespoon 15g
  • Strawberry Frosting:
  • Full-Fat Cream Cheese – 16 ounces softened
  • Unsalted Butter – 1 cup room temperature
  • Powdered Sugar – 4 cups
  • Freeze-Dried Strawberry Powder – 1 cup
  • Dairy-Free Milk – 2-4 tablespoons for adjusting consistency
  • Vanilla Extract – 2 teaspoons

Instructions
 

  • Preparing the Cake Batter:
  • Mix wet ingredients in a large bowl until well combined.
  • Gradually fold in dry ingredients.
  • Gently incorporate sliced strawberries.
  • Avoid overmixing to maintain a light cake structure.
  • Baking Instructions:
  • Preheat oven to 350°F (175°C).
  • Grease and line two 8-inch cake pans with parchment paper.
  • Pour the batter evenly into the pans.
  • Bake for 25-30 minutes until a toothpick inserted comes out clean.
  • Let cakes cool in the pan for 10 minutes, then transfer to a wire rack.
  • Making the Strawberry Reduction:
  • Puree fresh strawberries until smooth.
  • Combine with sugar and lemon juice in a saucepan.
  • Simmer over medium-low heat, stirring often, until thickened (about 15-20 minutes).
  • Let cool completely before adding to the batter.
  • Making the Strawberry Frosting:
  • Beat softened cream cheese and butter until smooth.
  • Gradually add powdered sugar while mixing.
  • Fold in freeze-dried strawberry powder.
  • Add dairy-free milk (starting with 2 tablespoons) to reach the desired consistency.
  • Mix until smooth and spreadable.
  • Assembly:
  • Place one cake layer on a serving plate.
  • Spread a layer of strawberry frosting on top.
  • Add the second cake layer and frost the top and sides evenly.
  • Optionally, garnish with fresh strawberries.

Notes

  • Use room temperature ingredients for a smooth batter and even baking.
  • For dairy-free options, substitute cream cheese and butter with plant-based alternatives.
  • To store, refrigerate in an airtight container for 2-3 days or freeze unfrosted cake layers for up to 3 months.
  • For enhanced strawberry flavor, use both fresh strawberries and freeze-dried strawberry powder.
 
Keyword Gluten-Free Strawberry Cake, Dairy-Free Cake, Healthy Dessert, Summer Cake.