Gluten Free Strawberry Cake

Want a tasty dessert that’s gluten-free? Try our Gluten-Free Strawberry Cake! This cake uses fresh strawberries and a mix of gluten-free and almond flours for a moist and flavorful treat. It’s perfect for special occasions or just to enjoy at home. You can also customize it with simple tips and variations to make it just the way you like. Enjoy the delicious taste of strawberries in every bite!

Ingredients

• Fresh strawberries
• Caster/superfine or granulated sugar
• Lemon zest
• Unsalted butter
• Sunflower or vegetable oil
• Buttermilk
• Eggs
• Vanilla bean paste or vanilla extract
• Gluten-free flour blend
• Almond flour
• Baking powder
• Baking soda
• Xanthan gum
• Salt
• Powdered/icing sugar

How To Make Gluten Free Strawberry Cake 

Step 1: Preheat the Oven and Prepare the Pans

Preheat the Oven: Set your oven to 350°F (180°C) and allow it to heat up while you prepare the cake.

Prepare the Cake Pans: Spray two 8- or 9-inch round cake pans with nonstick cooking spray or line them with parchment paper to prevent the cake from sticking.

Step 2: Make the Batter

Mix Dry Ingredients:
In a large mixing bowl or stand mixer with a paddle attachment, combine gluten-free flour, almond flour, granulated sugar, baking powder, baking soda, and salt. Mix on low speed for about 30 seconds to blend all the dry ingredients evenly.

Add Butter and Oil:
Add the softened unsalted butter and oil to the dry mixture. Mix on medium-low speed until the mixture looks crumbly, about 30 seconds. The fat will help create a tender, moist cake.

Add Wet Ingredients:
Add the buttermilk, eggs, and vanilla extract (or paste) to the mixture. Mix on low speed for 30 seconds to combine, then increase the speed to medium-high for 2 minutes. The batter should become smooth, creamy, and slightly fluffy.

Add Strawberry Gelatin (Optional):
Strawberry gelatin is optional but can be added for an extra punch of strawberry flavor and to give the cake a slightly firmer texture. Mix it in after the other ingredients have been combined.

Step 3: Bake the Cake

Divide the Batter:
Divide the batter evenly between the two prepared cake pans. Use a spatula to spread the batter into an even layer in the pans.

Bake:
Place the pans in the preheated oven and bake for about 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool in the Pans:
Once baked, remove the cake pans from the oven and place them on a wire rack. Let the cakes cool in the pans for about 5 minutes. This helps the cakes set and prevents them from breaking when removed from the pans.

Step 4: Cool and Frost

Turn the Cakes Out:
After cooling for 5 minutes, carefully turn the cakes out of the pans and place them on the wire rack to cool completely.

Prepare Frosting:
While the cakes are cooling, prepare your frosting (typically cream cheese frosting or buttercream works well). You can also make a whipped cream frosting for a lighter option.

Frost the Cake:
Once the cakes have cooled, frost the top of one layer, then place the second layer on top. Frost the top and sides of the cake evenly. Optionally, dust the top with powdered sugar for a simple finish.

Step 5: Storage

Storing the Cake:
Store the frosted cake in an airtight container at room temperature for up to three days. If you need to store it for longer, place it in the refrigerator for up to a week. If refrigerated, let it come to room temperature before serving for the best texture.

Substitutions

Gluten-Free Flour Blend: If Bob’s Red Mill or another specific blend is unavailable, look for any 1:1 gluten-free flour blend. Just ensure it contains xanthan gum or add 1 teaspoon per cup of flour.

Almond Flour: You can substitute almond flour with another nut flour, like hazelnut flour or cashew flour, for a different flavor profile.

Buttermilk: Use a non-dairy milk (like almond or oat milk) and add 1 tablespoon of vinegar or lemon juice per cup of milk to replicate buttermilk.

Eggs: Substitute each egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for a vegan version.

Vanilla Bean Paste: Use vanilla extract if you don’t have vanilla bean paste, though the paste gives a more intense flavor.

Strawberry Gelatin: You can omit the gelatin for a more natural strawberry flavor, or substitute it with freeze-dried strawberry powder for a pure strawberry taste.

Pro Tips

Room Temperature Ingredients:
Ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and ensures all ingredients incorporate well.

Don’t Overmix the Batter:
Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined to avoid this.

Test for Doneness:
Always test the cake with a toothpick to ensure it’s baked through. If the toothpick comes out clean or with just a few moist crumbs, it’s ready.

Moisture Retention:
If you want a moister cake, consider adding a few tablespoons of sour cream or yogurt to the batter.

Frosting Tip:
When frosting, make sure the cake layers are completely cool to prevent the frosting from melting or sliding off.

Variations

Berry Blend Cake: Add fresh raspberries or blueberries to the batter for a mixed berry flavor. You can also layer different berries between the cake layers for a visually appealing effect.

Lemon-Strawberry Cake: Add more lemon zest or a tablespoon of lemon juice to the batter for a tangy lemon-strawberry flavor combination.

Strawberry Coconut Cake: Add shredded coconut to the batter for a tropical twist that complements the strawberry flavor.

Strawberry Shortcake Cake: Replace the frosting with sweetened whipped cream and layer fresh sliced strawberries between the cake layers for a classic strawberry shortcake feel.