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gluten free strawberry cake in kitchen

Gluten Free Strawberry Cake

This gluten free strawberry 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!
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Prep Time 1 hour
Cook Time 44 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 500 g 1 lb, about 3½-4 cups fresh strawberries
  • 200 g 1 cup caster/superfine or granulated sugar
  • zest of 2 lemons Ideally, use organic unwaxed lemons.
  • 115 g 1 stick unsalted butter, melted and cooled until warm
  • 40 g 3 tbsp sunflower or vegetable oil (or other neutral-tasting oil of choice)
  • 175 g ¾ cup buttermilk, room temperature
  • 3 US large/UK medium eggs room temperature
  • ½ tsp vanilla bean paste or 1 tsp vanilla extract
  • 210 g 1¾ cups plain gluten-free flour blend
  • 75 g ¾ cup almond flour (If you have a nut allergy, you can replace it with an equal weight of extra gluten-free flour blend.)
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum Omit if your gluten-free flour blend already contains xanthan gum.
  • ½ tsp salt
  • powdered/icing sugar for dusting the baked cake

Instructions
 

Prepare the Oven and Pans:

  • Preheat your oven to 350°F (180°C).
  • Spray two 8- or 9-inch round cake pans with nonstick cooking spray.

Make the Batter:

  • In a large mixing bowl or a stand mixer with a paddle attachment, combine gluten-free baking flour, granulated sugar, baking powder, and salt.
  • Mix on low speed for 30 seconds to blend the dry ingredients.
  • Stop the mixer.
  • Add softened butter and oil to the bowl.
  • Mix on medium-low speed until the mixture looks crumbly, about 30 seconds.
  • Stop the mixer.
  • Add milk, eggs, and strawberry gelatin to the bowl.
  • Mix on low speed for 30 seconds, then increase to medium-high and mix for two minutes.

Bake the Cake:

  • Divide the batter evenly between the two prepared cake pans.
  • Spread the batter evenly in the pans.
  • Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost:

  • Remove the pans from the oven and place them on a wire rack.
  • Let the cakes cool in the pans for five minutes.
  • Turn the cakes out onto the wire rack to cool completely.
  • Prepare your frosting.
  • Frost the cooled cakes.

Storage:

  • Store the frosted cake, covered, on the counter for up to three days.