Gluten-Free Strawberry Cake

Name: Gluten-Free Strawberry Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2.5 cups gluten-free all-purpose flour blend; 1.5 cups granulated sugar; 2.5 teaspoons baking powder; 0.5 teaspoons salt; 1 cup unsalted butter, softened; 4 large eggs; 1 teaspoon vanilla extract; 0.5 cup milk; 1 cup fresh strawberries, pureed; 1 cup unsalted butter, softened; 4 cups powdered sugar; 0.25 cup fresh strawberries, pureed; 0.5 teaspoons vanilla extract

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By: Bennett Claire
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Posted: 11/02/2025

Oh, where do I even begin with this cake? It’s the kind of recipe that feels like a warm hug on a chilly afternoon, the one I pull out when I need a little something special but don’t have a whole day to spend in the kitchen. My love affair with this gluten-free strawberry cake started years ago, probably during a particularly frantic holiday season when I was desperate for a dessert that everyone, including my gluten-sensitive sister, could enjoy. I remember the first time I pulled it out of the oven – the aroma of sweet strawberries mingled with warm cake filled my entire house, and I just knew I’d stumbled upon gold. It’s not overly sweet, which is exactly how I like it. Think of it as the perfect balance between a light, airy crumb and that burst of fresh strawberry goodness, all without a trace of gluten. Honestly, it’s even better than some traditional strawberry cakes I’ve had, and that’s saying something!

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What is gluten free strawberry cake?

So, what exactly *is* this magical gluten-free strawberry cake? At its heart, it’s a wonderfully moist and tender cake that’s made without any wheat flour. Instead, we use a carefully selected blend of gluten-free flours that give it a fantastic texture, one that’s neither too dense nor crumbly – a common pitfall with gluten-free baking, as you probably know! The “strawberry” part comes from swirled-in fresh strawberry puree and sometimes even a few chopped berries, giving it these beautiful pink ribbons and a natural, delightful fruity flavor. It’s essentially my go-to, crowd-pleasing cake that happens to be gluten-free. It’s not a complicated layered affair requiring fancy techniques; it’s more of a beautiful, rustic loaf or round cake that’s incredibly forgiving and always a hit. You can think of it as a really elevated quick bread meets cake – simple, satisfying, and bursting with fresh flavor.

How do I make gluten free strawberry cake?

Quick Overview

Making this gluten-free strawberry cake is a breeze! You’ll simply whisk together your dry ingredients, then combine them with your wet ingredients until just mixed. The magic happens when you gently swirl in the fresh strawberry puree for those beautiful pink streaks. It bakes up into a wonderfully moist and tender cake that’s perfect for any occasion. It’s designed to be straightforward, so even if you’re new to gluten-free baking, you can achieve fantastic results. The key is not to overmix and to use good quality ingredients, especially your strawberries!

Ingredients

For the Main Batter:
You’ll need a good quality gluten-free all-purpose flour blend. Make sure it contains xanthan gum; if yours doesn’t, you’ll want to add about 1 teaspoon. I’ve had great success with brands like Bob’s Red Mill 1-to-1 Baking Flour. You’ll also need granulated sugar for sweetness, baking powder and baking soda to give it lift, and a pinch of salt to balance the flavors. For richness and moisture, we’ll use unsalted butter, softened, and eggs at room temperature – this really helps them incorporate smoothly. And a splash of vanilla extract is essential for that classic cake flavor. For the liquid component, milk (any kind works, even almond or oat milk for a dairy-free option) and a little bit of Greek yogurt or sour cream will add incredible moisture and a slight tang that complements the strawberries beautifully.

For the Filling:
The star here is fresh strawberries! About 1 to 1.5 cups of ripe, sweet strawberries work perfectly. You’ll want to wash them, hull them, and then puree them until smooth. If you don’t have a blender or food processor, you can mash them really well with a fork, though it might be a little chunkier. Some people like to add a tablespoon of sugar to their strawberry puree to enhance the sweetness and color, which is a lovely option.

For the Glaze:
This is optional but so lovely! For a simple glaze, you’ll need powdered sugar, a little bit of milk or lemon juice (lemon juice adds a nice brightness!), and a tiny splash of vanilla extract. Whisk it all together until it’s smooth and drizzly. You want it thin enough to pour but thick enough to coat the cake without running off completely. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add more powdered sugar.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven ready! Preheat it to 350°F (175°C). While the oven heats up, prepare your baking pan. I usually use an 8×8 inch square pan or a 9-inch round cake pan for this. Grease it really well with butter or non-stick spray, then dust it lightly with a bit of your gluten-free flour blend or even some cocoa powder if you want a chocolatey contrast. You can also line the bottom with parchment paper for extra insurance against sticking – I always do this when I’m feeling a bit nervous about things getting stuck!

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together your gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt. Whisking them together thoroughly ensures that all the leavening agents are evenly distributed, which means your cake will rise evenly and be light and airy. Nobody wants a dense cake, right? Make sure there are no clumps. This step is super important for a good texture.

Step 3: Mix Wet Ingredients

In a larger bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. This usually takes a few minutes with an electric mixer, or a bit longer by hand if you’re feeling ambitious! Then, beat in the room temperature eggs, one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and the milk and Greek yogurt (or sour cream). Mix until everything is just combined and smooth. It might look a little separated or curdled at this stage, but don’t worry, that’s totally normal and it will all come together when we add the dry ingredients.

Step 4: Combine

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring gently by hand) until just combined. It’s really important *not* to overmix here. Overmixing gluten-free batters can make them tough. Stop mixing as soon as you no longer see streaks of dry flour. A few small lumps are perfectly okay!

Step 5: Prepare Filling

While your cake batter is resting for a moment, let’s get that strawberry filling ready. If you haven’t already, wash and hull your fresh strawberries. Toss them into a blender or food processor and blend until they form a smooth puree. If you don’t have a blender, you can mash them very thoroughly with a fork in a small bowl. If you like it a little sweeter, you can stir in a tablespoon or two of sugar into the puree at this stage.

Step 6: Layer & Swirl

Pour about half of the cake batter into your prepared pan and spread it out evenly. Dollop about half of the strawberry puree over the batter. Then, pour the remaining batter on top, followed by the rest of the strawberry puree. Now for the fun part: swirling! Take a butter knife or a skewer and gently swirl the strawberry puree into the batter. Don’t overdo it – you want distinct swirls, not a uniformly pink cake. Just a few gentle passes through the batter will create a beautiful marbled effect.

Step 7: Bake

Pop your pan into the preheated oven. Bake for about 30-40 minutes for a round pan, or 35-45 minutes for a square pan. The exact baking time will vary depending on your oven, so keep an eye on it. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. The top should be golden brown and slightly firm to the touch.

Step 8: Cool & Glaze

Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This helps it set up properly. Then, carefully invert the cake onto a wire rack to cool completely. Don’t try to glaze a warm cake, or the glaze will just melt right off! Once the cake is completely cool, you can whip up the simple glaze by whisking together powdered sugar, a little milk or lemon juice, and vanilla extract until smooth. Drizzle it over the top of the cake, letting it drip down the sides.

Step 9: Slice & Serve

Once the glaze has set a bit, your delicious gluten-free strawberry cake is ready to be sliced and enjoyed! I like to use a sharp knife and cut it into generous wedges. It’s perfect served at room temperature, or even slightly chilled if you prefer. You can dust it with a little extra powdered sugar if you’re skipping the glaze, or serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!

What to Serve It With

This gluten-free strawberry cake is wonderfully versatile, and how I serve it often depends on the occasion and who I’m serving it to. For a simple **breakfast**, it’s absolutely divine with a strong cup of black coffee or a creamy latte. I usually just slice it and eat it plain, maybe with a tiny bit of butter if I’m feeling indulgent. It’s sweet enough to feel like a treat but still wholesome enough for the morning.

When we’re having **brunch**, I like to make it a little more elegant. I’ll often serve slices alongside fresh berries, perhaps a light yogurt parfait, or even some crispy bacon. A dusting of powdered sugar or a few fresh mint leaves can really elevate the presentation. It pairs beautifully with mimosas or sparkling rosé!

As a **dessert**, it shines on its own, but if you want to go the extra mile, a scoop of good quality vanilla bean ice cream is a classic pairing. Lemon sorbet is also fantastic because the tartness cuts through the sweetness of the cake and enhances the strawberry flavor. Sometimes, I’ll whip up a simple vanilla bean crème anglaise or a light lemon curd to drizzle over the top.

And for those **cozy snacks**? This is where it truly feels like comfort food. I’ll often serve it with a warm mug of herbal tea or hot chocolate. My kids absolutely love it with a glass of cold milk after school. It’s that perfect little something sweet to curb a craving without being too heavy. My family tradition is to always have a slice with afternoon tea on Sundays; it feels so comforting and special.

Top Tips for Perfecting Your Gluten-Free Strawberry Cake

Over the years, I’ve picked up a few tricks and learned a thing or two about making this cake absolutely perfect, and I’m happy to share them with you! For the strawberries, ensuring they are ripe and flavorful makes a world of difference. If your strawberries are a bit on the tart side, adding that extra tablespoon of sugar to the puree (as I mentioned in the ingredients) can really help boost the sweetness and color. Also, make sure to puree them really smoothly; any large chunks can make the cake a bit wet in spots.

When it comes to **mixing the batter**, the golden rule for almost any cake, and especially gluten-free ones, is to avoid overmixing. Once you add the dry ingredients to the wet, mix *just* until everything is combined. You want to develop as little gluten as possible (even in a gluten-free blend, there’s still potential for toughness if overworked). Streaks of flour are okay; they’ll disappear during baking.

For the **swirl**, don’t be afraid to get a little artistic! You want visible ribbons of pink, not a uniform color. I usually just take a butter knife and draw a few figure-eights or zig-zags through the batter and puree. It’s the imperfection that makes it beautiful and unique. Every cake will have its own lovely pattern.

When it comes to **ingredient swaps**, I’ve experimented a lot! If you don’t have Greek yogurt, sour cream is a fantastic substitute, offering a similar moisture and tang. For the milk, I’ve used almond milk, oat milk, and even coconut milk, and they all work beautifully. Coconut milk, in particular, adds a subtle tropical note that’s delightful. For the butter, a neutral-flavored oil like avocado or light olive oil can work in a pinch, but butter really contributes to that classic cake flavor and tender crumb.

In terms of **baking**, always trust the toothpick test! Ovens can be quirky, and a few minutes too long or too short can make a difference. If you notice the top browning too quickly but the inside isn’t cooked, you can loosely tent the cake with aluminum foil for the last 10-15 minutes of baking. This prevents the top from burning while allowing the center to finish cooking.

And for the **glaze**, consistency is key. It should be pourable but not watery. If it’s too thick, a tiny splash of liquid (milk or lemon juice) will thin it out. If it’s too thin, add more powdered sugar, a tablespoon at a time. You can also play with flavors – a tiny bit of strawberry extract can intensify the berry flavor, or a touch of lemon zest can add a lovely bright note.

Storing and Reheating Tips

One of the things I love most about this gluten-free strawberry cake is how well it keeps. If you have any leftovers (which is rare in my house!), you can store it quite easily. At **room temperature**, I usually keep it in an airtight container for up to 2 days. Make sure it’s fully cooled before covering it. The moisture in the cake helps it stay fresh for a good while.

For longer storage, the **refrigerator** is your best bet. Once the cake has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It will stay delicious and moist in the fridge for up to 4-5 days. When you want to serve it, you can enjoy it chilled, or let it sit at room temperature for about 20-30 minutes to soften up a bit.

If you find yourself with an abundance of cake (hooray!), you can definitely **freeze** it. Make sure it’s completely cool, then wrap it very well in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 2-3 months. To thaw, simply transfer the cake from the freezer to the refrigerator overnight. It will be ready to enjoy the next day.

Regarding the **glaze timing**: if you plan to store the cake at room temperature or in the refrigerator, it’s best to apply the glaze just before serving or within the first day. If you’re freezing the cake, I actually recommend storing it *without* the glaze. Once the cake is thawed and you’re ready to serve it, you can then make a fresh batch of glaze and drizzle it over the top. This prevents the glaze from getting sticky or weird in the freezer.

Frequently Asked Questions

Can I make this gluten-free?

Yes! This recipe *is* already designed to be gluten-free! I use a good quality gluten-free all-purpose flour blend that contains xanthan gum. If your blend doesn’t have xanthan gum, you’ll want to add about 1 teaspoon to the dry ingredients for proper binding and texture. Brands like Bob’s Red Mill 1-to-1 Baking Flour are excellent choices. The texture is wonderfully moist and tender, so you won’t even miss the gluten!

Do I need to peel the zucchini?

Actually, this recipe doesn’t use zucchini! It’s a gluten-free strawberry cake. If you were thinking of another recipe, I can confirm that for this strawberry cake, there’s no zucchini involved. We’re focusing purely on the delicious strawberry flavor and a lovely cake crumb.

Can I make this as muffins instead?

Absolutely! This batter works wonderfully for muffins. Simply fill your muffin liners about two-thirds full and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. You might want to add a little extra strawberry puree to the top of each muffin before baking for an extra burst of flavor and pretty color.

How can I adjust the sweetness level?

This cake is designed to be moderately sweet. If you prefer it less sweet, you can reduce the granulated sugar in the batter by about 1/4 cup. If you like it sweeter, you can add a couple of tablespoons more sugar to the batter. For the strawberry puree, I sometimes add a tablespoon of sugar if the berries aren’t very sweet. The glaze can also be adjusted – if you like it less sweet, use less powdered sugar or more lemon juice for a tarter finish.

What can I use instead of the glaze?

The glaze is totally optional! If you prefer something different, a simple dusting of powdered sugar over the cooled cake is lovely. You could also serve it with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a spoonful of Greek yogurt for a healthier option. Some people even like to serve it with a light fruit compote or a drizzle of honey.

Final Thoughts

So there you have it – my beloved gluten-free strawberry cake! It’s more than just a recipe; it’s a little piece of comfort and joy that I love sharing. What makes it so special, in my eyes, is its ability to be both incredibly simple and wonderfully impressive. It’s the perfect cake for those moments when you want to bake something delicious without the fuss, something that tastes homemade and feels incredibly satisfying. Whether you’re gluten-free or just looking for a fantastic strawberry cake, I truly believe this one will become a favorite in your recipe collection, just as it has in mine.

If you enjoy this recipe, you might also love my Gluten-Free Lemon Blueberry Muffins or my Easy Chocolate Chip Cookies – they’re other go-to’s that are always a hit. I can’t wait to hear what you think of this gluten-free strawberry cake! Please leave a comment below with your experience, any variations you tried, or how much your family loved it. Your feedback means the world to me. Happy baking!