I have vivid memories of helping my grandmother in her kitchen, a cloud of flour always seemed to be around. What is dancing in the sunbeams? What is her strawberry cake recipe? What are some of the best things about this Ice Cream? However, the years passed, and dietary restrictions changed. I wanted to make a gluten-free version of this cake. I found the recipe here. After countless attempts, I finally perfected it! Is it a lighter, brighter, and equally delicious cousin to classic vanilla cake? Is this strawberry flavor bursting with fresh strawberries?Gluten-free strawberry cake.Will not disappoint!
What is Gluten Free strawberry cake?
Is it a moist, tender cake infused with the bright, summery flavor of fresh strawberries? What are some recipes that are made without gluten? Is it easy to bake? What is the difference between gluten-free and non-gluten free flour? What is more important than swapping ingredients? I’ve tweaked the recipe to ensure that every bite has that perfect balance of sweetness and tang, and I love it. With a texture that rivals any traditional cake. Think of it as a celebration of summer in every slice – perfectly moist, undeniably flavorful, and bursting with flavor. Is gluten guilt free?
Why you’ll love this recipe?
What do you love about this movie?Gluten-free strawberry cake., besides the incredible taste, is how easy it is to make. I don’t need any fancy equipment or complicated techniques. Even on my busiest weeknights, I can whip this up in under an hour. What is flavor? We are talking juicy, sweet strawberries that sing in every bite! Is it more affordable than you think? Fresh strawberries are usually pretty affordable, especially when in season, and the other are more expensive. What are pantry staples? What are some of the most versatile recipes? Can you serve it for breakfast with a dollop of yogurt, as scrumptious dessert, or simply enjoy it as an appetizer? Is it a good afternoon treat to drink tea with your favorite drink? Is it a win-win situation?
This recipe stands out because it doesn’t taste like a typical “gluten-free” cake. What are some of the things that can be a little dry? I’ve worked hard to make sure it’s perfectly moist and fluffy. The glaze on top adds that extra touch of sweetness and keeps the cake incredibly tender. I’ve had friends who aren’t gluten-free tell me they prefer this to any other cake! I love strawberry desserts. This one is a must try!
How do I make gluten-free strawberry cake?
Quick Overview
This Gluten-free strawberry cake.How can I make a simple recipe? Mix your dry ingredients, then wet ingredients. Combine the two, fold in some fresh strawberries. What makes this recipe special is the addition of a strawberry glaze after baking. What is the secret to a delicious cake? I promise you will be blown away by the results!
Ingredients
For the Main Batter: What are some examples?
– 2 cups gluten-free all-purpose Flour Blend (I prefer one with xanthan gum already added)
– 1 ½ cups granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ½ cup (1 stick) unsalted butter, softened
– ½ cup vegetable oil
– 2 large eggs
– 1 cup buttermilk (or use one cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
– 1 teaspoon vanilla extract
– 1 cup fresh strawberries, hulled and diced
For the Glaze:
– ½ cup unsalted butter
– 2 cups powdered sugar
– ¼ cup milk
– 14 cup strawberry puree (simply blend a few extra strawberries)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use gluten-free flour for this step, just to be safe. Make sure you get into all the corners so the cake doesn’t stick. I always do this before I even start gathering the other ingredients – it just sets me up for the day.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the Gluten-Free Flour, sugar, baking powder, and salt. Set aside. Make sure to whisk thoroughly to get rid of any lumps and ensure everything is evenly distributed. This is crucial for a consistent texture.
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and vegetable oil until light and fluffy. Set aside. Beat the eggs one at a time, then stir in the buttermilk and Vanilla Extract. The buttermilk helps keep the cake moist. If your butter is too cold, it won’t cream properly. Make sure it’s truly softened, but not melted.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you avoid overmixing a cake? I always stop mixing when I don’t see any streaks of flour.
Step 5: Prepare Filling
Gently fold in the diced strawberries. Don’t overmix at this stage either, just fold them in until they are evenly distributed throughout the room. If the strawberries are very juicy, you might want to pat them dry with a paper towel first to avoid them from sticking to your skin.
Step 6: Layer & Swirl
If you have a large pan, pour the batter into the prepared pan and spread evenly. If you want to get fancy, you can reserve some of the strawberry puree from the glaze and swirl it. What is the best way to make a marbled cake?
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. How long does it take to bake a cake? The cake should be golden brown on top and spring back when lightly touched.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before poking holes all over the top with a fork. How do I get the glaze to seep into the cake? In a saucepan, melt the butter. Remove from heat and whisk in the powdered sugar, milk, and strawberry puree until smooth. Do not over-bake the cake. Pour the glaze evenly over the top. I like to do this while the cake is still slightly warm so the glaze soaks in beautifully.
Step 9: Slice & Serve
Let the glaze set completely before slicing and serving. This might take about 30 minutes. What are some good ways to garnish with fresh strawberries? What is the best way to serve a cake warm or room temperature? What’s a scoop of vanilla Ice Cream on the side?
What should I serve it with?
This Gluten-free strawberry cake.Is incredibly versatile, so there are endless possibilities!
For Breakfast:Serve with Greek yogurt and honey. What is the best way to start your day?
For Brunch: Dress it up with a dusting of powdered sugar and a few fresh strawberries. Offer it alongside mimosas or a sparkling rosé for an elegant touch.
As Dessert: Serve warm with a scoop of vanilla Ice Cream or a dollop of whipped cream. A few fresh mint leaves add a pop of color and freshness.
For Cozy Snacks: Enjoy a slice with a cup of herbal tea or a glass of cold milk. It’s the perfect comfort food for a relaxing evening.
My family has this tradition of serving it with a scoop of Homemade Vanilla ice cream during summer birthdays. It’s always a hit, and it just feels so special. And sometimes, when it’s just me, I’ll have a slice with a glass of ice-cold milk – simple, but so satisfying.
Top Tips for Perfecting Your Gluten-Free Strawberry Cake
Here are some tips I have learned over the years to make the best gluten-free strawberry cake.
gluten-free flour: Not all gluten-free flour blends are created equal. I’ve found that using a blend that already contains xanthan gum yields the best results. If your blend doesn’t contain xanthan gum, add about ½ teaspoon to the dry ingredients. This helps bind the ingredients and gives the cake a better texture.
Mixing Advice: Be careful not to overmix the batter. Overmixing can develop the gluten (even in gluten-free flour, which can still contain some binding agents) and result in a tough cake. Mix until just combined.
Strawberry Prep: If your strawberries are very juicy, pat them dry with a paper towel before folding them into the batter. This will help prevent a soggy cake.
Ingredient Swaps: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Baking Tips: Keep an eye on the cake while it’s baking. Ovens can vary, so it might need a few extra minutes or less time. The cake is done when a wooden skewer inserted into the center comes out clean.
Glaze Variations: For a tangier glaze, add a tablespoon of lemon juice. For a richer glaze, use heavy cream instead of milk. You can also add a drop or two of pink food coloring to enhance the strawberry color.
I remember one time I accidentally used salted butter instead of unsalted. It didn’t ruin the cake, but it definitely had a slightly salty edge that wasn’t quite right. Now, I always double-check my butter before I start baking! The most important thing is to have fun and don’t be afraid to experiment!
Storing and Reheating Tips
Here is what I have learned about storing gluten-free strawberry cake.
Room Temperature: You can store this cake at room temperature for up to 2 days, covered tightly. However, it’s best to store it in the refrigerator to maintain its moisture and freshness.
Refrigerator Storage: This cake will keep well in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from drying out.
Freezer Instructions: You can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to freeze it without the glaze. Add the glaze after thawing for the best results. Otherwise, the glaze can become a little sticky or watery after thawing.
I usually slice the cake before freezing so I can easily grab a piece whenever I want a quick treat. Just make sure to wrap each slice individually to prevent them from sticking together.
Frequently Asked Questions
Final Thoughts
This gluten-free strawberry cake is more than just a recipe; it’s a taste of summer, a memory of my grandmother’s kitchen, and a reminder that even with dietary restrictions, you can still enjoy delicious, comforting treats. I truly believe that this cake is worth trying – the combination of the moist, tender cake and the sweet, tangy glaze is simply irresistible. Plus, it’s so easy to make, even on a busy weeknight. It’s a crowd-pleaser for sure.
If you love this recipe, you should definitely check out my other gluten-free desserts. Happy baking! I cannot wait to hear how yours turns out! Please share your photos and any fun variations you made. I love seeing all of your creations.
Gluten-Free Strawberry Cake
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour Plus more for dusting
- 1 cup Granulated Sugar
- 0.5 cup Unsalted Butter Softened
- 2 Large Eggs
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 1 tsp Vanilla Extract
- 1 cup Fresh Strawberries Sliced
Frosting
- 4 oz Cream Cheese Softened
- 0.5 cup Unsalted Butter Softened
- 3 cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the sliced strawberries.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Frosting Instructions
- In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.
- Frost the cooled cake and decorate with fresh strawberries, if desired.
