My summers are filled with chasing kids around and enjoying plenty of fresh strawberries. I use fresh strawberries in this gluten-free strawberry cake, giving it a light, refreshing taste—perfect for a spring or summer day. The cake is topped with a strawberry buttercream frosting that’s both sweet and perfectly balanced.
This has become one of my favorite cakes. The fresh strawberry reduction adds the perfect amount of moisture to the batter without making it too dense. Each bite of this rich, gluten-free strawberry cake is heavenly, bursting with real strawberry flavor. It’s the perfect dessert for summer gatherings, birthdays, or any special occasion. Topped with a smooth and creamy strawberry buttercream frosting, this easy gluten-free strawberry cake is a crowd-pleaser that no one will believe is made without gluten.
Gluten-Free Strawberry Cake
Ingredients
Strawberry Reduction
- 2 lbs fresh strawberries
- 4 tbsp granulated sugar
- 1 tbsp lemon juice, optional
Strawberry Cake
- 1/2 cup unsalted butter, For dairy-free use Smart Balance butter.
- 1 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
- 2 1/2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk, Dairy-free use unsweetened almond milk.
- 2 teaspoons white vinegar
- 1 1/2 cups strawberry reduction
- 2 drops pink or red gel food coloring, Optional if you want the cake really pink.
Strawberry Buttercream
- 1 cup unsalted butter, softened, Dairy-free use Smart Balance butter
- 1 cup freeze-dried strawberries
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk, Dairy-free use unsweetened almond milk
- 4 cups powdered sugar
- 1/8 teaspoon salt
Instructions
Strawberry Reduction
- I recommend making this reduction several hours (or the prior night) before baking the cake. The strawberry sauce needs to be completely cooled before using in the cake batter.
- Remove the stems of the strawberries and cut the strawberries in half. Puree the strawberries in a food processor or blender. I used my NinjaMaster Prep Pro System.
- Place the pureed strawberries, sugar, and lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat.
- Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occcasionally. Reduce for about 30 minutes. The strawberries sauce will be thick like tomato sauce.
- Allow the strawberry reduction to cool before placing it in an airtight container and refrigerating. Do not use hot or warm strawberry reduction to make the cake batter. The strawberry sauce needs to be completely cooled for making the cake.
Strawberry Cake
- Preheat oven to 350°F. Cut parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray.
- In a measuring, cup add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
- In a large bowl, cream butter and sugar together. Add the pure vanilla extract and mix until fully combined.
- Add the eggs to the butter mixture and mix until fully combined.
- In a medium bowl, add the gluten-free flour, gluten-free baking powder, baking soda, and salt. Stir to combine the ingredients.
- Add the gluten-free flour mixture to the creamed butter mixture. Mix until fully combined. Scrape down the sides of the bowl as needed.
- Add the milk to the cake batter and mix until fully combined.
- Add the completely cooled strawberry reduction to the cake batter. Mix until fully combined. (Add optional 2 drops of pink or red gel food coloring if you want the cupcake batter pinker)
- Pour the cake batter evenly into the lined and greased cake pans.
- Bake the cake for 30-32 minutes. Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan. Please watch your cakes because all ovens are different.
- Cool the cakes completely before frosting. This cake is a little denser than a gluten-free vanilla cake.
Strawberry Buttercream Frosting
- Add the freeze-dried strawberries to a food processor or blender and puree into a strawberry powder.
- In a large bowl, cream the butter with a mixer.
- Add the pure vanilla extract and salt to the creamed butter and mix until fully combined. Use a spatula to scrape down the sides of the bowl before adding the powdered sugar.
- Add the powdered sugar one cup at a time. Mix until the frosting is firm.
- Add the strawberry powder and mix until fully combined.
- Add the milk 1 tablespoon at a time. Mix until fully combined.
- Place the first cake on a plate or a cake plate. Frost the top of the first cake. This will be the frosting in the center of your cake. I like a good amount of frosting in the center. Place the second cake on top of the frosted first cake. Frost the top and side of the cake with the remaining frosting. I decorated the top using a Wilton 1M tip.
- Store leftovers in an airtight container or cover the cake with plastic wrap and refrigerate.
Notes
- I think it’s best to prepare the strawberry reduction ahead of time. Several hours in advance or the night before so it’s fully cooled before adding it to the cake batter.
- I find freeze-dried strawberries in the dried fruit section at Walmart or Aldi. Do not use regular dried strawberries—they won’t work the same way.
- Add food coloring for a brighter cake. Use 2-3 drops of gluten-free pink or red gel food coloring. I used 2 drops, but skipped coloring the frosting.
- Trace and cut parchment paper to fit the bottom of the pans—this prevents sticking.
- Grease the pans with gluten-free cooking spray. I prefer coconut oil spray, but any gluten-free option works.
- Let the cakes cool completely before decorating to avoid melting the frosting.
- I love Pillsbury Gluten-Free Flour, but results may vary with different brands.
- Use the Spoon & level method to measure the flour: scoop flour into the cup, then level it off with a knife. Never scoop directly from the bag—it packs too much flour and affects texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Strawberry Cake Step by Step
Gather the Ingredients: Gather all the ingredients together.
Make the Strawberry Reductions: Remove the stems from 2 lbs (32 ounces) of fresh strawberries and cut them in half. Puree the strawberries in a food processor or blender until smooth.
Reduce the Strawberries: Transfer the pureed strawberries to a small saucepan and add 4 tbsp of granulated sugar and 1 tbsp of lemon juice (optional). Stir to combine. Bring the mixture to a simmer over medium heat. Once it starts bubbling, reduce the heat to low and let the mixture slowly reduce, stirring occasionally. Simmer for about 30 minutes until it thickens to a consistency similar to tomato sauce. Allow the reduction to cool completely before transferring it to an airtight container and refrigerating.
Make the Cake: Preheat the oven to 350°F. Cut parchment paper to fit the bottom of two 9-inch cake pans and spray them with gluten-free cooking spray. In a measuring cup, add 2 tsp of white vinegar (or lemon juice) to ½ cup of milk (or unsweetened almond milk for dairy-free). Stir to combine and let sit in the refrigerator for 5 minutes to keep cold. This creates homemade buttermilk.
Cream the Butter and Sugar: In a large bowl, cream together ½ cup of unsalted butter (or Smart Balance for dairy-free) and 1¾ cups of granulated sugar until light and fluffy.
Add Vanilla and Eggs: Add 1 tsp of pure vanilla extract and mix until fully combined. Add 3 large eggs (room temperature) one at a time, mixing until fully incorporated after each addition.
Combine the Dry Ingredients: In a separate medium bowl, whisk together 2½ cups of gluten-free all-purpose flour with xanthan gum, 2 tsp of gluten-free baking powder, 1 tsp of baking soda, and ½ tsp of salt until well combined.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed butter mixture, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
Add the Buttermilk: Pour in the prepared buttermilk and mix until fully combined.
Incorporate the Strawberry Reduction: Gently fold in 1½ cups of completely cooled strawberry reduction, mixing until evenly distributed. (If desired, add 2 drops of pink or red gel food coloring for a more vibrant pink cake.)
Fill the Cake Pans: Divide the batter evenly between the prepared cake pans.
Bake the Cake: Bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean and the cake begins pulling away from the sides of the pan. Allow the cakes to cool completely before frosting.
Make the Buttercream Frosting: Add 1 cup of freeze-dried strawberries to a food processor or blender and puree until it turns into a fine strawberry powder.
Cream the Butter: In a large bowl, use a mixer to cream 1 cup of softened unsalted butter (or dairy-free alternative) until smooth and fluffy. Mix in 1 tsp of pure vanilla extract and ⅛ tsp of salt until fully combined. Scrape down the sides of the bowl with a spatula before adding the powdered sugar.
Incorporate the Powdered Sugar: Add 4 cups of powdered sugar, one cup at a time, mixing well after each addition until the frosting becomes firm.
Mix in the Strawberry Powder: Add the prepared strawberry powder and mix until fully combined, ensuring an even distribution of color and flavor. Add 2-4 tbsp of milk, one tbsp at a time, mixing until the frosting reaches the desired consistency.
Frost the Cake: Place the first cake layer on a plate or cake stand. Spread a generous amount of frosting over the top of the first cake layer to create the center filling. Place the second cake layer on top of the frosted first layer. Use the remaining frosting to cover the top and sides of the cake. I decorated the top using a Wilton 1M tip for a piped design. Serve and enjoy!
Serving Suggestions
I love serving this gluten-free strawberry cake with a generous layer of strawberry buttercream frosting and a few fresh strawberry slices on top for a beautiful, natural garnish. For an extra indulgent touch, I sometimes add a dollop of whipped cream or a sprinkle of powdered sugar just before serving. This cake pairs perfectly with a hot cup of coffee or a refreshing glass of iced tea, making it a great treat for brunch, birthdays, or summer gatherings.
Storage Instructions
Store any leftovers in an airtight container or tightly cover the cake with plastic wrap before refrigerating.
I have not made this yet but I am wanting to make cupcakes with this recipe. Will this work for cupcakes? Thanks in advance!
Hi, yes the cupcake version is here: https://www.mamaknowsglutenfree.com/strawberry-cupcakes-gluten-free/
This strawberry cake was hands down the most flavorful, moist GF cake I have ever made. Everyone raved about it, even those guests who do not regularly eat gluten-free. We are having another party next month and will be making this cake again!
I have commented before about this delicious cake. I have a question though. When I cut the cake the cake itself was not the beautiful strawberry color that my batter was when i put it into the cake pans tp bake. It is a sort of brownish color. Is it possibly because of the flour I used? I used Bob’s Red Mill 1-1 gluten free flour.
Thank you
Hi Paula, Did you use food coloring?
I just commented but wanted to add something. I made the reduction while watching the Oscars last night so it was a perfect time to do something like that. Also my grandson was so excited when he saw the cake because it was exactly what he had envisioned. Also I am fortunate to live near a Wegmans and they always have the most beautiful berries all year round. It took the entire largest container for the reduction which is 2 lbs.
Thank you for this wonderful recipe.
I made this cake for my grandsons 29th birthday. It is delicious.
I made the gluten-free strawberry cake for my twins’ 31st birthday recently, and everybody loved it! Yes, the strawberry reduction was a pain, and took longer than 30 minutes if done carefully, but SO WORTH IT!! As mentioned in the recipe the cake is denser than for a regular yellow cake, but tasty, textury, and not overly sweet, but just a perfect balance to the wonderful icing. Instead of strawberries on the top, we added sliced strawberries to the filling layer, and sprinkled freeze-dried strawberry powder on the top and side over the frosting (bad time of year for good fresh strawberries).
The cake was even better the second day, when it was polished off by the 4 of us. I will be looking forward to trying other recipes by Audrey in the future.
Do you have any recommendations for making this batter into a 4″ tiered cake and 12 cupcakes? Very much looking forward to making this this weekend! 🙂
Hi Mackenzie, We have made this into cupcakes and you can see that post here: https://www.mamaknowsglutenfree.com/strawberry-cupcakes-gluten-free/
I made this for a gluten free dairy free friend! It turned out so moist and delicious. Thank you for sharing
Did a trial run for this recipe for a birthday party next weekend. Although the flavor and texture are wonderful, the color was so weird. 😅 It was more akin to apple muffins, with just a hint of pink color.
I have a coworker who never gets to enjoy treat days due to her need to be gluten free. I decided it was time to buy gluten free flour – King Arthur – and I wanted to try your recipe. Hands down, your recipe is one of the best recipes I’ve ever used. My coworker was overjoyed, and I am making a 2nd cake for my family this evening! Thank you — it’s delightful!
I live at 7,500ft elevation. Are there any adjustments for high altitude with this case that you recommend?
Hi Daphne, we recommend increasing your oven temperature by 15°F and baking the cakes for 22-25 minutes. In the cake recipe itself, we recommend decreasing the sugar in the cakes by 2 tablespoons, adding 1 extra egg, and adding an extra 4 tablespoons of flour. Use 1/4 teaspoon of baking soda and 3/4 teaspoon of baking powder instead of the stated amounts. No adjustments are needed for the strawberry reduction or buttercream.
One of my favorite GF, DG cakes to make! Have you ever tried this recipe with regular AP flour though? I have only made it GF before and am prepping to make it for a friend who does not need GF and was curious if the flour amount needed to be adjusted.
Hi Christina, unfortunately, we have not tested this recipe with regular flour. We have, however, made this cake for non-GF friends and they loved it and couldn’t tell it didn’t have regular flour in it!
Have you ever tried the strawberry cake as cupcakes? IF so, did it turn out good and how long did you bake them?
Hi Patti, you can definitely bake this as cupcakes! We recommend baking for 15-18 minutes!
If I cannot find fresh strawberries at the store (seems to be a shortage right now), can I use frozen strawberries for the reduction?
Obviously they need to be thawed first. Is there any thing else I would need to consider when making this change?
Hi Sarah, we would recommend patting the thawed strawberries dry to remove any excess water!
I just made the Strawberry Cake and it is delicious.
I didn’t do the frosting as my mother is a diabetic and doesn’t need the added sugar.
I added a dollop of whip cream….ummm
It’s great without the frosting….
This Strawberry Cake recipe is FABULOUS!!! I made it into cupcakes and it was perfect! Such a strong strawberry taste…… exactly what I wanted! They were a bit at the birthday party! I will be making this again and again.
It will become a favorite of yours!
I made this cake for my son’s birthday. Not only does he have Celiac disease, he recently
was diagnosed with lactose intolerance and a fructose malabsorption disorder. I was able to make this cake with lactose-free milk and a plant-based butter. I also added sugar free strawberry gelatin mix. The whole family loved it! Could this recipe be baked as a 9 x 13 cake? If so, how would the baking instructions change?
Hi Julie, we recommend increasing the bake time by about 10 minutes!
Do you know roughly how much batter this makes in ounces? It sounds great and I’m hoping to use it to make a strawberry shaped cake for my daughter’s birthday.
Hi Crystal, this makes approx. 977 grams of batter, which is about 34 ounces by our calculations.
I am making this cake for Mother’s Day, and I do not have a food scale so I used a conversion chart when measuring strawberries for reduction sauce. Can you provide an approximation on the number of cup measurements of sauce to put into cake batter? Thank you.
Hi Valli, underneath the ingredients list, you should be able to click on a button that says “US Customary” that will convert everything to cups. You’ll need 1 1/2 cups of the reduction for the batter.
Can’t wait to try this cake! How long would you recommend to bake in 2 8-inch pans?
Reduce the total bake time by 25%, so start with about 22 minutes.
Can’t wait to make this! I’m planning for a party that’s 4 weeks from now. Would it work if I bake then freeze the layers separately, and then thaw and frost on the day of? Also, should the layers cool completely in the pans without removing to a cooling rack?
You can absolutely freeze and thaw the cake layers! Let them cool until they easily release from the pans.
If the strawberry reduction is too watery, should I start over or is there a way to make it work to not water down the batter.
Hi Niki, you can continue to reduce the sauce over medium heat, stirring often, until it thickens. To quickly cool it, place it in the freezer and take it out to stir every 5-10 minutes.
How can I make this fit into 3 8” round pans?
Hi Myra, if you make this recipe in 3 (8-inch) cake pans, the cakes will be on the thinner side. We recommend upping the recipe by about 1/3 to compensate, or you can bake it for a bit longer in 2 (8-inch) pans!
Question, could you just use buttermilk instead of mixing the whole milk and vinegar? Also if I wanted to do a single layer cake would you recommend making both and just throwing the other layer in the freezer or could I halve this recipe pretty easily?
Thank you!
Yes, you can use buttermilk instead of the milk and vinegar, and the recipe should halve easily!
This cake is sooo good and will be making it again, and again! So glad I read through the recipe prior to the day I needed it. I too made the reduction the day before. Thank you for sharing your yummy recipes. You have made my life so much easier.
I make this yearly for my daughter’s birthday. I find it to be labor-intensive but worth every bit of loving effort. She prefers a cream cheese icing so that is an easy switch. BEST GF strawberry cake ever!
Incredible cake. Even better as leftovers. Used King Arthur 1:1 and coconut milk with Earth Balance. The icing is the star and perfect balance to the cake.
My dairy and wheat-allergic daughter requested this for a last minute birthday cake. I made the reduction and cooled it quickly in a shallow pan in the freezer. Used King Arthur GF flour, Earth Balance vegan butter, and oat milk and we ended up with a very flavorful and moist cake! I will definitely be making this recipe again.
So what did you use instead of the eggs? I don’t see a suggested substitute for the eggs, but you made yours dairy free so just asking what did you use.
Cindy, eggs are dairy free. I think maybe you were confused because she mentioned using vegan butter to make the cake dairy free. But if you need egg free, I believe Bobs makes an egg substitute (I haven’t used it).
This was a very easy recipe to follow. The cake was delicious!!
Strawberry cake is a family favorite in our house. I’ve made this cake at least 5 times. We love that you can taste the strawberry flavor without any artificial flavoring or color. The dried strawberries are critical. It’s easy to make and directions are awesome.
I would really like to give this recipe a 10! Glad I read through it the day before so I could have the strawberry reduction ready when my granddaughter came the next day….she is becoming quite the baker! Great comments from the family and you definitely couldn’t tell it was gluten free!
Also the freezer dried strawberries for the icing worked great. Every time I have made strawberry icing it is always runny…..this defintiely was not. Thank you!
This cake looks and tastes so good! I made it and pretty much followed the recipe as written for both gluten and dairy free. My reduction of the purée took closer to an hour to get it to 1 1/2 cups, but came out great. I ended up adding half a cup of strawberry jello as I was short on sugar. I’m not sure how much it changed things as this was the first time I’ve made the cake but the cake had a really pretty pink color. I also added in a small layer of cut up strawberries in the middle layer, which everyone loved. file:///var/mobile/Library/SMS/Attachments/6a/10/6F4E6670-0C74-4262-9813-D7A112966B0B/IMG_7765.jpg
Delicious! Requires advance planning. Wonderful detailed instructions. Thank you.
I really appreciate the detailed recipe organization and detailed instructions. This recipe is not for the faint of heart. It is not hard but requires advance planning and preparation. I made the strawberry reduction the day prior as recommended. I was short of strawberries, used half fees half frozen and it turned out fine. I used Supernatural plant based food coloring, duck eggs, and a mix of Better Batter and King Arthur Measure for measure gf flour. The cake is moist and delicious! Will make again and highly recommend.
Delicious dessert! I can’t wait to make it again!