Gluten-Free Strawberry Cake
Updated
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.
I absolutely love fruit-filled cakes, but when I’m out of fresh strawberries, I know I always have a can of pineapple slices on hand to prepare this pineapple upside down cake.
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.
This cake was a BIG hit at church. No one would’ve known that it was gluten free if I hadn’t told them. I will be making this cake again!
Looking forward to making again. People went back for more and said it was one of the best strawberry cakes they had ever had! Def make this! I made with almond milk and coconut sugar. I also did a soak after just to ensure it was moist, where I poked holes and poured a little warmed almond milk, coconut sugar and vanilla extract.
The cake is delicious! Everyone took a second slice which is pretty amazing. The cake has a good crumb and moist even into the second day. The frosting has great flavor and color. Looking forward to making it again
Gluten Free Dairy Free White Cake please
Thanks Charlotte! Great idea!
Can this be made with King Arthur’s or Bob Redmill’s 1:1? We do not have Pillsbury gluten free flour readily available locally.
Hi Caitlin, Some readers have had success with those flours!
Can you use fresh strawbery jam for the strawberry reduction. (low sugar version). Also how many cups of strawberries are 2 lbs. ?
Thank you.
Hi Marion,
We haven’t tried it with jam instead of the reduction, but you certainly can. 2 lbs is roughly 7.5 cups whole strawberries.
Hi Amy!
I tried out this recipe and somehow ended up with a cake more akin to a sourdough texture. I probably should have caught onto this before I baked it, when the dough had started to rise in the bowl! Do you know how this may have happened/what I can do next time to avoid this?
Thank you!
Hi Pip, your cake likely began fermenting from wild yeast/bacteria due to sitting too long or warm conditions—this created a sourdough-like texture. To prevent, bake soon after mixing, keep batter cold, use fresh leavening (check the dates on your baking powder), and avoid fermentation-like resting.
I haven’t made this yet but I’m planning to bake it tomorrow and was wondering if the butter needs to be softened or if I can use it straight out of the fridge? Thanks!
Hi Nora, yes the butter should be softened. Let us know how it turns out 🙂
Hi! I will be making this cake for an upcoming party, but they have requested 6 inch cake size. What would the bake time change to? Thanks!
Hi Megan, We haven’t tried this recipe in that size. Start at 20 minutes and check for doneness.
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/