An easy recipe for gluten-free Strawberry Cake. This homemade strawberry cake is made with fresh strawberries and is topped with a strawberry buttercream frosting.
1/2cupunsalted butterFor dairy-free use Smart Balance butter.
1 3/4cup granulated sugar
1teaspoonpure vanilla extract
3largeeggs, room temperature
2 1/2cupsgluten-free all-purpose flour with xanthan gumI 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.
2teaspoonsgluten-free baking powder
1teaspoonbaking soda
1/2teaspoonsalt
1/2cupmilkDairy-free use unsweetened almond milk.
2teaspoonswhite vinegar
1 1/2cupsstrawberry reduction
2dropspink or red gel food coloring Optional if you want the cupcakes really pink.
Strawberry Buttercream Frosting
1cupunsalted butter, softenedDairy-free use Smart Balance butter
1 cupfreeze-dried strawberries
1teaspoonpure vanilla extract
2-4tablespoonsmilkDairy-free use unsweetened almond milk
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.
Make the strawberry buttercream using the frosting instructions below.
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.
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.
Video
Notes
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.
I recommend that the strawberry reduction be made several hours (or the prior night) before baking the cake. The strawberry sauce needs to be completely cooled before using in the cake batter.
Freeze-dried strawberries can be found with the dried fruit in the grocery store. I purchased at both Walmart and Aldi. Do not use dried strawberries. You need freeze-dried strawberries.
Use 2-3 drops of pink or red gel food coloring if you want a brighter pink-colored cake. I used 2 drops. I did not use any food coloring in the frosting.
I used unsweetened almond milk and Smart Balance butter for the dairy-free option.