Gluten-Free Strawberry Cake

4.96 from 21 votes

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.

Prep Time45

Cook Time32

Total Time1 17

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free strawbery cake

Servings: servings

Author: Audrey Roberts

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.

Video

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