Why Make This Recipe
This Gluten-Free Strawberry Cake is the perfect treat for anyone who loves strawberries. It’s light, fluffy, and bursting with fruity goodness. Plus, it’s a breeze to make! Whether it’s a special occasion or just a sunny afternoon, this cake will brighten your day. Most importantly, it’s friendly for those avoiding gluten and dairy, making it a fantastic option for gatherings where everyone can enjoy a slice without worry.
How to Make Gluten-Free Strawberry Cake
Ingredients:
- 4 ½ cups (630g) fresh or frozen strawberries
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- pinch of fine sea salt
- â…” cup (151g) dairy-free salted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 2 tablespoons canola or vegetable oil
- 2 large eggs, room temperature (can substitute liquid egg replacer for vegan)
- 1 teaspoon vanilla extract
- 1 ¾ cup (280g) gluten-free flour blend (check to see if it contains xanthan or guar gum)
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum (omit if gluten-free blend contains it)
- ½ cup (117ml) strawberry reduction, room temperature
- ¼ cup (59ml) dairy-free milk, room temperature
- Optional: 2-3 drops of pink gel food color
- Optional: extra strawberries for decoration
- Optional: gluten-free sprinkles for decoration
- 2 cups (480g) dairy-free salted butter, room temperature
- 5 ½ cups (660g) icing sugar
- 1 teaspoon fine sea salt
- ¼ cup (59ml) strawberry reduction
- ½ teaspoon lemon juice
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Directions:
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Strawberry Reduction: Begin by preparing the strawberry reduction. In a small pot, combine 2 cups (300g) of strawberries, lemon juice, and sugar. Cook over medium heat until the strawberries break down and the mixture thickens, about 10-15 minutes. Set aside to cool.
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Strawberry Cake: In a large bowl, beat the dairy-free butter and granulated sugar together until light and fluffy. Add in the oil, eggs, and vanilla extract, mixing until well combined.
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In another bowl, whisk together the gluten-free flour blend, baking powder, fine sea salt, and xanthan gum. Gradually add the dry ingredients to the wet mixture, alternating with the strawberry reduction and dairy-free milk until everything is incorporated and smooth.
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Pour the batter into prepared cake pans and smooth the tops. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean from the center.
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Strawberry Buttercream: While the cake is baking, prepare the strawberry buttercream. Beat together the dairy-free butter, icing sugar, fine sea salt, strawberry reduction, and lemon juice until creamy and smooth.
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Cake Assembly: Once the cake layers are cooled completely, place one layer on a serving platter. Spread a layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the cake. Decorate with extra strawberries and gluten-free sprinkles if desired.
How to Serve Gluten-Free Strawberry Cake
This lovely cake is best served at room temperature, accompanied by a fresh cup of tea or coffee. It’s a delightful dessert for summer picnics, birthdays, or any festive gathering!
How to Store Gluten-Free Strawberry Cake
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness, where it will last for about a week. Just remember to bring it to room temperature before serving for the best taste!
Tips to Make Gluten-Free Strawberry Cake
- Ensure your ingredients, particularly the flour blend, are properly measured for the best texture.
- When making the strawberry reduction, you can add a splash of vanilla extract for extra flavor.
- If you’re using frozen strawberries, make sure to thaw and drain them before using to avoid excess moisture.
Variation
You can try adding a layer of whipped coconut cream between the cake layers for a delightful twist! Or, for an even fruitier version, mix blueberries or raspberries into the batter.
FAQs
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Can I use other fruits for this cake?
Yes! You can replace strawberries with your favorite berries, adjusting the reduction process slightly. -
What if I don’t have gluten-free flour blend?
You can make your own blend by mixing rice flour, almond flour, and tapioca flour in equal parts. -
Is this cake suitable for freezing?
Absolutely! You can freeze the baked and cooled cake layers. Just wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Gluten-Free Strawberry Cake
Ingredients
Method
- In a small pot, combine 2 cups of strawberries, lemon juice, and sugar. Cook over medium heat until the strawberries break down and the mixture thickens, about 10-15 minutes. Set aside to cool.
- In a large bowl, beat the dairy-free butter and granulated sugar together until light and fluffy.
- Add in the oil, eggs, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the gluten-free flour blend, baking powder, fine sea salt, and xanthan gum.
- Gradually add the dry ingredients to the wet mixture, alternating with the strawberry reduction and dairy-free milk until everything is incorporated and smooth.
- Pour the batter into prepared cake pans and smooth the tops.
- Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean from the center.
- While the cake is baking, prepare the strawberry buttercream. Beat together the dairy-free butter, icing sugar, fine sea salt, strawberry reduction, and lemon juice until creamy and smooth.
- Once the cake layers are cooled completely, place one layer on a serving platter.
- Spread a layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the cake.
- Decorate with extra strawberries and gluten-free sprinkles if desired.