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Gluten-Free Strawberry Cake

This light and fluffy gluten-free strawberry cake is bursting with fruity goodness, making it a great treat for any occasion while being friendly for those avoiding gluten and dairy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Strawberry Reduction
  • 2 cups 2 cups (300g) fresh or frozen strawberries
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon granulated sugar
For the Cake
  • ⅔ cup ⅔ cup (151g) dairy-free salted butter, room temperature
  • 1 ½ cups 1 ½ cups (300g) granulated sugar
  • 2 tablespoons 2 tablespoons canola or vegetable oil
  • 2 large 2 large eggs, room temperature can substitute liquid egg replacer for vegan
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 ¾ cups 1 ¾ cup (280g) gluten-free flour blend check to see if it contains xanthan or guar gum
  • 2 teaspoons 2 teaspoons baking powder
  • 1 teaspoon 1 teaspoon fine sea salt
  • ½ teaspoon ½ teaspoon xanthan gum omit if gluten-free blend contains it
  • ½ cup ½ cup (117ml) strawberry reduction, room temperature
  • ¼ cup 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
For the Strawberry Buttercream
  • 2 cups 2 cups (480g) dairy-free salted butter, room temperature
  • 5 ½ cups 5 ½ cups (660g) icing sugar
  • 1 teaspoon 1 teaspoon fine sea salt
  • ¼ cup ¼ cup (59ml) strawberry reduction
  • ½ teaspoon ½ teaspoon lemon juice

Method
 

Strawberry Reduction
  1. 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.
Strawberry Cake
  1. In a large bowl, beat the dairy-free butter and granulated sugar together until light and fluffy.
  2. Add in the oil, eggs, and vanilla extract, mixing until well combined.
  3. In another bowl, whisk together the gluten-free flour blend, baking powder, fine sea salt, and xanthan gum.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the strawberry reduction and dairy-free milk until everything is incorporated and smooth.
  5. Pour the batter into prepared cake pans and smooth the tops.
  6. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean from the center.
Strawberry Buttercream
  1. 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.
Cake Assembly
  1. Once the cake layers are cooled completely, place one layer on a serving platter.
  2. Spread a layer of strawberry buttercream on top. Add the second layer and frost the top and sides of the cake.
  3. Decorate with extra strawberries and gluten-free sprinkles if desired.

Notes

Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for about a week. Bring to room temperature before serving.