By Wendy Stoltz / Last Modified On January 26, 2023

An easy gluten-free strawberry cake with a delectable strawberry cream cheese frosting that is tender, delicious, and better than any gluten-free strawberry cake mixes. Get this cake ready for your summer dessert table, it is refreshing with fresh strawberries and perfect for all occasions. 

Gluten-Free Palate readers have been asking how to turn our gluten-free vanilla cake into a strawberry cake and I've got it ready for you. I hope you love it as much as we do!

I used to not get excited about gluten-free cakes, but now I don't know which to choose from! Here's my favorite strawberry recipes: gluten-free no-bake mini strawberry cheesecakes, gluten-free strawberry cupcakes or gluten-free strawberry shortcake. 

GLUTEN-FREE STRAWBERRY CAKE RECIPE

I will tell you up front that this gluten-free strawberry cake recipe is a from-scratch cake recipe. I don't use a gluten-free strawberry cake mix.

But ... this gluten-free strawberry cake is super simple to make. If you've made any of my other cakes, you know this will be a hit.

I've got several filling and frosting options for you, but first, we'll dive into the ingredients in this strawberry cake and a few tips before you get started baking.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE STRAWBERRY CAKE

Super simple to make - With my step-by-step instructions you'll have mastered this cake in a sinch!

Strawberry flavor- This cake has bursts of strawberry flavor which is so refreshing and topped with your choice of frosting. Scroll down for a few options.

Best summer dessert - When the heat is up there is nothing nicer than a refreshing gluten-free strawberry cake with real strawberries. The taste is from fresh strawberries and not from strawberry extract.

INGREDIENTS IN GLUTEN-FREE STRAWBERRY CAKE

Oil - We use vegetable oil in this recipe, but you can use any neutral flavored oil.

Sugar - Cakes need sugar. Sugar adds moisture, flavor and is important for the texture.

Eggs - Room temperature eggs work best. I haven't tried an egg replacer in this cake recipe yet.

All-purpose gluten-free flour blend - I've used my gluten-free flour blend (#1) for the flour mixture. I've used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour NOT the Bob's All Purpose gluten-free flour. 

Salt - Enhances the flavors in the cake.

Baking powder - Along with the air bubbles you'll create when you mix the batter, the baking powder helps your cake rise. Cut it in half if you're at high altitude.

Milk - You can use dairy-free milk to keep this cake dairy-free.

Strawberry Puree - Adds flavor, texture, and sweetness. Make your own strawberry puree from fresh strawberries.

Vanilla Extract - Adds to the lovely flavor.

Red Food Coloring - This is optional. This recipe doesn't call for red food coloring, which is why the cake color isn't a bright shade of pink - like other recipes. If you'd like, you can add a teaspoon or two (your choice) to brighten up the color.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE STRAWBERRY CAKE

Handheld mixer - I like this hand-mixer. Choose one that's got enough power and speed. 

Cake pans - Use 8" round cake pans.

If you have any questions about making gluten-free strawberry cake, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE STRAWBERRY CAKE

1. In a medium mixing bowl combine oil and sugar.
2. Add eggs and beat with an electric mixer at medium speed for one minute.
3. Add flour, salt, baking powder, milk, strawberry puree and vanilla.
4. Mix on medium speed for one minute.
5. Spoon cake batter evenly into cake pans.
6. Bake for 30-35 minutes or until the centers spring back when touched and cakes are lightly browned.

Scroll down for lemon buttercream frosting or vanilla buttercream frosting and other options. 

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free strawberry cake, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE STRAWBERRY CAKE

Use the correct oven temperature - Use the suggested oven temperature. However, oven temperatures vary by brand so it may be worth investing in an oven thermometer.

Don't overbeat the batter - Overbeating will result in a cake that will sink in the middle.

Frequently Asked Questions

WHAT CAUSES CAKE TO CRACK ON TOP?

You might see cracks if your temperature is too high, or your cake is placed in the oven too high. The heat of baking activates the baking powder and causes it to release carbon dioxide, which forms bubbles and raises the cake.

If your oven is too hot, that process is sped up. Make sure to place your cake in the center, and regularly check your oven’s temperature.

Another reason is if you are at a high altitude. If you are baking this gluten-free strawberry cake at a high altitude, consider cutting the baking powder in half.

WHY DID MY CAKE SINK?

There are a few reasons why cakes sink, one is from over beating the cake batter and adding too much air.

Also, cakes will often sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.

When this occurs, the center of the gluten-free vanilla cake rises rapidly and then falls during baking.

In higher elevations, the leavening agent works twice as hard and may cause the cake batter to rise rapidly and sink before it’s had a chance to set up.

All these tips are relevant to most cake recipes, not just this gluten-free vanilla cake recipe.

HOW DO I STORE GLUTEN-FREE STRAWBERRY CAKE?

Store it in an airtight container in the fridge for up to 3 days. 

CAN I FREEZE GLUTEN-FREE STRAWBERRY CAKE?

Yes, but I would suggest you freeze the cakes for up to 3 months. I would however assemble it on the day you want to enjoy it.

CAN YOU MAKE THIS GLUTEN-FREE STRAWBERRY CAKE AHEAD OF TIME?

Yes, you can make the strawberry puree ahead of time as well as the cakes. I would freeze the baked cakes and then defrost them when you are ready to assemble and enjoy it.

WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THIS?

Vegan - Replace the milk and eggs with vegan alternatives.

Egg-free - You can use an egg replacer. I have, however, not tried it.

Dairy-free - This cake is naturally dairy-free as it uses dairy-free milk. Use a dairy-free frosting to further complement it.

Frosting - You can use your frosting of choice. Scroll down for options.

CAN YOU USE FROZEN STRAWBERRIES IN THIS GF STRAWBERRY CAKE?

You can use frozen strawberries, just thaw them before making the puree.

WHAT'S THE BEST FROSTING FOR STRAWBERRY CAKES?

This is a difficult one as it comes down to personal preference and what flavor profile you enjoy. So, scroll down and view some options and let us know your favorite in the comments.

FROSTING OPTIONS FOR GLUTEN-FREE STRAWBERRY CAKE

I've got a few frosting options for you. They are all incredible with this cake, so it's up to you depending on what flavor profiles you like.

STRAWBERRY CREAM CHEESE FROSTING

8 oz. cream cheese, room temperature
½ cup butter (1 stick), room temperature
¼ cup strawberry puree (use fresh strawberries to make your puree)
4½ cups powdered sugar

Directions: In a medium mixing bowl, beat together cream cheese and butter until light and fluffy. Mix in the strawberry puree. Gradually add powdered sugar, one cup at a time, beating well until desired consistency is reached. If needed, add 1-2 tablespoons of milk for consistency.

TRADITIONAL CREAM CHEESE FROSTING

8 oz. cream cheese, room temperature
½ cup butter (1 stick), room temperature
2 teaspoons gluten-free vanilla extract
4½ cups powdered sugar

Directions: In a medium mixing bowl, beat together cream cheese, butter, and vanilla until light and fluffy. Gradually add powdered sugar, one cup at a time, beating well.

LEMON BUTTERCREAM FROSTING

½ cup (1 stick) butter
4 ½ cups powdered sugar
Juice from a medium lemon (about ¼ cup)

Directions: In a medium mixing bowl, beat butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of lemon juice until all ingredients are blended.

VANILLA BUTTERCREAM FROSTING (OR STRAWBERRY BUTTERCREAM FROSTING)

½ cup (1 stick) butter
1 ½ teaspoons vanilla extract
4 ½ cups powdered sugar
4 tablespoons milk

*¼ cup Pureed Strawberries - Add strawberries for strawberry buttercream frosting

Directions: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.

*If you prefer strawberry buttercream frosting. 

FILLING OPTIONS FOR GLUTEN-FREE STRAWBERRY CAKE

I added a ½ cup of lemon curd to the center of this strawberry cake instead of frosting or cream. I wanted to do something different, and lemon and strawberries are an amazing combination.

If you don't want to add lemon curd, you can add sliced strawberries and freshly made whipped cream.

You can also go the more traditional route and use frosting. Or you can get super creative and do a combination of flavors and ingredients in the center.

What would you use in the center of this double layer cake?

HOW CAN I DECORATE THIS GF STRAWBERRY CAKE?

Here are some helpful tips on decorating borders with royal icing. Everything from a rope border to a garland border.

CAN I ADD STRAWBERRIES TO THE BATTER?

This recipe uses a strawberry puree in the batter so yes you can add pureed strawberries to this cake. 

GLUTEN-FREE STRAWBERRY CAKE MIX

While I like to make cakes from scratch, if you're in a pinch, you can use a gluten-free cake mix. I've only seen one on the shelves, by LiveGFree, and I haven't personally tried it.

You could also use a gluten-free vanilla cake mix and add strawberries.

This recipe is pretty simple, just as simple as a gluten-free strawberry cake mix, but it has a better texture and flavor in my opinion.

SOME OF MY FAVORITE GLUTEN-FREE CAKE RECIPES:

• Gluten-Free Pineapple Upside Down Cake
• Gluten-Free Chocolate Bundt Cake
• Grain-Free Hummingbird Cake
• Gluten-Free Lemon Cake
• Gluten-Free Red Velvet Cake
• Gluten-Free Vanilla Cake

Continue to Content

Yield: 16 servings

Gluten-Free Strawberry Cake

Print

An easy gluten-free strawberry cake with a delectable strawberry cream cheese frosting that is tender & delicious. Better than gluten-free strawberry cake mixes

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 25 minutes

Ingredients

FOR THE CAKE:

• 1 cup vegetable oil (or oil of choice)
• 1 ½ cups granulated sugar
• 4 large eggs, room temperature
• 2 and ½ cups all purpose gluten-free flour blend (I used my flour blend or Bob's Red Mill Gluten Free 1-to-1 Baking Flour, NOT the Bob's All Purpose GF Flour)
• ½ teaspoon salt
• 2 teaspoons baking powder (cut in half or omit for high altitude)
• ¾ cup milk
• ½ cup strawberry puree
• 2 teaspoons (8g.) gluten-free vanilla extract

FOR THE STRAWBERRY CREAM CHEESE FROSTING:

• 8 oz. cream cheese, room temperature
• ½ cup butter (1 stick), room temperature
• ¼ cup strawberry puree
• 4½ cups powdered sugar
• milk for consistency, if needed

Instructions

1. For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside. You can also line the bottoms with parchment paper, for easy cake removal.
2. In a medium mixing bowl combine the oil and sugar.
3. Add eggs and beat with an electric mixer at medium speed for one minute.
4. Add flour, salt, baking powder, milk, strawberry puree, and vanilla; beat at medium speed for one minute.
5. Spoon batter evenly into cake pans.
6. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
7. Let cool in the pan on rack for five minutes. Remove the cakes from the pans onto rack and cool completely before frosting. Let the cakes cool completely before frosting.
8. For the frosting: In a medium mixing bowl, beat together cream cheese and butter until light and fluffy. Mix in the strawberry puree. Gradually add powdered sugar, one cup at a time, beating well until desired consistency is reached. If needed, add 1-2 tablespoons of milk for consistency.
9. Layer and frost! If desired, use ½ cup of lemon curd for the filling. Otherwise, frost and layer each cake with frosting.
10. Store leftovers in the refrigerator for up to 3 days.

Notes

• For a pink or red cake color - add 1-2 teaspoons of red food coloring.
• For the flour, spoon the flour into the measuring cup and then level it. Don't scoop the measuring cup into the flour or you'll end up with too much flour and a dense cake.
• You can use regular milk, or almond milk in this recipe.
• If you need a dairy-free version, the cake is dairy-free and you can top with your favorite dairy-free frosting.
• You can use your oil of choice in this recipe or melted and cooled butter. Note, if you use butter the texture will be a little denser.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
• 
  Wilton Aluminum 8-Inch Round Cake Pan Set, 2-Piece

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 491Total Fat: 26gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 78mgSodium: 188mgCarbohydrates: 62gFiber: 1gSugar: 55gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.