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 mix.

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!

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.

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 flour blend (#1) and I've used Bob's Red Mill Gluten Free 1-to-1 Baking Flour (NOT the Bob's All Purpose GF 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 a dairy-free milk to keep this cake dairy-free.

Strawberry Puree - Adds flavor, texture, and sweetness.

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.

If you have a question, or you've tried this gluten free strawberry cake recipe with a different ingredient, please let us know in the comments below.

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 batter evenly into cake pans.
6. Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the recipe card below.

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 reason why cakes sink, one is from over beating the batter and adding too much air.

Also, cakes often will 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 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.

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
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 Butter Cream 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 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 Butter Cream Frosting

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

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.

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 fresh 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?

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

Did you make this gluten free strawberry cake? Please leave a comment below letting me know what you thought.

Continue to Content

Yield: 16 servings

Gluten Free Strawberry Cake

Print

An easy gluten-free strawberry cake recipe that is tender and better than any gluten-free strawberry cake mix you'll find at the store.

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 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.

Nutrition Information:

Yield:

16

Serving Size:

1 slice
Amount Per Serving: Calories: 349Total Fat: 18gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 78mgSodium: 251mgCarbohydrates: 40gFiber: 1gSugar: 38gProtein: 6g

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.