By
/ Last Modified On August 17, 2023An 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.
Missing something? No worries! Order missing ingredients from GoPuff and have them arrive at your doorstep in minutes.
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
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute.
- Add flour, salt, baking powder, milk, strawberry puree and vanilla.
- Mix on medium speed for one minute.
- Spoon cake batter evenly into cake pans.
- 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
Gluten-Free Strawberry Cake
An easy gluten-free strawberry cake with a delectable strawberry cream cheese frosting that is tender & delicious. Better than gluten-free strawberry cake mixes
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
- 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.
- In a medium mixing bowl combine the oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute.
- Add flour, salt, baking powder, milk, strawberry puree, and vanilla; beat at medium speed for one minute.
- Spoon batter evenly into cake pans.
- Bake for 30-35 minutes or until the centers springs back when touched and cakes are lightly browned.
- 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.
- 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.
- Layer and frost! If desired, use ½ cup of lemon curd for the filling. Otherwise, frost and layer each cake with frosting.
- 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.
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Nutrition Information:
Yield:
16Serving Size:
1 sliceAmount 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.
Crystal
Do you think I could use dairy free milk?
chrystal
Yes, you can use dairy-free milk. I like almond milk as an option.
Best,
Chrystal
Rhonda
(Prior to my GF life)
My favorite strawberry cake uses strawberry jello mix added to the batter. Do you think that would work in this recipe?
chrystal
I'm not sure. I haven't tried it. Sorry!
Best,
Chrystal
Brook B
I just made this for the second time. My husband says it's the best cake he's ever had in his life (and that is saying something)!
I use a little strawberry syrup for coloring in the cake mix and also between the layers. No one would ever know it's gluten free!
Wendy Stoltz
That's amazing to hear, Brook! Congratulations on creating such a delicious cake. The fact that your husband claims it's the best cake he's ever had is a fantastic compliment!
Kristi
If I made my own, should I make it with or without sugar? I wasn't sure if your recipe accounts for the extra sugar some purees have.
chrystal
Hi Kristi,
No sugar in the puree, I simply pureed strawberries.
Best,
Chrystal
Kristi
Great! Thank you!
Shelby
This cake is amazing! I got a little too excited and didn’t let it cool enough so it may not look the prettiest but the taste is totally there. Thank you for being by go to blogger for gluten free baking, I can always count on your recipes!
Elaine
Do you have any recommendations for a dairy free strawberry frosting??
chrystal
You can use dairy-free butter and dairy-free milk to make the frosting. You can also use coconut milk whipped cream and mix in the pureed strawberries.
Best,
Chrystal
Emelia
Could I use raspberries instead of strawberries ?
chrystal
Yes, you can use raspberries.
Best,
Chrystal
Nazli
Any suggestions on making this recipe diabetic friendly by substituting the sugar both in the cake and the frosting?
chrystal
Hi Nazli,
Some of my readers have had good luck using swerve granulated sugar in the cake and the Swerve powdered sweetener in the frosting. There's a lovely keto cake recipe that you also might like at https://www.fourscoreliving.com/keto-vanilla-cake/
I hope that helps.
Best,
Chrystal
Sherry Cantrell
Can I use gluten free Pillsbury all purpose flour in this recipe? I’m new to the gluten free diet and still learning.
chrystal
I'm not sure if that flour blend will work. It's similar to the other blends but it has pea fiber in it, which can be tricky sometimes. If you try it, please come back and let me know how it turned out.
Best,
Chrystal
Sonia art
Can I make this cake in a loaf pan . How long do I cook it for ?
Lindsay
Hi Sonia, we haven't tried baking any of our cake recipes in a loaf pan, so I'm not sure how long to bake, or if it would bake well in such a deep pan. I recommend a more shallow pan made for baking a cake.
Karin
Outstanding! This is a moist cake with a delicious frosting. I used lemon curd as suggested. I made my own purée with fresh berries and a little sugar using an immersion blender.
Christine
How would you adjust this recipe for 12 cupcakes?
And how long would you bake them for at 350?
Thanks!
chrystal
You can cut the recipe in half (write it out so you don't accidently add the full amount) and baked them at 350 for 18 - 22 minutes (check for doneness and bake a couple minutes longer if needed).
Best,
Chrystal
Cindy Reinhardt
How much food coloring would I add to the icing to get it the pink color you have in your picture? (I didn't see that in your notes, just for the cake, which is white here).
Thank you!
chrystal
You can add as much or as little as you like. Start with 6 drops and go from there.
Angela
Hi, where do we find the gluten free flour blend that you make? And the lemon curd?
Wendy Stoltz
Hi Angela,
Here you go:
https://www.glutenfreepalate.com/gluten-free-flours/
I don't have a lemon curd recipe on my site but you can make one with lemons, zest and juice, eggs, butter and caster sugar
Britney
Hi there,
This is my first cake made from scratch! 🙂 I had a question about the strawberry puree. Do I simply blend my strawberries or is there more to it? I have seen other recipes that require lemon juice, simmering on the stove, etc. Sounds delicious and didn't want to mess it up with the puree!
Thanks!
Wendy Stoltz
Hi Britney,
Nothing else in the puree. I simply pureed strawberries. Let us know how your first cake from scratch goes!
Dhania
Do I need to put xanthan gum in the flour blend?
Wendy Stoltz
Hi Dhania,
Only add it in if your flour blend does not already have it in. I use Bob's and it is already added in.
Amber
I used the recommended flour from Bob’s red mill and the batter was very thick and gooey even after adding extra liquid and it came out with a weird texture, overly moist and gummy, even after baking a long time. Then I tried it with Cup4Cup flour blend and it came out better but still just ok compared to other gf cakes I’ve made. All gf baking recipes really should have the measurements in volume and weight and even though I figured out the weight measurements using the info on the packages of flour, this recipe still just didn’t turn out for me.
Wendy Stoltz
Hi Amber,
I'm sorry to hear that you had trouble with the GF strawberry cakes.
A cake batter can become thick and gooey due to a few possible reasons:
Too much flour - One of the most common reasons is that there's an excessive amount of flour in the batter. Adding too much flour can make the batter thick and difficult to mix properly.
Insufficient liquid - If there's not enough liquid in the batter, it won't have the right consistency.
Incorrect measurements - Using inaccurate measurements, especially for flour and liquid ingredients, can throw off the balance and lead to a thick batter.
Perhaps check your calculations of quantities. I do hope you will try it again.
Beth
This was my first gluten-free baking attempt, and it was absolutely delicious. I ended up not getting my hands on strawberries and used a frozen mixed berry blend instead. I pureed the thawed berries and strained out the seeds. The berry mix gave the cake a purplish color, while the frosting looked more pink, but it was for a kid's birthday, so the colors were welcome. 🙂
Wendy Stoltz
Hi Beth,
That's wonderful! Your berry blend idea and the vibrant colors sound perfect for a kid's birthday cake. Great job on your first gluten-free baking attempt!