Make the best Gluten-Free Strawberry Cake with homemade strawberry frosting! Made with simple ingredients and no artificial flavors, it turns out flavorful and moist with ease. Dairy-Free option, too!
Personal Note- Growing up, my step-grandfather made a special strawberry cake for every family gathering. We always wondered how he made it so delicious, and to this day, no one in my family knows the recipe. This is my best attempt at recreating his strawberry cake, gluten-free of course, in his honor.
The Best Gluten-Free Strawberry Cake Recipe
Nothing says summer quite like strawberry recipes! Of course, we love more savory options like our strawberry rhubarb salad and strawberry salmon salad.
However, we’ll never say no to a strawberry dessert, either. And this strawberry cake recipe is always a fan favorite! Unlike store-bought options, it’s never dry or crumbly and is free from artificial flavors. Instead, we infuse the cake and frosting with real strawberries for the best sweet, fruity taste.
Easy to make, this recipe comes together with minimal prep time and a quick cook time. By the end, you have two cakes, which we layer with frosting in between for a beautiful presentation. But you can easily serve them as single-layer cakes instead!
Simple Gluten-Free Ingredients
*Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card for the complete details!
For the Cake
- Strawberries – You can’t have a strawberry cake without strawberries! For the best flavor and brightest color, look for bright red strawberries with dark green tops.
- Gluten-Free Flour – We use our 1:1 gluten-free flour blend, but any 1:1 gluten-free flour will work as long as it contains xanthan gum!
- Baking Essentials – Baking powder, baking soda, salt, fine raw sugar, and vanilla extract enhance the taste and texture of the cake.
- Softened Butter or Oil – Feel free to substitute naturally refined avocado oil or coconut oil.
- Large Eggs – Allow them to come to room temperature for easy mixing! We haven’t tested this recipe with egg substitutes but don’t think it would turn out well.
- Non-Dairy Milk – Use non-dairy cream or full fat milk (if dairy is tolerated) for a richer flavor and a more tender crumb.
- Optional Strawberry Extract and/or Natural Food Dye – This is optional but will enhance the berry flavor and create a brighter color.
For the Frosting
- Softened Butter or Dairy Free Substitute – For a dairy-free frosting, use one cup of the thickened or solid portion of coconut cream that has been chilled in the fridge. See our coconut whip frosting post for tips!
- Powdered Sugar – Use a powdered sugar substitute to keep the recipe a little lower in sugar.
- Vanilla Extract – Enhances the flavor of the rest of the ingredients.
- Strawberry Reduction – We save this from the strawberry cake. See the recipe card for details.
- Optional Strawberry Extract and/or Natural Food Dye – Again, this is optional but recommended for a picture-worthy presentation.
Tips for Success
- Make sure your 1:1 gluten-free flour mix includes xanthan gum for extra rise and structure. We love to use our homemade flour blend for a fluffy texture!
- Use fresh strawberries, not frozen varieties. Otherwise, your cake won’t be as flavorful and is likely to become mushy.
- Use room temperature ingredients. Warmer ingredients trap more air when whipped, which creates a light fluffy texture we look for in cakes, cupcakes, and muffins.
- Combine the ingredients just until the batter is smooth. Continuing to mix will result in a dense, rubbery cake.
- Allow the cakes to cool completely before layering. Otherwise, they’ll sink in the center.
- Feel free to add natural food dye to or more strawberry puree to the cake batter or frosting for a brighter pink color. Also, choose the brightest, reddest strawberries you can find! Not only will this enhance the strawberry flavor but will make the color brighter, too.
How to Make Strawberry Cake
Prepare the Cake
- Purée the strawberries in a food processor.
- Transfer the mixture to a saucepan over medium heat, and bring it to a boil, stirring frequently.
- Reduce the heat to medium-low, simmer, and cook until the mixture reduces. This process is known as a reduction nad helps the cake have a fresh strawberry flavor and a pink color without the need for food dye.
Prep Tip: Set aside ½-⅔ cup of the mixture to use in the frosting!
- Preheat the oven, and line two 8-inch cake pans with parchment paper. Then, grease them with cooking spray, and set them aside. Note: A 9-inch cake pan will also work. Just be sure to adjust the baking time as it is likely to bake slightly faster.
- Whisk the dry ingredients in a medium bowl.
- In a separate large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.
Tip: If using oil in place of butter you can skip this step! Oil helps the cake rise up, creating a fluffier texture and a more tender crumb. The butter version is just as delicious but has a slightly denser texture and a richer flavor.
- Add the sugar, and beat again until the mixture is light and fluffy.
- Scrape down the sides. Then, add the eggs and vanilla, and beat again until smooth.
- Reduce the speed to medium-low, and alternate adding the flour mixture and dairy-free milk to the bowl of wet ingredients.
- Next, add the strawberry purée reduction, and mix until combined. Be careful not to overmix!
- Divide the cake batter between the prepared pans.
- Bake until the batter is set and a toothpick or cake tester inserted into the center comes out clean.
- Set the cake pans on a wire rack, and allow the cake to cool completely.
Make the Strawberry Buttercream Frosting
- Place the softened butter in the bowl of a stand mixer or a large mixing bowl. Beat until creamy.
- Add part of the powdered sugar and vanilla extract, and beat again.
- Mix part of the reserved strawberry purée into the frosting until smooth.
- Add the remaining sugar and dye, if using, and mix until smooth.
Note: See the recipe card below for a dairy-free strawberry frosting alternative that’s easy to make and just as tasty using our vegan whipped cream frosting!
Assemble the Cake
- Layer the cakes with the frosting in between.
- Garnish with fresh strawberries, and enjoy!
Topping Alternatives
Not a fan of frosting? No worries! You’ll need at least a little bit to hold the cakes together. However, you can swap the rest of it for a dusting of powdered sugar or dairy-free coconut whipped cream instead.
And if you’re feeling really fancy, add a sprinkle of coconut flakes, lemon zest, chopped nuts, more fresh berries, or chocolate chips along with the strawberries on top.
How to Store
- Store leftover gluten-free strawberry cake covered or in an airtight container at room temperature for up to 3 days or 1 week in the fridge.
- Freeze the unfrosted cakes for up to 6 months. To keep them fresh, wrap each cake in foil.
- Thaw in the fridge overnight when you’re ready to serve. Then, add the frosting, layer, and enjoy!
More of Our Favorite
Gluten-Free Cake Recipes
Common Questions
Avoid overmixing the batter, and remove the cake from the oven as soon as the batter is set!
Not all gluten-free flour blends contain leavening agents. Make sure to use one that contains xanthan gum, and add baking powder and baking soda to help the cake rise!
This recipe is very similar to our gluten-free vanilla cupcakes. So, it should work well! Line a cupcake tin with cupcake liners, and fill each cavity ⅔ of the way full. Then, adjust the baking time as needed.
Gluten-Free Strawberry Cake Recipe (with Strawberry Frosting)
- Total Time: 55 minutes
- Yield: 12 to 14 1x
- Diet: Gluten Free
Description
Skip the store-bought options, and make this layered gluten-free strawberry cake recipe with strawberry frosting with simple ingredients and fresh strawberries instead!
Ingredients
Cake
- 14 ounces strawberries, sliced (about 3 cups), plus extra for garnishing.
- 2 ¼ cups (275 – 280 grams) gluten-free 1:1 flour*
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ cup softened butter or naturally refined avocado or coconut oil
- 1 ¼ cup fine raw sugar
- 3 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 1 cup non-dairy milk or full fat milk/cream if dairy is tolerated, room temperature
- Optional – ¼ teaspoon strawberry extract and/or natural food dye
Frosting
- 1 cup butter, slightly softened (see notes for dairy free substitute)
- 2 cups powdered sugar or powdered sugar substitute
- 1 teaspoon pure vanilla extract
- 3 to 4 Tablespoons strawberry reduction
- Strawberry extract and/or natural food dye
Instructions
Cake
- Purée the strawberries in a food processor. Then transfer the strawberry purée to a saucepan over medium heat; bring to a boil, stirring often. Reduce to medium low, simmer and cook until the mixture is reduced to ½ to ⅔ cup (set aside 3-4 Tablespoons for frosting, if desired).
- Preheat the oven to 350°F (180°C) and line two 8 inch cake pans with parchment paper, then spray with cooking spray. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until smooth. If using oil, no need to beat. Add the sugar and beat again until fluffy, 3-4 minutes.
- Stop and scrap the sides, add the eggs and vanilla and beat with a stand mixer or electric mixer at medium speed until combined and smooth, about one minute.
- Reduce the speed to medium low and alternate adding dry ingredients and the dairy-free milk. Add the strawberry puree reduction and mix until combined. Do not overmix.
- Divide the batter between the two prepared pans and place in the oven for 24-28 minutes or until the center comes clean with a toothpick. Remove from the oven and allow cakes to cool completely in the pans on a wire rack.
Frosting
- Prepare the frosting by placing the softened butter in the bowl of a stand mixer or large mixing bowl. Beat the butter until creamy.
- Add 1 cup powdered sugar and the vanilla extract and beat again.
- Add 3 Tablespoons strawberry puree and mix again.
- Add the remaining sugar and optional dye. Mix again until everything is blended.
Assemble Cake
- Layer the cakes with frosting in between and garnish with fresh strawberries.
- This cake will keep for about 3 days at room temperature or 1 week in the fridge.
Notes
Substitute Tips – For a dairy free option use 1 cup thickened/solid chilled portion of coconut cream (about 2 cans coconut cream), chilled in the fridge overnight. See our coconut whip frosting post for tips. If you substitute coconut oil or avocado oil for the butter, the texture will be slightly lighter, and the baking times may differ by a few minutes. Check for doneness at around 20 minutes.
Storage Tips – To make this cake ahead of time, freeze the baked and cooled unfrosted cake layers by wrapping them separately in plastic wrap then foil. To thaw, place the wrapped frozen cake layers in the fridge overnight or at least 8 to 10 hours..
Baking Tips – Make sure your 1:1 gluten-free flour mix includes xanthan gum for extra rise and texture.
Styling Tips – The center of the cake is not as pink as most strawberry cakes because we don’t use food dye. That being said, if you prefer a very pink cake then feel free to add natural food dye to the batter or more strawberry puree to the frosting. The color of pink can vary depending on the color of strawberries you use
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice with frosting
- Calories: 361
- Sugar: 18.2 g
- Sodium: 133.8 mg
- Fat: 21 g
- Saturated Fat: 12.6 g
- Carbohydrates: 40.9 g
- Fiber: 1.2 g
- Protein: 3.2 g
- Cholesterol: 92.1 mg
I can’t wait to try this. Does it have to be 2 layers?
Hi Valerie! While we haven’t tried it yet, I think it should work just fine! I suggest baking the batter in a greased 9×13-inch pan for 35-40 minutes, check progress at 30 minutes just in case! Hope that helps!