Craving a dessert that’s both light and indulgent? This Gluten-Free Strawberry Cake is the answer. It’s as fluffy and tender as a traditional cake, but without the gluten. Picture biting into a moist, sweet cake loaded with juicy, fresh strawberries, all while knowing that every forkful is made with love and the perfect balance of sweetness and texture. It’s a game-changer, and trust me, once you try it, you’ll wonder why you didn’t make it sooner!
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Why You’ll Love Gluten-Free Strawberry Cake
This recipe isn’t just about the ingredients—it’s about creating those perfect moments when you take that first bite and realize how wonderfully simple yet delicious this cake is. Here’s why it’s going to become your new favorite:
Versatile: Whether you’re celebrating a special occasion, or just want a slice of something sweet with your afternoon tea, this cake fits any mood or moment. Plus, it’s gluten-free, so it’s great for those with dietary restrictions!
Naturally Sweetened: We’re not relying on a ton of sugar to make this cake shine. The strawberries provide a naturally sweet flavor that pairs perfectly with the cake’s moist crumb, making it a lighter yet satisfying treat.
Perfect Texture: Despite being gluten-free, this cake is incredibly fluffy. The combination of almond flour and gluten-free flour creates a texture that’s just right—neither too dense nor too crumbly. It’s the kind of cake you’ll keep going back for!
Crowd-Pleasing: Whether it’s for a family gathering, birthday, or just a weeknight treat, this cake is sure to impress everyone—gluten-free or not. It’s simple but feels special!
Ingredients
Here’s what you’ll need to make this beautiful and delicious cake:
Almond Flour: This is the base that gives the cake its lightness and moist texture. It’s gluten-free and adds a subtle nutty flavor.
Gluten-Free All-Purpose Flour: A must for achieving that traditional cake texture, without the gluten! It works beautifully when paired with almond flour.
Baking Powder: To give the cake a nice rise, making sure it’s light and fluffy.
Salt: A pinch of salt to balance out the sweetness and enhance all the flavors.
Sugar: Just enough to sweeten the cake without overpowering the strawberry flavor.
Eggs: These help bind everything together and contribute to the fluffiness of the cake.
Vanilla Extract: A splash of vanilla to add warmth and depth of flavor.
Fresh Strawberries: The star of the show! Fresh strawberries not only make this cake delicious but also add that burst of flavor and beautiful color.
Butter: For richness and moisture, making the cake even more irresistible.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the steps to create this sweet masterpiece:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes.
Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
Add the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or the cake may turn out dense.
Fold in the Fresh Strawberries: Gently fold in the chopped fresh strawberries, being careful not to crush them. You want them to stay intact, adding lovely pockets of strawberry flavor throughout the cake.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Serve and Enjoy: Once the cakes have cooled, frost them with your favorite frosting (cream cheese frosting or whipped cream works wonderfully) and serve! Enjoy every bite of this heavenly, gluten-free treat.
Nutrition Facts
Servings: 8
Calories per serving: 280
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Gluten-Free Strawberry Cake
This cake pairs wonderfully with a variety of options. Here are a few serving suggestions:
Fresh Whipped Cream: Top each slice with a dollop of freshly whipped cream for an extra indulgent treat.
Vanilla Ice Cream: Serve alongside a scoop of vanilla ice cream for the ultimate dessert experience.
Berry Compote: For a burst of additional berry flavor, drizzle a berry compote over the cake.
Coffee or Tea: A cup of coffee or tea is the perfect complement to this cake, especially for a light afternoon treat.
Additional Tips
Here are some tips to make your gluten-free strawberry cake even better:
Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before you begin. This ensures better mixing and results in a smoother batter.
Don’t Overmix: Overmixing can result in a dense cake. Mix until the ingredients are just combined.
Make It Ahead: You can prepare the cake in advance and store it in the fridge for a day or two before frosting and serving. This also allows the flavors to deepen.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This cake also freezes well for up to 3 months—just be sure to wrap it tightly.
FAQ Section
Q1: Can I use frozen strawberries?
A1: Fresh strawberries are ideal for this recipe, but if you must use frozen, thaw and drain them well before adding them to the batter to avoid extra moisture.
Q2: Can I make this cake dairy-free?
A2: Yes, you can substitute the butter with a dairy-free option like coconut oil or a plant-based butter.
Q3: How do I store leftovers?
A3: Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the cake for up to 3 months.
Q4: Can I make this cake in advance?
A4: Absolutely! You can bake the cake a day or two ahead, store it covered, and frost it just before serving.
Q5: Can I use a different fruit?
A5: Yes, feel free to substitute fresh blueberries, raspberries, or blackberries for the strawberries if you’d like a different twist.
Q6: How can I make this cake sweeter?
A6: You can adjust the sugar according to your preference or add a bit of honey or maple syrup for extra sweetness.
Q7: Can I make this in one pan?
A7: Yes, you can bake the cake in a single 9-inch round pan, but you may need to adjust the baking time.
Q8: What frosting should I use?
A8: Cream cheese frosting or a simple whipped cream frosting are both excellent options that complement the flavors of the cake perfectly.
Q9: How do I know when the cake is done?
A9: Insert a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, the cake is done.
Q10: Can I double this recipe?
A10: Yes! If you need a larger cake, just double the ingredients and use bigger pans.
Conclusion
This Gluten-Free Strawberry Cake is a dessert you’ll want to share with everyone, whether you’re gluten-free or not. It’s light, moist, and packed with fresh strawberry flavor. Every bite is a little taste of summer, and it’s so easy to make. So, grab your ingredients, preheat that oven, and let’s make something delicious together!
Print
Gluten-Free Strawberry Cake
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Strawberry Shortcake Bites are soft, tender mini vanilla cakes topped with strawberry whipped cream and fresh strawberries. Perfect for gluten-free dessert lovers and those looking for a delightful treat!
Ingredients
For the Cake:
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2 cups Bob’s Red Mill 1:1 gluten-free flour
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1/2 teaspoon salt
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3 eggs (room temperature)
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1/2 teaspoon baking powder
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1 cup butter (softened)
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1 1/4 cup sugar
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1/3 cup almond milk (room temperature)
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1 tablespoon Singing Dog Vanilla extract
For the Strawberry Whipped Cream:
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1 cup heavy cream (cold)
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1/3 cup powdered sugar
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1/2 teaspoon OliveNation strawberry emulsion
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1/2 teaspoon cornstarch
Instructions
For the Cake:
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Preheat oven: Preheat the oven to 350°F (175°C). Lightly coat the bottom and sides of a 12-cup brownie pan or a 9×13-inch baking pan. Set aside.
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Cream the butter: Beat the softened butter for 2 minutes with an electric mixer until creamy. Add sugar and mix again for another 2 minutes.
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Add eggs and vanilla: Add eggs, one at a time, mixing after each addition. Add vanilla extract and mix.
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Combine dry ingredients: Mix half of the dry ingredients (gluten-free flour, salt, and baking powder) into the wet ingredients, then add the remaining dry ingredients and mix.
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Add almond milk: Add almond milk and mix until just combined. The batter will be thick.
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Bake the cakes: Divide the batter evenly into the brownie pan using a 2-inch cookie scoop, or pour into a 9×13-inch pan. Bake the mini cakes for 21-27 minutes, or the sheet cake for 25-33 minutes, until a toothpick inserted comes out clean.
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Cool: Remove from the oven and place on a wire rack to cool completely.
For the Strawberry Whipped Cream:
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Beat the cream: In a stand mixer, beat the cold heavy cream, powdered sugar, and strawberry emulsion on high until soft peaks form.
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Add cornstarch: Add cornstarch and beat again for 20 seconds, being careful not to overmix.
Assemble:
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Frost the cakes: Pipe or spread the strawberry whipped cream onto the mini cakes or frost the 9×13-inch cake evenly.
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Prepare the strawberries: Rinse and hull the strawberries, then slice them in half lengthwise.
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Garnish: Place half a strawberry on a toothpick with a fresh mint leaf and place it on top of each mini cake. For the sheet cake, arrange the strawberry halves evenly on top.
Notes
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Make sure to chill the heavy cream for the whipped cream to help it thicken better.
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You can substitute regular milk if you don’t need a dairy-free option.
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Add fresh mint leaves for extra flavor and decoration.
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 26g
- Sodium: 190mg
- Fat: 22 g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg