I’ve been disappointed by gluten-free strawberry cake recipes for years and it’s time to solve all those common problems. Say goodbye to lackluster strawberry flavor, time consuming prep steps, and the biggest issue? No more dry and dense cake layers. Finally! A moist, fluffy, fresh and fruitful homemade strawberry cake flavor without the fuss or gluten-free baking blues.
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Perfected Strawberry Cake Recipe Made Gluten-Free
This homemade gluten-free strawberry cake is another reason why I love this baking community. There’s no better feeling than making whipping up one of these beauties from our gluten-free cake collection and hearing praises from guests who don’t even have to eat GF.
That is exactly what many of you have written time and again about this extraordinarily moist, fluffy gluten-free vanilla cake. So much so, many of asked if it could be adapted for other flavors, and the most requested one? An easy, from-scratch strawberry cake with the same noteworthy creamy taste and anything-but-GF texture.
I love a cake challenge – commence the testing. First, the matter of nailing a REAL strawberry flavor. Using jam resulted in barely any berry (Ha! 🤓) taste and pureeing, then cooking, down fresh strawberries into a syrup first? No one’s got time for that. It’s against my “let’s-not-overcomplicate-this” mantra.
Using freeze-dried strawberries turbo-boosted extreme flavor and it’s as simple as grinding them down in a food processor, blender, or spice grinder. Problem was, they introduced another dry ingredient into the batter, so we had to balance that.
When you’re new to gluten-free baking, you might make this common mistake – just add more liquid. Through decades of creating cake and bread recipes, though, I’ve learned GF flour blends require a magic balance of wet to dry, otherwise you get that dreaded dense and gummy crumb.
What’s the better way to go at it? Adjust the amount of dry. Grinding down the strawberries adds about 1/2 powder, so cutting back on the flour that amount worked beautifully. Last trick? So easy. It’s the ticket to making these fresh strawberry gluten-free muffins so light and tender. Just let the batter sit for about 10 minutes before baking. We are good to go!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Let’s nail maximum strawberry flavor.
For this recipe you’ll need two packages of freeze-dried strawberries, one for the cake, one for the frosting. I pick up mine at Aldi. Grind the first package down for the cake. I use this handy mini food processor, but you can use a food processor or well-cleaned spice grinder too. You’ll want it to look like the fine powder pictured below. 👇
Set up your GF strawberry cake for success
Before prepping the cake batter, you’ll need 4 egg whites and 2/3 cup whole milk at room temperature. Use whole milk for a nice, moist crumb because it incorporates a little more fat into the cake. Whisk that together with the melted and cooled butter. In a large mixing bowl combine all the dry ingredients.
Time to get mixing…and resting
Add all except about 1/2 cup of the liquid into the dry and mix until it all comes together. Now we’re going to make sure all those GF starches do their job and soak up the wet ingredients. How do we do that?
First is a longer mixing time. Beat for 2 minutes, add the remaining milk combo and then beat for a full minute longer. Divide it into your cake pans and then let the batter relax before baking. It’s an easy step, but I found this prevents the middles from sinking and makes a nice fluffy structure throughout.
As if it could get any better…add the world’s fluffiest strawberry frosting!
I love, love, love a good buttercream, one that isn’t heavy, greasy, and not overly sweet. The prefect canvas? This famously fluffy frosting, adding another package of strawberry powder to infuse berry goodness.
Try not to face plant into this stuff and leave a little for the cake. It’s that damn good.
When experimenting with this GF strawberry cake, I started with 9-inch cake pans, but preferred the thicker layers of using 8-inch round pans. If you only have 9-inch pans, cut back bake time to 20-23 minutes. You can also do a sheet cake, spreading in a 9X13-inch pan. Extend the baking time to about 35 minutes, or until the middle is set and springs back when touched.
Who Doesn’t Love Options?
For a classic, simple strawberry cake, layer all over with buttercream frosting, but it’s hard to not dream up more yummy possibilities. Fresh strawberries or a strawberry cake filling would also be lovely, all covered with a cloud of whipped cream, cream cheese, or mascarpone frosting.
You can also decorate the top with fresh strawberries, but save that option if you are serving the same day made, or wait to put them on right before serving.
Another idea? Turning these into cupcakes. Fill 24 cupcake tins no more than 2/3 way full and bake for 18-20 minutes. Don’t forget to leave me a comment below if you come up with your own unique spin! 🙌
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Superbly Moist, Easy Gluten Free Strawberry Cake
Ingredients
Gluten-Free Strawberry Cake
- 1 ounce package freeze-dried strawberries, processed into powder
- 8 tablespoons (113 g) unsalted butter , melted and cooled
- ⅔ cup (163 g) whole milk, room temperature
- 4 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (231 g) gluten free all purpose flour, I use and highly recommend Cup4Cup
- 1 ¼ cup (250 g) granulated sugar
- 1 TABLESPOON baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- optional red food coloring, 3-4 drops gel
Strawberry Buttercream Frosting
- 1 ounce package freeze-dried strawberries , processed into powder
- ½ cup (113 g) unsalted butter, softened to room temperature
- ½ cup (95 g) shortening
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 tablespoons (90 g) heavy whipping cream
Instructions
- Preheat the oven to 350ºF. Grease two 8-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper and then grease parchment. Use a mini food processor or spice grinder to process the freeze-dried strawberries into a fine powder. Set aside.1 ounce package freeze-dried strawberries
- Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl. Set aside.8 tablespoons unsalted butter , ⅔ cup whole milk, 4 large egg whites, 1 tablespoon vanilla extract
- In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, strawberry powder, baking powder, baking soda, and salt until well combined. Add all but approximately ½ cup (just eyeball it) of the liquid mixture to the dry ingredients. Beat slow at first to moisten ingredients.1 ½ cups gluten free all purpose flour, 1 ¼ cup granulated sugar, 1 TABLESPOON baking powder, ½ teaspoon baking soda, ½ teaspoon salt, optional red food coloring
- Increase speed to medium for 2 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining liquid and optional food coloring. Beat for 1 minute longer.
- Divide the batter between the prepared cake pans. Let it rest for 15 minutes for the liquids to full absorb so you have nice fluffy cake layers. Bake for 24-26 minutes, rotating halfway through baking. Cake is done when tops are set and toothpick inserted in middle comes out clean.
- Allow the cake layers to cool in pans for 10 minutes. Turn onto a wire rack, remove parchment, and cool completely before frosting.
Strawberry Frosting
- Use a mini food processor or spice grinder to process the freeze-dried strawberries into a fine powder. Set aside.1 ounce package freeze-dried strawberries
- In a large bowl or stand mixer fitted with paddle attachment, cream together softened butter and shortening until well combined. Add the strawberry powder, vanilla extract, and salt. Mix until well blended.½ cup unsalted butter, ½ cup shortening, 1 teaspoon vanilla extract, ¼ teaspoon salt
- Add 2 cups powdered sugar and mix again. The frosting will be very stiff at this point. Add the last cup of powdered sugar with heavy cream. Slowly mix on low speed. Once it is fully mixed in, increase the speed to high and beat for 5-7 minutes, scraping down bowl occasionally. The frosting should be very fluffy, like a bowl of whipped cream.3 cups powdered sugar, 6 tablespoons heavy whipping cream
- Place one cooled cake layer on a serving platter. Spread a thick layer of frosting on top. Top with second cake layer and spread the remaining frosting on the top and sides. For best texture, serve at room temperature.
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Do you think I could use real strawberries instead of the freeze dried!
Hi Janet,
I tried, but it incorporated too much moisture into the cake, leaving it gummy. I also found the strawberry flavor more pronounced with the freeze dried. Sorry I can’t be of more help!
Best,
Melissa
Love the taste of both the cake & the frosting. So simple to make!
Both of them sank in the middle when they baked. Is there anything that I should tweak when cooking in High Altitude? I’m new to GF baking, and live in high altitude area and am used to adding more flour with regular flour. Not sure about this with GF flour.
Hi Hannah,
Living in Indiana I don’t have much experience with this, but if you had to make that adjustment with regular flour I think you should do the same with GF. Sinking in the middle means the dry to wet ratio was off and it had too much moisture. Instead of adding more flour, which could dry out GF baked goods, I would cut back on the liquid next time (you can do this with all GF cake recipes). For this recipe use 1/2 cup milk. If you feel like the batter is too dry, gradually add a little milk back in a dash at a time until you get the right batter consistency. Make sure to let the batter rest for 15 minutes before baking too.
Best,
Melissa
Hi! Can I use a different GF flour, or does it need to be that brand for this recipe?
Hi Sierra,
No, using a different GF flour shouldn’t be a problem. Generally cakes are a little more forgiving with varying GF flour blends. Let me know how it turns out!
Best,
Melissa
Looks delicious!
We agree!
Is there anything that could be used in place of the freeze-dried strawberries? We don’t get that product here and I would love to make this cake. Sounds delicious.
Thank you,
Deirdre.
Hi Deirdre,
I would hate to tell you something and not have the cake work out because the GF flour amount is very specific to using freeze-dried strawberries. Is it possible to buy them online?
Best,
Melissa
Can’t do cream..substitute
Hi Debra,
Do you mean in the frosting? For the cake you can do dairy-free milk.
Best,
Melissa
I haven’t made this yet, but I can’t wait to try it! I would also like to make them into cupcakes. Would that work?
I was also wondering if you had an easy & yummy gluten free vanilla cupcake recipe? Thank you!
Hi Teresa,
Yes, you can! And for both of your questions I have the same answer. Check out my GF vanilla cupcake recipe and that is how you would bake these into cupcakes and for a vanilla version.
Best,
Melissa
1. Can this recipe be used for cupcakes?
2. Do you have a really tasty vanilla cupcake recipe too? Thank you!
See question above, Teresa.