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gluten free strawberry cake

Gluten Free Strawberry Cake

This recipe delivers a moist, vibrant gluten free strawberry cake bursting with fresh strawberry goodness, making it the perfect dessert for any occasion, especially when you need a showstopper that accommodates dietary needs.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Cake, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten-free all-purpose flour blend ensure it contains xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup milk dairy or non-dairy like almond or soy
  • ½ cup fresh strawberry puree from about 5-6 large strawberries, blended until smooth
  • ½ cup finely chopped fresh strawberries

Equipment

  • 8-inch round cake pan
  • Electric mixer
  • Wooden skewer
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper for easy removal. This ensures your beautiful gluten free strawberry cake doesn't stick.
  2. In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt. Set aside. This creates the foundation for our light and airy cake structure.
    1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  3. In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. This crucial step incorporates air, leading to a tender cake.
    ½ cup unsalted butter, 1 cup granulated sugar
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next for a smooth batter.
    2 large eggs, 1 teaspoon vanilla extract
  5. In a small bowl, whisk together the milk and strawberry puree. Gradually add the dry ingredients to the wet ingredients in alternating additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
    ½ cup milk, ½ cup fresh strawberry puree, 1 ½ cups gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  6. Gently fold in the finely chopped fresh strawberries into the batter. These little bursts of fruit will enhance the flavor and texture of your gluten free strawberry cake.
    ½ cup finely chopped fresh strawberries
  7. Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma filling your kitchen will be incredible!
  8. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Allowing it to cool in the pan first prevents it from breaking.

Notes

This cake is best stored in an airtight container at room temperature for up to 2-3 days, or refrigerated for up to 5-7 days. It can also be frozen for up to 2-3 months.