Home » Gluten Free Strawberry Cake: Recipe Explained

Gluten Free Strawberry Cake: Recipe Explained

Gluten-free strawberry cakes not only taste good but it is also very healthy.

There are many different recipes for strawberry cakes and in this article, we try to cover the step-by-step guide for these Gluten-free strawberry cakes.

Gluten-Free Strawberry Cake

How to Make Gluten-Free Strawberry Cake?

Gluten-free cakes are trendy. Here, we will share how to make a gluten-free strawberry cake. Having a gluten sensitivity no longer means missing out on light, fluffy bakes.

Ingredients Required:

Gluten-free strawberry cakes are made up of the following ingredients:

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  • Frozen strawberries, fresh strawberries, flour,
  • Baking powder, cake flour.
  • Granulated Sugar, powdered sugar. 
  • Vanilla extract, Honey.
  • Salt, cornstarch, Amond flour, almond meal.
  • Butter, Buttermilk.

Equipment Needed to Make Homemade Strawberry Cake:

1. Blender Or Food Processor: Use a blender to puree the strawberries for a super smooth finish.

2. Mixing Bowl: Make cake batter in a mixing bowl.

3. Hand Mixer Or Stand Mixer: to make the cake batter.

4. Small Pan: To reduce the puree.

5. Parchment Paper: To avoid sticking.


Here is a simple formula for a homemade moist strawberry cake made with fresh strawberries with a fantastic sponge texture. This gluten-free recipe does not include anything that is not gluten-free; it is purely made up of fresh and frozen strawberries. 

Step 1: To make the strawberry concentrate use the food blender or food processor.

We need fresh strawberries to place those fresh strawberries into the blender and blend them well until they are smooth, simmer the strawberries for 20-25 minutes.

And cook down to reduce the strawberry concentrate. The puree will be thick

Step 2:  Pour that strawberry concentrate into a large/medium bowl.

Step 3: While the strawberry concentrate cools, heat it in the oven to 350 degrees and adjust the baking pans.

Step 4: Beat the wet ingredients in a large bowl and dry ingredients (coconut flour, almond, Salt, teaspoon baking soda, teaspoon baking powder) in a medium bowl.

Put them aside and then beat the separated eggs in another bowl.

Step 5: Add the flour to the mixture and mix it well. Use gluten-free flours like sweet rice flour (excellent for binding), Oat flour(which gives the cake fluffiness), tapioca flour ( it is just like starch ).

For better taste, add strawberry flavor, fresh strawberry flavor, frozen berries, etc.

Step 6: Transfer the smooth cake batter to the prepared preparation areas, dividing it evenly between the pans that have bottoms with parchment paper.

Bake for 20 – 24 minutes or until checker cake or toothpaste comes out with just a few crumbs attached. Baking time can vary sometimes.

Step 7: Cool the cakes in the pans for 20-25 minutes and then remove the cakes from the pan.

Food coloring is optional. It depends on what color of the cake you want for yourself; if you want a pink cake, add 1-2 teaspoons of red food coloring.


Add topping of sliced strawberries and blueberries. You can style your cake with heavy cream to give the cake a final look.

Cake with frosting looks more presentable.

You can make different gluten-free strawberry cakes like lemon strawberry cake, raw strawberry cake, vegan strawberry cake, the strawberry cake from scratch.


What Did You Need To Know About “This Strawberry Cake Recipe With Fresh Strawberries?

When you add fresh strawberries to the cake, be conscious of how long these strawberries can last.

Leftovers stay fresh at room temperature for up to 5 days if covered tightly and in the refrigerator for one week.

Fruit fillings are perishable, and cooked fresh strawberries need to be kept in the refrigerator to be on the secure side.

To keep the strawberries fresh on the cake, use preservers. To protect the fruits from drying out, brush the layer of preserves over the strawberries.

What‘s the Best Frosting for Strawberry Cake?

The frosting is a cream made of sugar with liquid like milk or water. It includes ingredients like butter, egg whites, cream cheese.

The frosting is used in the decoration of cakes or for the coating cakes. There’s the slightest difference between icing and frosting.

Icing is thinner than frosting.

What‘s the Best Frosting for Strawberry Cake

Types of Frosting:

  • cIt is more spreadable and softer.
  • Heavy Whipping cream.Cream frosting.
  • Meringue.
  • Fondant
  • Fudge.

Homemade frosting goes best for strawberry cakes. Puree alone does not give the fully enriched taste for that frosting is used.

Vanilla buttercream frosting makes the cake ten times more delicious.


One cup freeze-dried strawberries OR 1/2 cups (200g) cleaved new strawberries, 1 cup (224g) unsalted spread, room temperature, 4 cups (460g) powdered sugar, 3–4 tbsp (45-60ml) water or cream, if needed,1/2 tsp vanilla concentrate, Pinch or two of salt.


Beat the butter until it’s smooth after beating, add powdered sugar, mix it all, add strawberry flavoring.

If you need to utilize fresh strawberries, make a puree of it, then slowly cook the puree on the stove, cool the puree, and add three to four tablespoons of it to your frosting, but if you want a thinner frosting to add more.

Use your frosting on cakes, strawberry shortcakes, cupcakes. It very well may be left at room temperature for 1-2 days.

Instead of buttercream, you can use silky Strawberry cream cheese frosting as well.

Critical Ingredients For Fresh Strawberry Cake:

A fresh and straightforward strawberry cake requires the following ingredients:

1. Egg and sugar.

2. Olive oil.

3. Lemon juice.

4. Sour cream.

5. Vanilla extract.

6. Lemon zest.

Equipment Needed to Make Homemade Strawberry Cake:

  • We need some essential equipment to make a cake at home 
  • 9-inch round cake pans are standard size, metal cake pans, inch cake tins, Baking tin.
  • Stand and hand mixer: A hand mixer is an easy substitute for mixing up the batter.
  • A rubber or silicone spatula is used to scrape down the sides of the bowl.
  • For rolling down the ingredients that have splattered to the high sides of the bowl.
  • These spatulas are also helpful in lapping ingredients together and abrading out batter into the cake pan.
  • Cake pans: This can propose round cake pans, a Bundt pan, tube pan, or loaf pan, between other choices

 Cake Tester or Toothpicks: 

To check the crumb, these two tools are used; they help to check if your cake is ready. 

Paring knife:

To remove the cake from its pan but if often requires more assistance.

A paring knife or other light, a fine knife is a reliable way to work the cake out of the pan.

Metal spatula When it comes to making cakes, a metal spatula is such a beneficial tool.

While a butter knife can likewise do the work, the more extended and longer length of the offset spatula permits it to spread frosting and uniformly over the cake.

Blunt borders also help remove fragile cakes from pans, such as chiffon cakes and angel food cakes.

Paring knife

Tips for Making this Strawberry Cake Recipe from Scratch:

It is hard to find strawberry cakes that are made from starch. Here are some suggestions for making the strawberry cake from starch.

Preheat the oven to 350 degrees. In a large bowl mix, the cream butter ad dry strawberry gelatin beat them till they become fluffy.

Beat the eggs and blend the flour and the baking powder stir into the Almond milk. Mix in strawberry and vanilla puree. Bake for 20-24 minutes in the oven.

If the small toothpick inserted into the cake comes out clean before tapping out to cool completely, allow the cake to cool in a wire rack pan for at least 10 minutes.

Use potato starch, vegetable oil for making scratch cakes to give the cake the perfect texture and a crumbly texture. 

What Makes this Gluten-Free Cake Special?

The specialty of this cake is that people who have gluten sensitivity or celiac disease can also enjoy the fluffy incredible strawberry cake.

Those who love strawberry cakes but could not avail a treat can go for this amazing gluten-free cake without fear.

Why Roast the Strawberries Before Baking Them?

Once you start roasting the strawberries, you may never go back.

Roasting the fruits fully changes the taste.

Why Roast The Strawberries Before Baking Them?

At the point when you cook the strawberries on the stove, you caramelize them, producing the natural sugar and making them extra juicy and sweet in taste.

Their texture softens, and the bonus you get is that as the strawberries roast, it releases their juice; this thicker juice gives you an instant juicy sauce. 

You can use these juicy strawberries in almost any recipe. They are an advanced topper for an ice cream scoop.

Can You Make this Cake with Frozen Strawberries?

Yes, you can use frozen strawberries to make this cake. You want to choose fresh strawberries or frozen ones.

It completely depends on your own choice. Freeze-dried strawberries can be easily found in regular grocery stores.

Tips for Success in Baking this Cake:

Baking seems easy, but it is the most sensitive task slightest mistake can ruin your baking

Overheat or heat below normal can cause drastic changes in the cake. Here are some tips for you

  • Always use the size of the pan as given in the recipe. I prefer thin pans over thick ones.
  • Preheat the oven.
  • Measure the weight of the ingredients and quantity accurately and add an accurate amount. Don’t over mix or under mix.
  • Make sure that you are baking the ingredients at the right temperature.
  • Get as much air into the cake as you can.
  • Trapping the tiny air bubbles makes your cake fluffy and soft.
  • Sometimes, you might see cracks in the cake; these cracks occur when your temperature is too high.
  • The heat activates the baking powder, and as a result, it releases carbon dioxide, which forms the bubbles in the cake.
  • As a prevention place, the cake in the center and regularly check your oven’s temperature 
  • And sometimes, your cake sinks it happens because of beating the batter too much and adding too much air
  • Or it may happen because there is too much moisture.
  • When this occurs, the center of the strawberry cake starts rising, and the cake falls off. The leavening agent works well.

To achieve success in baking, follow these tips. 

Gluten-Free Cake Vs. Regular Cake: Do Gluten-Free Cakes Taste Different?

There are some key contrasts among ordinary and without gluten prepared cakes when you look at flavors, surfaces, and visual contrasts.

The regular cake is consistent in its looks and tastes, whereas, in the gluten-free cake, they all have different tastes.

The point is to be amenable that gluten-free cakes do not taste like regular cakes. 

Gluten-Free Cake Vs. Regular Cake: Do Gluten-Free Cakes Taste Different?

However, homemade gluten-free cakes are better than cakes in supermarkets and bakeries.

There is a Huge Difference Between The Texture of the cakes. Some gluten-free cakes have a slightly gritty texture; some have a fine texture. 

For better texture, grind the flour in the food processor. Regular cakes have a moist, spongy, and fluffy texture.

Gluten-free cakes tend to turn down golden brown quicker and take more time to absorb the liquid, so Try baking your gluten-free cakes 20 degrees less than you would a regular cake.

Visual Difference: 

Gluten-free cakes look different than regular cakes. The bread may not rise. But you may be amazed at how appealing these gluten-free treats look.

Gluten-free cakes can taste different Several gluten-free flours like white rice flour, tapioca flour, or potato flour are more or less inert in taste and won’t hinder the taste of the cake too much.

How to Store this Gluten-Free Cake? 

After making a gluten-free cake, there may come a question in your mind about how can you store a gluten-free cake?

Is gluten-free cake stored in the same way the regular cake is stored?

An important thing to keep in mind is that gluten-free bread should not be refrigerated. You can not store it in the fridge.

It will make it hard and dry. However, in the freezer, gluten-free bread can lasts for several months.

To store the gluten-free cake, add xanthan gum to gluten-free flour. The gluten-free flour lacks elastic qualities.

How To Store This Gluten-Free Cake? 

Which are enhanced by adding xanthan gum. To prevent the cake from rolling out, add plenty of water.

Let the cookies cool in the sheet pan. They do not refrigerate properly or last longer.

Store baked goods at room temperature or freeze as soon as they are completely cool.

Gluten-free cakes are usually best for a maximum of 2-3 days after baking.

They freeze just precisely, so you can still make them in advance and freeze them.

How Do You Make a Gluten-Free Strawberry And Cream Cake?

Strawberries and cream are the perfect combinations, and this gluten-free strawberry cake is delicious.

This strawberry and cream cake has layers, and in the cake layer, there are succulent strawberry fillings and fleecy whipped cream.

This cake begins with the homemade white cake from Bob’s Red Mill and simply alternates the all-purpose flour with a gluten-free blend.


Make sure to read the labels before adding the ingredients to confirm that they don’t contain gluten in them 

  • Gluten-Free All-Purpose Flour Blend – Use BoB’s Red Mill 1-to-1 gluten-free flours.
  • Baking soda
  • Salt, milk
  • Unsalted butter
  • Granulated sugar
  • Egg whites
  • Vanilla extract – Always be certain your vanilla concentrate is sans gluten.
  • Plain Greek yogurt

For the Strawberry Fillings:

Use sliced strawberries and granulated sugar.

For the Whipped Cream:

Use heavy cream, vanilla extract, and powdered sugar.


Measuring cups, spoons, two bowls, paring knife spatula, a sifter or sieve to sift the dry ingredients, strawberry huller this isn’t necessary.

But makes the quick work of cutting the centers, Mixer, and cake pans.


  • Step 1: Line the cake pans with parchment paper and preheat the oven to 350°F.
  • Step 2: Blend the dry ingredients in the bowl and put that bowl aside.
  • Step 3: Cream the butter and sugar, then add egg whites and vanilla.
  • Step 4: Combine the flour mixture and flour by beating them together.
  • Step 5: Divide between the pans and bake for about 20 minutes and cool
  • Step 6: Make the strawberry filling by tossing the sliced strawberries with a bit of sugar.
  • STEP 7: Assemble the cake by adding the whipped cream strawberries and another layer to it.
  • STEP 8: Cover the entire layer with whipped cream and refrigerate until ready to serve.

What Kind of Gluten-Free Flour Blend Should I Use?

At the point when Properly covered, it will withstand a lot of unfavorable conditions.

And it is one of the best free gluten-free particles for proper rise and shine.

Baking free flour mixture for Baking

Typically utilize white rice flour, another starch, for example, custard or potato starch, which will make up about 80% of my sans gluten flour blend.

And add about 20% whole gluten-free flour such as sorghum or brown rice flour, or a combination of the two. Some best flours are:

1. Almond Flour. Share on Pinterest. 

2. Buckwheat Flour

3. Sorghum Flour. 

4. Amaranth Flour. 

5. Teff Flour.

6. Arrowroot Flour. 

7. Brown Rice Flour. 

8. Oat Flour.

For rising your flour mix add 1 cup gfJules Gluten-Free All-Purpose Flour, 1/2 teaspoons heating powder (not preparing soda),1/4 teaspoon salt.

What Kind Of Gluten-Free Flour Blend Should I Use?

Final Advice about Gluten-Free Strawberry Cake:

Gluten-free strawberry cakes are amazing and taste so well.

While cakes are apparently always the best day, you can do this ahead of time.

Reduced strawberry puree can be made a few days before you need it.

Just be sure to let it cool, cover it, and refrigerate it until you are ready to use it.

You can make cakes a few days in advance too. When the cakes are baked, cool completely.

Then, at that point, enclose them with cling wrap and spot them in flats in a sheet pan.

Buttercream frosting can be done a few days ahead of time. Simply keep it wrapped firmly in the cooler.

Bring to room temperature and blend a long time before use.

Combine cake on; you can freeze your frozen cakes; just make sure you make them well enough in a day so that the cakes have more time to melt before serving.

I always put my layer cakes in the fridge and think frozen cakes are the best way to keep your new cakes without baking them on the day you serve them.

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