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–+ servings
Gluten-Free Strawberry Cake

Deliciously Moist Gluten-Free Strawberry Cake Recipe

This Gluten-Free Strawberry Cake is a delightful treat, merging convenience with vibrant strawberry flavor in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups Gluten-Free Flour Substitute with regular cake flour if gluten is not a concern.
  • 1 cup Dairy-Free Butter You can replace it with any brick-style dairy-free alternative.
  • 1 cup Non-Dairy Milk Unsweetened almond milk is preferred.
  • 1/2 cup Oil Canola or vegetable oil are great choices.
  • 2 cups Strawberries Fresh or thawed frozen strawberries are perfect.
  • 1 drop Pink Food Color Optional, for visual appeal.
For the Strawberry Buttercream Frosting
  • 4 cups Powdered Sugar Sweetens and adds texture for frosting.
  • 2 teaspoons Baking Powder Provides leavening.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Vanilla Extract Adds flavor.
  • 1 tablespoon Lemon Juice For flavor enhancing.
  • 3 large Eggs Adjust according to dietary needs.

Equipment

  • mixing bowl
  • electric mixer
  • Medium saucepan
  • whisk
  • Cake Pans
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare Strawberry Reduction by blending about 2 cups of strawberries, heating in a saucepan for 10-15 minutes until reduced by half.
  2. Make Cake Batter by beating dairy-free butter and sugar until creamy, then mixing in eggs and vanilla.
  3. Mix Dry Ingredients: whisk together flour, baking powder, and salt in a separate bowl.
  4. Combine Mixtures by alternating the dry mixture with non-dairy milk and cooled strawberry reduction.
  5. Bake the Cake by dividing the batter into greased 8-inch pans and baking at 350°F for 25-30 minutes.
  6. Prepare Buttercream Frosting by whipping dairy-free butter, then gradually adding powdered sugar and cooled strawberry reduction.
  7. Assemble the Cake by placing one layer on a plate, spreading buttercream, then adding the second layer and frosting the entire cake.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 5mg

Notes

Ensure accurate flour measurement by weighing it instead of using cups. Store leftovers in an airtight container for up to 7 days.

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