This gluten free strawberry cake is so easy to make, naturally dairy free and made with real, fresh strawberries. It’s finished with a strawberry cream cheese frosting and perfect for Spring!
Spring has sprung and this gluten free strawberry cake is the perfect recipe. It is made with fresh strawberry puree, no weird dyes or artificial flavorings.
The cake itself is incredibly moist with a tender crumb, fresh strawberry flavor and is finished off with a strawberry cream cheese frosting.
This gluten free cake is made of a base of gluten free all purpose flour, almond flour, sugar, eggs, oil and strawberry puree. The oil, eggs, milk and strawberry puree will keep it very moist, so I promise there are no dry cakes here!
How to make gluten free strawberry cake
Make strawberry puree. Add some sliced strawberries to a blender and blend until smooth. No need to add any liquid here, just fresh strawberries!
Whisk wet ingredients. Whisk the puree with all remaining wet ingredients until smooth and the eggs have been fully incorporated.
You can definitely add fresh fruit to a boxed cake mix or homemade cake, but the issue with that is you end up with a simple vanilla cake with chunks of strawberry. Using pure strawberry puree ensures every bite has delicious flavor.
Whisk dry ingredients. Whisk the dry ingredients into the batter which includes both the all purpose flour, almond flour, baking soda/powder and salt.
Bake. Add to two greased and lined 8 inch cake pans and bake for about 45 minutes. The bake time on this cake is a bit longer than usual because of the fresh strawberry puree.
Frost. Once the cake has cooled, frost it with the cream cheese frosting and enjoy. I chose to decorate with a few flowers and fresh strawberries, but you can also leave it as is.
Different frosting options
While I absolutely love the fresh strawberry frosting on this cake, you have a few options here! Lemon is a flavor that goes very well with strawberry cake, so my lemon buttercream is an option.
You can also use cool whip or another type of whipped cream for a lighter option. This makes it almost more like a strawberry shortcake (though not really) but the idea is there!
Eggs. Unfortunately, there is no substitute for eggs in this recipe. The eggs are key to helping the cake rise (in addition to the baking powder) and binding everything together. Without eggs, this cake will be very dense and gummy.
Almond flour. While I have not tested it like this, you should be able to substitute the almond flour for an additional 1/2 cup of gluten free all purpose flour.
So, instead of 2 1/2 cups AP flour and 1 cup of almond, just use 3 cups of GF all purpose flour.
Dairy. For the milk, butter and cream cheese, you can use either dairy or dairy free versions. I used real butter in the frosting, but dairy free milk (I used almond) and cream cheese. Works with either option!
Does it need to be refrigerated?
You can store this gluten free strawberry cake either in the fridge or at room temperature. Once it is frosted, it will keep for about 3 days, or up to 5 in the fridge.
I recommend keeping it covered with either a cake stand cover or with foil if you’re keeping it on a plate. The cream cheese frosting will end up seeping into the cake over time, so it will keep it naturally very moist.
More gluten free cake recipes!
Gluten Free Strawberry Cake
by: claire cary
- 4 large eggs
- ¾ cup oil I used refined avocado oil
- 1 ½ cups white sugar
- ¾ cup milk dairy or non-dairy
- 1 cup strawberry puree
- 2 teaspoons vanilla extract
- 2 ½ cups gluten free all purpose flour see notes
- 1 cup almond flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces room temperature plain cream cheese dairy or non-dairy
- ½ cup room temperature butter dairy or non-dairy
- 6 cups powdered sugar
- ½ cup ground freeze dried strawberries
- ⅓ cup strawberry jam
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line two 8 or 9 inch cake pans and set aside. I used 8 inch.
- Wash and cut the tops of the strawberries and add to a blender. Blend until smooth.
- Measure out 1 cup of puree and add to a bowl with all wet ingredients.
- Whisk really well until well combined.
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. If you notice the almond flour is lumpy, quickly sift it.
- Whisk until well combined. You can add in a few drops of red food coloring if you want to give the cake a more pink color, otherwise leave as is.
- Transfer to the prepared pans, trying to keep each as even as possible.
- Bake for 42-50 minutes, or until a toothpick comes out clean. 45 is usually perfect in my oven.
- Remove from the oven and let cool in the pan for about 15 minutes, then flip onto a cooling rack to finish cooling.
- Meanwhile, add the butter and cream cheese to the bowl of a stand mixer and beat for 2-3 minutes on low spead.
- While the mixer is running on low, add in the powdered sugar, 2 cups at a time.
- Add in the strawberry jam, ground freeze dried strawberries and vanilla and beat until smooth. If it's too thick, add in a tablespoon or so of milk until creamy.
- Once the cake has cooled, frost and enjoy!