Gluten Free Strawberry Cake

Unsalted Butter - Make sure to use butter at room temperature. I recommend using unsalted butter to have better control over the salt content in your bakes. However, if you only have salted butter on hand, refrain from adding extra salt to the recipe.
Sugar - I used caster sugar, which is also known as superfine sugar or baker's sugar, for the cakes and powdered sugar for the frosting.
Eggs - Eggs serve several crucial roles in cake baking. They provide structure and stability to the cake during baking, helping it hold its shape. They contribute moisture, which keeps the cake from being overly dry, and they add richness and flavor. Furthermore, the proteins in eggs help trap and hold air during mixing, contributing to the cake's rise and a light, fluffy texture. It is important to always use eggs at room temperature during baking.
Gluten free All purpose Flour - Also known as gluten free plain flour in the UK. See my gluten free baking information further down for more information on the gluten free blend I used.
Baking Powder - Baking powder serves as a leavening agent in baking making the cake rise and become light and fluffy. Always check that the baking powder used it not old or past its date as using expired or ineffective baking powder can result in a cake that doesn't rise properly. Be sure to check the baking powder is gluten free as some brands may contain gluten.
Xanthan Gum - Omit if the flour blend already contains xanthan gum.
Salt - Salt enhances the overall flavor of the cake by balancing sweetness and highlighting other ingredients. It can make the flavors in the cake more pronounced and delicious.
Vanilla extract - Additional flavoring. Use a good quality vanilla extract for the best results.
Fresh Strawberries - I used fresh organic strawberries that were in season. Not strawberry season see my variations and substitutions below for more information.

Strawberry Buttercream

Unsalted Butter - Always use room temperature butter. Using room temperature butter for buttercream ensures a smoother, creamier texture, even incorporation of ingredients, efficient aeration for a light and fluffy consistency, faster mixing, and a smooth finish, making it essential for achieving a perfect and easily spreadable buttercream frosting.
Powdered Sugar - Powdered sugar, also known as confectioners' sugar or icing sugar, is commonly used in buttercream. Its fine texture ensures a smooth and lump-free consistency, it contains a small amount of cornstarch, which helps thicken the buttercream and stabilize it resulting in a creamy and delicious frosting. If you want to dive deeper check out my is powdered sugar gluten free.
Heavy cream - Heavy cream also known as double cream is added to buttercream to improve its texture, making it smooth and creamy. Adding richness and subtle dairy flavor, in my opinion, enhances the overall taste of the frosting.
Salt - As I explained above in the cake ingredients salt also really enhances the flavors in the buttercream and balances out the sweetness.
Vanilla extract - For additional flavor. Use good quality vanilla extract.
Freeze-dried Strawberries - Using freeze-dried strawberry powder in buttercream frosting is amazing and adds a beautiful strawberry flavor without using artificial flavorings. I like to use high-quality freeze-dried strawberry powder. If you only have whole freeze-dried strawberries, you can blend them until they reach a powder-like consistency. I have used it not only in buttercream but gluten free strawberry cheesecake too. Freeze-dried strawberries can be found in the dried fruit aisle or purchased online. They are naturally gluten free but always check the label to be sure that they are not packed in a facility that handles gluten and are at risk of cross-contamination.
Fresh strawberries - Optional to decorate the finished cake.

⚡ Substitutions & Variations

Don't worry if you don't have all the ingredients needed as I have put a list of some of my favorite substitutions below.

Dairy Free - To make a gluten-free dairy-free strawberry cake use your preferred dairy free butter block and dairy free cream.
Fruits - This recipe is versatile. You can try using blueberries, raspberries, or a combination of your favorite berries as well as using a different flavor of freeze-dried powder.
Freeze-dries whole strawberries - Don't worry if you only have whole freeze-dried strawberries available just pop them in the blender as they will easily blend to a powder.
Fresh cream frosting - If you are not a fan of buttercream and love fresh strawberries and cream then you can use fresh whipped cream like my easy chantilly cream and add the freeze dried strawberry powder for that beautiful pink color and strawberry flavor.
Cupcakes - If you want to make individual cupcakes rather than a strawberry layer cake I recommend you check out my strawberry cupcakes recipe as I have adapted this recipe from my gluten free strawberry cupcakes.

🥣 Step by Step Instructions

Below is a brief step-by-step process with photos of how to make Gluten free strawberry cake.

See the recipe card below for more detailed recipe instructions.

Make the Gluten Free Strawberry Cake

Butter and sugar creamed together in a silver bowl.

Step 1: Combine flour, baking powder, salt, and xanthan gum in a medium-sized bowl and leave it aside.

Step 2: In a large bowl with a handheld mixer or using a stand mixer, whip the sugar and butter together until they become smooth and fluffy. Scraping the sides of the bowl as needed to ensure that it is all fully incorporated.

Tip: Creaming the butter and sugar will take around 3-5 minutes at high speed. It's ready when the mixture is pale in color and it looks light and fluffy.

Gluten free cake batter in a silver bowl.

Step 3: Add the eggs and vanilla extract into the creamed butter and sugar mix until they are fully blended.

Step 4: Add the flour mixture into the stand mixer and on a lower speed mix in until it's thoroughly incorporated.

Chopped strawberries being added to the cake batter.

Step 5: Hull and dice the strawberries into small pieces.

Step 6: Gently fold the diced strawberries into the cake batter.

Before and after photos of cake mix in baking tins and then after baked on a cooling rack.

Step 7: Divide the strawberry cake batter between the two prepared cake pans.

Step 8: Place the cake pans in the oven and bake for approximately 30-35 minutes. Insert a skewer into a cake after this time if it comes out clean it's ready If not leave it in slightly longer. Transfer to a cooling rack and leave to cool.

Tip: If you want to be accurate when dividing the cake batter you can use a digital scale and weigh each cake pan until they have an even amount of the cake batter.

Make the Strawberry Buttercream

Buttercream in a sliver bowl with freeze dried strawberry powder added.

Step 9: Using an electric beater or a stand mixer, beat the butter on high speed until it becomes fluffy and lightens in color for approximately 5 minutes. Sift powdered sugar into a bowl, and gradually incorporate it into the butter a few tablespoons at a time until it's fully blended.

Pour in the cream, add a pinch of salt, and include the vanilla into the buttercream, then beat thoroughly until it becomes smooth and glossy.

Step 10: Add in the freeze-dried strawberry powder until it's completely integrated, resulting in a uniformly pink-colored buttercream.

Assembling and Decorating the Cake

Strawberry cake being layered with strawberry buttercream.

Step 11: Position the first layer of strawberry cake on your cake stand or plate, and evenly spread about a quarter of the frosting layer.

TIP: If your cake happens to have prominent domes, you can use a serrated knife to trim them down, ensuring a flat top. However, in the case of these cakes, there's typically no significant dome, or it requires minimal to no leveling.

Step 12: Delicately place the second strawberry cake on top.

Pink strawberry buttercream being piped onto the strawberry cake.

Step 13: Use the remaining frosting to coat both the top and sides of the cake with the strawberry buttercream frosting. If you prefer, you can use the back of a spoon or a spatula to craft a creative design or maintain a smooth finish.

Step 14: I also place the strawberry buttercream in a piping bag with a star piping tip to add additional decoration to the cake and then topped with fresh strawberries.

A slice of cake being removed from a strawberry cake on a wooden cake stand.

💡 Pro Recipe Tips

Tip #1: Always use room temperature eggs and butter when baking as when baking, as they blend more easily, contribute to a smoother batter, and ultimately result in a better-textured and more evenly baked final product.
Tip #2: If you want to be accurate when dividing the cake batter you can use a digital scale and weigh each cake pan until they have an even amount of the cake batter.
Tip #3: If your cake happens to have prominent domes, you can use a serrated knife to trim them down, ensuring a flat top.
Tip #4: Insert a skewer into a cake to check for doneness if it comes out clean it's ready If not leave it in slightly longer.

A strawberry cake on a wooden cake stand with a slice of cake on a white plate with a fork.

💭 Gluten Free Baking

When making gluten free cakes there are lots of things to think about and I have included some tips below that will get you off to the best start.

Gluten-Free Flour - For my gluten-free flour, I went with this blend from Doves Farm Freee range – a mix of Rice, Potato, Tapioca, Maize, and Buckwheat flours, all ready-made gluten free all-purpose flour known as gluten free plain flour in the UK. But guess what? Some have given a thumbs up to using other options too, like Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, King Arthur Flour Gluten-Free Measure for Measure Flour, and Cup4Cup Gluten-Free Flour. If you've got a favorite flour mix that love using, I'm all ears! Drop a comment below or give me a shout directly – I would love to know.
Kitchen Scales - Using a digital scale for baking in grams is generally considered more accurate and consistent than using cups for measuring ingredients. Baking is a science that relies on precise ratios of ingredients. Using grams ensures that you're always using the exact amount of each ingredient, leading to more consistent results. Investing in a kitchen scale doesn't have to be expensive as they are available cheaply online (Although for small amounts I will use spoon measurements).
Oven Temperatures - The temperature of your oven might have slight variations, as ovens tend to differ in their temperature settings. Baking time is provided as a reference point, but it's important to note that oven temperatures can vary, with some ovens running hotter than others. To ensure greater accuracy, you might consider getting an oven thermometer.

❓ Recipe FAQs

How should I store this gluten-free strawberry cake?

Store the cake in an airtight container in the refrigerator for up to 3-4 days. If you need to keep it longer, you can wrap the cake layers and freeze them for up to 2-3 months then assemble and frost when they are fully defrosted.

Can I use a different fruit instead of strawberries?

Certainly! This recipe is versatile. You can try using blueberries, raspberries, or a combination of your favorite berries.

Can I use frozen strawberries in this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain them before adding them to the cake batter. Excess moisture can affect the texture of the cake.

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📖 Recipe

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Gluten Free Strawberry Cake

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📋 Ingredients Notes