Gluten Free Strawberry Cake Recipe

Two-layer pink frosted cake with two slices removed, topped with red powder and fresh strawberry slices.

5 from 3 votes

This moist, tender gluten free strawberry cake uses frozen berries for a rich, flavorful syrup and a perfect crumb. Make it any month of the year, for any occasion!

Prep Time35

Cook Time50

Cooling time1 30

Course: Cake

Cuisine: American

Keyword: gluten free strawberry cake

Servings: slices layer cake

Author: Nicole Hunn

Equipment

Stand mixer with paddle attachment or handheld mixer
Strainer
Blender or food processor for grinding freeze-dried strawberries

Ingredients

For the strawberry syrup

8 ounces frozen strawberries you can also use fresh
¼ cup lukewarm water
¼ cup granulated sugar
⅛ teaspoon kosher salt

For the cake

3 cups all purpose gluten free flour blend See Recipe Notes
1 teaspoon xanthan gum (omit if your blend already contains it)
1 tablespoon baking powder
⅔ teaspoon baking soda
½ teaspoon kosher salt
⅞ cup whole milk at room temperature
12 tablespoons unsalted butter at cool room temperature
2 cups granulated sugar
4 tablespoons neutral oil
2 teaspoons vanilla extract
4 large eggs at room temperature (discard 1 egg yolk)
Pink gel food coloring optional (I like Americolor brand "Deep Pink" color)

For the frosting

1 ounce freeze-dried strawberries
16 tablespoons unsalted butter at cool room temperature
4 cups confectioners’ sugar sifted, plus more as necessary
3 tablespoons heavy whipping cream at room temperature, plus more as necessary

Customary - Metric

Instructions

For the strawberry syrup

Place the frozen strawberries, water, granulated sugar, and salt in a medium-size, heavy bottom saucepan.
Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries are very soft, and the mixture has just begun to thicken a bit (about 5 minutes).
If you have a stick blender, use it to puree the mixture completely while it’s still in the saucepan. If not, allow the mixture to cool a bit and puree it in a regular blender.
Pass the mixture through a strainer or other sieve to remove the seeds.
Place the puree in a small, heavy-bottom saucepan over medium heat and bring to a rolling boil. Cook, stirring occasionally, until reduced by about half (about 15 minutes). The syrup should be very thick and much darker in color.
Measure out 215 grams syrup, and allow it to cool to room temperature while you begin to prepare the cake. Store any leftover syrup in a sealed container in the refrigerator for up to 1 week.

For the cake

Grease two 8-inch pans, line each with a round of parchment paper, and grease the paper. Set the pans aside.
Preheat your oven to 350°F.
In a medium-size bowl, whisk together the flour blend, xanthan gum, baking powder, baking soda, and salt. Set the dry ingredients aside.
In a large measuring cup or separate medium-size bowl, whisk together the milk and strawberry syrup. Set the wet mixture aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, beat the butter, sugar, oil and vanilla on medium-high speed for 4 minutes or until creamy, light and fluffy.
Beat in 3 eggs and 1 egg white (discard the 4th egg yolk) on medium-high speed until the batter is smooth.
Add dry ingredients in 3 batches and the milk mixture in 2 batches, beginning and ending with the flour mixture. Beat well on medium-high speed after each addition to combine fully. The batter should be thick and glossy.
Beat in up to 4 “blobs” of the optional pink gel food coloring. Turn over the mixture with a silicone spatula, scraping the bottom of the bowl to ensure that there are no dry patches or streaks of color.
Divide the batter equally among the 2 prepared 8-inch cake pans. Spread and shake the batter into an even layer in each pan. Bang the pans flat on the counter a few times to break any large air bubbles.
Bake for 25 minutes. Rotate the pans and lower the heat to 325°F. Continue to bake at the lower temperature for 15 minutes more, or until the center of each cake is firm to the touch and a toothpick or cake tester comes out clean.
Place the pans on a wire rack and allow the cakes to sit in the pans for 5 minutes. Invert the cakes onto the wire rack, and remove the cake pans. Allow to cool completely on the wire rack before frosting.

For the frosting

Blend or grind the freeze dried strawberries into a fine powder. Sift the powder and discard any larger pieces or seeds.
In the clean bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter until creamy (about 2 minutes).
Add the confectioners’ sugar and about 15 grams of the strawberry powder, and beat on slow speed until the butter has absorbed most of the powder.
Turn the mixer up to medium-high speed and beat until very light and fluffy (about 4 minutes).
Beat in the heavy cream by the tablespoon until the mixture holds its shape but is very smooth when spread with a spatula. Beat in more sugar or heavy cream as necessary to achieve the right texture.
Frost the cake with about 1/3 of the frosting in between the layers and the rest on top and on the sides. Chill briefly before serving to make the cake easier to slice.

Notes

For the flour blend
I recommend Better Batter's original blend gluten free flour, Nicole's Best multipurpose blend with added xanthan gum, or VitaCost gluten free multi-blend gluten free flour, with added xanthan gum. Bob's Red Mill 1-to-1 Gluten Free Baking Flour should also work, but be sure to add 1/4 teaspoon more xanthan gum or the cake may be crumbly.

Want to make your own? Head to my all purpose gluten free flour blends page for mock blend recipes.

Nutrition information
For 1 slice of layer cake, with frosting.

Nutrition