Mouthwatering Gluten Free Strawberry Cake

Finding a delicious cake recipe that’s actually gluten-free and doesn’t taste like cardboard can feel impossible. Trust me, I’ve been there – scrolling through endless recipes that promise the world but deliver dry, crumbly disasters that nobody wants a second bite of.

That’s exactly why I’m excited to share this gluten-free strawberry cake with you. It’s moist, flavorful, and packed with fresh strawberries, and honestly, no one will even know it’s gluten-free unless you tell them. Plus, it comes together in one bowl with ingredients you probably already have in your kitchen.

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 40-50 g
• Fat: 32-40 g
• Carbohydrates: 20-28 g

Ingredients

For the dry ingredients:

• 1.75 cups gluten-free flour (I always use King Arthur Measure for Measure for the best structure)
• 1.75 tsp baking powder
• 1/4 tsp salt

For the wet ingredients:

• 1/2 cup unsalted butter (I like Kerrygold for its high fat content and richness)
• 1 cup sugar
• 2 eggs (room temperature, about 70

  F, to ensure a smooth batter)

• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup milk

For the mix-in:

• 1 cup strawberries (hulled and diced into 1/2-inch pieces)

Step 1: Prepare the Pan and Mise en Place

• 1 cake pan

Preheat your oven to 350°F and grease a 9-inch round cake pan (or 8×8 inch square pan) with butter or cooking spray, making sure to coat the bottom and sides evenly.

While the oven preheats, measure out all your ingredients and have them ready—this ensures smooth cooking without scrambling mid-process.

I always let my eggs sit on the counter for about 15 minutes before baking; room temperature eggs blend much more smoothly into the butter mixture, creating a lighter, more uniform batter.

Step 2: Combine Dry Ingredients

• 1.75 cups gluten-free flour
• 1.75 tsp baking powder
• 1/4 tsp salt

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until evenly combined.

This step is crucial—whisking aerates the dry mixture and distributes the baking powder throughout, which helps the cake rise evenly and prevents dense pockets.

Set this bowl aside until you’re ready to use it.

Step 3: Cream Butter and Sugar

• 1/2 cup unsalted butter
• 1 cup sugar

In a separate large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color.

This process incorporates air into the batter, which helps create lift and a tender crumb.

Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.

Step 4: Build the Wet Mixture

• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Add the room temperature eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping the bowl as needed.

Once both eggs are incorporated, add the vanilla extract and almond extract, mixing until the batter is smooth and homogeneous.

This gradual egg incorporation prevents the batter from breaking or becoming lumpy.

Step 5: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• 1/2 cup milk

Reduce the mixer speed to low and alternate adding the dry ingredient mixture from Step 2 and the milk, beginning and ending with the dry mixture.

Add about one-third of the dry mixture, then half the milk, another third of the dry mixture, the remaining milk, and finally the last third of the dry mixture, mixing on low speed after each addition just until combined.

Overmixing gluten-free batters can make them tough, so stop as soon as no streaks of flour remain.

I find that with gluten-free flour, being gentle with the mixing really makes a difference in the final texture.

Step 6: Add Strawberries and Bake

• 1 cup strawberries
• batter from Step 5

Gently fold the diced strawberries into the batter from Step 5 using a spatula or wooden spoon, being careful not to overmix or crush the berries.

Pour the batter into your prepared pan and smooth the top.

Place in the preheated 350°F oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The cake should be golden brown on top and spring back slightly when gently pressed.

Step 7: Cool and Finish

Remove the cake from the oven and let it cool in the pan for 10 minutes—this allows it to set and firm up, making it easier to turn out without breaking.

Run a thin knife around the edges to loosen it from the pan, then turn the cake out onto a wire cooling rack to cool completely.

Once cooled, frost as desired or serve plain with whipped cream and fresh strawberries.

Mouthwatering Gluten Free Strawberry Cake

Delicious Mouthwatering Gluten Free Strawberry Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 slices

Calories 600 kcal

Ingredients

  

For the dry ingredients::

• 1.75 cups gluten-free flour (I always use King Arthur Measure for Measure for the best structure)
• 1.75 tsp baking powder
• 1/4 tsp salt

For the wet ingredients::

• 1/2 cup unsalted butter (I like Kerrygold for its high fat content and richness)
• 1 cup sugar
• 2 eggs (room temperature, about 70 F, to ensure a smooth batter)
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup milk

For the mix-in::

• 1 cup strawberries (hulled and diced into 1/2-inch pieces)

Instructions

 

• Preheat your oven to 350°F and grease a 9-inch round cake pan (or 8x8 inch square pan) with butter or cooking spray, making sure to coat the bottom and sides evenly. While the oven preheats, measure out all your ingredients and have them ready—this ensures smooth cooking without scrambling mid-process. I always let my eggs sit on the counter for about 15 minutes before baking; room temperature eggs blend much more smoothly into the butter mixture, creating a lighter, more uniform batter.
• In a medium bowl, whisk together the gluten-free flour, baking powder, and salt until evenly combined. This step is crucial—whisking aerates the dry mixture and distributes the baking powder throughout, which helps the cake rise evenly and prevents dense pockets. Set this bowl aside until you're ready to use it.
• In a separate large bowl, beat the softened butter and sugar together with an electric mixer on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This process incorporates air into the batter, which helps create lift and a tender crumb. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
• Add the room temperature eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping the bowl as needed. Once both eggs are incorporated, add the vanilla extract and almond extract, mixing until the batter is smooth and homogeneous. This gradual egg incorporation prevents the batter from breaking or becoming lumpy.
• Reduce the mixer speed to low and alternate adding the dry ingredient mixture from Step 2 and the milk, beginning and ending with the dry mixture. Add about one-third of the dry mixture, then half the milk, another third of the dry mixture, the remaining milk, and finally the last third of the dry mixture, mixing on low speed after each addition just until combined. Overmixing gluten-free batters can make them tough, so stop as soon as no streaks of flour remain. I find that with gluten-free flour, being gentle with the mixing really makes a difference in the final texture.
• Gently fold the diced strawberries into the batter from Step 5 using a spatula or wooden spoon, being careful not to overmix or crush the berries. Pour the batter into your prepared pan and smooth the top. Place in the preheated 350°F oven and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should be golden brown on top and spring back slightly when gently pressed.
• Remove the cake from the oven and let it cool in the pan for 10 minutes—this allows it to set and firm up, making it easier to turn out without breaking. Run a thin knife around the edges to loosen it from the pan, then turn the cake out onto a wire cooling rack to cool completely. Once cooled, frost as desired or serve plain with whipped cream and fresh strawberries.