Gluten-Free Strawberry Cake

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This easy Gluten-Free Strawberry Cake (no xanthan gum) is made with fresh strawberries baked into the cake using a vibrant strawberry reduction. The same reduction is used in the gorgeously creamy Strawberry Cream Cheese Buttercream making every bite taste of hazy lazy summer days.

You have never tasted a Strawberry Cake quite like this one. It’s fresh and moist cake that is ideal for strawberry lovers. It has a lovely tender crumb with the bountiful taste of summer’s juiciest sweetest strawberries. If you love eating strawberries and whipped cream in the sunshine with friends and family then this cake is the perfect treat for you.

⭐️Why you'll love this recipe

• We use a strawberry reduction which is made from fresh strawberry puree to give the most intense and vibrant real strawberry flavour. No need for expensive freeze-dried strawberries or hard to find strawberry extract.
• The cake is glorified by this heavenly Strawberry Cream Cheese Frosting which tastes of Wimbledon and birthday parties during strawberry season.
• It is beautiful with its naturally pink strawberry hue and no food colouring in sight.
• A gluten-free strawberry cake is made with a blend of alternative flours which amplify the fresh delicate flavours within the cake.
• There is no xanthan gum. The cake is still light and fluffy thanks to the choice of gluten-free flours. READ MORE >>> Why I Never Bake with xanthan gum.

✨If you like this recipe then why not try my Best Gluten Free Vanilla Cake. It's a gorgeous show stopper of a layer cake with a dreamy creamy vanilla swiss meringue buttercream.✨

🍓How do you make the cake taste of actual strawberries?

We use actual fresh berries which are puréed and added to the cake batter.

However, there is a little extra step which is incredibly necessary to really infuse that strawberry flavour without adding an excess of liquid.

We reduce the strawberry purée.

And it sounds more of a faff than it is. Because the rest of the cake is so easy then this tiny little step before we get started isn’t any trouble.

⭐️How to make the strawberry reduction

For the whole recipe you need 900g strawberries. It’s a lot but it’s necessary as we are taking all of the flavour of those strawberries and infusing it straight into our cake. We want as much strawberry flavour as possible.

✨This method is also used in this stunning Strawberry Honey Cake. This time the strawberry reduction is marbled through this lovely tea time loaf cake.✨

1. Place the strawberries in a blender and whizz until they are smooth.
2. Pour the strawberry soup into a medium/large saucepan and turn the heat on.
3. Bring the strawberries up to a gentle simmering boil and keep at that heat, making sure it doesn’t boil too fiercely.
4. Simmer the strawberries for 25-30 minutes until the strawberries have completely reduced. The purée will be very thick so that you can dollop it off a teaspoon and it’s barely runny.
5. Place the purée in the fridge to cool completely before using. It will thicken up even more as it cools. Either leave in the fridge overnight or place in the freezer for 15 minutes to speed up the process.

🎓Tips for making the puree

• For best results make this cake with strawberries that are in season which will always have the freshest fruitiest flavour.
• Use a strawberry huller for removing the stems of the strawberries. You will not regret buying this little gadget!
• Don’t worry about straining the strawberries their seeds are light and will get lost within the cake once its baked.
• Keep an eye on your purée and keep stirring from the bottom of the pan every so often. It will burn if left unattended.
• Leave overnight to cool in the fridge or put it in the freezer for about 15 minutes before using. The purée needs to be cold before adding to the sponge batter or to the buttercream.
• After I have blended and poured out the strawberries I pour a little bit of milk into the blender and whizz it up. It will gather the scrapings of strawberry purée from the sides which produces a small glass of delicious strawberry milk.

Gluten-free flours

The following choice of 3 alternative flours here really amplifies the flavours of this gluten-free strawberry cake providing a lovely backdrop for the strawberries.

• Sweet Rice Flour – excellent for binding, a lovely delicately floral taste which pairs beautifully with the strawberries. Adds structure and bounce to the sponge. READ MORE >>> The Ultimate Guide to Sweet Rice Flour.
• Oat Flour – Gives the cake a light fluffiness as well as a light buttery flavour. READ MORE >>> The Ultimate Guide to Oat Flour. If you are intolerant to oat flour then sorghum flour is a good alternative.
• Tapioca Flour – this is another starch and it’s good to sub in a little of this as sweet rice flour can be a little overpowering and make the cake too chewy if used in excess. Tapioca flour evens it out. READ MORE >>> The Ultimate Guide to Tapioca Flour.

✨If you are stuck trying to find these flours then I recommend Bob's Red Mill is an excellent brand for single origin flours. I don't recommend swapping for their all purpose flour (or the King Arthur Measure for Measure or any other branded flour mixture) as it won't produce the same results. However if you are looking for an excellent gluten-free flour mix to use in all your cake recipes then check out my DIY Gluten-Free Flour Blend which doesn't need xanthan gum and can also be swapped into this recipe (and most gluten-free cakes).✨

📝Ingredients needed for the cake

• Fresh strawberries. It is possible to make this cake with frozen berries but fresh really give a better result.
• Butter. Unsalted is the best choice here. Make sure it is at room temperature.
• Caster sugar. It’s a fine white baking sugar. If you can only get hold of granulated sugar you can grind more finely in the food processor before you use it in the recipe.
• Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell).
• Vanilla extract. Use a good quality extract, I like Nilsen Massey.
• Sweet rice flour (glutinous rice flour).
• Oat flour. Make sure it is certified gluten-free.
• Tapioca starch (tapioca flour).
• Baking powder. A leaving agent which causes a good cake rise and a light and fluffy tender cake crumb. Do check your baking powder is gluten-free before use.
• Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.
• Milk. Use whole milk or a dairy-free milk. 

👩‍🍳How to make the cake

For full instructions go to the recipe card at the end of this post. 

• Pre-heat oven to 160°C/140°C fan assisted oven/gas mark 3/320°F.
• Line 2 x round 8 inch cake tins with parchment paper and grease.
• Beat sugar and butter using a hand mixer or stand mixer until pale and fluffy.
• Add eggs one at a time, beating on low speed, then add vanilla extract.
• Whisk the dry ingredients in a large bowl.
• Add half of the flour mixture into the wet ingredients and mix well.
• Pour in milk and mix again.
• Add the remaining flour and mix, scraping down the sides.
• Add 75g of strawberry purée and mix until combined.
• Divide batter between cake tins.
• Bake for 45 minutes or until a cocktail stick comes out clean.
• Remove cakes from tins and let them cool on a wire rack.
• Fill and cover with strawberry cream cheese buttercream.

✨Expert tip: This cake is a light pale naturally pink colour. To amp this up you can add food colouring to the cake batter. Just a drop of pink gel colouring will give it a punchier colour.✨

🍰Best frosting for your homemade strawberry cake

This strawberry cake is essentially complimented by this light creamy and, let’s face it – indulgent, Strawberry Cream Cheese Buttercream. A mere lick will conjure up visions of croquet on a freshly laid summer lawn, a glass of Pimms in hand and the scent of a laden bowl of juicy strawberries and cream.

It’s also very easy to make since it uses more of the strawberry purée you have already made for the cake.

Buttercream ingredients

• Unsalted butter
• Icing sugar
• Full fat cream cheese
• Strawberry purée
• Vanilla extract
• Salt

How to make it

Beat the butter and sugar together until very light and fluffy – about 6 minutes with an electric beater. Then add the rest of the ingredients and beat until the cream cheese and strawberry purée are just combined, smooth and with no lumps.

🎓Expert tips for strawberry buttercream frosting

• If you are based in the UK then you must use Philadelphia and use it straight out of the fridge. The cream cheese should be super cold since as soon as it warms up it goes quite runny. Philadelphia full fat version is the firmest cream cheese available.
• For the same reason make sure you don’t overmix the buttercream. As soon as the cream cheese is added you want to mix it until just combined.
• Fill and cover the cake with the buttercream immediately.
• If you are in the US then use the blocks of cream cheese which has less water content and so won’t go as runny in the mixing process. You lucky things as your buttercream will be much more forgiving and a lot easier to work with. This kind of cream cheese unfortunately isn’t available in the UK.

❓FAQs

Suggested Equipment

• Digital scales
• Strawberry huller
• Blender
• Food mixer
• Silicone spatula
• Cooling racks
• 8 inch round cake tins
• Cardboard cake round
• 13" offset spatula

Variations

This cake can be made with any berries. I have made the purée with a mixture of summer berries when I have a few odds and ends which need using up.

However, if you are using berries with slightly harder seeds, like raspberries or blackberries, then you will need to strain the purée. I usually do this after I have reduced it.

More gluten-free cakes you'll love

• Lemon Raspberry Cake
• Strawberry Honey Cake
• Strawberry Sweet Pesto Cake
• Hummingbird Cake
• Raspberry Pistachio Cake
• Lemon Curd Cake
• Apple Blueberry Maple Cake

✨Have you tried this Gluten-Free Strawberry Cake? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨

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Gluten-Free Strawberry Cake

Georgina Hartley

This easy Gluten-Free Strawberry Cake is made with fresh strawberries baked into the cake using a vibrant strawberry reduction. The same reduction is used in the gorgeously creamy Strawberry Cream Cheese Buttercream making every bite taste of hazy lazy summer days.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Cake

Cuisine British

Servings 16 people

Calories 612 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Strawberry Purée

• ▢ 900 g fresh strawberries - hulled

Strawberry Cake

• ▢ 225 g unsalted butter
• ▢ 350 g caster sugar
• ▢ 4 eggs - medium
• ▢ 2 teaspoons vanilla extract
• ▢ 160 g sweet rice flour
• ▢ 140 g gluten-free oat flour
• ▢ 40 g tapioca flour
• ▢ 1½ teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 75 g whole milk
• ▢ 75 g strawberry purée
• ▢ Extra strawberries for decoration

Strawberry Cream Cheese Buttercream

• ▢ 350 g unsalted butter
• ▢ 400 g icing sugar
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon vanilla extract
• ▢ 250 g cream cheese
• ▢ 75 g strawberry purée

Instructions

 

Strawberry Purée

1. Prepare the strawberry purée by placing all the strawberries in a blender. Blend until smooth.
2. Pour the strawberry purée into a medium/large saucepan and turn the heat on.
3. Bring the strawberries up to a gentle simmering boil and keep at that heat, making sure it doesn’t boil too fiercely.
4. Simmer the strawberries for 25-30 minutes until the strawberries have completely reduced. The purée will be very thick so that you can dollop it off a teaspoon and it’s barely runny. It should weigh about 150g. Half the amount is for the cake and half is for the buttercream.
5. Place the strawberry purée reduction in the fridge to cool completely before using. It will thicken up even more as it cools. Either leave in the fridge overnight or place in the freezer for 15 minutes to speed up the process.

Strawberry Cake

1. Pre-heat the oven to 160°C/140°C fan assisted oven/gas mark 3/320°F and line and grease 2 x round 8 inch cake tins.
2. Beat together the sugar and butter until pale, light and fluffy.
3. Add the eggs one at a time, beating on a low speed, followed by the vanilla extract.
4. Whisk together the flours, baking powder and sea salt in a large mixing bowl until completely combined.
5. Add half of the flour and mix in until well combined.
6. Pour in the milk and mix again.
7. Add the rest of the flour and combine, scraping down the sides so that every
8. Finally add 75g of the strawberry purée. Mixing until completely combined.
9. Divide between the cake tins and bake for 45 minutes or until an inserted cocktail stick comes out clean.
10. Remove the sponge cakes from their tins and leave to cool before filling and covering with strawberry cream cheese buttercream.

Strawberry Cream Cheese Buttercream

1. To make the cream cheese buttercream, cream the butter until soft then add the icing sugar and mix for about 10 minutes until very light and fluffy.
2. Add the salt and vanilla and mix again to combine.
3. Finally add the cream cheese and strawberry purée. Mix thoroughly until just combined.

Assembly

1. To assemble the cake place one of the sponge cakes on a serving plate or cardboard cake board round.
2. Spread about a third of the buttercream evenly over the top of the cake.
3. Add the second sponge layer and then use the rest of the buttercream to cover the top and sides of the cake.
4. Decorate with extra strawberries.

Notes

• This cake is best made with strawberries that are in season.
• You can use a strawberry huller for removing the stems of the strawberries – it’s a great little gadget.
• Keep an eye on your purée and keep stirring from the bottom of the pan every so often. It will burn if left unattended.
• Leave the purée overnight to cool in the fridge or put it in the freezer for about 15 minutes. The purée needs to be chilled before using.
• You can substitute sorghum flour for oat flour if you are intolerant.
• In the UK only spreadable cream cheese is available (unlike the US where you can buy it in blocks) so for the buttercream use full fat Philadelphia which has a lower water content and will be much easier to work with.
• The cake is best served straightaway but you can make ahead of time and keep in the fridge.
• It will keep up to 3 days.
• The cake can be frozen whole or in slices.

Ingredient measurements

• Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
• US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cake, assuming the cake is cut into 16 servings. 

Nutrition

Calories: 612kcalCarbohydrates: 68gProtein: 5gFat: 37gSaturated Fat: 22gCholesterol: 136mgSodium: 184mgPotassium: 216mgFiber: 2gSugar: 50gVitamin A: 1182IUVitamin C: 33mgCalcium: 66mgIron: 1mg

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