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Gluten Free Strawberry Cake Recipe

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4.1 from 6 reviews

This Gluten Free Strawberry Cake is a moist and flavorful dessert perfect for those avoiding gluten but still craving a classic, fruity treat. The cake features fresh strawberry puree reduced to intensify the flavor, blended with Greek yogurt and refined avocado oil for a tender crumb. The frosting is a creamy blend of cream cheese, butter, powdered sugar, strawberry jam, and ground freeze-dried strawberries, providing a rich and tangy complement to the strawberry sponge. Ideal for celebrations or any time you want a delicious, gluten-free cake.

Ingredients

Cake:

  • 4 large eggs
  • 1/2 cup refined avocado oil
  • 1/2 cup Greek yogurt
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 1 pound fresh strawberries
  • 2 teaspoons vanilla extract
  • 3 cups gluten free all purpose baking flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting:

  • 8 ounces plain cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 5 cups powdered sugar
  • 1/2 cup ground freeze dried strawberries
  • 1/3 cup strawberry jam
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cake.
  2. Grease Pans: Grease and line two 8 or 9 inch cake pans (8 inch recommended) with parchment paper or cooking spray and set aside.
  3. Blend Strawberries: Wash and hull the fresh strawberries, then add to a blender. Blend until smooth to create strawberry puree.
  4. Reduce Strawberry Puree: Pour the strawberry puree into a pot and simmer over medium-low heat for about 15 minutes, reducing it until only 2/3 cup remains. Allow to cool.
  5. Combine Wet Ingredients: Measure out 2/3 cup of the cooled strawberry puree and add it to a bowl with the eggs, oil, Greek yogurt, sugar, milk, and vanilla extract. Whisk well until combined.
  6. Add Dry Ingredients: In a separate bowl, spoon and level the gluten free flour, baking powder, baking soda, and salt. Add this dry mixture to the wet ingredients.
  7. Mix Batter: Whisk until the batter is well combined and smooth. Optionally, add a few drops of pink food coloring for a more vibrant cake color.
  8. Fill Pans: Evenly divide the batter into the prepared pans, smoothing the tops for even baking.
  9. Bake: Bake the cakes for 42 to 50 minutes, or until a toothpick inserted in the center comes out clean. Approximately 45 minutes works well.
  10. Cool Cakes: Remove from the oven and let the cakes cool in the pans for 15 minutes. Then invert them onto a cooling rack until completely cool.
  11. Make Frosting – Cream Cheese & Butter: In a stand mixer bowl, beat cream cheese and butter on low speed for 2-3 minutes until smooth and creamy.
  12. Add Powdered Sugar: With the mixer running on low, add powdered sugar gradually, about 2 cups at a time, until fully incorporated.
  13. Combine Frosting Ingredients: Add strawberry jam, ground freeze dried strawberries, vanilla extract, and a pinch of salt. Beat until smooth and creamy. If frosting is too thick, add milk by tablespoon increments to reach desired consistency.
  14. Assemble and Frost: Once cakes are completely cool, frost the cake layers evenly with the strawberry cream cheese frosting. Decorate as desired and serve.

Notes

  • For best results, spoon and level the gluten free flour to avoid too much flour and a dense cake texture.
  • Freeze dried strawberries can be ground in a blender or food processor to a fine powder before adding to frosting.
  • Adjust baking time depending on your oven and pan size; check for doneness with a toothpick.
  • Use Greek yogurt or a similar thick yogurt to add moisture and slight tang to the cake batter.
  • If you prefer a more intense strawberry flavor, consider adding a few drops of natural strawberry extract.

Find it online: https://marthatasty.com/gluten-free-strawberry-cake-recipe/