Best Ever Strawberry Cake Recipe

This gluten free strawberry cake bursts with vibrant, natural flavors in every bite. Soft, moist, and delicately sweet, each slice promises a delightful balance of pureed strawberries, real vanilla, and a tender crumb. Ideal for any occasion, this charming dessert brings a touch of fresh, fruity elegance to your table. Absolutely irresistible.

I’ve been working on a lot of gluten free dessert recipes and this Best Ever Strawberry Cake is something special. I based it on facts that really matter nutrition wise and used 2 cups gluten free all purpose flour along with 1 tsp xanthan gum if your mix doesnt already include it.

I also mixed in 1 1/2 cups granulated sugar and 1/2 cup unsalted butter, softened to keep things light and moist. I used 4 large eggs at room temperature for a nice binding effect and 1 cup pureed fresh strawberries to give it that natural fruity boost, adding vitamins while keeping the flavor real.

I also added 1/2 cup milk and 1 tsp vanilla extract along with 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt to help with the rise. I thought about other recipes like strawberry lemon cake mix recipes and bundt cake recipes when working on this.

Enjoy every fudgy, fruity bite!

Why I Like this Recipe

I love this recipe because it’s gluten free which works great with my dietary needs. I enjoy the fresh, fruity flavor from the pureed strawberries that makes every bite feel light and refreshing. I like that the recipe is straightforward and easy to follow so I always end up with a moist and delicious cake. Plus, I appreciate how versatile it is—you can swap out the milk for a dairy free alternative if you want.

best ever strawberry cake? well, lemme tell you, this recipe is legit awesome. i’m trying it out gluten free, and it’s super simple even if i mess up a step or two here and there. first you mix your gluten free flour with the other dry stuff and then cream the butter with sugar til its all light and fluffy. then you add eggs one by one (don’t rush it cuz that might mess up the mix) and stir in fresh strawberry puree along with milk and vanilla. finally, you slowly mix in the dry ingredients and bake it till a toothpick comes out clean. it always turns out moist, sweet, and totally satisfying even if i’m a bit clumsy in the kitchen.

Ingredients

• Gluten free all purpose flour provides carbs and structure for a light, tasty cake.
• Xanthan gum helps the ingredients blend well making the texture chewier.
• Granulated sugar makes the cake sweet and tender while aiding in browning.
• Unsalted butter adds richness and moisture, ensuring a soft crumb every time.
• Eggs supply protein to bind the mixture together and lift the cake as it bakes.
• Fresh strawberry puree offers natural flavor and a bit of fiber for extra nutrition.

Ingredient Quantities

• 2 cups gluten free all purpose flour
• 1 tsp xanthan gum (if your flour mix doesnt already include it)
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs at room temperature
• 1 cup pureed fresh strawberries
• 1/2 cup milk (or a dairy free alternative if you prefer)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

How to Make this

1. Preheat your oven to 350°F and grease a 9-inch round cake pan lightly.

2. In a bowl, whisk together 2 cups gluten free all purpose flour, 1 tsp xanthan gum (if needed), 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt.

3. In a large bowl, cream 1/2 cup unsalted butter with 1 1/2 cups granulated sugar until light & fluffy.

4. Beat in 4 large eggs one at a time, making sure each one is well mixed before adding the next.

5. Stir in 1 cup pureed fresh strawberries, 1/2 cup milk (or your dairy free alternative) and 1 tsp vanilla extract.

6. Gradually add the dry ingredients to the wet mixture, stirring slowly just until everything is combined.

7. Pour the batter into your prepared pan and smooth the top with a spatula.

8. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for about 10 minutes then transfer it to a cooling rack.

10. Once cooled completely, slice it up and enjoy your best ever gluten free strawberry cake!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch round cake pan (to grease)
3. Mixing bowl for dry ingredients
4. Large mixing bowl for creaming butter and sugar
5. Whisk (for blending dry ingredients)
6. Electric mixer or hand beater (for creaming butter and eggs)
7. Measuring cups and spoons (for accurate ingredient measurements)
8. Spatula (to smooth the batter in the pan)
9. Cooling rack (for cooling the cake post-baking)
10. Toothpick (to test doneness)

FAQ

Best Ever Strawberry Cake Recipe Substitutions and Variations

• If you don’t have gluten free all purpose flour, you can mix 1 cup rice flour, 1/2 cup potato starch and 1/2 cup tapioca flour instead
• If you don’t have xanthan gum, try using the same amount of guar gum
• If you’re out of unsalted butter, you can substitute with an equal amount of coconut oil or vegan butter
• If you prefer a dairy free option, swap the milk for almond milk or another non-dairy milk in the same measure
• If you can’t get fresh strawberries, freezing and then pureeing frozen strawberries works pretty well as a replacement

Pro Tips

1. Make sure all your ingredients are at room temp especially the eggs and butter so the batter comes together smooth, cause if they’re too cold your cake might turn out heavy and lumpy.
2. Mix your dry ingredients into the wet mixture slowly and gently- overmixing can lead to a tough cake that doesn’t fluf up right.
3. Keep a close eye on the baking time; every oven is different and if you bake it too long it might dry out, but if its underbaked it won’t hold together.
4. Consider adding a little extra twist like a bit of lemon zest or some chopped fresh strawberries to give it an extra hit of flavor and texture.