Here’s a pretty cake for summer: Gluten Free Strawberry Cake
I’ve mentioned many times before that my Mom is gluten-free. She has Celiac disease, so eating anything with gluten is like eating poison for her body. It’s a bummer. So whenever she comes over to my house to eat dinner, I try to find something special to share with her. Mom has a sweet tooth, so cake is a good option!
My Mom and I discovered a gluten-free all-purpose flour blend that we both like a lot: it’s called Cup4Cup, and you can sub it in baking recipes cup for cup for the regular flour without having to add any other ingredients. So to make things gluten-free, you just use the Cup4Cup in place of regular flour (assuming that all the other ingredients in the recipe are gluten-free too). I buy Cup4Cup at Whole Foods, but I’ve seen it at my local market (Raley’s) too.
The cake itself has a hint of strawberry flavor. I found that the cake comes out slightly dense (though that may be because I’m at high altitude). It’s slathered with a thick layer of cream cheese whipped cream frosting and plenty of fresh strawberries. My husband didn’t care for the cake that much, but my son and I enjoyed it a lot… and of course, my gluten-free Mom thought it was fabulous.
Yield: 8 to 12 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Gluten Free Strawberry Cake
- 1 1/2 cups granulated white sugar
- 1/4 cup (1/2 stick) butter, at room temperature
- 3 large Eggland's Best eggs
- 2 1/4 cups Cup 4 Cup brand all-purpose gluten-free flour blend
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 3/4 cup chopped fresh strawberries, mashed
- 3/4 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Frosting and topping:
- 4 ounces (1/2 package) cream cheese, at room temperature
- 1/3 cup powdered sugar
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sliced strawberries
- Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
- Prepare the cake: In a large bowl, use an electric mixer to combine the sugar and butter until well-blended. Add the eggs and mix well.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, salt and cloves. In another bowl, combine the mashed strawberries, buttermilk and vanilla.
- Add the flour mixture to the sugar mixture alternately with the strawberry mixture- beginning and ending with the flour mixture. Scrape the batter into the prepared pan.
- Bake 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
- Prepare the frosting: In a large bowl, use an electric mixer to combine the cream cheese and powdered sugar; beat until creamy. Add in the cream and vanilla; mix until it becomes a creamy spreadable texture. Frost the cake- it will have a thick layer of frosting! Arrange sliced strawberries on top. Cover and keep refrigerated until ready to serve. Let sit at room temperature for about 20 minutes before slicing and serving.
- I've only tested this cake using Cup4Cup brand gluten-free flour, so I'm unable to recommend use of anything else.
- Add a few drops of food coloring if you want your cake to have a pink hue.
Here are a few more gluten-free cake recipes you might enjoy:
- Gluten Free Pineapple Cake by Mommy Hates Cooking
- Gluten Free Almond Cake with Strawberries by What’s Gaby Cooking
- The Best Gluten Free White Cake by Barefeet in the Kitchen