Gluten Free Strawberry Cake

Here’s a pretty cake for summer:  Gluten Free Strawberry Cake

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!

Gluten Free Strawberry Cake Recipe

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.

Gluten Free Strawberry Cake Recipe -

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.

Gluten Free Strawberry Cake

Yield: 8 to 12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes



  • 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


  1. Preheat the oven to 350 degrees F.  Spray a 9x13-inch pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake 30 minutes or until a toothpick inserted into the center comes out clean.  Cool completely.
  6. 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.
SOURCE: (recipe based very loosely on a Cooking Light recipe)

Here are a few more gluten-free cake recipes you might enjoy: