Gluten Free Strawberry Cake

Strawberry Layer Cake

This stunning Strawberry Layer Cake tastes just as good as it looks. No artificial flavoring here; it gets its flavor from fresh strawberries.

4.20 from 10 votes
Gluten Free Strawberry Cake
Print Recipe

Strawberry Layer Cake

Prep Time1 hr 30 mins
Cook Time30 mins
Course: Dessert
Servings: 13
Calories: 681kcal


For the Concentrated Strawberry Purée:

  • 2 cups (300 g) fresh strawberries, halved
  • 1 tablespoon (12.5 g) granulated sugar
  • 1 teaspoon (5 mL) fresh lemon juice
  • Pinch of kosher or fine sea salt

For the Cake:

  • 2 cups (240 g) gluten-free all-purpose flour
  • ½ cup (60 g) cornstarch
  • ¾ teaspoon (5 g) xanthan gum (omit if your flour contains it)
  • 1 teaspoon (6 g) kosher or fine sea salt
  • teaspoons (6 g) aluminum-free baking powder
  • ¼ teaspoon (1.25 g) baking soda
  • 2 cups (400 g) granulated sugar
  • 4 large eggs , separated
  • 1 cup (240 mL) buttermilk, room temperature
  • ½ cup (110 g) unsalted butter, melted and cooled to room temperature
  • cup (80 mL) avocado oil (or neutral oil of choice)
  • 2 teaspoons (10 mL) pure vanilla extract
  • ½ cup (120 mL) concentrated strawberry purée
  • 3 drops red food coloring , optional
  • ¼ teaspoon (0.8 g) cream of tartar

For the Strawberry Cream Cheese Frosting:

  • ¼ cup (6 g) freeze-dried strawberries
  • 8 ounces (227 g) cream cheese, room temperature
  • ½ cup (110 g) unsalted butter, room temperature
  • cups (560 g) powdered sugar
  • 2 tablespoons (30 mL) strawberry concentrate (see notes)
  • 1 teaspoon (5 mL) pure vanilla extract


Make the concentrated strawberry purée:

  • Add the strawberries, sugar, lemon juice, and salt to a blender or food processor. Blend until completely smooth.
  • Add the purée to a small saucepan. Simmer on medium-low heat until the purée is reduced by half, stirring occasionally. It'll take about 20-30 minutes to reduce. Cool to room temperature before making the cake.

Make the cake:

  • Preheat the oven to 350°F and spray 3 (8-inch) round cake pans with gluten-free nonstick cooking spray and line the bottoms with parchment paper.
  • In a large bowl, whisk together the gluten-free flour, cornstarch, xanthan gum, salt, baking powder, baking soda, and granulated sugar. Set aside.
  • In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, vanilla extract, concentrated strawberry purée, and food coloring (if using). Set aside.
  • Add the egg whites and cream of tartar to a separate, clean mixing bowl. Beat with an electric mixer on medium-low speed until the egg whites hold a stiff peak. Then set the egg whites aside.
  • Pour the wet ingredients into the dry ingredients and mix until just incorporated. Add half of the whipped egg whites to the batter and gently fold in with a spoon. When it's mostly folded in, add the remaining egg whites. Gently fold in until no white streaks remain. Make sure you're folding and not stirring/mixing so you don't deflate the egg whites. It may take a minute or two to fully incorporate.
  • Transfer the batter to the prepared pans, making sure it's distributed evenly and spread the batter in the pans. Bake for 20-24 minutes.
  • Cool the cakes in the pan for 25 minutes then remove them from the pans and cool completely on wire racks. Once the cakes are cooled, frost them with the strawberry cream cheese frosting.

Make the frosting:

  • Add the freeze-dried strawberries to a plastic bag and crush them with a rolling pin or mallet until they're a fine powder. Set aside.
  • Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
  • Add the powdered sugar and mix on the lowest speed until the sugar is incorporated, scraping down the bowl as needed. Add the freeze-dried strawberry powder, strawberry concentrate, and vanilla extract.
  • Mix an additional 30 seconds to 1 minute, until the frosting is smooth and creamy.
  • Use immediately or store, covered, in the refrigerator until ready to use. If you refrigerate the frosting, let it come to room temperature and mix well before using.


1. For the frosting, I use leftover strawberry concentrate from making the strawberry cake. If you're making the frosting but not the cake and you don't have the strawberry concentrate, use an additional ¼ cup of powdered freeze-dried strawberries.
2. Thin the frosting with heavy cream or milk, as needed, to reach your desired consistency. If your frosting is too thin, thicken it with additional powdered sugar.


Nutrition Facts
Strawberry Layer Cake
Amount Per Serving
Calories 681 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g70%
Cholesterol 109mg36%
Sodium 352mg15%
Potassium 172mg5%
Carbohydrates 105g35%
Fiber 3g12%
Sugar 84g93%
Protein 6g12%
Vitamin A 774IU15%
Vitamin C 69mg84%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This Gluten Free Strawberry Cake recipe can also be found on What The Fork Food Blog.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Birthday Cake Shay Lachendro Strawberries
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  1. Albertina Geller
    July 1, 2020

    Strawberry cakes are one of my favorites! This looks very delicious and easy to make and I think so this will be my new strawberry layer cake recipe!

  2. Jan
    March 26, 2022

    Sooo good! I used sour cream instead of buttermilk. Next time, I will use Swiss meringue with strawberry puree.

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