Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One sunny afternoon last spring, I found myself surrounded by fresh, plump strawberries at the local farmer’s market. I wanted to make something simple, sweet, and portable perfect for family picnics or a cozy afternoon treat. That’s when the idea for Gluten Free Strawberry Cake Bars was born. Soft, tender, and packed with fresh strawberry flavor, these bars quickly became a favorite in my home.
There’s something about biting into a piece of cake that’s simultaneously fruity and moist, yet easy to hold in your hand, that brings back childhood memories. I often make these bars for weekend brunches with friends, and they always disappear within minutes. I love that this dessert is naturally gluten-free without sacrificing any of the flavor or texture you crave in a traditional cake.
Why I Love Making This Recipe
I love making these strawberry cake bars because they’re approachable yet special. The process is simple mix, bake, and let the strawberries shine but the result feels like a little celebration in every bite. They’re soft, buttery, and perfectly sweet, with the tangy brightness of fresh strawberries cutting through the richness.
Baking is my way of showing love. Whether it’s a quiet evening at home or a gathering with friends, these bars are my go-to because they bring everyone together. Seeing people smile as they bite into a warm, fruity treat reminds me why I started cooking in the first place.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this strawberry delight:
Cake Bars:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (or vegan butter for dairy-free option)
- 3/4 cup granulated sugar
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or almond milk + 1 tsp vinegar for dairy-free)
- 1 1/2 cups fresh strawberries, chopped
Topping (optional but recommended):
- 2 tablespoons coarse sugar for sprinkling
- Sliced strawberries for garnish
Little kitchen secrets:
- Coat strawberries lightly in a bit of flour before folding them in — this prevents them from sinking to the bottom.
- Use room-temperature eggs and butter for a tender, even crumb.
- If you want extra moist bars, add 1 tablespoon of yogurt or applesauce to the batter.
How I Make It, Step by Step
- Prep the pan: Preheat your oven to 175°C (350°F) and line a 9×13-inch baking pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat softened butter with sugar until light and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients: Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in strawberries: Gently fold in chopped strawberries, coating them with a bit of flour to prevent sinking.
- Bake: Pour batter into the prepared pan, smooth the top, and sprinkle with coarse sugar. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Cool: Let the bars cool completely in the pan before slicing. Garnish with additional strawberry slices if desired.
- Serve: Cut into squares or rectangles and enjoy as a snack, dessert, or part of a brunch spread.
How I Serve It at Home
I love serving these cake bars with a cup of tea or a glass of cold milk. For special occasions, I arrange them on a rustic wooden board with fresh strawberries on the side. Kids love them for school lunches, and adults often sneak a few before anyone else notices! These bars are also perfect for picnics or potlucks because they’re easy to transport and don’t require utensils to enjoy.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep bars in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, refrigerate up to 5 days. Let them come to room temperature before serving.
- Freezing: Wrap individual bars in plastic wrap and place in a freezer-safe bag. Freeze up to 2 months. Thaw overnight in the fridge.
- Make-ahead: You can bake a day in advance and slice just before serving.
100-Word Short Version
These Gluten Free Strawberry Cake Bars are soft, sweet, and bursting with fresh strawberry flavor. Moist, tender cake meets juicy strawberry pieces in a simple, easy-to-make recipe perfect for brunch, picnics, or a cozy dessert at home. Lightly coated strawberries prevent sinking, and a sprinkle of coarse sugar adds a delicate crunch. Slice into bars for a handheld treat everyone will love. Perfect for gluten-free diets without compromising taste, these bars are best enjoyed fresh but can be stored, refrigerated, or even frozen. Easy to make, utterly delicious, and full of love these strawberry bars are a must-try!
Recipe Card Section
⏱️ Time:
- Prep: 15 minutes
- Cook: 35–40 minutes
- Total: 50–55 minutes
🛒 Ingredients:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh strawberries, chopped
- 2 tablespoons coarse sugar (optional topping)
- Additional sliced strawberries for garnish (optional)
👩🍳 Instructions:
- Preheat oven to 175°C (350°F) and line 9×13-inch pan with parchment.
- Whisk dry ingredients in a medium bowl.
- Cream butter and sugar until light.
- Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and buttermilk, mixing gently.
- Fold in strawberries lightly coated in flour.
- Pour batter into pan, sprinkle coarse sugar, and bake 35–40 minutes.
- Cool completely, slice, and garnish with strawberries.
📝 Notes:
- Coat strawberries in flour to prevent sinking.
- Add 1 tbsp yogurt or applesauce for extra moisture.
- Store in airtight container at room temperature for 3 days.
- Slice just before serving for best texture.
🍽️ Nutrition (per bar, approx.):
- Serving size: 1 bar
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Gluten Free Strawberry Cake Bars
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Strawberry Cake Bars are soft, sweet, and bursting with fresh strawberry flavor. Moist, tender cake meets juicy strawberry pieces in an easy-to-make recipe perfect for brunch, picnics, or a cozy dessert at home. Lightly coated strawberries prevent sinking, and a sprinkle of coarse sugar adds a delicate crunch. Perfect for gluten-free diets without compromising taste, these bars are best enjoyed fresh but can also be stored or frozen. Full of flavor, easy, and comforting — these strawberry cake bars are a family favorite!
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or almond milk + 1 tsp vinegar for dairy-free)
- 1 1/2 cups fresh strawberries, chopped
- 2 tablespoons coarse sugar (optional topping)
- Additional sliced strawberries for garnish (optional)
Instructions
- Preheat oven to 175°C (350°F) and line a 9×13-inch baking pan with parchment paper.
- Whisk together gluten-free flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in chopped strawberries lightly coated in flour to prevent sinking.
- Pour batter into prepared pan, smooth the top, and sprinkle coarse sugar.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool completely before slicing into bars. Garnish with additional strawberries if desired.
Notes
Coat strawberries lightly with flour to prevent sinking. Add 1 tablespoon yogurt or applesauce for extra moistness. Store bars in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Freeze individual bars for up to 2 months. Slice just before serving for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Baking these Gluten Free Strawberry Cake Bars fills my kitchen with the sweet aroma of fresh strawberries and warm cake. Every bite is soft, fruity, and comforting a reminder that even the simplest desserts can bring joy, warmth, and connection to the table. I hope these bars brighten your home and taste as delightful to you as they do to me and my family.