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 of my most cherished memories in the kitchen is waking up early on a sunny Saturday, strawberries fresh from the market, and the smell of butter and sugar warming the house. That memory inspired this recipe: Gluten Free Strawberry Coffee Cake. Every bite takes me back to cozy mornings with my family gathered around the kitchen table, laughter filling the air. Today, I want to share it with you so you can create your own little moments of joy.
Strawberries in this cake are juicy and sweet, the crumb is soft but sturdy, and it pairs perfectly with your morning coffee or tea. This recipe is naturally gluten free, but it doesn’t compromise on flavor, texture, or that cozy “home-baked” feeling. I promise, once you try it, it will become a family favorite.
Why I Love Making This Recipe
There’s something magical about making a coffee cake from scratch. For me, it’s not just about the ingredients but the process mixing, folding, and seeing a simple batter transform into a golden, fragrant masterpiece. I love how gluten free baking has evolved; with the right flours and techniques, you can achieve a cake that’s tender, moist, and bursting with flavor.
This Gluten Free Strawberry Coffee Cake is special because it combines the light, buttery sweetness of a traditional coffee cake with fresh strawberries that feel like a little celebration in every bite. Making it reminds me of those simple mornings when my mom would surprise us with something sweet and homemade, and I love recreating that magic for my own friends and family.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this delightful cake:
- 1 ½ cups gluten-free all-purpose flour (I love using one with xanthan gum included for structure)
- ½ cup almond flour (for tenderness and a nutty undertone)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh strawberries, chopped
- ½ tsp lemon zest (optional, but it brightens the flavors beautifully)
Little kitchen secrets:
- Always use room temperature eggs and butter it helps the batter come together smoothly.
- Toss the strawberries lightly in a teaspoon of flour before folding them in; this prevents them from sinking to the bottom.
- Don’t overmix the batter gentle folding keeps the cake tender.
How I Make It, Step by Step
- Preheat the oven to 180°C (350°F) and grease a 9-inch square baking pan or line it with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and brown sugar together until light and fluffy. I like to use my stand mixer, but a hand mixer works just as well.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
- Fold in the sour cream until the mixture is smooth and creamy.
- Gradually fold in the dry ingredients, just until combined. Be careful not to overmix — you want a tender crumb.
- Gently fold in the chopped strawberries. The batter should be thick and dotted with bright red strawberry pieces.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing by this point!
- Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love serving this cake slightly warm, with a little butter or a dusting of powdered sugar. Sometimes, I’ll whip a small batch of cream to drizzle over the top it feels indulgent but still simple. It’s perfect for breakfast, brunch, or a cozy afternoon treat with a cup of tea or coffee.
For a special touch, slice the cake into squares and arrange them on a serving plate with extra strawberries on the side. Watching everyone dig in while chatting and laughing is my favorite part of baking.
Storage, Reheating & Make-Ahead Tips
- Storage: Store in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month.
- Reheating: Microwave individual slices for 15–20 seconds to enjoy that freshly-baked warmth.
- Make-ahead: You can prep the batter a day in advance and refrigerate it overnight. Just bring it to room temperature before baking.
100-Word Short Version
This Gluten Free Strawberry Coffee Cake is a cozy, tender, and naturally gluten-free delight. With a combination of gluten-free and almond flours, it achieves a perfect crumb, while fresh strawberries add a burst of sweetness in every bite. I love making it for weekend mornings, filling the kitchen with the scent of butter, sugar, and strawberries. It’s easy to mix, quick to bake, and versatile for breakfast, brunch, or afternoon tea. Toss strawberries in flour to prevent sinking, fold gently, and bake until golden. Serve warm with butter, whipped cream, or a dusting of powdered sugar for a comforting treat.
Recipe Card Section
⏱️ Time
Prep: 15 mins
Cook: 35–40 mins
Total: 50–55 mins
🛒 Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh strawberries, chopped
- ½ tsp lemon zest (optional)
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare pan.
- Mix dry ingredients in a bowl.
- Cream butter and sugar until light.
- Add eggs and vanilla, mix well.
- Fold in sour cream, then dry ingredients.
- Gently fold in strawberries.
- Pour into pan, smooth top, bake 35–40 mins.
- Cool, slice, and serve warm.
📝 Notes
- Toss strawberries in flour to prevent sinking.
- Do not overmix the batter for a tender crumb.
- Store at room temperature up to 2 days or freeze up to 1 month.
🍽️ Nutrition (per slice, approx.)
Calories: 240 kcal
Sugar: 18 g
Fat: 12 g
Saturated Fat: 5 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg
Gluten Free Strawberry Coffee Cake
- Prep Time: 15 mins
- Cook Time: 35-40 mins
- Total Time: 50-55 mins
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
This Gluten Free Strawberry Coffee Cake is tender, cozy, and bursting with fresh strawberries. Perfect for breakfast, brunch, or a sweet afternoon treat, it’s easy to make and full of love.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh strawberries, chopped
- ½ tsp lemon zest (optional)
Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch square pan.
- Mix gluten-free flour, almond flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and brown sugar until light and fluffy.
- Add eggs, one at a time, then stir in vanilla and lemon zest.
- Fold in sour cream, then gradually fold in dry ingredients until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan, smooth the top, and bake 35–40 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack. Slice and serve warm.
Notes
Toss strawberries in flour to prevent sinking. Do not overmix the batter for a tender crumb. Store at room temperature up to 2 days or freeze up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
Every time I bake this Gluten Free Strawberry Coffee Cake, I feel like I’m gifting a little happiness to my family and friends. It’s simple, comforting, and full of love exactly what baking should be. I hope it brings warmth and joy to your home, and that each bite sparks smiles and sweet memories, just like it does for me every time I pull it out of the oven.