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.
Ever since I was a little girl, I have loved strawberries. I remember picking them with my mum in our garden, juice dripping down our hands as we laughed in the sun. Those sweet, tangy berries became part of our family traditions. Over the years, I’ve experimented in my kitchen to create desserts that honor those memories, but also fit the way we eat today including my gluten-free journey. And that’s how this Gluten Free Strawberry Sheet Cake came to life.
This cake is soft, tender, and packed with fresh strawberry flavor. It’s perfect for birthdays, afternoon teas, or just a cozy weekend treat. I promise, even your friends who aren’t gluten-free will be reaching for seconds. Today, I want to share my full step-by-step guide, tips, and kitchen secrets so you can make it effortlessly in your own kitchen.
I’ll use the keyword Gluten Free Strawberry Sheet Cake several times throughout because it’s the recipe everyone asks me about when they want something sweet, fruity, and completely comforting.
Why I Love Making This Recipe
There’s something magical about baking this cake. It’s more than flour, sugar, and strawberries; it’s a memory-making experience. I love that it’s naturally bright from real strawberries and so moist thanks to a few little gluten-free tricks I’ve picked up over the years.
Making a Gluten Free Strawberry Sheet Cake is also my way of welcoming people into my home. Every time I bake it, friends and family gather in my kitchen. They help me wash strawberries, mix the batter, and occasionally sneak a spoonful of frosting. Food has a way of bringing people together, and this cake is a perfect example.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need. I’ve also included some kitchen secrets that make this cake extra special:
- 2 ½ cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 ½ cups fresh strawberries, finely chopped
- 1 tbsp lemon juice (optional, enhances strawberry flavor)
- For frosting: 1 cup unsalted butter, softened, 3 cups powdered sugar, ½ cup strawberry puree, 1 tsp vanilla extract
Kitchen Secrets:
- Always use room temperature eggs and butter for better batter emulsion.
- Fold in strawberries gently to keep the cake airy.
- For a richer strawberry taste, macerate strawberries with a teaspoon of sugar for 10 minutes before folding into the batter.
How I Make It, Step by Step
- Preheat oven & prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Cream butter & sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
- Add eggs & vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet & dry: Alternately add flour mixture and buttermilk in batches, starting and ending with the flour. Mix gently until combined.
- Fold in strawberries: Gently fold in the chopped strawberries and lemon juice, taking care not to overmix.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Cool completely: Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Frosting: Beat butter for frosting until creamy. Gradually add powdered sugar, strawberry puree, and vanilla until smooth. Spread evenly over cooled cake.
How I Serve It at Home
I love serving this cake in generous squares with a few extra fresh strawberries on top. Sometimes I add a dollop of whipped cream for extra indulgence. It’s perfect with a cup of tea in the afternoon or as a dessert after a family meal. Watching my kids’ faces light up as they take their first bite is one of my favorite parts of baking.
Storage, Reheating & Make-Ahead Tips
- Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: This cake freezes beautifully. Wrap tightly in plastic wrap and foil, freeze for up to 3 months. Thaw in the fridge overnight.
- Make-Ahead: You can bake the cake a day in advance and prepare frosting separately. Frost just before serving for maximum freshness.
100-Word Short Version
My Gluten Free Strawberry Sheet Cake is a soft, moist, and fruity dessert perfect for family gatherings. I combine gluten-free flour, fresh strawberries, and a touch of lemon juice for a bright, sweet flavor. After baking, I frost it with a luscious strawberry buttercream. This cake brings memories and joy, perfect for birthdays, afternoon teas, or cozy weekends. Serve with extra strawberries or whipped cream. Store in an airtight container or freeze for later. Easy, comforting, and full of love, this recipe is one I make often to share stories and smiles with the people I love most.
Recipe Card Section
⏱️ Time
- Prep: 20 mins
- Cook: 35–40 mins
- Total: 60 mins
📝 Notes
- Use room temperature eggs and butter.
- Macerate strawberries for deeper flavor.
- Store in airtight container or freeze for up to 3 months.
🍽️ Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Gluten Free Strawberry Sheet Cake
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 60 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
My Gluten Free Strawberry Sheet Cake is soft, moist, and bursting with fresh strawberry flavor. Perfect for birthdays, afternoon teas, or cozy weekends, this cake is a family favorite that’s easy to make and full of love.
Ingredients
2 ½ cups gluten-free all-purpose flour blend, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 cup unsalted butter, softened, 1 ½ cups granulated sugar, 4 large eggs (room temperature), 1 tsp pure vanilla extract, 1 cup buttermilk (room temperature), 1 ½ cups fresh strawberries (finely chopped), 1 tbsp lemon juice (optional), For frosting: 1 cup unsalted butter (softened), 3 cups powdered sugar, ½ cup strawberry puree, 1 tsp vanilla extract.
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch sheet pan. 2. Whisk together gluten-free flour, baking powder, baking soda, and salt. 3. Cream butter and sugar until light and fluffy. 4. Add eggs one at a time, then vanilla extract. 5. Alternate adding flour mixture and buttermilk, starting and ending with flour. 6. Fold in strawberries and lemon juice gently. 7. Bake for 35–40 minutes or until a toothpick comes out clean. 8. Cool completely, then frost with strawberry buttercream.
Notes
Use room temperature eggs and butter for best results. Macerate strawberries for deeper flavor. Store in an airtight container or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
Baking this Gluten Free Strawberry Sheet Cake always reminds me why I fell in love with cooking. It’s more than just a dessert — it’s a bridge to the people we love, a way to make memories, and a celebration of simple joys. From my kitchen in the United Kingdom to yours, I hope this cake brings warmth, smiles, and that sweet, unforgettable strawberry flavor into your home.