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