There is something so comforting about baking a Gluten Free Strawberry Vanilla Cake in my kitchen. The scent of warm vanilla filling the air, sweet strawberries bubbling gently in the oven, and that golden crumb rising beautifully it always brings me back to the simple joy of home baking.
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I first made this Gluten Free Strawberry Vanilla Cake on a quiet Sunday afternoon when I wanted something sweet, light, and comforting without gluten. I remember slicing fresh strawberries while my kitchen filled with soft sunlight. That first bite fluffy vanilla cake layered with juicy strawberries made everyone at the table close their eyes for a moment. That is when I knew this Gluten Free Strawberry Vanilla Cake would become one of my most treasured recipes.
Now I bake this Gluten Free Strawberry Vanilla Cake for birthdays, afternoon tea, and even simple family dinners. It always feels special, yet it stays wonderfully easy to make. And that is exactly how I like my baking comforting, uncomplicated, and full of heart.
Why I Love Making This Gluten Free Strawberry Vanilla Cake
I love this cake because it tastes just like a classic vanilla strawberry cake, but it stays completely gluten free. No one ever guesses.
I use a carefully balanced gluten free flour blend that keeps the crumb tender and soft. The strawberries add natural sweetness and moisture, while pure vanilla gives the cake warmth and depth.
This Gluten Free Strawberry Vanilla Cake feels light enough for spring but cozy enough for any season. It feels elegant when I frost it beautifully, yet it feels simple when I serve it with just whipped cream.
Most of all, I love watching everyone reach for seconds.
Ingredients & Little Kitchen Secrets
I always believe simple ingredients make the best cakes. Here is everything I use:
For the Cake
• 2 ½ cups gluten free all-purpose flour (with xanthan gum)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, room temperature
• 1 ½ cups fresh strawberries, finely chopped
For the Strawberry Vanilla Frosting
• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 2 tablespoons strawberry puree
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream
My Kitchen Secrets
I always bring my eggs and milk to room temperature. Cold ingredients make the batter uneven.
I gently toss the chopped strawberries in a tablespoon of gluten free flour before folding them into the batter. This keeps them from sinking.
I never overmix gluten free batter. I stir until just combined. Overmixing makes the cake dense.
How I Make It, Step by Step
- I preheat my oven to 180°C (350°F) and grease two 8-inch round cake pans. I line the bottoms with parchment paper.
- I whisk the gluten free flour, baking powder, baking soda, and salt in a bowl.
- In a separate large bowl, I beat the butter and sugar together until light and fluffy. I beat for at least 3–4 minutes.
- I add the eggs one at a time, beating well after each addition.
- I stir in the vanilla extract.
- I add the dry ingredients in three parts, alternating with milk. I mix gently and stop as soon as everything combines.
- I fold in the flour-coated strawberries carefully.
- I divide the batter evenly between the pans and smooth the tops.
- I bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
- I let the cakes cool in the pans for 10 minutes before transferring them to a wire rack.
Making the Frosting
- I beat the butter until creamy.
- I gradually add powdered sugar.
- I mix in strawberry puree and vanilla.
- I add cream slowly until I reach a fluffy, spreadable texture.
I frost the first cake layer, add the second layer, and cover the entire cake in a soft pink strawberry vanilla frosting.
How I Serve It at Home
I love serving this Gluten Free Strawberry Vanilla Cake slightly chilled. The frosting firms up beautifully, and the strawberry flavor becomes even brighter.
Sometimes I decorate the top with fresh strawberries and a dusting of powdered sugar. Other times, I pipe simple vanilla swirls and let the cake speak for itself.
For birthdays, I add candles and watch the smiles light up the room.
For tea time, I slice it generously and serve it with fresh berries on the side.
Storage, Reheating & Make-Ahead Tips
I store this cake in an airtight container in the refrigerator for up to 4 days.
Before serving, I let it sit at room temperature for about 20 minutes.
I freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months.
I also make the cake layers a day ahead and frost the next day. The flavor actually improves overnight.
100-Word Short Version
This Gluten Free Strawberry Vanilla Cake is soft, fluffy, and bursting with fresh strawberry flavor. I make it with a tender gluten free flour blend, pure vanilla extract, and juicy strawberries folded into the batter. The cake bakes beautifully golden and pairs perfectly with creamy strawberry vanilla frosting. It feels elegant enough for celebrations but simple enough for everyday baking. I love serving it chilled for the best flavor and texture. It stores well and even freezes beautifully. This cake proves gluten free baking can be just as delicious, moist, and comforting as traditional recipes.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
🛒 Ingredients
2 ½ cups gluten free all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter
1 ¼ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 cup whole milk
1 ½ cups fresh strawberries
Frosting:
1 cup butter
3 ½ cups powdered sugar
2 tablespoons strawberry puree
1 teaspoon vanilla
2–3 tablespoons heavy cream
👩🍳 Instructions
- Preheat oven to 180°C.
- Whisk dry ingredients.
- Cream butter and sugar.
- Add eggs and vanilla.
- Alternate dry ingredients and milk.
- Fold in strawberries.
- Bake 30–35 minutes.
- Cool completely.
- Prepare frosting.
- Frost and decorate.
📝 Notes
Toss strawberries in flour to prevent sinking.
Do not overmix batter.
Store refrigerated.
🍽️ Nutrition
Calories: 420 per slice
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Sugar: 35g
Fiber: 2g
Gluten Free Strawberry Vanilla Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Gluten Free
Description
This Gluten Free Strawberry Vanilla Cake is soft, moist, and bursting with fresh strawberry flavor. Made with a tender gluten free flour blend and pure vanilla extract, this cake delivers a light crumb and sweet fruity taste in every bite. Perfect for birthdays, afternoon tea, or special gatherings, this homemade cake proves that gluten free baking can be just as delicious and satisfying as traditional recipes.
Ingredients
- 2 1/2 cups gluten free all-purpose flour (with xanthan gum)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
- 1 1/2 cups fresh strawberries, finely chopped
- 1 cup unsalted butter (for frosting)
- 3 1/2 cups powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon vanilla extract (for frosting)
- 2–3 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (180°C) and grease two 8-inch cake pans.
- Whisk together gluten free flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing gently.
- Fold in chopped strawberries.
- Divide batter evenly between pans.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool completely before frosting.
- Prepare frosting by beating butter, adding powdered sugar, strawberry puree, vanilla, and cream.
- Frost cake layers and decorate as desired.
Notes
Toss strawberries in a tablespoon of gluten free flour to prevent sinking. Do not overmix the batter to maintain a light texture. Store the cake in the refrigerator for up to 4 days or freeze unfrosted layers for up to 2 months. For extra strawberry flavor, add a thin layer of strawberry jam between cake layers.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
Every time I bake this Gluten Free Strawberry Vanilla Cake, I feel that quiet joy that only homemade desserts bring. I love knowing that everyone can enjoy a soft, tender slice gluten free or not. I believe cakes like this bring families together around the table, sharing stories, laughter, and love.
When I bake this cake, I do not just make dessert. I create memories.
And I hope you do too.