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

Scale

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

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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