Gluten Free Strawberry Cake

This Gluten Free Strawberry Cake (also dairy free) is so simple to make yet bursting with flavor and enticing with beauty. With a few simple ingredients, you can impress and bless with this gluten free strawberry cake!  You might also like to try gluten free strawberry donuts.

When my uncle saw this gluten free strawberry cake at my daughter’s Berry First Birthday Party he said “is that real?”. He didn’t know just how easy it was to craft!

Try it along side some delicious strawberry donuts

Indulge in the Bliss of Gluten Free Strawberry Cake 

Craving a sweet treat that’s both gluten free and bursting with fruity goodness? Look no further than this delightful Gluten Free Strawberry Cake, crafted with love and packed with flavor!

Picture this: layers of moist, tender cake infused with the essence of ripe strawberries, enveloped in a cloud of coconut whipped cream, and adorned with fresh slices of juicy strawberries. It’s a strawberry shortcake dream come true!

Gluten Free Strawberry Cake With Easy Ingredients

But what makes this dessert truly special is its gluten free twist and the ingredients are so simple. With just eggs, avocado oil, cane sugar, vanilla extract, gluten free all-purpose flour, baking powder, and baking soda, you can make this light, fluffy, and delicious gluten free strawberry cake.

Simplest Icing On Gluten Free Strawberry Cake

And let’s talk about the icing on the cake – literally! A luscious coconut whipped cream adds a touch of tropical indulgence, perfectly complementing the natural sweetness of the strawberries. It’s a match made in dessert heaven!

Whether you’re celebrating a special occasion or simply treating yourself to a slice of happiness, this Gluten Free Strawberry Cake is sure to impress. So gather your loved ones, slice into this scrumptious creation, and savor every blissful bite. After all, life is too short not to enjoy cake – especially when it’s gluten free and bursting with strawberry goodness!

All In The Strawberries: Key To Gluten Free Strawberry Cake

Strawberries aren’t just a fruit; they’re a symbol of sweetness and summertime bliss. Their vibrant red hue, juicy texture, and irresistible flavor make them a beloved ingredient in desserts, with the classic strawberry shortcake being a quintessential treat.

The essence of a perfect strawberry shortcake lies in the strawberries themselves. When they’re in season, at the peak of ripeness, they boast unparalleled sweetness and juiciness that elevate the dessert to new heights. But how do you ensure you’re selecting the sweetest and juiciest strawberries for your masterpiece?

For The Best Gluten Free Strawberry Cake: Time Your Strawberries Well

First and foremost, timing is key. Visit local farmers’ markets or pick-your-own farms during peak strawberry season, typically from late spring to early summer. This ensures you’re getting strawberries that are freshly harvested and bursting with flavor.

Use The Five Senses When Choosing Strawberries

1. **Sight**: Look for berries that are bright red from stem to tip, with no white or green spots. Avoid strawberries that are dull or have soft spots, as they may be overripe or beginning to spoil.

2. **Smell**: A ripe strawberry will have a fragrant, sweet aroma that entices the senses. Give them a gentle sniff to ensure they smell fresh and fruity.

3. **Touch**: The texture of a strawberry should be firm yet yielding, with no signs of mushiness. Gently press on the berries to check for plumpness and avoid any that feel too soft.

4. **Taste**: If you have the opportunity, sample a strawberry before making your purchase. It should be bursting with natural sweetness and juiciness, leaving you craving more.

Always Prioritize Fresh, Ripe, In Season Strawberries

So, whether you’re enjoying a slice of strawberry shortcake at a backyard barbecue or indulging in a homemade creation, remember the importance of sourcing the sweetest and juiciest strawberries. Because when it comes to strawberry shortcake, perfection starts with the berries themselves.

Leveling the layers: Making An Even Looking Gluten Free Strawberry Cake

Achieving perfectly level cake layers is essential for creating a visually stunning and structurally sound three-layer cake. Here’s how to ensure your cake layers are beautifully even:

Tips For Even Layers When Making A Layered Cake

**Evenly Distribute Batter**: Start by evenly distributing the cake batter among the cake pans. Use a kitchen scale for precision if desired. This ensures that each layer bakes evenly from the start.

Before It Is Finished Baking: Leveling Gluten Free Strawberry Cake

**Use Cake Strips**: Cake strips, also known as baking belts, are fabric strips soaked in water and wrapped around the cake pans before baking. They help insulate the edges of the pans, promoting even baking and preventing doming, which can result in uneven layers.

**Rotate Pans**: About halfway through the baking time, rotate the cake pans in the oven. This helps promote even heat distribution, resulting in uniformly baked layers.

**Check for Doneness**: Use a toothpick or cake tester to check for doneness. Insert it into the center of each cake layer—if it comes out clean or with a few moist crumbs, the cakes are done. Avoid overbaking, as this can lead to dry layers.

After It Bakes: Leveling Gluten Free Strawberry Cake

**Cool and Trim**: Allow the cake layers to cool in their pans for 10-15 minutes before transferring them to a wire rack to cool completely. Once cooled, if any of the layers have domed or risen unevenly, use a serrated knife to carefully trim off the excess to create flat, level surfaces.

**Layering**: When assembling the cake, start with the bottom layer placed on a cake board or serving plate. If necessary, use a small amount of frosting as “glue” to secure the bottom layer in place. Spread a generous layer of frosting over the first layer, ensuring it’s evenly distributed. Repeat with the remaining layers, pressing down gently to secure each one.

**Leveling**: Finally, use a long, serrated knife or a cake leveler to trim any excess frosting and ensure the top of the cake is level. Hold the knife or leveler parallel to the surface of the cake and gently saw back and forth, moving around the circumference of the cake until it’s evenly leveled.

With these tips and techniques, you’ll be well-equipped to create a stunning three-layer cake with perfectly level and beautifully balanced layers.

Icing A Cake With Whipped Cream

Icing a cake with whipped cream is a pretty simple and carefree process. There are just a few pieces of advice I have!

Three Tips For Icing Gluten Free Strawberry Cake With Whipped Cream

**Thaw Whip Cream**: Start by thawing the whipped cream in the refrigerator. This ensures that it’s easy to spread onto the gluten free strawberry cake and holds its shape better. Cold whipped cream also provides a better texture for icing.

**Cool the Cake**: Make sure your Gluten Free Strawberry Cake layers are completely cooled before you begin icing. If the layers are still warm, the whipped cream may melt and result in a messy application. I usually freeze my cake layers for a couple of reasons. I like to prepare beforehand but it also helps with icing the cake. Freezing the layers helps keep crumbs in their place and not in your icing.

**Begin icing**: Simply take a butter knife or icing spatula and begin icing the first layer. For a gluten free strawberry cake that is more inline with a shortcake, keep the icing on top of the layers, not on the sides. Once the bottom layer has the amount of icing you prefer, add a layer to the top of the icing and ice that layer. Try not to add too much icing or when you put the layer on it could smoosh off all over the sides of the cake and look like a mess. Continue this process until you have three layers.

The Star Topping: Topping A Gluten Free Strawberry Cake With Sliced Strawberries

Elevate the beauty and flavor of your gluten free strawberry cake by topping it with a stunning display of fresh strawberries. Here’s how to create a visually stunning and delicious finish:

How To Top The Gluten Free Strawberry Cake Beautifully

Prep The Strawberries

**Slice Strawberries**: Wash at least 10-15 strawberries, then slice them into thin, uniform slices. These strawberry slices will be used as the shining garnish on top of the cake, adding both the classic strawberry cake flavor and a beautiful visual appeal.

Creating a Strawberry Framework

**Place Whole Strawberries**: Select a few whole strawberries that are particularly vibrant and ripe. These will serve as the centerpiece of your cake decoration. Arrange them in a circular pattern in the center of the cake, pressing them slightly into the frosting to secure them in place.

**Create a Strawberry Framework**: Use the whole strawberries as a framework for arranging the sliced strawberries around the circumference of the cake. Place the sliced strawberries in a circular pattern, overlapping them slightly as you work your way around the cake. This creates a beautiful border of sliced strawberries that accentuates the whole strawberries in the center.

Finishing Touches

**Fill in the Gaps**: Continue layering the sliced strawberries around the cake until you’ve filled in any gaps and created a full, luscious border of strawberries. Be sure to pack them tightly to ensure a visually appealing finish.

**Optional Finishing Touches**: If desired, you can sprinkle a dusting of powdered sugar over the top of the strawberries for an added touch of elegance. Alternatively, you could drizzle a bit of melted chocolate or strawberry glaze over the strawberries for an extra burst of flavor. I didn’t do either of these, but they are options.

**Chill and Serve**: Once decorated, refrigerate the cake for at least 30 minutes to allow the strawberries to set and the flavors to meld together. Then, slice and serve your masterpiece to delighted guests who will marvel at both its beauty and its irresistible taste.

With this simple yet elegant decoration technique, your gluten free strawberry cake will be transformed into a work of art that’s as delightful to behold as it is to devour. Enjoy every sweet and juicy bite!

Make It Mini: Making A Mini Gluten Free Strawberry Cake

The Gluten Free Strawberry Cake makes the most adorable one year old birthday cake to celebrate a Berry First Birthday. See “Make It Mini” on the recipe card.

Ingredients

• Eggs
• Avocado oil
• Unrefined cane sugar
• Pure vanilla extract
• Gluten free all-purpose flour
• Baking powder
• Baking soda
• Powdered sugar
• Coconut whipped cream
• Strawberries

See recipe card for quantities.

Instructions

I gave very limited instructions with these pictures. See recipe card and post for details!

Add sugar and vanilla and whisk together.

Add flour, baking powder, and baking soda to the bowl and combine well.

Place into oven at 350 fahrenheit

Once batter is made, add 2 and ¼ cup of batter to each pan.

Bake the cakes for 20-25 minutes or until a butter knife comes out clean.

Ice cake layer by layer. See more on recipe card.

Substitutions

• Coconut oil is a nice substitution for avocado oil. The coconut whipped topping pairs well with the strong flavor of coconut oil.

Variations

• Gluten Free Blueberry Cake- substitute the strawberries for blueberries and you have a blueberry version.

Storage

Store in the refrigerator for up to three days. After this, it will become dry. Freeze for up to 3 months.

Gluten Free Strawberry Cake

Gluten Free Strawberry Cake (also dairy free) with eggs, avocado oil, cane sugar, vanilla extract, gluten free all-purpose flour, baking powder, baking soda, coconut whipped cream, strawberries. It is so simple to make yet bursting with flavor and enticing with beauty.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings 12 slices

Equipment

• 3 9" cake pans

Ingredients

  

Cake Batter (Enough for one cake pan)

• 4 eggs
• ⅔ cup avocado oil
• ⅔ cup unrefined cane sugar 67g
• 2 teaspoon pure vanilla extract
• 1 ⅓ cup gluten free all purpose flour 90g
• ½ teaspoon baking powder
• ½ teaspoon baking soda

Topping

• 16 oz coconut whipped cream this may give you extra
• 17-20 strawberries 15 sliced, 3 whole

Instructions

 

Preparations

• Set eggs out to room temperature if you have the time. This is always a good idea for baking.
• Preheat the oven to 350°F and grease cake pans. I simply rub avocado oil around the pans using a paper towel or basting brush.
• Cut parchment circles. Draw an outline of the bottom of the pan onto parchment paper using a pencil. Cut this out and use it as a template for cutting 3 parchment circles for the bottoms of the pans. This helps remove the cakes when they are finished. You can also buy parchment circles.

Making The Batter

• Crack eggs into a medium sized bowl and lightly whisk.
• Add sugar, oil, and vanilla and whisk together.
• Add flour, baking powder, and baking soda to the bowl and combine well. *See notes.
• Once batter is made, add 2 and ¼ cup of batter to each pan. One serving of the cake batter will make a little more than needed for one cake pan. If you want the layers a little thicker than the picture shows, then put a whole serving of the batter into each cake pan.
• Beat the pans against a hard serve in an attempt to pop the bubbles. This will help with baking consistency.

Baking

• Bake the cakes for 20-25 minutes or until a butter knife comes out clean.
• See the rest of the post under section "Leveling The Layers: Making An Even Looking Gluten Free Strawberry Cake" to make sure you take the right steps to make the layers level
• Dry the layers on a drying rack once they are finished.

Icing- See The Blog Post Section Titled “Icing A Cake With Whipped Cream” for more detail

• Cool the Cake: Make sure your cake layers are completely cooled before you begin icing. If the layers are still warm, the whipped cream may melt and result in a messy application. I usually freeze my cake layers for a couple of reasons. I like to prepare beforehand but it also helps with icing the cake. Freezing the layers helps keep crumbs in their place and not in your icing.
• Slice Strawberries: Wash at least 10-15 strawberries, then slice them into thin, uniform slices. These strawberry slices will be used as the shining garnish on top of the cake, adding both the classic strawberry cake flavor and a beautiful visual appeal.
• Begin icing: Simply take a butter knife or icing spatula and begin icing the first layer. For a gluten free strawberry cake that is more inline with a shortcake, keep the icing on top of the layers, not on the sides. Once the bottom layer has the amount of icing you prefer, add a layer of strawberries all around. Put the next cake layer on top of the icing and follow the same process for that layer. Try not to add too much icing or when you put the layer on it could smoosh off all over the sides of the cake and look like a mess. Continue this process until you have three layers.

The Top Layer With Strawberries

• Place Whole Strawberries: Select a few whole strawberries that are particularly vibrant and ripe. These will serve as the centerpiece of your cake decoration. Arrange them in a circular pattern in the center of the cake, pressing them slightly into the frosting to secure them in place.
• Create a Strawberry Framework: Use the whole strawberries as a framework for arranging the sliced strawberries around the circumference of the cake. Place the sliced strawberries in a circular pattern, overlapping them slightly as you work your way around the cake. This creates a beautiful border of sliced strawberries that accentuates the whole strawberries in the center.
• Fill in the Gaps: Continue layering the sliced strawberries around the cake until you’ve filled in any gaps and created a full, luscious border of strawberries. Be sure to pack them tightly to ensure a visually appealing finish.

Make It Mini

• If you are making it mini: add ¼ batter to each 4 inch cake pan (see link in notes). Follow the same icing method, except use one strawberry in the center. These smaller cakes will bake in less than 10 minutes.

Notes

4 Inch Cake Pans- https://a.co/d/5hFrXx0

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.