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Gluten-Free Strawberry Cake - Light, Moist, and Full of Fresh Berry Flavor

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Fresh strawberries (about 1 pound), hulled
  • Gluten-free all-purpose flour blend (with xanthan gum)
  • Almond flour (super-fine)
  • Granulated sugar
  • Baking powder
  • Fine sea salt
  • Unsalted butter, softened
  • Neutral oil (like light olive or avocado oil)
  • Large eggs, room temperature
  • Pure vanilla extract
  • Buttermilk (or milk + lemon juice as a sub)
  • Cream cheese, softened (for frosting)
  • Powdered sugar (for frosting)
  • Fresh lemon (zest and juice)
  • Optional: strawberry jam for extra punch in the frosting

Method
 

  1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease and line a 9x13-inch pan or two 8-inch round pans with parchment.
  2. Make the strawberry purée: Blend half the strawberries into a smooth purée. Finely dice the remaining berries. You’ll need about 3/4 cup purée and 1/2 cup diced strawberries.
  3. Whisk dry ingredients: In a bowl, whisk 1 1/2 cups gluten-free all-purpose flour, 1 cup almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  4. Cream and combine: In a large bowl, beat 1/2 cup softened butter with 1 cup sugar until light, 2–3 minutes. Mix in 1/4 cup neutral oil, then 3 eggs one at a time. Stir in 1 1/2 teaspoons vanilla and 1 teaspoon lemon zest.
  5. Add purée and buttermilk: Stir in the strawberry purée. Mix in dry ingredients in two additions, alternating with 1/2 cup buttermilk. Fold in the diced strawberries. Batter will be thick but spreadable.
  6. Bake: Spread evenly in the pan. Bake 25–35 minutes for 9x13 (or 22–28 minutes for 8-inch rounds), until the top springs back and a toothpick comes out with a few moist crumbs.
  7. Cool completely: Let cool in the pan 15 minutes, then transfer to a rack to cool fully before frosting.
  8. Make the frosting: Beat 8 oz cream cheese and 1/4 cup softened butter until smooth. Add 2–2 1/2 cups powdered sugar, 1 teaspoon vanilla, and 1–2 teaspoons lemon juice. For extra strawberry flavor, beat in 1–2 tablespoons strawberry jam.
  9. Frost and finish: Spread frosting over the cooled cake. Top with sliced strawberries just before serving.