This gluten free strawberry cake recipe is beautifully balanced. It’s lightly sweet, yet bright with the tangy taste of fresh strawberries. Take the time to make your own strawberry puree. The effort is worth every bite!
This recipe makes a single layer 8″ cake or 12 cupcakes.
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- 136g (4.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/4 C)
- 2 T Tapioca Flour/Starch (15g)
- 1 tsp Double Acting, Aluminum Free Baking Powder (4g)
- 1/4 tsp Baking Soda (1.25g)
- 1/4 tsp + 1/8 tsp Xanthan Gum (1.3g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (3g)
- 71g (2.5 oz) Unsalted Butter, softened (5 T)
- 150g (5.3 oz) Cane Sugar (3/4 C)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 Large Pasture Raised Egg White (30g)
- 1 large Pasture Raised Egg (50g)
- 118 ml (4 fl. oz) Buttermilk (1/2 C) – we prefer whole milk buttermilk
- 114g (4 oz) Reduced Strawberry Puree (1/2 C) – see recipe notes below
Equipment: Digital scale (preferred), 8″ cake pan or muffin pan for 12, Mixing bowls, Measuring cups and spoons, Electric mixer or Stand mixer, Rubber spatula, Cooling rack
Before You Dive In – Prep:
- Make Reduce Strawberry Puree (see recipe notes below or in blog); if not making your own, use very high quality, no/low sugar strawberry preserves
- Bring eggs, butter, buttermilk and puree to room temperature
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 Celsius)
- Grease or spray cake pan/muffin pan or use liners. We like to use our non-stick Goop
Make a cake!
Step 1: In a medium bowl, whisk together dry ingredients.
Step 2: In a separate large mixing bowl, or the bowl that attaches to a stand up mixer, cream together the butter, sugar and vanilla. Beat for 2 minutes.
Step 3: Turn the mixer to low and beat in the eggs. Turn the mixer back to medium and beat for 1 minute. Scrape down the sides of the bowl and stir.
Step 4: Turn the mixer to low and alternate adding half of the flour and half of the buttermilk until ingredients are incorporated. Do not over mix. Scrape down the sides of the bowl and stir to incorporate.
Step 5: Fold in the reduced strawberry puree. Gently mix in with a rubber spatula until fully incorporated. Batter will be thick.
Step 6: Pour batter into an 8″ cake pan or evenly fill 12 muffin wells (about 2/3 full). Bake in the center of a preheated 350 F/177C oven. The cake will take about 30 minutes to bake. Muffins take about 18 minutes. A toothpick inserted in the center will come out clean when done.
Step 7: Remove cake/cupcakes from the oven and cool on a wire rack. Cool cake completely before transferring to a serving plate. Cool cupcakes for about 5-10 minutes before removing from pan. Cake and cupcakes should be completely cool before frosting.
Good to know: Cake is best if eaten at room temperature within two days or refrigerated within three days. Freeze, unfrosted, for up to a month.
Best Strawberry Frosting: We like to frost our Strawberry Cake with a few chilled tablespoons of our Reduced Strawberry Puree added to either whipped cream, (add a touch of powdered sugar or vanilla,) or our cream cheese frosting recipe.
How to Make Reduced Strawberry Puree: Ingredients – 1 lb stemmed strawberries, 1 tsp lemon juice. To make strawberry puree, wash and stem strawberries. Weigh out 1 lb (454g). Next, finely chop or pulse berries in a food processor. If you process them, do not make a smoothie out of them! Leave berries a bit chunky. Transfer to a saucepan and add 1 tsp lemon juice. Stir to combine. Cook on medium low until the mix starts to gently simmer. Stir. Make sure the berries are not sticking to the bottom. If they are, then the heat is too high. Reduce the heat to low and continue to cook while the berries gently bubble. If the mix does not simmer a bit, then the heat is too low. Adjust the heat until berries slowly simmer. Continue to stir frequently – at least every ten minutes until you start to see the mix really thicken. At about the 50 minute mark, you will need to babysit the berries. Don’t leave them. Monitor to make sure they are still reducing but not scorching. If your puree looks really thick, weigh the amount. You are aiming for 8 oz (227g). Reduce puree until you have that amount. When you do, transfer to a bowl and completely cool before using. Puree may be refrigerated in an airtight container for 3 days.
The nutrition information provided below is for the cake recipe as written without frosting. Each slice weighs about 85g (3 oz). Cupcakes: Serving size is one cupcake that weighs about 55g or 2 oz. 160 calories, 6g total fat, 2.5g unsaturated fat, 0g trans fat, 30mg cholesterol, 201mg sodium, 23g carbohydrates, 1g fiber, 14g sugars, 2 g protein.
Prep time does not include the time to prepare and cool reduced strawberry puree.
- Category: dessert
- Method: baking
- Serving Size: 1 slice
- Calories: 240
- Sugar: 19g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: gluten free strawberry cake cupcakes