The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
When I bake a Gluten Free Strawberry Crumble Cake, I always think of the warm Cretan sun and the scent of fresh fruit in my grandmother’s courtyard. Strawberries remind me of early summer mornings when I would pick the ripest ones and sneak a few into my mouth before anyone noticed. That sweetness, that little burst of sunshine, inspires this Gluten Free Strawberry Crumble Cake every single time I make it.
I created this Gluten Free Strawberry Crumble Cake for women who want something comforting, beautiful, and safe for gluten-sensitive family members without sacrificing flavor. I never believe in “less than” desserts. I believe in full flavor, full joy, and full plates. This cake gives me all of that.
When I serve Gluten Free Strawberry Crumble Cake, I watch faces light up. No one asks if it contains gluten. Everyone asks for another slice.
Why I Love Making This Recipe
I love this Gluten Free Strawberry Crumble Cake because it feels like a hug. I love how the strawberries melt into the soft cake while the crumble topping turns golden and slightly crisp. I love how the sweet fruit balances the buttery crumble. I love how simple ingredients create something that tastes special.
I also love that this recipe does not feel complicated. I mix everything in bowls, I spread it in a pan, I sprinkle crumble on top, and I bake. I do not stress. I do not overthink. I let the oven do its magic.
Many women tell me gluten-free baking feels intimidating. I understand that feeling. I felt it too when I first experimented in my kitchen. But I promise you this: once you try this Gluten Free Strawberry Crumble Cake, you will feel confident. You will trust yourself more. And that confidence spreads into other recipes too.
This cake brings families to the table. It turns an ordinary afternoon into something warm and meaningful.
Ingredients & Little Kitchen Secrets
Let me share everything I use and the little secrets I learned along the way.
For the Cake Batter:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup plain Greek yogurt (full fat)
- 2 cups fresh strawberries, hulled and sliced
For the Crumble Topping:
- ¾ cup gluten-free all-purpose flour blend
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
My Kitchen Secrets
I always bring my eggs and yogurt to room temperature. I do not skip this step. Room-temperature ingredients blend smoothly and create a softer texture.
I choose ripe but firm strawberries. Overripe strawberries release too much juice and make the cake heavy. I slice them evenly so they bake at the same rate.
When I make the crumble, I use my fingertips and gently press the butter into the flour mixture. I stop when I see small pea-sized crumbs. I never overwork it. I want texture, not paste.
How I Make It, Step by Step
I take my time. I enjoy every step.
- I preheat my oven to 180°C (350°F). I line a 9-inch round baking pan with parchment paper and lightly grease the sides.
- I whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl. I set it aside.
- In another bowl, I beat the softened butter and sugar until I create a light and fluffy mixture. I use a hand mixer for about 3–4 minutes.
- I add the eggs one at a time. I mix well after each addition.
- I stir in the vanilla extract.
- I add half of the dry ingredients to the butter mixture and gently mix. Then I add the Greek yogurt. Then I add the remaining dry ingredients. I mix just until combined. I do not overmix.
- I spread the batter evenly into the prepared pan.
- I arrange the sliced strawberries evenly over the top. I gently press some pieces slightly into the batter.
- For the crumble, I mix the flour, brown sugar, cinnamon, and salt in a bowl. I add the cold butter cubes and rub them with my fingertips until I create crumbly pieces.
- I sprinkle the crumble evenly over the strawberries.
- I bake for 45–55 minutes. I check the center with a toothpick. When it comes out mostly clean with a few moist crumbs, I remove the cake.
- I let the Gluten Free Strawberry Crumble Cake cool in the pan for 15 minutes. Then I transfer it to a wire rack.
The smell fills my kitchen. I always stand there for a moment and breathe it in.
How I Serve It at Home
I love serving Gluten Free Strawberry Crumble Cake slightly warm. I sometimes dust a little powdered sugar on top. I sometimes add a spoon of whipped cream or a scoop of vanilla ice cream.
When friends visit in the afternoon, I slice the cake thick and serve it with strong Greek coffee. We sit around the table, we talk about our children, our dreams, our worries. We laugh. We relax.
For breakfast, I enjoy a small slice with tea. The strawberries feel fresh and bright in the morning light.
During celebrations, I place the cake on my favorite ceramic plate. I let the golden crumble shine. It always looks rustic and inviting.
Storage, Reheating & Make-Ahead Tips
I store leftover Gluten Free Strawberry Crumble Cake in an airtight container at room temperature for up to 2 days. If the weather feels warm, I keep it in the refrigerator for up to 4 days.
When I refrigerate it, I warm slices gently in the microwave for 15–20 seconds before serving. The warmth brings back the softness and aroma.
If I want to prepare ahead, I mix the crumble topping and store it in the refrigerator for up to 2 days. I also slice the strawberries a few hours early and keep them chilled.
I do not recommend freezing the fully baked cake for long periods because strawberries release moisture after thawing. But I sometimes freeze individual slices tightly wrapped and enjoy them within one month.
100-Word Short Version
I make this Gluten Free Strawberry Crumble Cake when I want something sweet, comforting, and easy. I mix a soft gluten-free vanilla cake batter, layer fresh strawberries on top, and sprinkle a buttery cinnamon crumble over everything. I bake it until golden and fragrant. The strawberries turn juicy, and the crumble adds the perfect crisp texture. I serve it warm with coffee or tea, and everyone asks for seconds. This cake feels simple but special. It brings summer flavors into my kitchen and fills my home with love and sweetness.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
🛒 Ingredients
For the Cake:
- 2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- 2 cups fresh strawberries, sliced
For the Crumble:
- ¾ cup gluten-free flour blend
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons cold unsalted butter
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Prepare a 9-inch round pan with parchment paper.
- Whisk dry ingredients together.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Stir in vanilla.
- Alternate dry ingredients and yogurt.
- Spread batter in pan.
- Add sliced strawberries.
- Prepare crumble topping.
- Sprinkle crumble over strawberries.
- Bake 45–55 minutes.
- Cool before slicing.
📝 Notes
I always use room-temperature ingredients for best texture. I avoid overmixing the batter. I choose firm strawberries to prevent excess moisture. I warm slices slightly before serving for extra softness.
🍽️ Nutrition (per slice, approximate)
Calories: 320 kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 15 g
Saturated Fat: 9 g
Sugar: 22 g
Fiber: 2 g
Cholesterol: 65 mg
Sodium: 210 mg
Gluten Free Strawberry Crumble Cake
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Strawberry Crumble Cake tastes like a warm summer afternoon—soft vanilla cake layered with juicy strawberries and finished with a buttery cinnamon crumble. I bake it when I want an easy, cozy dessert that feels homemade and special, without anyone missing the gluten. Serve it warm with coffee, tea, or a scoop of vanilla ice cream for the sweetest comfort.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup plain Greek yogurt (full fat)
- 2 cups fresh strawberries, hulled and sliced
- For the crumble topping:
- 3/4 cup gluten-free all-purpose flour blend
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the oven to 180°C (350°F). Line a 9-inch round pan with parchment paper and lightly grease the sides.
- In a bowl, whisk together 2 cups gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add half the dry ingredients and mix just until combined. Add the Greek yogurt and mix again. Add the remaining dry ingredients and mix just until you no longer see dry flour.
- Spread the batter evenly into the prepared pan.
- Arrange the sliced strawberries evenly over the batter, pressing a few pieces slightly into the surface.
- Make the crumble topping: mix 3/4 cup gluten-free flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and rub with fingertips until you get pea-sized crumbs.
- Sprinkle the crumble evenly over the strawberries.
- Bake for 45–55 minutes, until the top turns golden and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a rack to cool further. Slice and serve slightly warm.
Notes
For the best texture, use room-temperature eggs and yogurt, and avoid overmixing the batter. Choose ripe but firm strawberries so the cake stays tender, not soggy. If you only have frozen strawberries, thaw and drain them well before using. Store covered at room temperature for up to 2 days, or refrigerate up to 4 days. Warm slices for 15–20 seconds in the microwave to bring back the soft crumb and buttery aroma.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Conclusion
When I bake this Gluten Free Strawberry Crumble Cake, I feel connected to my grandmother, to my island, and to every woman who steps into her kitchen with love. I believe simple ingredients can create powerful memories. I believe sharing cake creates connection.
I hope you make this Gluten Free Strawberry Crumble Cake in your own kitchen. I hope you let the strawberries stain your fingertips. I hope you taste that sweet crumble and smile. And I hope you gather people around your table and create your own beautiful memories.
Because food always brings us together.
