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