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.

Today I want to share something that feels like spring on a plate my Gluten Free Strawberry Sheet Cake. This Gluten Free Strawberry Sheet Cake became very special to me when one of my close friends had to stop eating gluten. She missed cake the most. Not fancy desserts. Just simple, soft, homemade cake. So I went into my kitchen determined to create a Gluten Free Strawberry Sheet Cake that felt just like the cakes we grew up with tender, moist, and full of real strawberry flavor.

When strawberries are in season here, they smell sweet even before I wash them. I stand at the counter, slice them, and their juice stains my fingers pink. That is when I know this Gluten Free Strawberry Sheet Cake will taste beautiful. I don’t want a dry gluten-free cake. I don’t want something crumbly. I want soft slices, fluffy texture, and creamy strawberry frosting that makes everyone close their eyes after the first bite.

This Gluten Free Strawberry Sheet Cake does exactly that.

Why I Love Making This Recipe

I love this cake because it brings everyone to the table without worry. No one feels left out. When I serve this Gluten Free Strawberry Sheet Cake, nobody even asks if it’s gluten free. They just ask for another slice.

Sheet cakes feel so comforting to me. I don’t need layers or decorations. I bake it in one pan, spread the frosting generously, and cut big squares. That simplicity makes it perfect for busy mothers, for gatherings, for school events, or for a quiet afternoon coffee with your sister.

I also love how strawberries make everything feel joyful. Their natural sweetness and soft pink color turn this Gluten Free Strawberry Sheet Cake into something cheerful and feminine. It feels like something we would bake together before a family celebration.

And honestly? It is easy. I don’t believe gluten-free baking should feel complicated. I keep the ingredients simple and focus on texture and flavor.

Ingredients & Little Kitchen Secrets

Here is everything I use for my Gluten Free Strawberry Sheet Cake:

For the Cake:

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum included)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup whole milk, room temperature
• 1 ½ cups fresh strawberries, finely chopped
• 1 tablespoon lemon zest

For the Strawberry Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup fresh strawberry puree (strained)
• 1 teaspoon vanilla extract
• Pinch of salt

My Little Secrets

I always use room-temperature ingredients. Cold eggs or milk can make gluten-free batter stiff.

I chop the strawberries small. Big chunks release too much water and make the cake heavy.

I strain the strawberry puree for the frosting. Too much liquid makes the buttercream runny.

And one more important thing I do not overmix the batter. Gluten-free flour needs gentle handling to stay soft.

How I Make It, Step by Step

1. I preheat my oven to 350°F (175°C). I grease a 9×13-inch baking pan and line it with parchment paper.
2. I whisk together the gluten-free flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, I beat the softened butter and sugar until light and fluffy. This step creates air and keeps the cake soft.
4. I add the eggs one at a time, mixing well after each one. I stir in the vanilla extract.
5. I add the dry ingredients in three parts, alternating with the milk. I begin and end with the dry ingredients.
6. I gently fold in the chopped strawberries and lemon zest.
7. I spread the batter evenly into the pan.
8. I bake for 30–35 minutes, until a toothpick comes out clean.
9. I let the cake cool completely before frosting.

For the frosting:

10. I beat the butter until creamy and smooth.
11. I gradually add powdered sugar.
12. I mix in the strawberry puree, vanilla, and salt until fluffy.
13. I spread the frosting generously over the cooled cake.

Then I slice, serve, and watch smiles appear.

How I Serve It at Home

I usually cut this Gluten Free Strawberry Sheet Cake into generous squares and place them on a simple white plate. I sometimes add a few fresh strawberry slices on top. If I want to make it extra special, I serve it with a small scoop of vanilla ice cream.

In the afternoon, I enjoy it with Greek coffee. In the summer, I serve it slightly chilled. For birthdays, I sprinkle a little extra lemon zest on top for brightness.

It always disappears quickly.

Storage, Reheating & Make-Ahead Tips

I store leftovers in an airtight container in the refrigerator for up to 4 days.

If I want to make it ahead, I bake the cake one day before and frost it the next morning.

I can freeze the unfrosted cake tightly wrapped for up to 2 months. I thaw it overnight in the refrigerator before frosting.

I do not microwave slices because the frosting melts too much. I simply let it sit at room temperature for 20 minutes before serving.

100-Word Short Version

This Gluten Free Strawberry Sheet Cake is soft, moist, and full of fresh strawberry flavor. I mix gluten-free flour with butter, sugar, eggs, milk, and chopped strawberries to create a tender cake that bakes beautifully in one simple pan. I top it with creamy strawberry buttercream made from real strawberry puree. It is perfect for birthdays, spring gatherings, or a comforting family dessert. Nobody believes it is gluten free because the texture stays fluffy and rich. It stores well, freezes beautifully, and tastes even better the next day.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

🛒 Ingredients

Cake:

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup butter
• 1 ½ cups sugar
• 3 eggs
• 1 tbsp vanilla
• 1 cup milk
• 1 ½ cups strawberries
• 1 tbsp lemon zest

Frosting:

• 1 cup butter
• 3 cups powdered sugar
• ½ cup strawberry puree
• 1 tsp vanilla
• Pinch salt

👩‍🍳 Instructions

1. Preheat oven to 350°F.
2. Whisk dry ingredients.
3. Beat butter and sugar.
4. Add eggs and vanilla.
5. Alternate dry ingredients and milk.
6. Fold in strawberries and zest.
7. Bake 30–35 minutes.
8. Cool completely.
9. Beat frosting ingredients.
10. Frost and slice.

📝 Notes

Use fresh strawberries for best flavor. Strain puree before adding to frosting. Store in refrigerator up to 4 days.

🍽️ Nutrition
Approximately 320 calories per slice
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Sugar: 28g

Gluten Free Strawberry Sheet Cake

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• Author: INAYA
• Total Time: 55 minutes
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

This Gluten Free Strawberry Sheet Cake is soft, moist, and bursting with fresh strawberry flavor. I bake it in one easy pan and finish it with a creamy strawberry buttercream made from real strawberry puree. It’s the perfect gluten-free dessert for birthdays, spring gatherings, potlucks, or a cozy family treat—simple, pretty, and so satisfying in every bite.

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Ingredients

Scale 1x2x3x

• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup whole milk, room temperature
• 1 ½ cups fresh strawberries, finely chopped
• 1 tablespoon lemon zest
• Strawberry Buttercream
• 1 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• ½ cup strawberry puree, strained
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment for easy lifting.
2. Whisk gluten-free flour, baking powder, baking soda, and salt in a medium bowl.
3. Beat butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, mixing well after each. Mix in vanilla.
5. Add the dry mix in 3 additions, alternating with the milk, beginning and ending with dry ingredients. Mix just until combined.
6. Gently fold in chopped strawberries and lemon zest.
7. Spread batter evenly in the pan. Tap pan lightly on the counter to release air bubbles.
8. Bake 30–35 minutes, until the center springs back lightly and a toothpick comes out clean.
9. Cool cake completely in the pan before frosting.
10. Make the frosting: Beat butter until smooth. Add powdered sugar gradually, then beat in strawberry puree, vanilla, and salt until fluffy.
11. Spread frosting over the cooled cake. Slice into squares and serve.

Notes

For best texture, use a gluten-free flour blend that already contains xanthan gum. Chop strawberries finely so they don’t sink or add excess moisture. If using frozen strawberries, thaw fully and drain well before chopping. Strain strawberry puree for the frosting so it stays thick and creamy. Store covered in the fridge for up to 4 days; let slices sit at room temperature 15–20 minutes before serving. Freeze the unfrosted cake (wrapped well) up to 2 months, then thaw overnight and frost fresh.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg

Conclusion

Every time I bake this Gluten Free Strawberry Sheet Cake, I think about how food makes space for everyone at the table. No one feels different. No one feels restricted. We just sit, laugh, cut big pink squares of cake, and enjoy something sweet together.

I believe simple cakes like this one create the strongest memories. Flour on the counter. Buttercream on your fingers. Someone asking for another slice.

That is why I bake.

That is why I share.

And I hope this Gluten Free Strawberry Sheet Cake fills your kitchen with the same warmth it brings to mine.