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