The Story & Intro
Strawberries always take me back to warm afternoons in Crete. I remember running through my grandmother’s garden with red juice on my fingers and sunshine on my face. She would call me inside, and I would pretend not to hear her because I wanted just one more strawberry. Later, she would slice those sweet berries into simple cakes that filled the whole house with the scent of comfort.
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 my Gluten Free Strawberry Snack Cake with you. I bake this Gluten Free Strawberry Snack Cake when I crave something light, fruity, and comforting. I love how this Gluten Free Strawberry Snack Cake feels simple enough for a weekday but special enough for guests. The soft crumb, the bursts of fresh strawberries, and the gentle sweetness make this Gluten Free Strawberry Snack Cake one of my favorite afternoon treats.
When I make this cake, I think of women sitting around a wooden table, sharing coffee, stories, and laughter. That is what this cake means to me.
Why I Love Making This Recipe
I love this recipe because it feels effortless but delivers so much joy. I don’t need complicated steps or fancy techniques. I mix, fold, pour, and bake. That’s it.
I also love that this cake is gluten free. Many women ask me for desserts they can share with friends or family members who avoid gluten. I never want anyone to feel left out at my table. This cake solves that gently and beautifully.
The strawberries bring freshness and natural sweetness. They soften as they bake, and their juices melt into the crumb. Every bite tastes tender and moist.
I make this cake for:
- Afternoon coffee with my neighbors
- School snacks for children
- Light summer desserts
- Small celebrations at home
This cake never feels heavy. It feels friendly. It feels welcoming. It feels like home.
Ingredients & Little Kitchen Secrets
Let me tell you exactly what I use and why.
🛒 Ingredients
- 2 cups gluten free all-purpose flour (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup plain Greek yogurt (full fat)
- 2 tablespoons milk
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 tablespoon gluten free flour (for tossing strawberries)
- 1 tablespoon sugar (for topping)
My Little Secrets
1. I toss the strawberries in flour.
I coat the chopped strawberries with a tablespoon of gluten free flour before folding them into the batter. This step helps them stay evenly distributed instead of sinking.
2. I use room temperature ingredients.
Soft butter, room temperature eggs, and yogurt mix better and create a smoother batter.
3. I never overmix.
I mix until I combine everything. Overmixing makes gluten free cakes dense.
4. I choose fresh strawberries.
I look for bright red berries that smell sweet. I avoid overly soft ones because they release too much juice.
These small details make a big difference.
How I Make It, Step by Step
I like to move calmly when I bake. I turn on music. I tie my hair back. I breathe in deeply. Then I begin.
- I preheat my oven to 175°C (350°F). I line an 8-inch square baking pan with parchment paper and lightly grease it.
- I whisk together the gluten free flour, baking powder, baking soda, and salt in a bowl. I set it aside.
- In another large bowl, I beat the softened butter and sugar together until the mixture looks light and creamy. I use a hand mixer, but I sometimes use a wooden spoon when I want to slow down.
- I add the eggs one at a time. I mix well after each addition.
- I stir in the vanilla extract.
- I add the Greek yogurt and milk. I mix gently until everything blends smoothly.
- I gradually add the dry ingredients to the wet mixture. I mix slowly and stop as soon as I see no dry flour.
- I toss the chopped strawberries with one tablespoon of gluten free flour.
- I gently fold the strawberries into the batter using a spatula.
- I pour the batter into the prepared pan. I spread it evenly.
- I sprinkle one tablespoon of sugar on top. This step creates a delicate, slightly crisp top.
- I bake the cake for 35–40 minutes. I check with a toothpick in the center. If it comes out clean, I remove the cake from the oven.
- I let the cake cool in the pan for 15 minutes. Then I lift it out and let it cool completely on a rack.
The smell fills my kitchen. Sweet, warm, comforting.
How I Serve It at Home
I slice this Gluten Free Strawberry Snack Cake into generous squares. I sometimes dust the top lightly with powdered sugar.
For afternoon coffee, I serve it plain. The strawberries shine on their own.
When I want something extra special, I:
- Add a spoonful of whipped cream
- Serve it with vanilla ice cream
- Drizzle a little honey on top
- Pair it with fresh mint leaves
During summer evenings in Crete, I place this cake in the center of the table. We sit outside, and the air smells like jasmine. We talk for hours. The cake disappears quietly.
This cake never demands attention. It gently wins hearts.
Storage, Reheating & Make-Ahead Tips
I store this cake in an airtight container at room temperature for up to 2 days.
If I want to keep it longer, I refrigerate it for up to 5 days. I bring slices to room temperature before serving.
I sometimes warm a slice in the microwave for 10–15 seconds. The strawberries soften again, and the cake tastes freshly baked.
For freezing, I wrap individual slices tightly in plastic wrap and place them in a freezer bag. I freeze them for up to 2 months. I thaw at room temperature.
When I know guests will visit, I bake this cake one day ahead. The flavor deepens overnight, and the texture stays soft.
100-Word Short Version
I make this Gluten Free Strawberry Snack Cake when I want something simple, fruity, and comforting. I mix gluten free flour with butter, sugar, eggs, yogurt, and fresh strawberries to create a soft, tender crumb. I toss the strawberries in flour to keep them evenly distributed. I bake the cake until golden and lightly crisp on top. I serve it with coffee, whipped cream, or a scoop of vanilla ice cream. This easy gluten free cake feels perfect for afternoon snacks, small gatherings, or summer evenings. It stores well and freezes beautifully for future sweet moments.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
🛒 Ingredients
- 2 cups gluten free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt
- 2 tablespoons milk
- 1 ½ cups fresh strawberries, chopped
- 1 tablespoon gluten free flour (for strawberries)
- 1 tablespoon sugar (for topping)
👩🍳 Instructions
- I preheat the oven to 175°C (350°F) and prepare an 8-inch pan.
- I whisk flour, baking powder, baking soda, and salt.
- I beat butter and sugar until creamy.
- I add eggs one at a time and mix well.
- I stir in vanilla, yogurt, and milk.
- I combine dry ingredients with wet ingredients gently.
- I toss strawberries in flour and fold them into the batter.
- I spread batter into the pan and sprinkle sugar on top.
- I bake for 35–40 minutes.
- I cool before slicing and serving.
📝 Notes
I use room temperature ingredients for best texture. I avoid overmixing. I store leftovers in an airtight container. I freeze slices for up to 2 months. I replace strawberries with blueberries or raspberries when I want variety.
🍽️ Nutrition (per slice, approximate)
Calories: 220
Carbohydrates: 30g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Sugar: 15g
Fiber: 2g
Sodium: 120mg
Cholesterol: 45mg
Gluten Free Strawberry Snack Cake
- Total Time: 55 minutes
- Yield: 9 squares 1x
Description
This Gluten Free Strawberry Snack Cake is soft, tender, and packed with juicy fresh strawberries. It’s the perfect easy one-bowl style bake for coffee time, after-school snacking, or a light summer dessert—finished with a delicate sugar-crisp top and a moist crumb that stays lovely for days.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup plain Greek yogurt (full-fat preferred)
- 2 tbsp milk
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 tbsp gluten-free flour (to toss the strawberries)
- 1 tbsp sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until pale and creamy (about 1–2 minutes).
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla.
- Add the Greek yogurt and milk and mix until smooth.
- Add the dry ingredients to the wet ingredients and mix just until no dry flour remains. Do not overmix.
- Toss the chopped strawberries with 1 tablespoon gluten-free flour, then gently fold them into the batter.
- Spread the batter evenly in the prepared pan. Sprinkle the top with 1 tablespoon sugar.
- Bake for 35–40 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean (a few moist crumbs are fine).
- Cool in the pan for 15 minutes, then lift out using the parchment and cool completely before slicing.
Notes
Tips: Tossing the strawberries in a little gluten-free flour helps prevent sinking and keeps the crumb even. Use room-temperature eggs and softened butter for the best texture. Substitutions: Swap strawberries for blueberries or raspberries (same amount). Dairy-free option: use plant-based butter, thick coconut yogurt, and any non-dairy milk. Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze individual slices wrapped well for up to 2 months; thaw at room temp.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Conclusion
When I bake this Gluten Free Strawberry Snack Cake, I feel close to my grandmother again. I feel the warmth of my childhood kitchen. I feel the simple joy that only homemade cake brings.
I don’t chase perfection in my kitchen. I chase comfort. I chase connection. I chase the smile someone gives me after the first bite.
If you bake this cake, I hope you share it with someone you love. Sit together. Talk slowly. Let the strawberries remind you that simple things bring the greatest happiness.
From my kitchen in Crete to yours, I send you sweetness and love. 💛
