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 invite you into my kitchen to make something very special: Gluten Free Strawberry Spoon Cake. The first time I made this Gluten Free Strawberry Spoon Cake, I had a basket of strawberries sitting on my counter, their scent filling the whole room. They were so red, so sweet, and I knew they deserved more than just a simple bowl with sugar.
I wanted something soft. Something comforting. Something that feels like you scoop happiness straight from the pan.
That is how this Gluten Free Strawberry Spoon Cake became one of my favorite desserts. It is tender, buttery, and bursting with juicy strawberries. It is simple enough for a weekday and beautiful enough for guests. And because it is gluten free, everyone at the table can enjoy it without worry.
When I bake this Gluten Free Strawberry Spoon Cake, my kitchen smells like warm butter and caramelized berries. I always serve it warm, and we never use forks first we use spoons, because this cake is soft and almost pudding-like underneath the strawberries. Every bite feels like summer wrapped in comfort.
Why I Love Making This Recipe
I love this Gluten Free Strawberry Spoon Cake because it feels effortless but tastes special.
I do not need fancy techniques. I do not need complicated ingredients. I simply mix, pour, spoon the strawberries over the top, and let the oven do its magic. The batter rises gently around the fruit, hugging it, holding it, almost protecting it.
I also love how forgiving this recipe feels. If my strawberries are extra juicy, the cake turns a little more custardy underneath. If they are firmer, the top stays beautifully golden and slightly crisp around the edges.
Most of all, I love how this cake brings women together around my table. We sit with coffee. We talk about our children, our dreams, our busy lives. Someone always asks for the recipe. Someone always takes the last spoonful straight from the pan.
That is the power of a simple dessert like Gluten Free Strawberry Spoon Cake.
Ingredients & Little Kitchen Secrets
Let me tell you exactly what I use and why.
🛒 Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar (for strawberries)
- 1 cup gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk, room temperature
My Little Kitchen Secrets
I always use ripe, sweet strawberries. If they smell fragrant, they will taste beautiful in the cake.
I toss the strawberries with lemon juice and sugar first. This step draws out their juices and creates a natural syrup that melts into the cake as it bakes.
I use a good gluten free flour blend that already contains xanthan gum. That helps the structure stay soft but stable. If your blend does not contain it, you can add 1/4 teaspoon xanthan gum.
I melt the butter gently and let it cool slightly before mixing. I do not want scrambled eggs in my batter.
And I always bring eggs and milk to room temperature. This makes the batter smooth and even.
How I Make It, Step by Step
I want you to feel confident, so I will walk you through every step.
👩🍳 Instructions
- I preheat my oven to 350°F (175°C). I lightly grease an 8-inch baking dish with butter.
- I place the strawberries in a bowl. I add the lemon juice and 1/4 cup sugar. I toss them gently and let them sit for 10–15 minutes. They begin to release their beautiful red juices.
- In another bowl, I whisk together the gluten free flour, baking powder, and salt. I mix it well so everything distributes evenly.
- In a larger bowl, I whisk the melted butter and 3/4 cup sugar until smooth and glossy.
- I add the eggs one at a time. I whisk well after each one. The mixture becomes pale and slightly fluffy.
- I stir in the vanilla extract.
- I add the dry ingredients in two parts, alternating with the milk. I mix gently until I see no dry flour. I do not overmix.
- I pour the batter into the prepared baking dish and smooth the top.
- I spoon the strawberries and all their juices evenly over the batter. I do not press them down. The cake rises around them during baking.
- I bake the Gluten Free Strawberry Spoon Cake for 35 to 40 minutes. The top turns golden. The edges bubble slightly. The center feels set but soft.
- I let it cool for about 10 minutes before serving. I always serve it warm.
When I cut into it with a spoon, I see the soft cake underneath and the jammy strawberries on top. It feels like magic every time.
How I Serve It at Home
I rarely serve this cake plain.
Sometimes I add a scoop of vanilla ice cream and watch it melt into the warm strawberries.
Sometimes I whip fresh cream with just a touch of sugar and a little vanilla.
On special days, I dust the top lightly with powdered sugar.
When my children come home from school, I warm leftovers gently and serve them in small bowls. They sit at the kitchen table, swinging their legs, talking about their day while eating Gluten Free Strawberry Spoon Cake with big smiles.
If I host friends for coffee, I place the baking dish right in the center of the table. I hand everyone a spoon. We laugh. We scoop. We share.
Storage, Reheating & Make-Ahead Tips
I store leftovers covered in the refrigerator for up to 3 days.
When I reheat, I place a portion in the microwave for about 20–30 seconds. I want it warm, not hot.
If I want to prepare ahead, I mix the dry ingredients earlier in the day and keep them ready. I also prep the strawberries and refrigerate them separately. Then I assemble and bake fresh before serving.
You can also freeze the baked cake. I wrap it tightly and freeze for up to 2 months. I thaw it overnight in the refrigerator and warm gently before serving.
100-Word Short Version
This Gluten Free Strawberry Spoon Cake is a soft, buttery dessert topped with juicy strawberries. I mix simple gluten free ingredients into a smooth batter, spoon sweetened strawberries over the top, and bake until golden and bubbling. The cake rises gently around the fruit, creating a tender, pudding-like texture underneath. I serve it warm with whipped cream or vanilla ice cream for the ultimate comfort dessert. It works beautifully for spring and summer gatherings and stays delicious for days. This easy gluten free strawberry dessert feels cozy, simple, and full of homemade love.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
🛒 Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar (for strawberries)
- 1 cup gluten free all-purpose flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
👩🍳 Instructions
- Preheat oven to 350°F and grease an 8-inch baking dish.
- Toss strawberries with lemon juice and 1/4 cup sugar. Let sit 10–15 minutes.
- Whisk flour, baking powder, and salt.
- Whisk melted butter and sugar until smooth.
- Add eggs one at a time and mix well. Stir in vanilla.
- Add dry ingredients alternating with milk. Mix gently.
- Spread batter in baking dish.
- Spoon strawberries and juices on top.
- Bake 35–40 minutes until golden and set.
- Cool slightly and serve warm.
📝 Notes
Use ripe strawberries for best flavor. Thaw and drain frozen berries before using. Add a pinch of cinnamon for warmth. Store refrigerated up to 3 days.
🍽️ Nutrition (per serving)
Calories: 320
Carbohydrates: 42g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Sugar: 24g
Fiber: 2g
Cholesterol: 85mg
Sodium: 180mg
Gluten Free Strawberry Spoon Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Strawberry Spoon Cake is a soft, buttery, fruit-filled dessert that celebrates fresh strawberries in the most comforting way. I bake it until golden and bubbling, so the tender cake soaks up sweet strawberry juices and turns spoonable and cozy. It comes together with simple gluten free pantry staples, tastes incredible served warm, and feels perfect for spring and summer gatherings with family and friends.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar (for strawberries)
- 1 cup gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch baking dish.
- Toss the strawberries with lemon juice and 1/4 cup sugar. Let them sit for 10–15 minutes until juicy.
- In a bowl, whisk the gluten free flour, baking powder, and salt.
- In a separate large bowl, whisk the melted butter and 3/4 cup sugar until smooth.
- Whisk in the eggs, one at a time, then stir in the vanilla.
- Add the dry ingredients in two additions, alternating with the milk, mixing just until the batter is smooth.
- Spread the batter evenly in the prepared dish.
- Spoon the strawberries and all their juices over the top (do not press them down).
- Bake for 35–40 minutes, until the top is golden and the center is set but still soft.
- Cool for 10 minutes, then serve warm with whipped cream or vanilla ice cream.
Notes
For the best flavor, use ripe strawberries that smell sweet. Frozen strawberries work too—thaw completely and drain well before sugaring. Store leftovers covered in the refrigerator for up to 3 days and reheat gently (about 20–30 seconds in the microwave) so the cake stays spoon-soft. For a fun twist, add 1/2 teaspoon almond extract or a pinch of cinnamon to the batter. If your gluten free flour blend does not include xanthan gum, add 1/4 teaspoon to help the cake hold together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Conclusion
Every time I make Gluten Free Strawberry Spoon Cake, I feel connected to my grandmother, to my children, to the women who gather around my table. I feel proud that something so simple can bring so much comfort.
If you make this recipe, do not rush it. Let the strawberries shine. Let the butter scent your kitchen. Let yourself enjoy the process.
Because cooking is not only about feeding people. It is about loving them.
And this cake? This cake tastes like love.
