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 very close to my heart: my Gluten Free Strawberry Vanilla Cake. This cake reminds me of late spring in Crete, when strawberries appear in the markets, sweet and fragrant, almost glowing in their little wooden baskets. I love holding a strawberry to my nose before slicing it. That smell always takes me back to my grandmother’s courtyard.
When I first started making a Gluten Free Strawberry Vanilla Cake, I worried it wouldn’t feel as soft and comforting as the classic cakes I grew up with. But I refused to give up. I tested, mixed, tasted, and adjusted until I created a gluten free cake that feels just as tender and joyful as any traditional recipe.
This Gluten Free Strawberry Vanilla Cake now sits proudly on my table during birthdays, Sunday coffee, and even simple afternoons when I just want to treat my family. The sweet vanilla crumb, the juicy strawberries, and the light cream on top make this cake feel like a warm hug.
And I promise you, this Gluten Free Strawberry Vanilla Cake will make your kitchen smell like happiness.
Why I Love Making This Recipe
I love this cake because it brings everyone to the table without worry. When someone cannot eat gluten, I don’t want them to feel different. I want them to feel included. This cake allows that.
I also love how strawberries and vanilla dance together. Vanilla gives warmth and depth. Strawberries bring freshness and a little brightness. Together, they create balance.
This cake feels light but still satisfying. It doesn’t sit heavy in the stomach. It feels soft, moist, and delicate. I serve it to children and adults, and everyone always asks for another slice.
Most of all, I love watching women smile when they realize they can bake something gluten free that tastes this good. That confidence in the kitchen changes everything.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Gluten Free Strawberry Vanilla Cake.
For the Cake:
- 2 cups gluten free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk, room temperature
- 1 ½ cups fresh strawberries, diced small
For the Light Vanilla Cream Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, sliced
My Little Secrets
I always bring my eggs and milk to room temperature. Cold ingredients make the batter stiff and uneven.
I dice the strawberries small and pat them dry with paper towels. If I skip this step, the cake becomes too wet.
I never overmix gluten free batter. I stir gently and stop as soon as everything combines. Overmixing makes the cake dense.
And one more secret: I always save a few beautiful strawberry slices for the very top. Presentation matters. We eat with our eyes first.
How I Make It, Step by Step
I move slowly and enjoy every step. Baking should feel peaceful.
- I preheat my oven to 180°C (350°F). I line a 9-inch round cake pan with parchment paper and lightly grease the sides.
- I whisk the gluten free flour, baking powder, baking soda, and salt in a medium bowl. I set it aside.
- In a large bowl, I beat the softened butter and sugar together until light and fluffy. I beat for about 3–4 minutes. This step creates air in the batter and keeps the cake soft.
- I add the eggs one at a time, beating well after each addition.
- I pour in the vanilla extract and mix gently.
- I add half of the dry ingredients to the butter mixture and mix slowly. Then I add the milk. Then I add the remaining dry ingredients. I mix just until smooth.
- I gently fold in the diced strawberries with a spatula. I move slowly so I don’t crush them.
- I pour the batter into the prepared pan and smooth the top.
- I bake for 35–40 minutes. I check the center with a toothpick. If it comes out clean, the cake is ready.
- I let the cake cool in the pan for 10 minutes, then I transfer it to a wire rack to cool completely.
While the cake cools, I prepare the cream.
- I beat the heavy cream, powdered sugar, and vanilla together until soft peaks form. I never overbeat. I want it light and smooth.
- Once the cake cools completely, I spread the whipped cream on top and decorate with fresh strawberry slices.
And then I take a deep breath and admire it.
How I Serve It at Home
I usually serve this Gluten Free Strawberry Vanilla Cake in the afternoon with Greek coffee or mountain tea. Sometimes I drizzle a tiny bit of honey over the strawberries for shine.
If I make it for birthdays, I add extra strawberries around the base and dust a little powdered sugar on top. It looks elegant without much effort.
In summer, I sometimes chill it for one hour before serving. The cool cream with the soft cake feels refreshing.
When my friends come over, I slice generous pieces. I never cut tiny slices. Life is too short for small cake portions.
Storage, Reheating & Make-Ahead Tips
If I have leftovers, I store the cake in the refrigerator because of the whipped cream. I cover it gently with plastic wrap or place it in an airtight container.
It stays fresh for up to 3 days.
If I want to make it ahead, I bake the cake one day before and store it wrapped at room temperature. I add the whipped cream and fresh strawberries on the day I serve it.
I don’t recommend freezing the fully decorated cake. But I freeze the plain cake layer easily. I wrap it tightly in plastic wrap and freeze it for up to 2 months. When I need it, I thaw it at room temperature and decorate fresh.
100-Word Short Version
This Gluten Free Strawberry Vanilla Cake feels soft, moist, and full of fresh strawberry flavor. I use gluten free flour, real butter, eggs, vanilla, and juicy diced strawberries to create a tender crumb that tastes just like a classic cake. I top it with light vanilla whipped cream and fresh strawberry slices for a beautiful finish. It works perfectly for birthdays, coffee gatherings, or summer afternoons. I keep the ingredients simple and mix gently for the best texture. This cake proves gluten free baking can feel easy, comforting, and absolutely delicious.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
🛒 Ingredients
For the Cake:
- 2 cups gluten free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- 1 ½ cups fresh strawberries, diced
For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup fresh strawberries, sliced
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare a 9-inch cake pan.
- Whisk flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time.
- Mix in vanilla.
- Alternate adding dry ingredients and milk.
- Fold in diced strawberries.
- Pour batter into pan.
- Bake 35–40 minutes.
- Cool completely.
- Whip cream with powdered sugar and vanilla.
- Spread cream on cake and top with strawberries.
📝 Notes
Pat strawberries dry before adding to batter.
Do not overmix gluten free batter.
Store in refrigerator for up to 3 days.
Freeze cake layer without cream for up to 2 months.
🍽️ Nutrition (per slice, approx.)
Calories: 320 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 17g
Sugar: 22g
Fiber: 2g
Cholesterol: 85mg
Sodium: 180mg
Gluten Free Strawberry Vanilla Cake
- Total Time: 1 hour
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This Gluten Free Strawberry Vanilla Cake feels soft, moist, and beautifully fragrant with real vanilla and juicy strawberries in every bite. I bake it with a reliable gluten-free flour blend, butter, eggs, and milk for a tender crumb that tastes like a classic homemade cake—no one guesses it’s gluten free. I finish it with a light vanilla whipped cream and fresh strawberry slices, making it perfect for birthdays, spring gatherings, and sweet summer afternoons.
Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup whole milk, room temperature
- 1 1/2 cups fresh strawberries, diced small and patted dry
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for the cream)
- 1/2 cup fresh strawberries, sliced (for topping)
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Add half the dry ingredients and mix on low just until combined. Pour in the milk and mix briefly. Add the remaining dry ingredients and mix only until smooth—do not overmix.
- Gently fold in the diced strawberries with a spatula, keeping the pieces intact.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then transfer to a rack and cool completely before topping.
- Whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread the whipped cream over the cooled cake and decorate with sliced strawberries. Chill for 30–60 minutes for the cleanest slices, if desired.
Notes
Pat the strawberries dry before adding them to the batter to prevent a soggy crumb. Use a gluten-free flour blend that contains xanthan gum for the best structure. Mix gently and stop as soon as the batter looks smooth—overmixing can make gluten-free cakes dense. Make-ahead tip: bake the cake layer 1 day in advance and wrap tightly at room temperature; whip the cream and top right before serving. Storage: keep leftovers covered in the refrigerator for up to 3 days. Freezing: freeze the undecorated cake layer (wrapped well) for up to 2 months, then thaw and top fresh.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Conclusion
Every time I bake this Gluten Free Strawberry Vanilla Cake, I feel connected to my grandmother and the simple joy of feeding the people I love. I don’t bake to impress. I bake to comfort. I bake to gather women around the table and remind them that sweetness belongs in their lives.
If you try this recipe, imagine us standing side by side in my kitchen in Crete, flour on our hands and strawberries on the counter. Let your kitchen get a little messy. Laugh when cream splashes. Taste as you go.
Because this cake is not just dessert.
It is love, sliced and shared.
