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