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A slice of gluten-free strawberry cake

Gluten-Free Strawberry Cake

Stefani Weiss
This Gluten-Free Strawberry Cake requires ONLY 10 INGREDIENTS & 1 HOUR to make. It is spongy, tender, flavorful and so delicious!
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine Gluten-Free, Lactose-Free, Low FODMAP, Nut Free, Vegetarian
Servings 6 pieces

Ingredients
  

For the cake:

  • 60 g white sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 60 g gluten-free flour

For The Strawberry Cream Cheese Frosting:

  • 150 g Fresh or Frozen Strawberries
  • 300 g lactose-free full-fat block cream cheese (softened to room temperature)
  • 150 g unsalted butter (softened to room temperature)
  • 370 g confectioners sugar
  • 1 teaspoon pure vanilla extract

For the Strawberry Spread:

  • 200 g Fresh or frozen Strawberries
  • 1 tablespoon Sugar
  • 1 teaspoon Lemon Juice
  • 1 tsp Lemon Zest
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon Cornstarch
  • 3 tablespoon water

For Decorating:

  • 100 g fresh strawberries  (optional)

Instructions
 

To make the cake:

  • Preheat the oven to 350F (175C ) degrees and grease and flour three 6-inch cake pans. Set aside.
  • In a bowl of a stand mixer, cream together the eggs, sugar, and vanilla extract. Mix until you get light, double in size creamy mixture. Then add the flour and baking powder and mix shortly on low speed just to combine everything.
  • Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
  • Bake the cakes on 350F (175C ) for about 15 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
  • Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

To Make the Strawberry Cream Cheese Frosting:

  • Add the strawberries in a saucepan and let them simmer over low heat.
  • Once the strawberries are softened, blend them to get a smooth strawberry puree. set it aside to cool down.
  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat the cream cheese and butter together on high speed until smooth and creamy. Add the confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. In the end, add 2 tablespoon of the strawberry Puree and mix shortly just to combine it. If you want the frosting a little thicker, add an extra of ¼ cup confectioners sugar. 

To Make Strawberry Jam:

  • In a saucepan, add the strawberries, sugar, Vanilla Extract, Lemon Juice, and Lemon Zest.
  • Let it simmer over medium heat.
  • Stir frequently mashing the strawberries as you stir.
  • After 5min, mix the cornstarch with the water (aside) and then add it to the saucepan.
  • Continue stirring frequently. Cook for another 5min, or until the spread starts to thicken
  • When it is done, remove it from the heat and let it cool about 10min.

To Assemble the Cake:

  • Place one cake layer on your cake stand. Spread a generous, about ¾ cup, frosting over top of the first layer, then spread a thin layer of the strawberry jam.
  • Put the next sponge on top and repeat the same step. Then put the last sponge on top and spread the remaining frosting all over the top and the sides of the cake.
  • Decorate with fresh strawberries.
Keyword Gluten-Free Strawberry Cake