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–+ servings

Homemade Gluten Free Strawberry Cake Recipe

This Gluten-Free Strawberry Cake is the perfect combination of soft, moist cake layers and rich, fluffy strawberry buttercream made with real strawberries. Paired with a naturally flavored strawberry buttercream enhanced with freeze-dried strawberries, this cake delivers bold berry flavor in every bite.
Prep Time 20 minutes
Cook Time 25 minutes
Serving Size 12 people

Ingredients

For the Cake

  • 2 ½ cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons salted butter softened
  • ½ cup avocado oil
  • 1 ½ cups granulated sugar
  • 4 large eggs room temperature
  • 1 cup blended strawberries
  • 1 tablespoon vanilla extract
  • ½ cup sour cream

For the Frosting

  • 3 Sticks Salted Butter Softened
  • 1/3 Cup Pureed Strawberries
  • 7 Cups Powdered Sugar
  • 1/4 Cup Crushed Freeze-Dried Strawberries
  • 2 Tablespoons Heavy Cream
  • 2 Teaspoons Vanilla Extract

Instructions

For the Cake

  • Prepare two round 8-inch cake pans by lining the bottoms with parchment paper circles
  • Preheat your oven to 350°F (175°C).
  • In a medium mixing bowl, whisk together: Gluten-free flour, Baking powder, Baking soda and Salt.
  • In a stand mixer fitted with the paddle attachment beat the softened butter and avocado oil together for about 1 minute. The mixture may look slightly lumpy or resemble cottage cheese — this is normal. Add the sugar and beat on medium speed for 3–5 minutes until the mixture becomes light, fluffy, and pale in color.
  • Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything mixes evenly. Mix in the blended strawberries and vanilla extract until fully incorporated.
  • With the mixer on low speed: Add about ? of the flour mixture, Add ½ of the sour cream, Add another ? of the flour mixture, Add the remaining sour cream, Finish with the final portion of flour. Avoid overmixing the cake batter, as this can make gluten-free cakes dense or gummy.
  • Divide the batter evenly between the prepared pans. Use a spatula to smooth the tops for even baking. Lightly tap the pans on the counter to release trapped air bubbles. Bake for 20–25 minutes.
  • Allow cakes to cool in the pans for 10–15 minutes. Let cakes cool completely before frosting.

For the Frosting

  • Place the softened butter into a stand mixer fitted with the paddle attachment (or use a hand mixer with a large mixing bowl). Beat the butter on medium speed for 2–3 minutes until it becomes smooth, creamy, and slightly lighter in color.
  • Pour in the strawberry puree and mix on low to medium speed until fully combined. Scrape the bowl again to ensure even mixing.
  • With the mixer on low speed, add the powdered sugar one cup at a time, allowing each addition to fully incorporate before adding more. After all the powdered sugar has been added, scrape down the bowl and mix again briefly to ensure everything is evenly combined.
  • Add the crushed freeze-dried strawberries and mix on low speed until evenly distributed.
  • Pour in the vanilla extract and heavy cream. Mix on low speed until combined.
  • Increase the mixer speed to medium-high and beat the buttercream for about 5 minutes.