Gluten-Free Strawberries & Cream Cake

There is something special about a fresh strawberry cake. It feels like a celebration, even when there isn’t a big occasion.

This Gluten-Free Strawberries & Cream Cake starts with a tender vanilla cake baked in a simple 9 x 13-inch pan. Fresh strawberries are mashed with a little sugar and spread over the cooled cake. A generous layer of homemade cream cheese icing finishes everything off.

I made this cake for a birthday celebration, and it was exactly what I wanted for the occasion. It was pretty enough for the table but still felt like something I would make at home.

After years of baking gluten-free, I love finding ways to make gluten-free desserts feel just as special as the ones I remember. This cake is soft, sweet, and full of fresh strawberry flavor. The fresh strawberries are really what make this cake. They add a bright, fruity layer between the cake and the creamy icing. The combination is simple, but it feels a little extraordinary.

Whether you’re making it for a birthday, a family gathering, or simply because strawberries are looking good at the store, this Gluten-Free Strawberries & Cream Cake is worth making.

Print Recipe

Gluten-Free Strawberries & Cream Cake

Servings: 12 Servings

Author: Rose Thicket Farms

Ingredients

Cake

• 300 grams gluten-free all-purpose flour
• 1 1/4 teaspoons xanthan gum
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 1/2 cups granulated sugar
• 4 large eggs
• 3 large egg yolks
• 1 cup oil
• 1 teaspoon vanilla extract
• 2/3 cup milk

Strawberry Filling

• 1 pound strawberries hulled and halved
• 3 tablespoons granulated sugar

Cream Cheese Icing

• 8 ounces block cream cheese softened
• 1 cup butter softened
• 1 1/2 pounds confectioner’s sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Topping

• 12 strawberries halved

Instructions

• Preheat the oven to 350°F.
• Grease a 9 x 13-inch baking pan.
• In a large bowl, whisk together the gluten-free flour, xanthan gum, salt, baking powder, and sugar.
• In the bowl of a stand mixer, combine the eggs, egg yolks, oil, vanilla extract, and milk. Mix until well combined.
• Gently sift the dry ingredients into the wet ingredients. Mix just until the batter is combined.
• Pour the batter into the prepared 9 x 13-inch pan.
• Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
• Place the cake on a wire rack and allow it to cool completely.
• While the cake cools, combine the halved strawberries and 3 tablespoons of sugar in a bowl. Use a potato masher to gently mash the strawberries, leaving some small pieces of strawberry throughout.
• Spread the mashed strawberries evenly over the completely cooled cake.
• Place the cake in the freezer for 20 minutes.
• While the cake chills, make the cream cheese icing. Beat together the softened cream cheese and butter until smooth. Add the confectioner’s sugar, vanilla extract, and milk. Beat until smooth and creamy.
• Spread the cream cheese icing evenly over the strawberry layer.
• Decorate the top of the cake with the halved strawberries.
• Refrigerate until ready to serve.

Notes

I used America’s Test Kitchen Flour blend for this recipe.

Be sure to check labels and choose ingredients that are labeled gluten-free.

 

Did you make this recipe? 

Tag me on Instagram @rosethicketfarms and use hashtag #rosethicketfarms

This Gluten-Free Strawberries & Cream Cake is one of those desserts that looks more complicated than it really is. The cake is simple to mix and bake, and the strawberry layer comes together in just a few minutes.

I especially love the contrast between the fresh strawberries and the rich cream cheese icing. Every bite has a little bit of everything.

If you are looking for another gluten-free dessert for your table, you might also enjoy my Gluten-Free Honey Spice Cake. It is another simple homemade cake that is perfect with a cup of coffee or tea.

I hope this cake finds its way onto your table soon. Sometimes the simplest desserts are the ones that give us the sweetest memories.