Moist Gluten-Free Strawberry Cake Recipe

Why You’ll Love this Recipe

Reduce Strawberries to Concentrate Flavor

Simmer fresh, hulled strawberries with sugar and lemon juice until the mixture reduces to about 3/4 cup of thick purée. This intensifies natural strawberry flavor so it carries through the cake and frosting. The reduction should be very thick—almost jam-like. Allow it to cool 5–10 minutes before adding to the batter.

Why I Include Metric Measurements

Weigh dry ingredients with a food scale for consistent results—especially important for gluten-free baking where flour and cornstarch volumes can vary depending on how they’re scooped. Metric measurements give the best accuracy.

For full ingredient amounts, exact measurements, and printable instructions, see the recipe card below.

Expert Tips

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Strawberry reduction:

• 1 lb (453 g) strawberries, hulled and quartered
• 1/4 cup (50 g) granulated sugar
• 1 tablespoon (15 g) fresh lemon juice

Strawberry Cake:

• 2 1/4 cups (315 g) gluten-free flour blend
• 1/3 cup (43 g) cornstarch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup (60 g) whole milk, room temperature
• 1/2 cup (120 g) sour cream, room temperature
• 1 cup (227 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated sugar
• 4 large eggs (about 200 g), room temperature
• 2 teaspoons vanilla extract
• Red or pink food coloring (optional)

Strawberry Buttercream:

• 1 cup (22 g) freeze-dried strawberries, finely ground
• 1 cup (227 g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups (480 g) powdered sugar
• 2 tablespoons (30 g) whole milk

To make the strawberry reduction:

1. Add the quartered strawberries, sugar, and lemon juice to a saucepan.
2. Bring to a boil, stirring, then reduce to a simmer.
3. Cook 10–15 minutes, stirring frequently, until thick and reduced to about 3/4 cup. It should be very thick.
4. Let cool 5–10 minutes before using.

To make the strawberry cake:

1. Preheat oven to 350°F. Butter and line two 8-inch cake pans with parchment; dust with gluten-free flour and tap out excess.
2. Whisk together the gluten-free flour blend, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Whisk sour cream, milk, and the cooled 3/4 cup strawberry reduction together; set aside.
4. In a stand mixer fitted with a paddle, beat the softened butter until smooth. Add the granulated sugar and cream 3–4 minutes until light and fluffy.
5. Add eggs one at a time, mixing between additions, then beat in vanilla extract.
6. Add about one-third of the dry flour mixture and mix until combined. Add half of the strawberry sour cream mixture and combine.
7. Repeat: add one-third flour, the remaining strawberry mixture, and finish with the last third of flour. Mix just until no streaks of flour remain, scraping the bowl as needed.
8. If using coloring, add it now—remember the color will bake slightly lighter.
9. Divide batter between prepared pans and bake for 28–33 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
10. Cool cakes completely before frosting.

To make the strawberry buttercream:

1. Process freeze-dried strawberries to a fine powder in a food processor.
2. Beat softened butter until smooth, then add the ground freeze-dried strawberries and mix to combine.
3. Stir in vanilla and salt.
4. Gradually add powdered sugar, about 1/2 cup at a time, mixing between additions and scraping the bowl as needed.
5. Add milk and beat until the buttercream reaches a pipeable consistency—adjust milk as needed.

To assemble the cake:

1. Place one cake layer on a serving plate and spread dollops of strawberry buttercream across the top; smooth with a spatula.
2. Top with the second layer, then apply a thin crumb coat and chill 20 minutes.
3. Finish with a thicker layer of buttercream, pipe decorations if desired, and garnish with fresh strawberries.