Description
Bursting with sweet, juicy strawberries and made with tender gluten-free flour, this delightful cake is moist, fluffy, and perfect for spring or summer gatherings. Topped with a creamy frosting or a dusting of powdered sugar, it’s a dessert everyone will love — gluten-free or not!
Ingredients
For the Cake:
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1 ½ cups gluten-free all-purpose flour (with xanthan gum)
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup plain Greek yogurt or sour cream
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1 cup diced fresh strawberries (plus extra for topping)
Optional Frosting (Simple Cream Cheese):
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4 oz cream cheese, softened
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2 tbsp unsalted butter
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1 cup powdered sugar
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½ tsp vanilla extract
Instructions
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Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan. -
Mix Dry Ingredients:
In a bowl, whisk together gluten-free flour, baking powder, baking soda, and salt. -
Cream Wet Ingredients:
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and Greek yogurt. -
Combine & Fold in Berries:
Gradually mix dry ingredients into wet until just combined. Gently fold in strawberries. -
Bake:
Pour batter into prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely. -
Make Frosting (Optional):
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until fluffy. Spread over cooled cake. -
Serve:
Top with extra strawberries and serve chilled or at room temperature.
Notes
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Use almond flour for a nuttier flavor, or dairy-free yogurt for a lactose-free version.
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Cake stores well refrigerated for up to 4 days.
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Can be baked in cupcake form—adjust baking time to 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 35minutes
Nutrition
- Calories: 310kal
- Sugar: 21g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g