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Gluten Free Strawberry Cake Recipe

Gluten-Free Strawberry Cake Recipe That's Pure Bliss

This Gluten Free Strawberry Cake Recipe is a heartfelt tribute to fresh strawberries, featuring a moist, airy texture perfect for any celebration.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 25 minutes
Total Time 1 hour 19 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Fresh Strawberries Use ripe strawberries for the sweetest flavor.
  • 1 cup Granulated Sugar Helps to balance the acidity of the strawberries.
  • 2 tbsp Lemon Juice Enhances the strawberry flavor beautifully.
  • 1 tsp Fine Sea Salt A pinch enhances overall flavors.
  • 2 cups Gluten-Free Flour Blend Essential for structure.
  • 1/4 cup Cornstarch Adds lightness to the texture.
  • 1 tsp Xanthan Gum Mimics gluten structure and binds.
  • 1 tbsp Baking Powder Leavening agent for fluffiness.
  • 1 tsp Baking Soda Helps cake to rise.
  • 3 large Eggs (Separated) Whipped whites help to rise.
  • 1 cup Buttermilk Adds moisture; use dairy-free alternatives if needed.
  • 1/2 cup Unsalted Butter Melted and cooled for richness.
  • 1/4 cup Avocado Oil Moisture enhancer; use neutral oils if preferred.
  • 2 tsp Vanilla Extract
  • 1 cup Strawberry Purée (Concentrated) Essential for flavor.
  • 1 tbsp Red Food Coloring Optional for visual appeal.
  • 1/2 tsp Cream of Tartar Stabilizes whipped egg whites.
For the Frosting
  • 8 oz Cream Cheese A rich base for frosting.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 2 tsp Vanilla Extract Enhances frosting flavor.
  • 1 cup Heavy Cream Whipped for a light, airy texture.

Equipment

  • Blender
  • Oven
  • Mixing bowls
  • Electric mixer
  • cake pans

Method
 

Step-by-Step Instructions
  1. Prepare Strawberry Purée: Blend fresh strawberries with sugar and lemon juice until smooth. Cook in a saucepan for 20-30 minutes until thickened, then cool to room temperature.
  2. Preheat Oven: Set oven to 350°F (175°C) and prepare three 8-inch round cake pans with non-stick spray and parchment.
  3. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour blend, cornstarch, xanthan gum, sea salt, baking powder, baking soda, and granulated sugar until well combined.
  4. Combine Wet Ingredients: In another bowl, mix egg yolks, buttermilk, melted butter, avocado oil, vanilla extract, and cooled strawberry purée until blended.
  5. Whip Egg Whites: In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
  6. Combine Ingredients: Fold the wet mixture into the dry ingredients, then gently fold in the whipped egg whites until no streaks remain.
  7. Bake: Distribute the batter among cake pans and bake for 20-24 minutes, checking for doneness with a toothpick.
  8. Cool and Frost: Let cakes cool in pans for 25 minutes, then transfer to wire racks until completely cooled. Frost as desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

For best results, ensure all ingredients are at room temperature before beginning. Customize frosting to match your preference.

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