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Easy Gluten-Free Strawberry Cake Recipe

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4.2 from 11 reviews

This Easy Gluten-Free Strawberry Cake is a delightful, moist cake made with gluten-free flour and real strawberry gelatin, perfect for birthdays or any celebration. Paired with a creamy cream cheese frosting, it offers a sweet, tender crumb and a subtle strawberry flavor, all without gluten.

  • Total Time: 45 minutes
  • Yield: 12 servings

Ingredients

For the Cake

  • Nonstick cooking spray
  • 2 ½ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
  • 1 ¼ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup (1 stick) butter, very soft
  • 2 tablespoons vegetable oil
  • 1 ¼ cups milk
  • 3 large eggs
  • 1 (3-ounce) package strawberry gelatin

For the Cream Cheese Frosting

  • 1 (8-ounce) package cream cheese, room temperature
  • ½ cup butter, softened
  • 3 ½ cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 degrees F (175 degrees C). Grease two 8- or 9-inch round cake pans with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl, combine the gluten-free baking flour, granulated sugar, baking powder, and salt. Mix on low speed for about 30 seconds until well combined.
  3. Add Fat: Add the very soft butter and vegetable oil to the dry mixture. Mix on medium-low speed until the mixture looks crumbly, approximately 30 seconds. Stop the mixer to proceed to the next step.
  4. Add Wet Ingredients: Pour in the milk, add the eggs, and then the strawberry gelatin powder. Mix on low speed for 30 seconds, then increase the speed to medium-high and mix for an additional two minutes until the batter is smooth and well combined.
  5. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the surface of the batter with a spatula. Bake in the preheated oven for about 30 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
  6. Cool the Cakes: Remove the pans from the oven and place them on a wire rack. Let the cakes cool in the pans for 5 minutes, then invert the cakes onto the wire rack to cool completely before frosting.
  7. Prepare the Frosting: For the cream cheese frosting, beat together the cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until the frosting is smooth and spreadable.
  8. Frost the Cake: Once the cakes are completely cooled, spread the cream cheese frosting evenly over the top of one cake layer, place the second layer on top, and frost the top and sides as desired.
  9. Store: Store the frosted cake covered at room temperature for up to three days to maintain freshness.

Notes

  • Ensure the butter is very soft for easy mixing and better texture.
  • Use room temperature cream cheese for smooth frosting without lumps.
  • Gelatin gives this cake a subtle strawberry flavor and a nice pink hue; do not substitute for plain flour.
  • This recipe works well with Bob’s Red Mill 1:1 Gluten-Free Baking Flour but can be adjusted with other similar blends.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and check for gluten-free labeling on all ingredients.
  • Allow cakes to cool fully before frosting to prevent melting or sliding of frosting.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/easy-gluten-free-strawberry-cake-recipe/