Delicious gluten-free strawberry cake with creamy cream cheese frosting. A simple and easy recipe that everyone will love.
Deliciously Sweet and Gluten-Free Strawberry Cake – A Must-Try Recipe
Indulge in a delicious gluten-free strawberry cake made with almond flour and tapioca flour, naturally sweetened with cane sugar. This moist and tender cake is bursting with strawberry flavor, thanks to fresh or frozen strawberries and freeze-dried strawberry powder. The strawberry cream cheese frosting is the perfect complement, offering a sweet flavor without an overload of added sugar.
Perfect for summer dessert, Easter, Mother’s Day, or birthday parties, this gluten-free strawberry cake is a delightful treat for any occasion. Whether you’re looking for a healthier dessert option or simply want to enjoy the flavors of the season, this recipe is sure to please your taste buds and satisfy your cravings for something sweet and delicious.
Indulge in a Sweet Slice: Homemade Gluten-Free Strawberry Cake with luscious Cream Cheese Frosting
I’m showing you how easily you can make a healthier and gluten-free strawberry cake with a fluffy strawberry cream cheese frosting it’s made gluten-free with almond and tapioca flour and naturally sweetened with cane sugar and fresh strawberries we’re giving it an even more delicious strawberry flavor with.
Freez dried strawberry powder then we’re layering it with cream cheese frosting and topping it with more strawberries all your guests will love it regardless of whether or not they have a gluten allergy we’re going to begin by prepping our pans and I’m going to use two 8 in round pans but you could also use three 6-in round pans I also like to line them.
With parchment paper and spray them so you could either cut out your own circles or you can buy these pre-bought circles and give them a good spray with some non-stick and you can also just spray your pan really well and then Dust it with some flour if you don’t have the parchment paper and then we can set these aside next we want to prep our.
Strawberries and you can use either fresh or frozen I’ve taken 2/3 of a cup of some frozen strawberries and then I just put them in the microwave for a minute to melt them down and then I’m going to scoop out just the strawberries leaving behind the juice so with my Fork I’ll just scoop these right onto my cutting board and then I’ll take some.
Paper towels and just give them a Quick Squeeze and I’ll take my knife and just go through and give them a quick chop and then I’ll just transfer them right into my mixing bowl next we’ll add the rest of our wet ingredients which includes four eggs 1 cup of cane sugar 1/4 a cup of oil and light olive oil as my favorite 2 teaspoons of vanilla.
Extract and a 4 teaspoon of almond extract now you have the option of adding some pink food coloring just to visually enhance the strawberry cake so I’m just going to go ahead and add some drops of some natural pink food coloring and I’ll mix it all together until it’s well combined and it starts to smell really good of strawberries and vanilla.
And almond and now we can add our dry ingredients which includes 3 and 1/4 cup of almond flour 1/3 a cup of tapioca flour and then to add even more strawberry FL flavor we’re adding some freeze-dried strawberry powder so I’m adding 1/3 a cup of powder to the mix and then we’re adding 2 tpoon of baking powder and half a teaspoon of salt and.
Then we’ll whisk these together until well combined and then we have this very beautiful and fragrant strawberry cake batter and then I’ll just take a spatula and divide it between both of our cake pans and then we’ll wiggle the pans back and forth to make sure it’s nice and even give a few Taps to remove any air bubbles now these are ready to go into a.
350° oven for about 25 to 28 minutes or until the tops are starting to turn just a really light golden brown and a toothpick comes out clean while the cakes are baking we’ll go ahead and make our strawberry cream cheese frosting I’m going to start with three strawberries and you could use fresh or frozen I’ll go ahead and just use fresh and then.
I’ll cut off the stems and just finally dice them these will give us some really beautiful little streaks of strawberry running through our frosting and then we’ll go ahead and push that aside and then in our mixing bowl we’re going to add 12 oz of cream cheese which is 1 and 1/2 blocks then we’ll add 1/3 a cup of butter and you want both of these to be.
Room temperature then we’ll add 2 tbsp of our freeze-dried strawberry powder 1 teaspoon of vanilla extract and two dashes of salt and then we want to mix this together till it’s really smooth and creamy we’ll go ahead and add 1 and 1/2 cups of powdered cane sugar and then we’ll slowly mix this in until it’s well.
Incorporated now that that’s all mixed in we’ll go ahead and dump in our strawberries and then we’ll gently fold those in just until combined wow that looks so good and I love those chunky strawberries in there I think we need to have a little pinky test for quality control oh man that is so good and then.
I’m going to go ahead and let this hang out in my fridge until our cakes are baked and cooled and ready to frost well here are our baked cakes and I took them out of the oven and allow them to cool for about 10 minutes in the cake pans and then I took them out of the pans put them onto this cooling rack and then I put them in my freezer for about 15.
Minutes until they were completely cooled and now they are ready to frost so I’ll just peel off the parchment paper and then place it in the center of my cake plate and I’ll take my spatula and just drop a nice big serving of frosting right in the middle and then I’ll use my frosting spatula just to quickly spread this around and then.
We’ll give our plate a little spin just to make that even easier now that that looks nice and even we’ll go ahead and add our second layer so I’ll peel back the parchment paper and then just carefully place it on top and then we can scoop more of our frosting right on top of the cake and then I’m going to spread this out to the.
Edges and then we’ll let it fall right over the side and then we can start spreading it onto the side of the cake now you can decide if you want this to be nice and neat or if you want it to be chunky and sloppy and swirly and that’s the look I’m going for and this recipe makes plenty of frosting so you have lots to work with to cover your cake now.
I’m just going to go around with my spatula and make some nice big swirls well that looks gorgeous and now we have the option of leaving it as is or we could add some strawberries to the top so I’m just going to take my knife and cut off the top of the strawberry and then I’m going to slice it in half we could gather them together on the top of.
The cake or create more of an asymmetrical shape so I’m going to go ahead and kind of place them off to the side here on the top then I’ll take some more strawberries and make some thinner slices so you can get creative and do this however you like I’ll play with a few different sizes then as an extra.
Garnish I’m going to bring in some mint leaves and then I’ll just kind of poke those in here and there so they look like the natural leaves of the strawberries and they add a really beautiful contrasting green color to the cake okay I’m done I promise well that looks so beautiful and then we can just go around and tidy up.
Our plate and this cake is ready to serve now I kept a little piece of my sample cake that I made earlier and I just so happened to have a little bit of frosting left over so I’m going to spread that right on top here dig into that soft moist cake with some cream cheese frosting and strawberry.
Wow that is divine that is so good m that is just a joyful burst of delicious natural strawberry flavor I love the sponge of the cake it’s super moist and has delicious depth of flavor coming in from that almond flour and I get the perfect amount of strawberry coming in.
From the little fresh strawberry chunks as well as the freeze-dried strawberries and then getting that cream cheese frosting on the top just adds a delicious tang and is so luxurious now of course this is a treat it needs to be eaten in moderation but at least you know you’re eating something with clean natural ingredients which for me means.
I’m going to feel just as good even after I enjoy it and I love being able to share these creatively healthy recipes so that you can enjoy them too well thank you so much for hanging out with me today in my kitchen and I’ve included a link in the video description below to the full recipe which takes you to my website gum.com and I also invite.
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