Gluten-Free Strawberry Cake with Cream Cheese Frosting

My Gluten-Free Strawberry Cake Recipe is an easy layered cake with a delicious strawberry cream cheese frosting. The cake is moist, tender, and full of strawberry flavor with fresh or frozen strawberries and freeze-dried strawberry powder. It’s gluten-free with almond flour and naturally sweetened with cane sugar.

Gluten-Free Strawberry Cake with Cream Cheese Frosting on a cake plate.

My Gluten-Free Strawberry Cake Recipe can be made as a beautiful layer cake with a strawberry cream cheese frosting. The cake is moist, tender and full of strawberry flavor with fresh or frozen strawberries and freeze-dried strawberry powder. It’s gluten-free with almond flour and tapioca flour and naturally sweetened with cane sugar.

This gluten-free strawberry cake recipe is the perfect way to enjoy the strawberry season as a summer dessert or for Easter, Mother’s Day, or birthday parties. I consider this the best frosting with cream cheese because you don’t have to use as much added sugar for a sweet flavor.

YouTube video

Why You’ll Love This Strawberry Cake with Almond Flour Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

Here is everything you need to make the easiest and best-tasting gluten-free strawberry cake with strawberry cream cheese frosting:

Strawberries: You can used fresh strawberries or frozen strawberries. You can use your favorite fresh berries instead including raspberries, blackberries, and blueberries. This easy strawberry cake recipe does not require a strawberry reduction.

Almond Flour: You can substitute almond flour with hazelnut flour, brown rice flour or a gluten-free flour blend. You may need to adjust the amount to achieve the same batter consistency.*

Tapioca Flour: It’s also known as tapioca starch and can be replaced with arrowroot flour or corn starch in equal amounts.*

Organic Cane Sugar: Use any granulated sweetener like coconut sugar, maple sugar, or erythritol for a lower glycemic index.*

Light Olive Oil: Substitute with melted coconut oil, melted butter, or any other neutral-flavored oil.*

Freeze-Dried Strawberry Powder: If you can’t find strawberry powder, you can blend freeze-dried strawberries into a fine powder using a blender or food processor.

Cream Cheese: For a dairy-free option, use a dairy-free cream cheese alternative.*

Butter: Replace butter with dairy-free butter, vegan butter, or coconut oil for a dairy-free option.*

Vanilla Extract: You can omit or replace it with half as much strawberry extract.*

Powdered Cane Sugar: You can replace it with powdered coconut sugar or regular powdered sugar.

Red Food Coloring: Adding pink or red food coloring to the cake batter is optional.

*I have not tested this substitution.

How to Make My Gluten-Free Strawberry Cake with Cream Cheese Frosting

Step 1: Make the Cake Batter

Preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans with non-stick cooking spray and parchment paper. If using frozen strawberries, defrost them in the microwave and drain the excess liquid. Then, finely chop the fresh or frozen strawberries and dab the excess liquid with a paper towel.

In a large mixing bowl, stand mixer, or electric mixer, add the wet ingredients, including eggs, oil, sugar, vanilla extract, almond extract, and drained strawberries, and whisk until light and fluffy. Add the dry ingredients, including almond flour, tapioca flour, freeze-dried strawberry powder, baking powder, and salt.

Step 2: Bake the Strawberry Cakes

Divide the batter evenly between the prepared cake pans. Gently tap the pans to spread the batter and remove any air bubbles evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 3: Make the Strawberry Cream Cheese Frosting

In a large bowl, beat the cream cheese, butter, freeze-dried strawberry powder and vanilla extract until smooth.

Gradually add the powdered sugar, mixing until smooth and creamy on low speed.

Step 4: Assemble the Cake

Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top layer and sides of the cake.

Optional: Decorate the top of the cake with diced strawberries and mint leaves.

Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

Almond Flour Strawberry Cake Recipe Notes

Fresh vs. Frozen Strawberries: You can use either fresh or frozen strawberries for this recipe. If using frozen strawberries, thaw and drain them before chopping and using in the recipe.

Freeze-Dried Strawberry Powder: If you can’t find freeze-dried strawberry powder, you can make your own by grinding freeze-dried strawberries in a blender or food processor until they form a fine powder.

Strawberry Garnish: For best results, add fresh strawberries to the top of the cake shortly before serving. The strawberries can ‘bleed’ on the frosting over time.

Serving Suggestion:

Drizzle melted chocolate over the cooled cake or add chocolate shavings for extra texture. Add a scoop of vanilla ice cream or strawberry ice cream for strawberry overload.

Refrigeration: Store the assembled cake in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting can soften at room temperature, so it’s best to keep the cake chilled.

Freezing: You can freeze the unfrosted cake layers for up to 2-3 months. Wrap each layer tightly in plastic wrap and then aluminum foil before freezing. Thaw the cake layers in the refrigerator overnight before assembling and frosting the cake.

Frosting: If you have leftover frosting, store it in an airtight container in the refrigerator for up to 3 days. Allow the frosting to come to room temperature and rewhip it before using it on the cake.

Can I use strawberry buttercream frosting instead of strawberry cream cheese frosting?
Yes, you can use a strawberry buttercream frosting instead and still enjoy a delicious cake! You could also use whipped topping instead of frosting for an even lighter dessert.

Can I make this dairy-free strawberry cake?
Yes, you can make this cake dairy-free by using dairy-free cream cheese and butter substitutes in the frosting.

Can I make this an easy vegan strawberry cake?
While this recipe is not vegan as written, you can experiment with vegan egg substitutes and dairy-free alternatives for the eggs, cream cheese, and butter.

Can I omit the freeze-dried strawberry powder?
Yes, you can omit the freeze-dried strawberry powder, but it adds a concentrated strawberry flavor and pink color to the tender cake and creamy frosting.

Can I make this easy strawberry cake ahead of time?
Yes, you can bake the cake layers and prepare the frosting ahead of time. Store the cooled cake layers in an airtight container at room temperature for up to 1 day, or freeze them for longer storage. The frosting can be stored in the refrigerator for up to 3 days. Allow the frosting to come to room temperature and rewhip it before using.

Gluten-Free Strawberry Cake with Cream Cheese Frosting on a cake plate.

Gluten-Free Strawberry Cake with Cream Cheese Frosting Recipe

Gluten-Free diet-friendly recipe
My Gluten-Free Strawberry Cake Recipe is an easy layered cake with a delicious strawberry cream cheese frosting. The cake is moist, tender, and full of strawberry flavor with fresh or frozen strawberries and freeze-dried strawberry powder. It's gluten-free with almond flour and naturally sweetened with cane sugar.
5 from 9 votes
Servings 16
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

Strawberry Cake:

  • 4 eggs
  • 1 cup cane sugar
  • 1/4 cup oil (light olive is my fave)
  • 2/3 cup chopped strawberries (fresh or frozen)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 3-1/4 cups almond flour
  • 1/3 cup tapioca flour
  • 1/3 cup freeze-dried strawberry powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Strawberry Cream Cheese Frosting:

  • 12 ounces cream cheese
  • 1/3 cup butter
  • 2 tablespoons freeze-dried strawberry powder
  • 1 teaspoon vanilla extract
  • 1-1/2 cups powdered sugar
  • 4 strawberries (diced)

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease and line two 8-inch cake pans with non-stick cooking spray and parchment paper. If using frozen strawberries, defrost them in the microwave and drain the excess liquid. Then, finely chop the fresh or frozen strawberries and dab the excess liquid with a paper towel.
  • In a large mixing bowl, stand mixer, or electric mixer, add the wet ingredients, including eggs, oil, sugar, vanilla extract, almond extract, and drained strawberries, and whisk until light and fluffy. Add the dry ingredients, including almond flour, tapioca flour, freeze-dried strawberry powder, baking powder, and salt.
  • Divide the batter evenly between the prepared cake pans. Gently tap the pans to spread the batter and remove any air bubbles evenly.
    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
  • In a large bowl, beat the cream cheese, butter, freeze-dried strawberry powder and vanilla extract until smooth.
    Gradually add the powdered sugar, mixing until smooth and creamy on low speed.
  • Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and spread the remaining frosting over the top layer and sides of the cake.
    Optional: Decorate the top of the cake with diced strawberries and mint leaves.
  • Chill the cake in the refrigerator for at least 30 minutes before serving to allow the frosting to set.

Video

YouTube video

Notes

Fresh vs. Frozen Strawberries: You can use either fresh or frozen strawberries for this recipe. If using frozen strawberries, thaw and drain them before chopping and using in the recipe.
Freeze-Dried Strawberry Powder: If you can’t find freeze-dried strawberry powder, you can make your own by grinding freeze-dried strawberries in a blender or food processor until they form a fine powder.
Strawberry Garnish: For best results, add fresh strawberries to the top of the cake shortly before serving. The strawberries can ‘bleed’ on the frosting over time.

Nutrition

Calories: 360kcalCarbohydrates: 25gProtein: 8gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 73mgSodium: 239mgPotassium: 60mgFiber: 3gSugar: 18gVitamin A: 464IUVitamin C: 5mgCalcium: 107mgIron: 1mg
Keyword cream cheese frosting, freeze-dried strawberry powder, strawberry cake
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

8 Comments

  1. 5 stars
    I had a piece on my plate and offered to let some friends try it and before I knew it they had finsihed it all, it’s delicious and gluten free is a huge plus.

  2. 5 stars
    This is a seriously good cake!! Made it for my mom’s birthday and I used fresh strawberries in the cake and frosting and it tasted amazing!! No one could believe it’s GF.

5 from 9 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating