Gluten-Free Strawberry Cake with Cream Cheese Frosting
My Gluten-Free Strawberry Cake Recipe is a tender, moist cake full of fresh strawberry flavor made with almond and tapioca flour. Topped with a light strawberry cream cheese frosting, it’s naturally sweetened with cane sugar and perfect for celebrating summer, Easter, Mother’s Day, or any special occasion.
My Gluten-Free Strawberry Cake Recipe is a beautiful, moist layer cake with the perfect balance of fresh strawberry flavor. Made with a blend of almond flour and tapioca flour, and naturally sweetened with cane sugar, it’s one of those cakes that always feels special. I use both fresh or frozen strawberries and freeze-dried strawberry powder to make sure the flavor really stands out.
The strawberry cream cheese frosting is one of my favorites—it’s not overly sweet, but just right. Whether you’re celebrating a summer party, Easter, Mother’s Day, or a birthday, this cake is bound to become your go-to for strawberry season!
Why You’ll Love This Strawberry Cake with Almond Flour Recipe
- Incredible Strawberry Flavor: Made with fresh or frozen strawberries and freeze-dried strawberry powder for a flavor that shines through.
- Light and Tender Texture: Thanks to the almond and tapioca flour combination, this gluten-free cake is moist and soft.
- Perfect for Any Occasion: Whether it’s a birthday, holiday, or a summer dessert, this cake fits right in.
- Not Overly Sweet: The strawberry cream cheese frosting has just the right amount of sweetness without being too sugary.
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.
Do you love strawberries? Check out more of my easy and nutritious strawberry recipes:
Gluten-Free Strawberry Cake with Cream Cheese Frosting Recipe
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
Wow…the strawberry flavor was amazing and the cake was really moist!!!
Thank you, Katrina! I’m so glad you liked it 🙂
Loved using the strawberry powder!! Super moist and delicious recipe!!!
Hi Jack, I agree freeze-dried strawberry powder is awesome 🙂
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.
Ha ha…that’s funny your friends snagged it 🙂 I’m glad you enjoyed my recipe!
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.
Thank you, Emily, for the feedback! I’m so glad your mom and family loved the cake 🙂