Fluffy gluten-free layers of strawberry cake: Best GF,DF dessert

Indulge in the delightful taste of fluffy gluten-free layers of strawberry cake, a perfect treat for any occasion. This recipe combines the sweetness of fresh strawberries with the lightness of a gluten-free cake, making it a must-try for everyone.

I remember the first time I baked this cake for my sister’s birthday. She has a gluten intolerance, and I wanted to make something special that she could enjoy without any worries. The look on her face when she took the first bite was priceless, and since then, this fluffy gluten-free layers of strawberry cake has become a family favorite.

Get ready to cook up a storm and impress your loved ones with this delicious and visually stunning cake.

What to Expect

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  • Time: Approximately 2 hours (including cooling and assembly)
  • Difficulty: Intermediate

Before You Begin

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  • Ensure all ingredients are at room temperature for best results.
  
  
  
  
  • Prepare your baking pans with non-stick spray and parchment paper.
  
  
  • Have all your tools and equipment ready before starting.

Ingredients You’ll Need

Step-by-Step Guide

1. 
   
   • Strawberry Reduction: Thaw the strawberries if using frozen. In a food processor or large blender, combine all of the strawberry reduction ingredients and blend them to a smooth puree. Strain seeds if desired. Pour the strawberry puree into a large heavy-bottomed pot and begin to cook on high. Reduce the heat to medium-low as soon as a boil is reached and allow it to gently simmer until the strawberry puree reduces by half. Whisk occasionally. This should take approximately 25-30 minutes. Remove the strawberry reduction from the heat and pour it into a shallow container. Allow to fully cool to room temperature.
   
   
   
   • Strawberry Cake: Preheat the oven to 350ºF and prepare two 8-inch round baking pans with non-stick baking spray and parchment paper. In the bowl of a stand mixer or large mixing bowl with an electric handheld mixer, cream the butter, sugar, and oil on high speed for 2 minutes or until light and fluffy. Add in the eggs and vanilla extract and mix on high for another minute. Scrape down the sides of the bowl when necessary. Add in the flour, baking powder, salt, and xanthan gum (if using) and turn the mixer on low. While the mixer is on low slowly pour in the strawberry reduction and milk. If using food coloring, add it at this point. Mix until just combined. Scrape down the sides of the bowl when necessary. Divide the cake batter evenly into the two prepared 8-inch round baking pans and bake for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool on a cooling rack for 10 minutes. Invert the cake layers on the cooling rack and allow them to fully cool.
   
   
   
   • Strawberry Buttercream: In the bowl of a stand mixer with the paddle attachment cream the butter on high for 5-10 minutes until light and fluffy. Scrape down the sides of the bowl when necessary. Add in the icing sugar and salt and mix on low until combined. Add in the strawberry reduction and lemon juice and mix on low until combined. Turn the mixer to high and allow to beat for 5 minutes until light and fluffy.
   
   

Pointers for Perfection & How to Store

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  • Ensure all ingredients are at room temperature for best results.
  
  
  
  
  • Allow the cake layers to cool completely before assembling to prevent the buttercream from melting.
  
  
  
  
  • Store leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.
  
  
  • For more delicious ideas, check out this Strawberry Oatmeal Crumble Bars Recipe.

Fluffy gluten-free layers of strawberry cake

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• Author: Helen Lois
• Total Time: 75
• Yield: 12 slices 1x
• Diet: Gluten Free

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Description

This Fluffy Gluten Free Strawberry Cake is the perfect summer dessert. Unlike denser cakes made with puree, this recipe uses egg whites and chopped fresh strawberries to create light, airy layers of vanilla sponge studded with sweet fruit. It is finished with a rich and tangy cream cheese buttercream that perfectly complements the berries.

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Ingredients

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— The Cake —

1 cup salted butter, softened at room temperature

1 3/4 cups granulated sugar

4 large egg whites, room temperature

2 teaspoons vanilla extract

3 cups gluten free 1-to-1 flour blend (with xanthan gum)

1 tablespoon baking powder

1 teaspoon salt

1 cup whole milk

1 1/2 cups fresh strawberries, chopped into small pieces

1 tablespoon gluten free flour (for coating the berries)

— The Cream Cheese Frosting —

1 cup salted butter, softened

8 oz cream cheese, softened

4–5 cups powdered sugar

1 teaspoon vanilla extract

1–2 tablespoons heavy cream (optional, for consistency)

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans or two 8-inch cake pans with parchment paper.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the 3 cups of gluten free flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar: In a stand mixer or large bowl, beat the softened butter and granulated sugar together until pale and fluffy (about 3–5 minutes).

4. Add Wet Ingredients: Add the egg whites one at a time, mixing well after each. Stir in the vanilla extract.

5. Combine Batter: Alternate adding the dry flour mixture and the milk to the butter mixture, starting and ending with the flour. Mix until just combined.

6. Prepare Berries: In a small bowl, toss the chopped strawberries with the 1 tablespoon of gluten free flour. This prevents them from sinking to the bottom of the cake.

7. Fold: Gently fold the flour-coated strawberries into the batter by hand.

8. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

10. Make Frosting: Beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla. Add cream if needed to reach desired spreading consistency.

11. Assemble: Stack the cake layers with frosting in between, then coat the top and sides with the remaining frosting.

Notes

Room Temperature: Ensure your butter, egg whites, and milk are at room temperature. This helps the batter emulsify properly for a fluffy texture.

Egg Whites: Using only egg whites (instead of whole eggs) keeps the cake crumb white and lighter.

Strawberry Tips: Chop the strawberries small so they distribute evenly. Do not skip coating them in flour, or they will sink to the bottom.

Storage: Store the frosted cake in the refrigerator due to the cream cheese frosting.

• Prep Time: 40
• Cook Time: 35
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 680
• Sugar: 58
• Sodium: 340
• Fat: 32
• Saturated Fat: 20
• Unsaturated Fat: 10
• Trans Fat: 1
• Carbohydrates: 92
• Fiber: 2
• Protein: 5
• Cholesterol: 85

Your Burning Questions Answered!

Dig In & Enjoy!

Now that you have all the tips and tricks, it’s time to bake your own fluffy gluten-free layers of strawberry cake. Enjoy every bite and share the love with your friends and family. For more delicious ideas, follow me on Pinterest.