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.
Ingredients
— 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)
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