Description
This gluten-free strawberry cake is soft, moist, and bursting with fresh strawberry flavor. Perfect for those with dietary restrictions, it’s easy to make and perfect for any occasion.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 ½ cups sugar
- 1 cup fresh strawberries, pureed
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk (or dairy-free milk)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the gluten-free flour, baking powder, and salt. Set aside.
- Prepare the Wet Ingredients: In a large bowl, beat the butter and sugar until creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate Strawberries: Add the pureed strawberries to the wet ingredients, mixing until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack. Serve with whipped cream or frosting if desired.
Notes
For a dairy-free version, use coconut oil and dairy-free milk. You can also fold in chopped strawberries for added texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg