Description
This gluten-free strawberry cake is soft, fluffy, and filled with real strawberry flavor from a homemade strawberry reduction. Finished with creamy dairy-free strawberry buttercream, this elegant cake is perfect for birthdays, celebrations, or any special dessert occasion.
Ingredients
- 4 1/2 cups fresh or frozen strawberries
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- Pinch of fine sea salt
- 2/3 cup dairy-free salted butter, softened
- 1 1/2 cups granulated sugar
- 2 tbsp vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free flour blend
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1/2 tsp xanthan gum
- 1/2 cup strawberry reduction
- 1/4 cup dairy-free milk
- 2–3 drops pink gel food coloring (optional)
- 2 cups dairy-free salted butter, softened
- 5 1/2 cups icing sugar
- 1/4 cup strawberry reduction
- 1/2 tsp lemon juice
- Fresh strawberries, for decoration (optional)
- Gluten-free sprinkles (optional)
Instructions
- Blend the strawberries, lemon juice, sugar, and salt until smooth to make the strawberry reduction.
- Pour the mixture into a saucepan and simmer over medium-low heat for 25–30 minutes until reduced by half. Cool completely.
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Beat the dairy-free butter, sugar, and oil together until light and fluffy.
- Add the eggs and vanilla extract and mix until combined.
- In a separate bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum.
- Gradually mix the dry ingredients into the wet ingredients on low speed.
- Add the strawberry reduction and dairy-free milk. Mix until just combined. Add food coloring if desired.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream, beat the dairy-free butter until fluffy, about 5–10 minutes.
- Gradually add the icing sugar and salt, mixing until smooth.
- Add the strawberry reduction and lemon juice and beat until creamy.
- Assemble the cake by frosting between the layers and covering the entire cake with buttercream.
- Decorate with fresh strawberries or gluten-free sprinkles before serving.
Notes
- Frozen strawberries work well if thawed before blending.
- A gluten-free flour blend with xanthan gum provides the best texture.
- Chill dairy-free buttercream briefly if it becomes too soft.
- The cake layers can be baked a day ahead and frosted later.
- For a vegan version, replace eggs with a plant-based egg substitute.
- Store refrigerated for up to 5 days.
- Freeze unfrosted cake layers for up to 2 months.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48 g
- Sodium: 320 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
