This gluten free strawberry cake is so soft and delicious! The cream cheese adds a wonderful richness and pairs perfectly with the berry flavor.
I'm so excited to tell you all about this single-layer strawberry cake today. Whether you're planning a brunch, afternoon tea, or just craving something sweet... this cake is a must-try.
One of the reasons I love this cake is that it's not overly sweet. We're working with less than a cup of sugar here. If you do want to sweeten things up a bit, you can always serve some lightly sweetened whipped cream alongside your cake slices!
I loosely based this recipe on my blueberry cake simply because that's a tried and true favorite around here. One thing I wanted to do differently, though? I wanted to incorporate cream cheese.
When it comes to baking, a bit of cream cheese can add wonderful richness in addition to a bit of tang.
Why You'll Love This Gluten Free Strawberry Cake...
- Well for one thing, it's SO easy. This is a single-layer cake that comes together in just minutes, with no decorating needed.
- The flavors work so well together. Trust me, you are going to love that rich cream cheese + fresh berry combination.
- It pairs wonderfully with some homemade whipped cream or a big scoop of vanilla ice cream!
- Gluten free flour blend: My go-to has always been Bob's Red Mill 1 to 1 flour. I haven't tested this recipe with any other gluten free blends.
- Baking powder: This cake will not rise without fresh baking powder. To test for freshness, mix a teaspoon of baking powder with about ⅓ cup of hot water. If the mixture fizzes up and bubbles, that means your baking powder is still good to use.
- Fine sea salt: Unless otherwise stated in a recipe, this is the type of salt I use in all of my baking.
- Cream cheese: Make sure you are using full fat cream cheese. We'll need 4 ounces, which is half of a standard 8 ounce block. Do not use the spreadable kind of cream cheese that comes in a tub.
- Plain Greek yogurt: I typically bake with 2% or 0% Greek yogurt, and really don't see much of a difference.
- Whole milk: If you only have a lower fat milk on hand, you should be able to use that. We're not using a ton of milk in this recipe so it should be fine.
- Strawberries: You can use fresh OR frozen strawberries in this cake. See below for more details on how to bake using frozen strawberries.
Can I Use Frozen Strawberries In My Cake?
I have good news for you -- if you don't have fresh strawberries on hand, you CAN make this eggless strawberry cake with frozen berries. That means you can pretty much make this cake year-round without having to worry about whether strawberries are in season.
If you do choose to bake with frozen strawberries, do not thaw them beforehand. Remove the berries from the freezer and chop them up into smaller pieces right before you are ready to add them to your cake batter.
How To Make...
To make my gluten free strawberry cake, we'll start by combining the dry ingredients in a large mixing bowl bowl. Give it a quick whisk and set it aside. We'll come back to it shortly!
Next, grab an electric mixer and beat the butter with the cream cheese until it's smooth and creamy. Now, cream the mixture with the sugar.
Once that's nice and smooth, add in the Greek yogurt, milk, and vanilla extract. Now add the dry mixture in and beat on low speed until combined.
Finally, fold in those strawberries! I like to chop them up into small chunks. Transfer the batter into your greased springform pan and bake on 350º for 30-35 minutes.
Allow the cake to cool in the pan completely before removing and serving.
What's The Best Frosting For Strawberry Cake?
Personally, I don't think this cake needs any frosting. It's rich and delicious on its own, and it's not meant to be overly sweet.
However, if you do want to add a little something extra to this cake, you can make a simple glaze using powdered sugar and milk (add milk one tablespoon at a time and stir well until you have a drizzling consistency).
Otherwise, you can also opt to serve this cake with a dollop of fresh whipped cream or a scoop of ice cream.
Tips For Making The Best Gluten Free Strawberry Cake...
- As always, my number one tip would be to weigh the flour using a scale. This is the best way to ensure accuracy, especially if you are using a different flour blend than me. We'll need 222 grams of flour for this recipe.
- Make sure you're working with room temperature ingredients. Not only will this make it easier to beat, it will give you a smooth batter.
- Speaking of the batter, it's on the thicker side. Once you transfer all of the batter into your pan, you will likely want to use your hands to pat the batter into an even layer.
- If you'd like, you can hold some strawberry pieces back and sprinkle on top of the cake before putting into the oven. This is optional and just for presentation purposes 🙂
- If you don't have a springform pan, you can absolutely use a regular round cake pan instead.
- I'm unsure if you can make this strawberry cake dairy-free, only because there are quite a few key ingredients that you would need to substitute. You would need to swap out the butter, cream cheese, Greek yogurt, and milk with your favorite non-dairy substitutes. I haven't tested it and am not sure if it would work.
Did you try my gluten free strawberry cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get all my new recipes delivered straight to your inbox.
Just As Tasty: Gluten-Free & Eggless Baking Through the Seasons
Be sure to check out my cookbook for tons of festive and easy-to-make gluten-free treats! From Valentine's Day and Easter to the holiday season and every celebration in between, this book has got you covered.
For More Gluten Free Strawberry Desserts, Try My...
- Strawberry custard tart
- Strawberry brownies
- Strawberry shortcake
- Strawberry lemonade bars
- Strawberry cupcakes
- Berry galette
Strawberry Cake - Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 4 tablespoons (57g) unsalted butter room temperature
- 4 ounces cream cheese room temperature
- ¾ cup (150g) granulated sugar
- ½ cup (113g) Greek yogurt room temperature
- ¼ cup (60ml) whole milk room temperature
- ½ teaspoon vanilla extract
- 1 ½ cups (240g) fresh or frozen strawberries chopped
- Preheat the oven to 350°F. Grease an 8" springform pan and set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the cream cheese until smooth. Add the sugar and beat until incorporated. Add the yogurt, milk, and vanilla extract and beat until incorporated. Add the dry ingredients and mix on low speed until just combined. Fold in the strawberries.
- Transfer the cake batter to the prepared pan. Use your hands to press into an even layer. The batter will be thick. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan before releasing and serving.
- If you don't have a springform pan, an 8" round cake pan will work, too.
- If using frozen strawberries, do not thaw before adding to the cake batter.