Fresh Strawberry Cake (Gluten-Free)
This homemade strawberry cake is soft, moist, and full of fruit flavor. Made with fresh strawberries and almond flour, it’s a simple recipe that comes together easily. It’s the perfect gluten-free dessert for spring or summer, whether you serve it plain or with whipped cream.
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Summer strawberry dessert
This gluten-free fresh fruit cake is the perfect everyday dessert. It’s soft, fruity, and very easy to make. For more spring dessert ideas, here is the link to these basic and simple fruit tarts
The cake is very moist, with a hint of orange flavor and bursting with fresh and juicy strawberries. Perfect strawberry-season recipe, ideal for afternoon tea or weekend baking. You can serve it plain for a softer version or with whipped cream for dessert.
How to make this moist gluten-free cake
Preheat oven to 350°F (180°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
Whisk together gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, beat the sugar, oil, eggs, buttermilk, vanilla extract, and orange zest. Pour into the dry ingredients and mix until well incorporated.
Toss 1 cup of strawberries in 1 tablespoon of gluten-free all-purpose flour. Place half the batter in the prepared pan, then arrange the tossed strawberries on top. Cover with the remaining batter and place the remaining strawberries on top.
Bake for 45/50 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
Let cool before removing.
Store the cake in the refrigerator for up to 5 days. You can also freeze it in an air-tight container or freezer bag. Reheat the cake in a medium oven for 10 minutes.
BAKING TIP: Choose ripe but firm strawberries. Bright red all over, with no white or green tips. Avoid overripe.
Variations and serving options
- Flour: Replace the almond flour with gluten-free all-purpose flour. It should be a total of 1 and 1/2 cups of gluten-free all-purpose flour, and no almond flour.
- Berries: add blueberries for more color and flavor.
- Whipped cream: Serve the cake with fresh whipped cream. Strawberries & cream are a perfect match!
- Cream cheese frosting: top the cake with cream cheese frosting or strawberry cream cheese frosting.
- Powdered sugar: Dust the cake with powdered sugar for a soft version.
For more spring gluten-free desserts
Simple Gluten-Free Strawberry Cake (with almond flour)
Ingredients
- 1 and 1/4 cup gluten-free all-purpose flour plus 1 tablespoon divided
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/2 cup oil
- 2 eggs, room temperature
- 2/3 cup granulated sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups strawberries, roughly chopped
- Optional: powdered sugar, to dust the cake
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
- Whisk together 1 and ¼ cup of gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the sugar, oil, eggs, buttermilk, vanilla extract, and orange zest. Pour into the dry ingredients and mix until well incorporated.
- Toss 1 cup of strawberries in 1 tablespoon of gluten-free all-purpose flour. Place half the batter in the prepared pan, then arrange the tossed strawberries on top. Cover with the remaining batter and place the remaining strawberries on top.
- Bake for 45-50 minutes or until cooked. Keep in mind that all ovens are different. To know if it's ready, insert a toothpick into the center of the cake; it should come out clean, with no streaks of batter.
- Let cool before removing.