Strawberry Cake

strawberrycake Strawberry Cake

A little while ago, Cris over at Conviviality, emailed me requesting help with a Strawberry Cake. I had never made a gluten free strawberry cake, so I didn’t have any wisdom to offer her at the time. Since that email, I have wanted to make a very happy pink strawberry cake! This cake is delicious and tastes exactly like what I remember pink strawberry cake to taste like. The boys loved the cake. Dan flapped his arms impatiently between bites! I hope I have an occasion to make this gluten free cake recipe again soon.


Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.

1/2 cup almond meal

1 1/2 cups brown rice flour

3/4 cup tapioca flour

1/4 cup sweet rice flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons strawberry Jello® mix

1 1/2 teaspoons xanthan gum

2/3 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup powdered sugar

1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla

1 cup pureed strawberries

3/4 cup milk (or until consistency of cake batter)


2 packages of cream cheese, softened

1 stick of butter, softened

3 cups or more of powdered sugar

1 teaspoon vanilla

squeeze of lemon juice


Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med. mixing bowl, whisk together the dry ingredients including the Jello® . In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.


In your stand mixer, combine cream cheese and butter until smooth. Add vanilla. Slowly add the powdered sugar until desired consistency. Squeeze in just a little squeeze of lemon juice.

or make Elana’s Pantry’s Dairy Free Coconut Cream Frosting

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