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.
STRAWBERRY CAKE
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)
FROSTING:
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
DIRECTIONS FOR CAKE:
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.
DIRECTIONS FOR FROSTING:
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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Posted on July 27th, 2008 by Natalie
Filed under: Cake Recipes
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Yum. This looks great. Thank you for experimenting and coming up with it. I’ve not tried my hand at GF cakes - you’re giving me a reason to change that!
Oh Natalie! This looks divine!!! My grandmother always made me a homemade strawberry cake for my birthday growing up. It was my favorite. This looks even better!
I am shocked you made this this week! Ben was asking me what cake I wanted for my birthday and I mentioned strawberry cake… you’ll have to send the recipe to Ben =P
Oh, this looks lovely! There is a bakery here in the Twin Cities called Wuollet’s and everyone worships their strawberry souffle cake. I’ve never gotten to try it, and have always been a bit jealous, just because it’s such a unique flavor. Now I’ll have my own- and surely better than Wuollet’s!
This cake is absolutely stunning! The soft pink cake with the creamy icing gives chocolate cakes a run for their money. Nice work.
Ok, you can’t imagine how excite I am for this recipe! We have a restaurant here called NoNos that has the most AMAZING strawberry cake and I about cry every time I go by knowing that I can never have it again. Can’t wait to try it!!!
Of course, i’m going to have to head out to the strawberry stand tomorrow and make this. Lucas will be thrilled to have another strawberry cake in the house and I’m excited that your recipe only has 2 Tbsp of jello mix instead of the whole box. I’m so grateful you experimented.
ok. i reread your post and get the hints now. hilarious.
That looks fabulous! My mouth is watering for a piece right now
I made the cake tonight…actually cupcakes and an 8 inch round because i was too lazy to do more cupcakes. They all fell
Any hints? The cake is still absolutely scrumptious but not as fluff-i-licious as your pic up there looks.
I don’t think i added enough milk. would that impact the rise and fall of my strawberry cake?
Cris- That stinks! I did not run into that problem. It is probably the liquid ratio. Hmmm….. not sure.
ah well, we are devouring it nonetheless. i honestly can’t stop eating the stuff. clearly a winner. i’m bookmarking this for Lucas’s 4th birthday.
Nice cake! I made a strawberry cake (gf and dairy free) in April, shaped like a teddy bear for my five year old. She just had to have strawberry cake (she had never tried one, but likes strawberries and pink and must have thought it sounded good!).
Your cake turned out beautifully! I will have to try it for my little girly-girls for a princess tea party…
Thanks for sharing!
You’re a life-saver, once again Natalie! This will work perfectly for a birthday cake I have coming up next week — thank you!
This cake is awesome. I have found a gluten free flour that might make life a lot easier for the women who want to do gluten free for themselves and their families. Mixing the gluten free flour for some of the recipes is so much work, I have found that Chia Flour by Nuchia Foods, it is a certified gluten free flour, and can be substitued one for one is most recipes to make it gluten free. I have tried it myself, and I make some awesome cookies and brownies, my husband loves it and he still cant believe its gluten free. If you want to try the flour go to http://www.nuchiafoods.com. The have some awesome recipes on the website too you ladies might like to try out.
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my husband has celiacs, son is allergic to nuts and my daughter who will be 1 is allergic to eggs and milk. I wanted to make her a cake for her 1st birthday that everyone can have. Any thoughts on using soy milk and some sort of egg replacer??
Allison
My son is allergic to eggs and milk also. I am actually baking this cake right now. I used duck eggs (sometimes folks who can’t handle chicken eggs do fine with duck eggs) and non-dairy creamer to make a milk-like substance, but soy milk would probably be ok. I’m not sure yet how the cake will turn out with my milk concoction? I’m actually trying it out for my daughter’s birthday that is coming up in December. I’ll let you know how it turns out, and maybe you could find some duck eggs? I have also had success using plain applesauce (3 Tbl per egg) but not sure how it would do in a cake?…
Leona
Ok, so my cake is done and cooled…
I am bummed because as Cris said, my cake fell! I had to make a few alterations because we can’t do dairy, or eggs. I used duck eggs (which usually sub fine) and non-dairy creamer with water. But, as Cris said, I think maybe there wasn’t enough liquid? Does altitude make a difference with gf baking (I am close to sea level)? How long should you beat the batter?
I’m sure I messed this up and desparately want to make this cake for my daughter’s birthday in a month. If anyone has any advice for a woman who has to bake gluten-free, egg-free, and dairy-free?
By the way, it still tasted good, but was really dense!
Help! Leona