Amazing Gluten-Free Strawberry Cake (Dairy-Free)

With a moist and tender crumb, this gluten-free strawberry cake is topped with fresh strawberries and sprinkled in a light dusting of powdered sugar. Perfect for breakfast or an afternoon snack with a cup of tea, or serve it with ice cream for a more decadent dessert. Totally dairy-free too.

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Summer Means Strawberry Everything 🍓

When I think about summer, I imagine lounging by the pool, warm golden sunshine on my face, long days that never seem to end, and of course, eating copious amount of strawberries in all forms!

I mean, there’s just something about the bright and vibrant crimson color of strawberries that sings of summer. Don’t you agree?

Whether it’s fresh strawberries on their own or with a big scoop of cream, or strawberry crumble bars, strawberry panna cotta, strawberry cookies, strawberry shortcake or strawberry pie.. we love them all!

Amazing Strawberry Cake!

Today we’re making an absolutely delicious strawberry cake that I know you’ll be baking over and over again. Trust me.

We’re using our very popular lemon yogurt cake as the base recipe and adding strawberries to the mix – but instead of baking it in the loaf pan, we’ll be making it in a round cake pan, because round cakes look more cake-like in my opinion!

Plus, add a magical sprinkle of powdered sugar and voilà!

Tender and moist strawberry cake with a hint of lemon zest and filled with fresh strawberry flavor… So darn good!

It’s a perfectly gorgeous cake that you can serve all throughout the spring or summer season and on special occasions (think Mother’s day, Father’s day, Memorial day, 4th of July, etc.), or even all year long if you’ve got access to fresh strawberries.

Why This Recipe Works:

• Simple Ingredients: The main ingredients you’ll need for this gluten-free dairy-free strawberry cake are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the batter is simply about mixing the dry and wet ingredients together, before topping the batter with sliced strawberries and baking! Making a cake as pretty as this literally cannot get any easier!
• Totally Gluten-Free & Dairy-Free: The best part is that this delicious berry cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free strawberry cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions

• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flout, tapioca starch, potato starch or corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent used in this gf strawberry cake, and is needed to make the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the color of the sugar used, the darker will be the batter and the color of the cake once baked). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Lemon Zest: I recommend using freshly grated lemon zest for the best results.
• Eggs: Eggs help to better bind the ingredients together, so make sure to add them in.
• Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular yogurt instead.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Strawberries: I highly recommend using fresh strawberries since the sliced strawberries are placed on top of the batter, they really make the cake shine. I find that frozen strawberries can come out a little squashed and don’t look as pretty, so if you’ve got fresh berries during strawberry season, make sure to use those (plus, I’m pretty sure fresh strawberries are literally available at the supermarket the whole year long!).
• Powdered Sugar: I like sprinkling this cake with a very light dusting of powdered sugar. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Ice Cream: While you can enjoy this strawberry cake plain for breakfast or an afternoon snack, a generous scoop of vanilla ice cream or whipped cream can really transform it a more indulgent dessert.

How to Make Gluten-Free Strawberry Cake (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (175C). Grease and line an 8-inch round springform cake pan with parchment paper, and adjust the oven rack to the middle position.

2. Rub Sugar and Lemon Zest

In a small bowl, combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.

3. Add Eggs

Transfer the sugar and zest mixture to a large mixing bowl. Add eggs in and whisk until pale and frothy.

4. Add Yogurt and Vanilla Extract

Add the plain dairy-free yogurt and vanilla extract and mix well.

5. Add Dry Ingredients

In another bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined.

Add the dry ingredients to the large bowl with the wet ingredients and whisk well.

6. Add Butter

Use a spatula to fold in the melted dairy-free butter into the batter until batter is glossy.

7. Transfer Batter to Prepared Pan

Pour the batter into the prepared cake pan.

8. Distribute Strawberry Slices on Batter

Arrange the fresh strawberry slices on top of the batter, distributing them evenly.

9. Bake Until Golden

Bake the batter for 40 to 50 minutes on the middle rack, or until a toothpick or cake tester inserted in the center of the cake comes out clean and the cake is golden brown.

10. Cool Fully Before Removing

Allow the lemon strawberry cake to cool before removing from pan.

11. Sprinkle Powdered Sugar, Slice and Serve

Sprinkle powdered sugar very lightly on top of the cake, then slice the fresh strawberry cake into 8 equal pieces and then serve each piece of cake with a scoop of vanilla ice cream (if desired) and additional fresh strawberries.

Dish by Dish Tips/Tricks:

• Must I Use Fresh Strawberries? I highly recommend using fresh strawberries since they are placed on top of the batter and really make the cake shine (frozen strawberries can sometimes come out a little squashed so it won’t look as beautiful).
• Use Other berries: If you don’t have strawberries, feel free to use other types of berries (such as blueberries, raspberries, blackberries).
• Make a Loaf Instead: If you prefer, feel free to bake this strawberry gluten-free cake in a 9″x5″ loaf pan instead of a round cake pan.
• Add Frosting: If you want to make this tender cake even more decadent, go ahead and slather on strawberry cream cheese frosting!
• Storing: To store, cover the strawberry cake with plastic wrap and store in the refrigerator for up to 5 days.

Other Strawberry Recipes You’ll Enjoy:

• Delicious Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
• Easy Strawberry Muffins (Gluten-Free, Dairy-Free)
• Strawberry Shortcake (Gluten-Free, Dairy-Free)
• Fresh Strawberry Cookies (Gluten-Free, Dairy-Free)
• Strawberry Pie (Gluten-Free, Dairy-Free)

Delicious Gluten-Free Cakes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Strawberry Cake (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

With a moist and tender crumb, this gluten-free strawberry cake is topped with fresh strawberries and sprinkled in a light dusting of powdered sugar. Perfect for breakfast or an afternoon snack with a cup of tea, or serve it with ice cream for a more decadent dessert. Totally dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 2 teaspoons baking powder
• 1 cup white sugar
• 1 tablespoon lemon zest
• 2 large eggs
• 1/2 cup plain dairy-free yogurt
• 1/4 teaspoon vanilla extract
• 1/2 cup unsalted dairy-free butter, melted
• 2 cups sliced fresh strawberries, more for serving
• Powdered sugar, for sprinkling (optional)
• Gluten-free vanilla ice cream, for serving with cake (optional)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat the oven to 350F (175C). Grease and line an 8-inch round springform cake pan with parchment paper, and adjust the oven rack to the middle position.
2. Rub Sugar and Lemon Zest: Combine sugar and lemon zest together, then use your fingers to rub the sugar and zest until sugar is moist and fragrant.
3. Add Eggs: Transfer the sugar and zest mixture to a large bowl. Add eggs in and whisk until pale and frothy.
4. Add Yogurt and Vanilla Extract: Add yogurt and vanilla extract and mix well.
5. Add Dry Ingredients: In another bowl, sift the gluten-free all-purpose flour, xanthan gum (if using), and baking powder, and then whisk well until combined. Add the dry ingredients to the bowl with the wet ingredients and whisk well.
6. Add Butter: Use a spatula to fold in the melted vegan butter into the batter until batter is glossy.
7. Transfer Batter to Pan: Pour the batter into the prepared cake pan.
8. Place Strawberries Slices on Batter: Arrange the fresh strawberry slices on top of the batter, distributing them evenly.
9. Bake Until Golden: Bake the batter for 40 to 50 minutes on the middle rack, or until a toothpick inserted in the middle comes out clean and the cake is golden brown.
10. Cool: Allow gluten-free strawberry cake to cool before removing from pan.
11. Sprinkle Powdered Sugar, Slice and Serve: Sprinkle powdered sugar very lightly on top of the cake, then slice the cake into 8 equal pieces and then serve each piece of cake with a scoop of vanilla ice cream (if desired) and additional fresh strawberries.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flout, tapioca starch, potato starch or corn starch) to ensure a lighter and fluffier final texture. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent used in this gf strawberry cake, and is needed to make the batter rise, so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the color of the sugar used, the darker will be the batter and the color of the cake once baked). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Lemon Zest: I recommend using freshly grated lemon zest for the best results.

Eggs: Eggs help to better bind the ingredients together, so make sure to add them in.

Yogurt: I used plain dairy-free yogurt to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular yogurt instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Strawberries: I highly recommend using fresh strawberries since the sliced strawberries are placed on top of the batter, they really make the cake shine. I find that frozen strawberries can come out a little squashed and don’t look as pretty, so if you’ve got fresh berries, make sure to use those (plus, I’m pretty sure fresh strawberries are literally available at the supermarket the whole year long!).

Powdered Sugar: I like sprinkling this cake with a very light dusting of powdered sugar. If you are diabetic or insulin-resistant, I recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).

Ice Cream: While you can enjoy this strawberry cake plain, you can also serve this cake with a generous scoop of vanilla ice cream or whipped cream if you prefer.

• Prep Time: 10 mins
• Cook Time: 50 mins
• Category: Cake
• Method: Baking
• Cuisine: Western