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.