Gluten Free Strawberries and Cream Cake

Gluten Free Strawberries and Cream Cake

The vision for this gluten free Strawberries and Cream Cake came from my desire to satisfy a strawberry loving friend on her birthday. Her favorite food in the whole world is strawberries and she tries to add strawberries to everything: scones; pancakes; cookies; cakes … but unfortunately they don’t turn out so well because strawberries are so darn juicy!

Add fresh strawberries to a cake and it starts to “weep.” (If you’ve ever tried this, you know what I mean!) Add fresh strawberries to scones and they go kinda flat. Fresh strawberries in cookies — don’t even get me started. So a gluten free strawberry cake? That was a challenge. At first.

Gluten Free Strawberries and Cream Cake slice

Thus my decision to make a gluten free strawberries and cream cake for her birthday, and to make it full of strawberry flavor without the strawberry runny-ness!

This gluten free strawberries and cream cake take on the traditional strawberry cake is delicious, I promise you! I highly recommend the egg-white version below, but you could use whole eggs instead. If you try your favorite egg substitutes, let me know how they turn out! I didn’t have time yet to venture into making this cake vegan, but I’d love to know if you do!

For all the strawberry lovers in your life, I give you gluten free Strawberries and Cream Cake. I know you are all going to love it!

Gluten Free Strawberries and Cream Cake slice

Gluten Free Strawberries and Cream Cake

Yield: serves 8
Cook Time: 55 minutes
Total Time: 55 minutes


Strawberries and Cream Cake

  • 3 cups gfJules™ All-Purpose Gluten-Free Flour
  • 1 Tbs. baking powder
  • 1/4 cup powdered milk (dairy or non-dairy alternative like Coconut Milk Powder) OR plain mashed potato flakes
  • 1/4 tsp. salt
  • 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 2 cups granulated sugar of choice (white sugar; unrefined sugar; coconut palm sugar; etc.)
  • 8 egg whites (or 4 whole eggs)
  • 1/2 cup strawberry purée (start with 10 oz. frozen or fresh strawberries)
  • 3/4 cup milk, dairy or non-dairy (e.g. So Delicious® Coconut Milk)
  • 1 cup dehydrated/dried strawberries, sliced (optional)
  • red food coloring (if desired) (India Tree® Natural Decorating Colors)

Fluffy Frosting

  • 1 cup granulated cane sugar
  • 1/3 cup water
  • 1/4 tsp. cream of tartar
  • 2 egg whites
  • 1 tsp. pure vanilla extract


Gluten Free Strawberries and Cream Cake:

Pre-heat oven to 350º F (static) or 325º F (convection).  Spray two 8 0r 9-inch round cake pans or 1 bundt pan with non-stick cooking spray and dust entire surface lightly with gfules™ All-Purpose Gluten Free Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).

Purée frozen or fresh, cleaned and hulled strawberries in a blender or food processor. Measure out 1/2 cup. Reserve extra to drizzle over slices of cake if desired (or make a smoothie!).

Whisk all dry ingredients together except for sugar. In a separate bowl, whip egg whites together until soft peaks form (if using whole eggs instead, skip this step).

In a large mixing bowl, cream the butter and sugar until light and fluffy. Slowly add the purée, milk and food coloring (if using), alternating with the dry ingredients and beating in between the additions.

Fold in whipped egg whites or whisk in whole eggs. Stir in dehydrated strawberries and pour into the prepared pans.

For round cakes, bake for 30-35 minutes, turning the pans half-way through if using convection setting; for bundt pan, begin testing after 50 minutes, but will likely need to bake for 1 hour; for cupcakes, test after 20 minutes for doneness by inserting a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached.  The cakes will also begin to pull away slightly from the sides of the pans.  Add time if necessary to fully bake the cakes.

When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack.

After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.

Frost the cakes only when fully cooled, or in the alternative, wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.


Over medium heat, whisk together sugar, water and cream of tartar in a small saucepan. Continue stirring until the mixture bubbles and the sugar has dissolved. Remove from heat immediately (the mixture may start to brown, but do not allow it to cook to dark brown or to burn).

Combine egg whites and vanilla in a mixer bowl. Slowly stir in the cooked sugar mixture with beaters on low. Increase mixer speed to high for 6 minutes, or until the frosting has whipped to stiff peaks when tested with a rubber spatula.

Frost cakes with a thick layer of Fluffy Frosting, swirling designs using an off-set spatula for added decoration.

I hope you love this recipe as much as we do!

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This moist and yummy gluten free strawberries and cream cake is full of perfectly proportioned strawberry flavor and sweetness.

This moist and yummy gluten free strawberries and cream cake is full of perfectly proportioned strawberry flavor and sweetness.

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39 thoughts on “Gluten Free Strawberries and Cream Cake

  1. Can we use about 1/4- 1/2 cup less sugar in your cake recipes? I have made a vanilla cake for a southern praline cake and have made cupcakes with German chocolate frosting. The cakes were a little too sweet, but moist and delicious.

    • Hi Diana, so glad you loved the cake recipes! Good to ask questions about cutting back the sugar, as that can throw off recipes if you’re too aggressive with a key ingredient like sugar. Cutting 1/4 cup shouldn’t mess with a recipe like this one, but 1/2 cup might. Just know that when you try it out and maybe do a trial run before trying it out for a party or a big event. Family probably won’t complain about having to taste test a cake experiment too much. 🙂
      Be sure to leave a comment if you do cut back on the sugar for one of my recipes; I’m sure there are other readers who would love to know the outcome, positive or negative. Good luck and happy baking!

      • Tried 1/8 cup less. Not as sweet. Tried your strawberry Bundt cake. It was so delicious. Liked folding in the whipped Egg whites, cake a lot fluffier.

      • Tried 1/8 cup less. Not as sweet. Tried your strawberry Bundt cake. It was so delicious. Liked folding in the whipped Egg whites, cake a lot fluffier. Thank you so much for your gluten free recipes..

    • Hi – in any recipe calling for powdered milk (dairy or non-dairy) you will not reconstitute it, so using liquid milk will throw the recipe off with too much liquid. I hope that helps explain it!

  2. Hi Ms Jules thank you for answering l have another question what is your take on Pillsbury multipurpose GF Flour Blend would that work also? And how much would l use of that flour

  3. I just decided to make this awesome cake for my daughter’s birthday because she loves strawberry, but I don’t have the cake mix on-hand and the link to “white cake” recipe is broken! Is it under a different recipe title?

    • Hi Lea – I have fixed the recipe for you so that you have all the ingredients listed out that you’ll need without needing a GF cake mix. It was originally written when we offered a cake mix as a convenience to folks, but I’m happy to offer the scratch recipe for you now instead. Enjoy!

  4. Jules,

    I’m late to the party, but just made this cake for a friend that is celiac. I was a little confused by the dehydrated strawberries. I bought some “dried” strawberries and did not put them in after slicing them. Thought they would end up being chewy chunks in the cake. Are freeze-dried (the crispy ones) what you are calling for?

    • Hi Betsy, freeze dried will certainly work. They absorb some liquid from the batter while baking, so there don’t wind up being any hard or chewy chunks in the cake. The key is not to add a lot of fresh strawberries because they have too much moisture. You could slice up fresh strawberries and bake them at a low temp to do a little “drying” out of the berries and then add them, as another option. By the way, what a nice thing you did to bring this cake for your celiac friend!!

    • Hi Bonnie, this recipe was written for my Jules Gluten Free Cake Mix, so the recipe just calls for one whole mix. See the notes if you’d prefer to make it from scratch – there’s a recipe for that too!

      • Hi Ms jules in this message are you saying that l can use a yellow cake mix by Betty. Crocker, it’s all l have right now. I am making a birthday cake like in a hurry. Please tell me l can use it, please please???? can l still use the strawberry purée too?
        In a hurry
        Thank you

        • Hi Stephanie, I’m sorry to say that I have no idea how that yellow cake mix will turn out. I have heard that there’s a lot of rice flour in that gluten free mix, which never makes for a great result. If it’s all you have though, and you’re in a time crunch, I would follow the directions on the box so that the proportions will be right. Bake that cake and you can still make the strawberry puree and use it in between the layers, if you like. I hope that helps!

  5. jules being only 11 years old im picky on my food and having celacs disease doesnt help at all but tryin this is bringing my hopes up on awesome tasting food thanks!!!


    • Ashlyn, my kids and I are super picky too – it’s ok to be picky about your food and don’t settle for anything less than yummy! I hope you get to make this cake soon. Just because you have to eat gluten-free doesn’t mean you can’t have awesome and beautiful foods like this cake … it tastes as good as it looks! :P

  6. Jules … what can i use to replace the eggs in the cake recipe..or can i… i was thinking chai seeds or flax or is that to much…pam

    • Pam – this recipe calls for 4 eggs or 8 egg whites … that’s a lot of eggs. If you want to try to use egg subs, I’d recommend using a few different kinds, rather than all the same replacement. In my book, Free for All Cooking, I outline lots of different subs and how to use them in all kinds of recipes. I would suggest trying the sub on the Jules’ Cake Mix + subs like 1 Tbs. milk powder (I’d use Dari-Free), 1 Tbs. cornstarch and 2 Tbs. warm water (= 1 egg) and the chia seeds + water sub you describe, rather than just using the chia sub. Do you have my book? It would be really helpful when considering which and how to try. Expect that the cake will be a bit more dense with the egg subs, but still plenty tasty! This cake might also work best as cupcakes with the egg subs, so that the centers will be sure to be fully cooked without drying out the outside. Keep me posted on your experiments! :)

  7. I will be making this cake very soon. I think I’ll make this for MY birthday at the end of August. Thanks for the recipe.

  8. Hey Jules, I just made your cake.. Its FABULOUS!!! I did whip my egg whites until soft peaks.. then folded into the batter. This made the cake incredibly fluffy and light,and didnt dry it out. This could be a good option for those who have had problems with it coming out too dense for their tastes. THe dried strawberries make this cake SO amazing! Thanks for the recipes!!

    • Hailey, that’s a great idea with the egg whites – thanks for sharing your results! I’ll go back and add that suggestion in the post for folks. I always appreciate input from my “recipe testers”! ;)

    • Sue- have a look at my post on High Altitude Baking Tips: I would suspect you would not need to make any adjustments at all, having baked others of my cake recipes at 7,800 ft with success. If you feel that the batter is too thick/dry, you might add a splash more milk, but other than that, I would try it the way it’s written first just to see. Good luck!

    • Hailey – read the intro note to the recipe where I explain how to make the cake with my flour if you don’t have my Cake Mix! :)