Homemade Gluten-Free Strawberry Cake
A moist and delicious gluten-free cake bursting with fresh strawberry flavor, perfect for gatherings or enjoying with tea.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour Ensure a high-quality gluten-free flour blend.
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Or a dairy-free alternative if needed.
- 3 large eggs To make it vegan, use flaxseed meal or egg replacer.
- 1 cup milk Dairy or plant-based.
- 1 teaspoon vanilla extract
Fruit
- 1 cup fresh strawberries, hulled and sliced Fresh strawberries recommended; can substitute with blueberries or raspberries.
Instructions
Preparing the Batter
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the gluten-free flour, baking powder, and salt. Gradually add this mixture to the creamed butter and sugar, alternating with the milk, until just combined.
Adding Strawberries and Baking
- Gently fold in the sliced strawberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Use fresh strawberries for best results. Allow the cake to cool for 10 minutes in the pan before transferring to a wire rack. Use a quality gluten-free flour blend.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 18g
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