recipe

Gluten Free Strawberry Cake: the Recipe for a Soft and Creamy Dessert With No Flour!

Total time: 10 min/ 50 min bake
Difficulty: Low
Serves: 6-8
By Cookist
13
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Strawberry cake is a classic for a reason. It's the perfect way to showcase those fresh summer berries, making it ideal for picnics, potlucks, or afternoon tea. The cake itself is a soft and fluffy vanilla cake, enriched with mascarpone. But the real treat is the fresh, plump strawberries. In fact, this cake is so chock full of strawberries, you might just want to have it for breakfast! It’s so quick and easy to make too! Simply whip up a batter, fold in fresh chopped strawberries, and bake. Serve with freshly whipped cream or a scoop of ice cream and get ready for a second helping!

What Is Strawberry Cake?

Strawberry cake is an unfrosted dessert cake that celebrates the vibrant flavors of strawberries. The most common base for strawberry cake is a light and fluffy vanilla cake. This neutral flavor perfectly complements the sweetness and tartness of the strawberries.

Strawberries in a strawberry cake can be incorporated into the cake in various ways. Chopped or sliced strawberries are mixed into the cake batter before baking, and distributing them throughout the cake. Alternatively, a strawberry sauce or glaze can be swirled over the top of the baked cake, adding a vibrant layer of flavor and color. While some recipes use frozen strawberries, fresh strawberries are often preferred for their superior flavor and texture. When in season, fresh strawberries add a burst of juicy sweetness and vibrant color to the cake.

Strawberry cake is a quintessential summer dessert. It's ideal for picnics, barbecues, potlucks, or simply enjoying the warm weather.

Tips

  • Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, resulting in a lighter and fluffier cake.
  • Once you've combined the wet and dry ingredients, avoid overmixing the batter. Overmixing can lead to a tough and dense cake. Mix just until everything is incorporated.
  • When adding chopped strawberries to the batter, fold them in gently with a spatula to avoid breaking them down too much. This maintains their texture and distributes them evenly.
  • To prevent the cake from sticking to the bottom of the pan, make sure to grease it well and line the bottom with parchment paper.
  • Serve the strawberry cake plain with powdered sugar, or top with frosting (basic vanilla buttercream, or cream cheese frosting).

Can I Use Frozen Strawberries In Strawberry Cake?

Yes, you can! Frozen strawberries can be used in place of fresh strawberries in most cake recipes. However, it's important to note that frozen strawberries tend to release more moisture as they thaw. To compensate for this, some bakers recommend letting the strawberries thaw completely and then drain off any excess juice before adding them to the batter.

Why Did My Strawberry Cake Turn Out Dense?

The cake might be dense due to overmixing after adding dry ingredients, the heavy mascarpone, cornstarch instead of regular flour, potentially insufficient or old baking powder, and the added moisture from the strawberries.

Can I Use Other Berries?

Yes, you can! Feel free to use blueberries, blackberries, or raspberries.

Can I Make This Cake Ahead?

Yes, it can be stored in the refrigerator for a few days, ensuring it stays fresh. Just bring it to room temperature before serving for the best texture and flavor.

More Strawberry Recipes For Your Summer!

3-Ingredient Strawberry Mousse

Strawberry Upside Down Cake

Strawberry Ricotta Pie

No-Bake Strawberry Tiramisu

How To Store Strawberry Cake

Store the strawberry cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

Ingredients

Strawberries
150g / 5.3 oz
3 eggs
Sugar
130g (3/4 cup)
Mascarpone
420g (1 3/4 cups)
Cornstarch
160g (1 1/4 cups)
Baking powder
12g (3/4 tbsp)
Powdered sugar

How To Make Strawberry Cake

Wash, hull, and chop strawberries into small pieces.

In a bowl, whisk eggs and sugar until combined.

Add mascarpone, cornstarch, and baking powder, and mix until just combined.

Carefully fold the chopped strawberries into the batter.

Pour batter into a greased 20cm/8-inch mold.

Bake at 180°C (360°F) for 50 minutes. Let cool completely.

Dust the cooled cake with powdered sugar, slice, and enjoy!

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