gluten-free strawberry cake

This gluten-free strawberry cake is topped with a luscious strawberry buttercream giving it strawberry flavor in every bite! Made from scratch this cake is naturally flavored with fresh strawberries that have been reduced down to a puree. No artificial flavors here!

Let's make gluten-free strawberry cake together! Gather your ingredients.

Add the gluten-free flour blend, cornstarch, baking soda, baking powder, and salt to a bowl. Mix together. Set aside.

Add the quartered strawberries, granulated sugar, and lemon juice to a saucepan.

Bring to a boil and then simmer for 10-15 minutes, until it has reduced down to 3/4 cup.

Add the sour cream, milk, and strawberry reduction to a bowl or measuring cup.

Stir until combined and smooth. Set aside.

Cream together the butter and the granulated sugar.

Add the vanilla extract and the egg, one a time, mixing in between each addition.

Add the 1/3 of the gluten-free flour mixture to the butter and sugar mixture.

Add 1/2 of the strawberry sour cream mixture and mix until combined.

Repeat with 1/3 of the gluten-free flour, remaining 1/2 of the strawberry mixture, and finish with the last 1/3 of the gluten-free flour.

Add red food dye if desired.

Stir until combined.

Pour the strawberry cake batter into two round cake pans that are lined with butter, parchment paper and gluten-free flour.

Bake for 28-33 minutes, until the cake is cooked through. Let cool completely.

Level your cakes by trimming off the domed top with a knife.

Add a layer of buttercream frosting to the top of one cake layer.

Place the other cake layer on top.

Frost the cake and decorate with strawberries as desired.

Grab the full recipe at the link below!