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Gluten-Free Strawberry Cake with Strawberry Syrup and Lemon Frosting Recipe

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4.4 from 6 reviews

This Gluten Free Strawberry Cake is a delightful and moist dessert featuring a rich strawberry syrup made from fresh or frozen strawberries, combined into a tender, fluffy gluten free cake base. Topped with a creamy strawberry buttercream frosting infused with freeze-dried strawberries, this cake offers a vibrant pink color and a perfect balance of sweet and tangy flavors. Ideal for gluten sensitive individuals or anyone seeking a fresh, fruity twist on a classic layer cake.

  • Total Time: 1 hour 15 minutes
  • Yield: 1 two-layer 8-inch cake (serves 12)

Ingredients

For the strawberry syrup

  • 8 ounces frozen strawberries (can also use fresh)
  • ¼ cup (2 fluid ounces) lukewarm water
  • ¼ cup (50 g) granulated sugar
  • ⅛ teaspoon kosher salt

For the cake

  • 3 cups (420 g) all purpose gluten free flour blend (see recipe notes)
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 tablespoon baking powder
  • ⅔ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅞ cup (7 fluid ounces) whole milk, at room temperature
  • ¾ cup (215 g) reduced strawberry syrup
  • 12 tablespoons (168 g) unsalted butter, at cool room temperature
  • 2 cups (400 g) granulated sugar
  • 4 tablespoons (56 g) neutral oil
  • 2 teaspoons vanilla extract
  • 4 large (200 g weighed out of shell) eggs, at room temperature (discard 1 egg yolk)
  • Pink gel food coloring, optional (Americolor brand "Deep Pink" recommended)

For the frosting

  • 1 ounce (28 g) freeze-dried strawberries
  • 16 tablespoons (224 g) unsalted butter, at cool room temperature
  • 4 cups (460 g) confectioners’ sugar, sifted, plus more as needed
  • 3 tablespoons (1.5 fluid ounces) heavy whipping cream, at room temperature, plus more as necessary

Instructions

  1. Make the strawberry syrup: Place the frozen strawberries, water, granulated sugar, and salt in a medium-size, heavy bottom saucepan over medium heat. Cook, stirring occasionally, until the strawberries are very soft and the mixture begins to thicken, about 5 minutes. Puree the mixture fully using a stick blender directly in the pan, or let cool slightly and blend in a regular blender. Strain through a sieve to remove seeds. Return the puree to the saucepan and boil over medium heat, stirring occasionally until reduced by half and thickened to a dark, syrupy consistency, about 15 minutes. Measure out 215 grams for the cake and let cool to room temperature. Store leftovers refrigerated up to 1 week.
  2. Prepare cake pans and preheat oven: Grease two 8-inch cake pans, line with parchment rounds, and grease the parchment. Set aside. Preheat oven to 350°F.
  3. Mix dry ingredients: In a medium bowl, whisk together gluten free flour blend, xanthan gum (if using), baking powder, baking soda, and kosher salt. Set aside.
  4. Combine wet ingredients: In a large measuring cup or bowl, whisk together whole milk and cooled strawberry syrup. Set aside.
  5. Cream butter, sugar, oil, and vanilla: Using a stand mixer fitted with the paddle attachment or handheld mixer, beat the butter, granulated sugar, neutral oil, and vanilla on medium-high speed for 4 minutes until light, creamy, and fluffy.
  6. Add eggs: Beat in 3 whole eggs and 1 egg white (discard the 4th yolk) on medium-high speed until smooth and incorporated well.
  7. Alternate additions of dry and wet ingredients: Add the dry ingredients in three batches, alternating with two batches of the milk and strawberry syrup mixture, starting and ending with the dry. Beat on medium-high speed after each addition until just combined. The batter will be thick and glossy.
  8. Add optional food coloring: Mix in up to 4 blobs of pink gel food coloring. Fold gently with a silicone spatula scraping the bowl bottom to avoid dry patches or streaks.
  9. Divide batter and bake: Equally portion the batter between the two prepared pans, spreading evenly and tapping pans on the counter to remove air bubbles. Bake at 350°F for 25 minutes, then rotate pans, reduce oven to 325°F, and bake 15 minutes more until cake centers are firm and a toothpick comes out clean.
  10. Cool cakes: Let cakes rest for 5 minutes in their pans on a wire rack. Then invert out of pans and remove parchment. Cool completely on the wire rack before frosting.

Notes

  • Use a high-quality gluten free all-purpose flour blend that includes rice flour, tapioca starch, and potato starch for best texture.
  • If your gluten free flour blend already contains xanthan gum, omit adding it separately.
  • Freeze-dried strawberries in the frosting provide concentrated strawberry flavor and color without adding moisture.
  • The strawberry syrup can be made in advance and refrigerated for up to 1 week.
  • Pink gel food coloring is optional but enhances the cake’s vibrant pink hue.
  • Ensure all wet ingredients and eggs are at room temperature for optimal mixing and rise.
  • Measure ingredients precisely to avoid dense or dry cake texture.
  • The frosting consistency can be adjusted by adding more confectioners’ sugar or cream as needed.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-strawberry-cake-with-strawberry-syrup-and-lemon-frosting-recipe/