Super Easy Gluten Free Strawberry Cake Recipe

Your family will adore this super easy Gluten Free Strawberry Cake recipe. It’s so simple to make and packed with yummy strawberry flavor.

super easy gluten free strawberry cake recipe

Frequently Asked Questions about this Gluten Free Strawberry Cake Recipe

gluten free strawberry cake recipe

Why doesn’t this cake use fresh strawberries?

Believe me. I tried. But using fresh berries (like fresh, in season juicy strawberries) provided too much moisture (read my Gluten Free Hummingbird Cake post to better understand how this is a constant battle with gluten-free cakes), didn’t yield a tender crumb, and didn’t provide a big enough “strawberry flavor” for my taste testers. 

If it’s strawberry season and you really want a dessert that showcases fresh strawberries, instead of trying to make a gluten-free strawberry cake, I suggest opting for my Gluten-Free Strawberry Shortcake with fresh whipped cream

Can I use a strawberry puree instead of the jam?

Maybe, although I would be very careful about using too much. It could make your Frosting too loose. You’ll also lose some of that more concentrated strawberry flavor that the jam provides if you go that route. You could add in some strawberry extract if you don’t mind using artificial flavors. 

gluten free strawberry cake recipe

My layers didn’t turn out pink like yours did. Why?

If you use a gelatin that doesn’t contain food coloring (like Aldi’s), the cake layers won’t be as bright. This shouldn’t affect the flavor overall, and for many people, they prefer no artificial coloring. Honestly, I’m not a huge fan of artificial coloring myself. But in this particular cake, I think people expect bright pink layers. So I don’t mind it. It’s a special occasion cake. 

Can I make Gluten Free Strawberry Cake as a single-layer cake?

Yes. It should fit in a 13- x 9-inch rectangular baking dish. The only difference would be in the amount of frosting needed. You wouldn’t need the entire recipe called for here for the strawberry buttercream. I would cut that part of the recipe in half.

In your Gluten Free Hummingbird Cake you call for the cake layers to pull away from the sides of the pans. Do I need to watch for that in this recipe?

No. As written, this cake is done once you insert your wooden pick and get a clean result. I overbaked the layers the first time I baked this recipe and the layers were too tough… something you don’t experience a lot with gluten-free cakes.

Does this Gluten Free Strawberry Cake need to be stored in the refrigerator?

I do. There’s enough sugar in the strawberry cream cheese frosting that it’s likely safe to keep on the counter (covered, of course.) But I prefer to keep mine in the refrigerator for the maximum freshness possible.

Can I line my 8-inch cake pans with parchment rather than coating with cooking spray?

Yes, absolutely. Baking with parchment often produces the best results!

gluten free strawberry cake recipe
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gluten free strawberry cake recipe

Super Easy Gluten Free Strawberry Cake Recipe

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  • Author: Regan at This Baking Life
  • Total Time: 35 minutes
  • Yield: 16 servings
  • Diet: Gluten Free


Cake Layers:

  • 1 (22-oz.) box gluten-free vanilla cake mix
  • 1 (3-oz.) box strawberry-flavored instant gelatin
  • 4 large eggs, at room temperature
  • 2/3 cup vegetable oil
  • 1 1/3 cups water


  • 1/2 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup strawberry jam or preserves
  • 4 cups powdered sugar (about 16 oz.)
  • 2 drops of red food coloring or food dye (optional)


Step-by-step instructions

  1. Preheat oven to 350 degrees F. Grease 3 (8-inch) round cake pans with butter or coat with non-stick spray.
  2. Prepare the Cake Layers: In a large mixing bowl, whisk together dry ingredients (cake mix and instant gelatin.) Beat in wet ingredients (eggs, oil, and water) with an electric mixer at medium speed until smooth, about 1 to 2 minutes.
  3. Divide cake batter evenly among prepared pans. Bake until a wooden pick or cake tester inserted into center of the cake comes out clean, about 25 minutes.
  4. Let cake cool in pans 10 minutes. Turn out onto a wire rack and let cool completely.
  5. Meanwhile, prepare the Frosting: In a large bowl, beat butter and cream cheese with an electric mixer or hand mixer at medium speed until smooth and fluffy, about 1 to 2 minutes. Beat in strawberry jam until smooth, about 1 minute. Add food coloring, as desired, and mix well.
  6. Add powdered sugar, 1 cup at a time, beating well after each addition. Beat until Frosting is smooth and spreadable.
  7. To assemble cake, place a single Cake Layer on a plate. Spread with about one-fourth of the Frosting. Top with 2nd Cake Layer, and spread with about one-fourth of the Frosting. Top with 3rd Cake Layer, and spread remaining Frosting over top of the cake and around the sides of the cake. Store leftovers in an airtight container.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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