30 Strawberry Cake Recipes Bursting with Sweet Berry Flavor

This season has me obsessed with strawberry cake. I wanted a simple, reliable collection that celebrates the berry in every bite. So I pulled together 30 strawberry cake recipes bursting with sweet, bright flavor. You’ll find airy sponge cakes, rich layers, and easy bakes that still feel special.

Here is why I did this. Desserts should feel doable, not daunting. I want home bakers to have options that fit busy weeks, weekend treats, and casual gatherings.

If you love desserts that use real fruit and taste bright, this is for you. If you bake for family, friends, or a crowd and want reliable, easy options, you’ll find plenty here.

What you’ll get is 30 recipes that run from quick weeknight cakes to party worthy layers. Each one celebrates fresh strawberries with a touch of lemon, vanilla, or cream. You’ll also find tips on picking ripe berries, making a simple glaze, and storing slices so the flavor stays sweet.

These recipes read with clear steps and short notes. The ideas include dairy-free or gluten-light options on some recipes, so more people can enjoy a slice. You can swap fresh berries for a frozen mix in a pinch and still keep the bake tasty.

Next steps are simple. Browse, pick a strawberry cake that fits your mood, and bake this weekend. Imagine the aroma of warm berries, citrus, and vanilla filling your kitchen as friends gather around a sunny dessert.

1. Classic Gluten-Free Strawberry Shortcake

You want a summer dessert that fits a gluten-free plan and still tastes bright. This Classic Gluten-Free Strawberry Shortcake uses almond flour biscuits, juicy berries, and light whipped cream. It gives you a tender bite with a real hand-made feel. It comes together in about 35 minutes and serves eight.

Complete ingredients

– 2 cups almond flour

– 1/2 cup coconut sugar

– 1/2 tsp baking soda

– 1/4 tsp salt

– 1/4 cup cold butter, cubed

– 2 large eggs

– 1 cup heavy whipping cream

– 2 cups fresh strawberries, sliced

Step-by-step making process

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, mix almond flour, coconut sugar, baking soda, and salt.

3. Cut in the butter until the mix looks like crumbs.

4. Beat the eggs, add to the dry mix, and stir until just blended.

5. Scoop eight round biscuits on the sheet.

6. Bake 15 minutes, until tops are golden.

7. Whip the cream to stiff peaks.

8. Split biscuits, layer with strawberries and cream, then top with the other half.

Here is why this works for you: fresh fruit, creamy topping, and a light crunch make every bite satisfying. Quick tips for best results:

– Use ripe berries for juicy sweetness.

– Chill the bowl and whisk to help the cream whip fast.

Enjoy a bright strawberry treat.

2. Strawberry Lemonade Cake

Craving a dessert that tastes like sunny days and fits gluten-free needs? This Strawberry Lemonade Cake brings bright lemon and ripe berries together for a refreshing bite. The cake stays moist and light, ideal for picnics or weekend brunch. It uses real lemon juice and fresh strawberries to deliver true flavor in every slice.

Ingredients

– 2 cups gluten-free flour

– 1 cup coconut sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup lemon juice

– 1 cup pureed strawberries

– 1 tsp baking powder

– 1/2 tsp salt

Instructions

1. Preheat to 350°F and grease a 9-inch cake pan.

2. In a bowl, beat butter with coconut sugar until light and fluffy.

3. Add eggs one at a time, then mix in lemon juice and strawberry puree.

4. Whisk together gluten-free flour, baking powder, and salt in a separate bowl.

5. Fold dry into wet just until no flour shows.

6. Bake 25 minutes, or until a toothpick comes out clean.

7. Let cool completely before slicing.

Notes

– Serving ideas: dust with powdered sugar or garnish with lemon zest and berries.

– Dairy-free option: use coconut oil instead of butter.

– Extra zing tip: add 1 teaspoon lemon zest to the batter.

When life hands you lemons, make a Strawberry Lemonade Cake! This gluten-free delight is perfect for sunny days and brings the taste of summer in every bite.

3. Strawberry Cream Cheese Pound Cake

You want a dessert that looks fancy but is simple to bake. The Strawberry Cream Cheese Pound Cake is rich and dense with a bright berry kick. Cream cheese makes it extra creamy, and juicy strawberries burst in every slice. This gluten‑free loaf is easy to pull off for a crowd or a weekend treat you can make ahead.

Recipe details

– Servings: 12

– Prep Time: 15 mins

– Cook Time: 60 mins

– Total Time: 1 hr 15 mins

– Calories: 360 per slice

Ingredients

– 1 cup cream cheese, softened

– 1/2 cup butter, softened

– 1 cup coconut sugar

– 4 large eggs

– 2 cups gluten-free flour

– 1 cup diced strawberries

– 1 tsp vanilla extract

– 1/2 tsp baking powder

– 1/4 tsp salt

Instructions

1. Heat the oven to 350°F (175°C) and grease a loaf pan.

2. Beat the cream cheese and butter until smooth.

3. Add coconut sugar and vanilla, then beat in eggs one at a time.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Stir the dry mix into the wet mix until just combined.

6. Fold in the diced strawberries gently.

7. Pour into the pan and bake for about 60 minutes.

8. Let the cake cool completely before slicing.

Tips: Rest the loaf overnight for deeper flavor. Serve with whipped cream if you like a lighter finish.

4. Gluten-Free Strawberry Chocolate Cake

If you want a dessert that fits gluten-free diets but still tastes like a party in your mouth, this Gluten-Free Strawberry Chocolate Cake is for you. You get a rich chocolate cake, a bright strawberry cream filling, and a glossy ganache on top. The batter stays moist, and the strawberry filling keeps things fresh and not too sweet. It’s easy to make and looks fancy on the table.

Here is why it works for you:

– It uses simple, gluten-free ingredients without extra fuss.

– The strawberry filling adds a fresh punch that balances the chocolate.

– The ganache gives a silky finish that everyone loves.

Recipe at a glance

– Servings: 10

– Prep Time: 25 mins

– Cook Time: 30 mins

– Total Time: 55 mins

– Calories: 450 per slice

Ingredients

– Cake batter

– 1 1/2 cups gluten-free flour

– 1 cup cocoa powder

– 1 cup coconut sugar

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 cup buttermilk

– Filling

– 2 cups fresh strawberries, pureed

– 1 cup chocolate chips

– Ganache

– 1/2 cup heavy cream

– 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.

2. Whisk gluten-free flour, cocoa powder, and coconut sugar in a bowl.

3. Stir in melted butter, eggs, and buttermilk until the batter is smooth.

4. Divide batter between the pans and bake 30 minutes.

5. Let the cakes cool completely.

6. For the filling, puree strawberries and fold in chocolate chips.

7. Layer chocolate cake with strawberry filling, then add the second cake on top.

8. Make the ganache: heat the cream until just simmering, pour over chocolate chips, and stir until smooth.

9. Drizzle ganache over the top and decorate with extra strawberries if you like.

Tips: Use good quality chocolate for a richer ganache. Chill the cake briefly before slicing for clean layers.

5. Strawberry Almond Flour Cake

Looking for a strawberry treat that is moist, sweet, and gluten free? This Strawberry Almond Flour Cake fits perfectly. The almond flour gives a gentle nutty taste and a soft crumb that hugs juicy berries in every bite. It’s easy to bake, keeps well, and works for dessert nights, gatherings, or a weekend bake with family. You get a crowd-pleasing slice without loading on flour. Ready to mix a batter that smiles back at you? Here is why it works.

Here is why it works: almond flour helps keep moisture. Eggs build a sturdy yet tender crumb. Fresh strawberries add bright fruit sweetness.

Ingredients

– 2 cups almond flour

– 1/2 cup honey

– 1/2 tsp baking soda

– 1/4 tsp salt

– 4 large eggs

– 1 cup diced strawberries

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

2. In a mixing bowl, whisk together almond flour, honey, baking soda, and salt.

3. Add eggs and vanilla, mixing until smooth.

4. Fold in diced strawberries gently.

5. Pour the batter into the prepared pan and bake for 35 minutes.

6. Let cool, slice, and serve.

Optional toppings: sprinkle slivered almonds on top before baking for extra crunch, or top each slice with a dollop of whipped cream.

Tips: you can swap maple syrup for honey if you prefer. Store leftovers in an airtight container for up to 4 days.

6. Strawberry Coconut Flour Cake

You want a gluten-free, coconut-friendly cake that still feels like a treat. This Gluten-Free Strawberry Coconut Flour Cake gives you a fluffy crumb, bright berry flavor, and gluten-free comfort. It shines in warm weather and is easy to bake for gatherings. You can make it for dessert or a weekend treat.

Here is why it fits your needs:

– Coconut flour keeps the crumb light and gluten-free.

– Strawberries add sweetness and color in every slice.

– Eggs add structure and moisture.

– Coconut oil adds a tropical note.

Ingredients

– 1 cup coconut flour

– 1/2 cup coconut oil, melted

– 1 cup coconut sugar

– 6 large eggs

– 1 cup diced strawberries

– 1/4 cup milk (dairy or non-dairy)

– 1 tsp vanilla extract

– 1/2 tsp baking powder

Steps

1. Preheat oven to 350°F (175°C) and grease a cake pan.

2. Whisk melted coconut oil with coconut sugar until smooth.

3. Add eggs, milk, and vanilla; mix until well combined.

4. Whisk coconut flour and baking powder.

5. Fold dry into wet; fold in strawberries.

6. Pour batter into the pan. Bake 25 minutes, or until a toothpick comes out clean.

7. Cool and top with extra strawberries or a sprinkle of shredded coconut.

Tips: Use room temperature eggs. Store leftovers in the fridge for up to 5 days.

Gluten-free doesn’t mean flavor-free! Indulge in a slice of Strawberry Coconut Flour Cake, where fluffy texture meets sweet berry bliss. Perfect for sunny days and sweet gatherings!

7. Strawberry Cheesecake Cake

Want a dessert that looks fancy and tastes bright? The Strawberry Cheesecake Cake layers creamy cheesecake with fluffy vanilla cake and a glossy strawberry glaze. The crust uses gluten-free crackers so this treat fits gluten-free menus too. It works for birthdays, dinner parties, or a special weekend treat.

Recipe Overview

– Servings: 12

– Prep Time: 30 mins

– Cook Time: 60 mins

– Total Time: 1 hour 30 mins

– Calories: 400 per slice

Nutrition Information

– Protein: 8g

– Carbs: 50g

– Fat: 20g

– Sugar: 25g

Ingredients

– 2 cups gluten-free graham cracker crumbs

– 1/2 cup unsalted butter, melted

– 3 (8 oz) packages cream cheese, softened

– 1 cup sugar

– 3 large eggs

– 1 tsp vanilla extract

– 1 cup pureed strawberries

– 1/2 cup strawberry glaze (store-bought or homemade)

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Mix graham cracker crumbs with melted butter. Press the mixture into the pan to form a crust.

3. Beat cream cheese and sugar until smooth. Add eggs one by one, then vanilla and strawberry puree.

4. Pour the filling over the crust. Bake for 60 minutes.

5. Let the cake cool, then chill in the fridge for several hours.

6. Before serving, drizzle with strawberry glaze and, if you like, garnish with fresh strawberries.

Tip: Chill overnight for the best texture and flavor.

Indulge in the magic of layers – our Strawberry Cheesecake Cake combines creamy delight with gluten-free goodness. Perfect for any occasion, it’s a sweet celebration in every slice!

8. Strawberry Oatmeal Cake

Looking for a gluten-free dessert that still tastes like a real treat? This Strawberry Oatmeal Cake blends chewy oats with bright strawberries for a soft, comforting bite. It’s fiber rich and simple to make, perfect for weeknights or weekend baking. Next steps below give you the full recipe.

Recipe at a glance

– Servings: 10

– Prep Time: 20 mins

– Cook Time: 40 mins

– Total Time: 1 hour

– Calories: 250 per slice

– Protein: 5g

– Carbs: 32g

– Fat: 10g

– Fiber: 3g

Ingredients

– 2 cups gluten-free oats

– 1 tsp baking soda

– 1/2 cup coconut sugar

– 1/2 cup unsweetened applesauce

– 3 large eggs

– 1 cup diced strawberries

– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.

2. In a bowl, mix oats, coconut sugar, and baking soda.

3. In another bowl, whisk together applesauce, eggs, and vanilla.

4. Add the wet ingredients to the dry; fold in the strawberries.

5. Pour into the baking dish and bake for 40 minutes, or until set.

6. Let cool before slicing.

Tips

– Serve warm with a scoop of vanilla ice cream for a comforting treat.

– Add chopped nuts for extra crunch.

9. Strawberry Rhubarb Cake

You want a cake that fits a gluten-free diet and still tastes bright. The Strawberry Rhubarb Cake blends sweet strawberries with tart rhubarb for a lively flavor. It stays moist and holds well at room temperature, so you can bake ahead. The result is a crowd-pleaser that balances tart and sweet.

Complete Recipe

Ingredients:

– 2 cups gluten-free flour

– 1 cup coconut sugar

– 1 cup diced strawberries

– 1 cup chopped rhubarb

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 tsp baking powder

– 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch cake pan.

2. In a bowl, beat butter and coconut sugar until light and fluffy.

3. Add eggs, one at a time, beating after each.

4. Stir in flour, baking powder, and salt until just combined.

5. Fold in strawberries and rhubarb.

6. Pour batter into pan and bake 45 minutes, or until a toothpick comes out clean.

7. Let cool, then slice. Serve with whipped cream if you like.

Storage: Refrigerate in an airtight container up to 5 days.

10. Strawberry Basil Cake

Looking for a dessert that tastes bright and fresh yet simple to bake? The Strawberry Basil Cake blends juicy strawberries with a garden herb note. This gluten-free cake uses coconut sugar for a gentle sweetness and a soft crumb. Serve it at summer picnics or after a weeknight meal. The basil lift makes every bite feel special.

Here is the complete recipe you can use today.

– Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup pureed strawberries

– 1/4 cup fresh basil, finely chopped

– 1 tsp baking powder

– 1/4 tsp salt

– Instructions

1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.

2. In a mixing bowl, cream butter and coconut sugar until light and fluffy.

3. Beat in eggs, then stir in strawberry puree and chopped basil.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Fold the dry ingredients into the wet mixture until just combined.

6. Pour the batter into the pan and bake for about 30 minutes.

7. Let the cake cool completely before slicing.

– Final touches

– Garnish with fresh basil leaves for a pretty finish.

– Optional: drizzle a light basil syrup for extra herb flavor.

FAQs

– Can I use dried basil? Fresh basil gives the best flavor.

– What should I serve with this cake? Vanilla ice cream pairs nicely.

11. Strawberry Yogurt Cake

Craving a light cake for hot days? The Strawberry Yogurt Cake stays airy and tangy from yogurt. It’s gluten-free and pairs beautifully with fresh strawberries. It works as a quick dessert after a meal, or as a sweet tea break on a warm afternoon.

Complete Recipe Details

Ingredients

– 2 cups gluten-free flour

– 1 cup yogurt (plain or flavored)

– 1/2 cup coconut sugar

– 3 large eggs

– 1 cup diced strawberries

– 1 tsp baking powder

– 1/4 tsp salt

– Optional: 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and grease a cake pan.

2. In a bowl, whisk together the flour, coconut sugar, and salt until the mix is pale and free of lumps.

3. In another bowl, whisk yogurt, eggs, and baking powder until smooth and creamy.

4. Fold the wet ingredients into the dry, then fold in the diced strawberries, being careful not to overmix.

5. Pour the batter into the pan and bake for about 30 minutes, or until the top is light golden and a toothpick comes out clean.

6. Let the cake cool in the pan for 10 minutes, then transfer to a rack to finish cooling.

Storage: Keep leftovers in an airtight container at room temperature for up to 3 days.

12. Strawberry Meringue Cake

Want a dessert that truly wows yet stays light? The Strawberry Meringue Cake delivers both sparkle and sweetness. Crispy meringue layers stack with soft whipped cream and bright strawberries. It’s a gluten-free treat that looks elegant on any table. Perfect for a special occasion or a weekend bake to impress.

Here is why this recipe works. Low heat dries the meringue so it stays crisp under the cream. Keep your bowl and tools clean and free of yolk so the whites whip to stiff peaks. Let every layer cool before you stack to avoid a soggy cake.

Strawberry Meringue Cake — Ingredients

– 4 large egg whites

– 1 cup coconut sugar

– 1 tsp vinegar

– 1 cup heavy cream

– 2 cups fresh strawberries, sliced

Instructions

1) Preheat oven to 250°F (120°C). Line two baking sheets with parchment.

2) Whip egg whites to soft peaks. Gradually add coconut sugar and vinegar, beating until stiff peaks form.

3) Spoon meringue into circles on the sheets and bake for 90 minutes. Cool completely.

4) Whip cream to soft peaks.

5) Layer cream between meringue rounds with sliced strawberries. Stack to form the cake.

6) Refrigerate until ready to serve.

Tips: ensure no yolk enters the whites for full volume. If the meringue looks pale and dry, bake a bit longer in 10-minute increments.

FAQs

– Can I make this a day ahead? Bake the meringue in advance and assemble just before serving to keep the texture crisp.

– Can I swap coconut sugar? Regular sugar works in the same amount.

13. Strawberry Chiffon Cake

Want a dessert that feels light and fresh? Strawberry chiffon cake gives you a cloud of cake with berry flavor. It rises with whipped egg whites, yet stays gentle on a warm day. This gluten-free treat fits many diets and crowds.

Here is why it works: airy batter swirls with pureed strawberries, giving color and fragrance without heaviness. When you slice a piece, you taste strawberry tang, soft crumb, and a hint of vanilla. Finish with a light glaze or whipped cream for a simple finish.

Here is the recipe you can use today.

– Ingredients

– 1 1/2 cups gluten-free flour

– 1 cup coconut sugar

– 1/2 cup vegetable oil

– 4 large eggs, separated

– 1 cup water

– 1 tsp baking powder

– 1 cup fresh strawberries, puréed

– Instructions

1) Preheat the oven to 325°F (160°C). Grease an ungreased bundt pan.

2) In a bowl, whisk gluten-free flour, coconut sugar, baking powder, and a pinch of salt.

3) In another bowl, beat egg yolks with oil and water until smooth.

4) Add the wet mix to the dry mix. Stir until combined.

5) Fold in the strawberry purée gently.

6) In a clean bowl, whip egg whites to stiff peaks. Fold them into batter slowly.

7) Pour into the pan. Bake about 40 minutes, until a toothpick comes out clean.

8) Let the cake cool completely before inverting and serving.

Tips: use ripe strawberries for the best flavor. A light glaze or a dollop of whipped cream adds a touch of sweetness.

14. Strawberry Nut Cake

Strawberry Nut Cake gives you a sweet rush from berries and a satisfying crunch from nuts. This gluten-free treat stays light yet sturdy enough to slice neatly. You get a soft crumb with a nutty bite in every bite. It fits well for a family dinner or a casual lunch.

Here is why this recipe works for busy cooks. It stays moist without gluten, and the nuts add texture that keeps each slice interesting.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup mixed nuts, chopped

– 1 cup coconut sugar

– 3 large eggs

– 1 cup diced strawberries

– 1 tsp baking powder

– 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch round pan.

2. In a bowl, mix flour, nuts, baking powder, and salt.

3. In another bowl, beat eggs with coconut sugar until pale.

4. Stir dry ingredients into wet just until combined.

5. Fold in strawberries gently.

6. Bake 35 minutes until a toothpick comes out clean.

7. Let cake cool before slicing.

Tips: Swap almonds for walnuts, or drizzle honey for extra sweetness.

15. Strawberry Pineapple Upside-Down Cake

Craving a bright, fruit-filled dessert for a summer gathering? This Strawberry Pineapple Upside-Down Cake gives a tropical twist to a classic. Juicy pineapple and ripe strawberries shine through a light gluten-free batter. The result looks as bright as it tastes, with a sunny burst of color that smiles from the pan. It bakes easy and serves 10, making it perfect for friends and family.

Here is why this cake works for you:

– Gluten-free batter keeps the texture light and soft

– Bold fruit on the bottom becomes a glossy topping when you invert it

– It pairs well with vanilla ice cream for a true tropical vibe

Recipe overview

– Servings: 10

– Prep Time: 20 mins

– Cook Time: 40 mins

– Total Time: 1 hour

– Calories: 300 per slice

Complete recipe details

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1 cup diced fresh strawberries

– 1 cup diced pineapple

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 tsp vanilla extract

– 1/2 tsp baking powder

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan.

2. In a bowl, mix strawberries, pineapple, and 1 tablespoon coconut sugar. Set aside.

3. In another bowl, cream melted butter, coconut sugar, and eggs until smooth.

4. Add gluten-free flour and baking powder; mix well.

5. Pour the fruit mixture into the bottom of the prepared pan, then pour the batter over it.

6. Bake for 40 minutes or until golden.

7. Let cool before inverting and serving.

Serving ideas: serve warm with vanilla ice cream for a tropical experience. For extra depth, caramelize the fruit in the pan before adding batter.

FAQs (quick tips)

– Can I use canned fruit? Yes, but drain it well to avoid excess moisture.

– How do I store this cake? Keep it covered at room temperature for 2 days.

16. Strawberry Snack Cake

Want a quick, fuss-free gluten-free cake that fits into a busy day? The Strawberry Snack Cake is your answer. It stays light and soft, ideal for lunchboxes or a slow afternoon treat. You taste bright strawberry with gentle sweetness, and you bake it in under an hour. This simple bake keeps you in control—no heavy prep, clean-up is easy, and it still feels like a special treat.

Complete recipe details

– Servings: 9

– Prep time: 15 mins

– Cook time: 30 mins

– Total time: 45 mins

– Calories: 240 per slice

– Ingredients:

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/2 cup unsweetened applesauce

– 3 large eggs

– 1 cup diced strawberries

– 1 tsp baking powder

– 1/4 tsp salt

– Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking pan.

2. In a bowl, whisk together gluten-free flour, coconut sugar, baking powder, and salt.

3. In a second bowl, beat applesauce and eggs until smooth.

4. Stir the wet mix into the dry mix just until combined, then fold in the strawberries.

5. Pour into the pan and bake for about 30 minutes, until a toothpick comes out clean.

6. Let the cake cool, then cut into 9 squares.

– Serving tips:

– Dust lightly with powdered sugar for a pretty finish.

– A quick lemon glaze adds a bright, zesty note.

– Storage:

– Store in an airtight container at room temperature for up to 3 days.

– Nutrition:

– Per slice: Protein 4g, Carbs 30g, Fat 10g, Sugar 15g

17. Strawberry Chocolate Chip Cake

Want a strawberry cake that is soft, chocolatey, and easy to bake? This gluten-free treat pairs ripe berries with melted chocolate chips for a crowd pleaser. You get a dessert that fits birthday celebrations or a simple weekend craving. It keeps well and shines when served fresh with a dollop of cream.

Here is the complete recipe so you can make it tonight.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/2 cup unsweetened cocoa powder

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 cup diced strawberries

– 1/2 cup chocolate chips

– 1 tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C) and grease a cake pan.

2. In a bowl, whisk together flour, cocoa powder, baking powder, and coconut sugar.

3. Stir in melted butter and eggs until the batter looks smooth.

4. Fold in sliced strawberries and chocolate chips.

5. Pour batter into the pan and bake about 35 minutes.

6. Let the cake cool before slicing.

Tips

– For even chocolate coverage, use mini chips.

– Serve with whipped cream or a light dusting of sugar.

This cake feels light yet rich, and it can be tuned to your needs.

18. Strawberry Upside-Down Cake

Looking for a dessert that looks great and tastes even better? The Strawberry Upside-Down Cake fits the bill. It shows off a glossy strawberry layer that caramelizes in the pan. The cake is gluten-free and light, perfect for summer gatherings. You can serve it with ice cream for a creamy contrast. Here is a complete recipe you can follow tonight.

Ingredients

– 2 cups gluten-free flour

– 1 cup coconut sugar

– 1 cup fresh strawberries, sliced

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 tsp vanilla extract

– 1/2 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.

2. Layer the sliced strawberries on the bottom of the dish and drizzle with the melted butter.

3. In a bowl, whisk coconut sugar, eggs, and vanilla until smooth.

4. Stir in the flour, baking powder, and salt until just combined.

5. Pour the batter over the berries and bake for about 35 minutes.

6. Let the cake cool, then invert it onto a serving plate.

Tips for best results: serve warm with a scoop of ice cream. If you like a bright note, add a pinch of lemon zest to the batter for a fresh twist.

Storage: keep in an airtight container for up to 3 days. You can also freeze slices for a ready-made treat.

19. Strawberry Crumb Cake

You want a dessert that tastes bright but still feels like home. Strawberries pop with sweetness in every bite. This Strawberry Crumb Cake gives you soft cake and a crunchy top. It is gluten free and great for breakfast or brunch.

Complete recipe details

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/2 cup unsalted butter, softened

– 1 cup diced strawberries

– 1/2 tsp baking powder

– 1/4 tsp salt

– 1/2 cup brown sugar (for topping)

– 1/2 cup oats

– 2 tbsp melted butter (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish.

2. In a bowl, cream together butter and coconut sugar until fluffy.

3. Mix in gluten-free flour, baking powder, and salt until just combined.

4. Fold in diced strawberries gently.

5. Transfer the batter into the prepared dish.

6. For the crumb topping, mix oats, brown sugar, and melted butter until crumbly; sprinkle over the batter.

7. Bake for 30 minutes or until golden.

8. Let cool before slicing.

Serving idea: Enjoy warm with a scoop of vanilla ice cream or a cup of coffee.

20. Strawberry Maple Syrup Cake

Strawberry Maple Syrup Cake brings a sunny flavor to any table. You get bright strawberry bites with warm maple sweetness. This gluten-free cake stays moist. It is easy to share. It works for a birthday, a brunch, or a casual night at home. Here is why this recipe fits many meals. You mix simple ingredients, bake a soft crumb, and still taste bold flavors. It comes together fast and is forgiving if you make a small swap.

Complete Recipe

– Servings: 10

– Prep Time: 15 mins

– Cook Time: 35 mins

– Total Time: 50 mins

– Calories: 310 per slice

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup maple syrup

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 cup diced strawberries

– 1 tsp baking powder

– 1/2 tsp salt

Instructions

1) Preheat the oven to 350°F (175°C) and grease a cake pan.

2) In a bowl, whisk melted butter with maple syrup until smooth.

3) Add the eggs and stir until well combined.

4) Stir in gluten-free flour, baking powder, and salt until the batter is smooth.

5) Fold in the diced strawberries gently.

6) Pour the batter into the pan and bake for about 35 minutes.

7) Let the cake cool before slicing.

8) Optional: drizzle with extra maple syrup or add walnuts for extra crunch.

21. Strawberry Ginger Cake

You want a strawberry cake that feels fresh and a little bold. The Strawberry Ginger Cake does that with bright berries and a hint of ginger. This gluten-free bake is easy enough for a weeknight, yet tasty enough for a weekend treat. It stays moist and fragrant, thanks to real strawberries and warm spice.

Here is why it works for you: simple ingredients, quick steps, and a dessert that pleases kids and adults alike.

Complete recipe details

– Servings: 10

– Prep Time: 20 mins

– Cook Time: 35 mins

– Total Time: 55 mins

– Calories: 290 per slice

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/4 cup fresh ginger, grated

– 1 cup diced strawberries

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.

2. In a bowl, whisk together flour, coconut sugar, grated ginger, baking powder, and salt.

3. In a second bowl, beat melted butter with eggs until smooth.

4. Stir the wet mix into the dry mix until just combined, then fold in the strawberries.

5. Pour into the dish and bake for 35 minutes, or until a toothpick comes out clean.

6. Let cool before slicing. Serve with whipped cream if you like; a pinch of candied ginger adds extra zing.

FAQs:

– Can I use ground ginger? Yes, but fresh ginger gives the best flavor.

– How do I know it’s done? A toothpick in the center should come out clean.

22. Strawberry Avocado Cake

You want a cake that tastes bright and fresh. The Strawberry Avocado Cake pairs creamy avocado with juicy strawberries for a moist crumb. It stays gluten-free and lighter than a traditional cake. You get a dessert that feels indulgent without piling on guilt.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup ripe avocado, mashed

– 1 cup coconut sugar

– 3 large eggs

– 1 cup diced strawberries

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and grease a cake pan.

2. Whisk together the dry ingredients: gluten-free flour, coconut sugar, baking powder, and salt.

3. In a separate bowl, blend the mashed avocado with the eggs until smooth.

4. Fold the wet mixture into the dry mix, then gently stir in the diced strawberries.

5. Pour the batter into the pan and bake about 40 minutes, until a toothpick comes out clean.

6. Let the cake cool completely before slicing.

Tips for best results: Use ripe avocado for moisture. If you want a lighter crumb, add a touch more baking powder. Serve with extra strawberries for color. Store leftovers in the fridge up to 3 days.

23. Strawberry Rhubarb Crumble Cake

You want a dessert that fits a crowd and stays gluten-free. The Strawberry Rhubarb Crumble Cake does that. It blends sweet strawberries with tart rhubarb. A crispy crumble on top adds crunch.

Here is why this works for busy cooks. It uses simple ingredients, comes together quickly, and travels well to gatherings.

Complete recipe details

Servings: 10

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Calories: 300 per slice

Ingredients

– 1 1/2 cups gluten-free flour

– 1 cup chopped rhubarb

– 1 cup diced strawberries

– 1/2 cup coconut sugar

– 1/2 cup unsalted butter, cold and cubed

– 1/2 cup oats

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and grease a baking dish.

2. Whisk gluten-free flour, baking powder, and salt.

3. Toss rhubarb, strawberries, and coconut sugar in a separate bowl.

4. Spread fruit in the dish.

5. Mix oats, flour, butter, and salt until crumbly.

6. Sprinkle crumble over fruit.

7. Bake 40 minutes until top is golden and fruit bubbles at the edges.

8. Let cool briefly before serving.

Tips: Serve warm with vanilla ice cream. Leftovers store in an airtight container for up to 4 days.

FAQs:

– Can I use frozen fruit? Yes, thaw and drain excess liquid.

– How do I know it’s done? The top is golden and the fruit is bubbly.

24. Strawberry Lemon Poppy Seed Cake

The Strawberry Lemon Poppy Seed Cake is a bright bite for warm nights. The lemon tang wakes your palate. Fresh strawberries add sweetness and color. Poppy seeds give a tiny crunch that feels fun to eat. This gluten-free cake stays light and flavorful, perfect for gatherings or a cozy weekend treat. Here is the complete recipe you can follow.

Recipe Snapshot

– Servings: 10

– Prep Time: 20 mins

– Cook Time: 35 mins

– Total Time: 55 mins

– Calories: 280 per slice

Nutrition

– Protein: 4g

– Carbs: 36g

– Fat: 12g

– Sugar: 18g

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/4 cup fresh lemon juice

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1/2 cup diced strawberries

– 1 tbsp poppy seeds

– 1 tsp baking powder

Instructions

1. Preheat oven to 350°F (175°C). Grease a baking pan.

2. Cream butter and coconut sugar until light and fluffy.

3. Add eggs one by one, then lemon juice, mixing after each addition.

4. Mix gluten-free flour, baking powder, and poppy seeds in a separate bowl.

5. Add the dry mix to the wet mix in batches; fold in strawberries gently.

6. Pour batter into the pan. Bake 35 minutes or until a toothpick comes out clean.

7. Let cake cool before slicing.

Tips

– Optional: add lemon zest to boost brightness.

– Optional: a light lemon glaze enhances sweetness.

FAQs

– Can I use bottled lemon juice? Fresh is best for flavor.

– How should I store leftovers? Keep in an airtight container for up to 4 days.

25. Strawberry Mint Cake

Strawberry Mint Cake blends bright mint with sweet berries. This gluten-free cake feels light and fresh, ideal for summer picnics. You get a cool herbal kick in every bite, making it a crowd pleaser. Next steps: here is how you make it.

Recipe Overview

– Servings: 10

– Prep Time: 20 mins

– Cook Time: 30 mins

– Total Time: 50 mins

– Calories: 290 per slice

Nutrition Information

– Protein: 4g

– Carbs: 38g

– Fat: 10g

– Sugar: 16g

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/2 cup unsalted butter, softened

– 3 large eggs

– 1 cup diced strawberries

– 1/4 cup fresh mint leaves, chopped

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat oven to 350°F (175°C) and grease a cake pan.

2. In a mixing bowl, cream butter and coconut sugar until light and fluffy.

3. Beat in eggs, then add chopped mint and diced strawberries.

4. In another bowl, mix gluten-free flour, baking powder, and salt.

5. Stir the dry ingredients into the wet mixture until just blended.

6. Pour into the prepared pan and bake for 30 minutes.

7. Cool completely, then serve with whipped cream and a mint garnish.

26. Strawberry Cheesecake Brownies

Need a dessert that taps into both cake and brownie vibes, and fits a gluten‑free kitchen? Strawberry Cheesecake Brownies deliver. They start with a fudgy brownie base and finish with a creamy strawberry cheesecake layer. The result is a clean, shareable treat that cuts into neat squares. It’s perfect for parties or a cozy night at home.

Ingredients

– 1 1/2 cups gluten-free flour

– 1 cup coconut sugar

– 1/2 cup unsweetened cocoa powder

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 8 oz cream cheese, softened

– 1/2 cup sugar

– 1/2 cup pureed strawberries

Instructions

1. Preheat oven to 350°F (175°C). Grease a baking pan.

2. In a bowl, mix gluten-free flour, cocoa powder, and coconut sugar.

3. Stir in melted butter and eggs until smooth.

4. Spread brownie batter into the prepared pan.

5. In another bowl, beat cream cheese and sugar until smooth.

6. Fold in pureed strawberries and pour the mixture over the brownie layer.

7. Bake for 30 minutes.

8. Let cool, then slice into squares. Optional: drizzle with chocolate and garnish with fresh strawberries.

9. Chill the bars for 1 hour before slicing for clean, tidy squares.

27. Strawberry Chia Seed Cake

If you want a dessert that fits a lighter, gluten-free menu and still tastes bright, try the Strawberry Chia Seed Cake. The chia seeds add a tiny chew and keep the cake moist. Strawberries bring natural sweetness and a sunny color. It bakes quickly and goes well with yogurt or a light drizzle of honey. It also works as a simple breakfast option.

This recipe helps you eat well because you get fiber from chia, good fats from coconut oil, and real fruit in every slice. You can adjust sweetness with coconut sugar to taste.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1/2 cup coconut oil, melted

– 3 large eggs

– 1 cup diced strawberries

– 1/4 cup chia seeds

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×9 inch pan.

2. In a bowl, whisk together gluten-free flour, coconut sugar, baking powder, and salt.

3. In another bowl, whisk melted coconut oil and eggs. Stir in chia seeds.

4. Add the wet mix to the dry mix and fold until just combined. Gently fold in strawberries.

5. Bake about 35 minutes, or until a toothpick comes out clean.

6. Let the cake cool before slicing.

Storage and serving tips

– Keep in an airtight container for up to 5 days.

– Serve with fresh berries or a light drizzle of honey for extra flavor.

– If you want to swap chia seeds, flax seeds work as a 1:1 substitute.

28. Strawberry Carrot Cake

Want a dessert that hides veggies but still feels like a treat? The Strawberry Carrot Cake is your answer. It stays moist from the carrots and gets a bright lift from strawberries. The batter is gluten-free, easy to mix, and kid-friendly. You can bake it any time as a quick weeknight dessert or a cozy weekend bake.

Here is how you make it simple and tasty. Let’s break it down so you can jump right in.

Ingredients

– 1 1/2 cups gluten-free flour

– 1/2 cup coconut sugar

– 1 cup grated carrots

– 1 cup diced strawberries

– 1/2 cup unsalted butter, melted

– 3 large eggs

– 1 tsp baking powder

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease a cake pan.

2. Whisk together the dry ingredients: flour, sugar, baking powder, and salt.

3. In a separate bowl, whisk melted butter and eggs until smooth.

4. Stir in carrots and strawberries.

5. Combine wet and dry mixes until just blended.

6. Pour into the pan and bake about 40 minutes.

7. Let the cake cool completely before slicing.

Optional: frost with cream cheese frosting or top with extra strawberries for a pretty finish.

Who says dessert can’t be healthy? With this gluten-free Strawberry Carrot Cake, you can indulge guilt-free while sneaking in those veggies. Perfect for a quick weeknight treat or a cozy weekend bake!

29. Strawberry Coconut Macaron Cake

Craving a dessert that looks like a showpiece but is easy to make at home? The Strawberry Coconut Macaron Cake delivers just that. It layers delicate almond macarons with bright strawberry cream and a kiss of coconut. This gluten-free treat looks stunning on the table and cheers the palate with a crisp bite and creamy sweetness. It’s perfect for celebrations or a special weekend treat.

Here is why this recipe works for flavor, texture, and a dairy-friendly twist. The almond flour keeps the base light and crisp, while coconut sugar adds a mellow sweetness. The whipped coconut cream acts like a creamy cloud between the macaron layers. You get bright strawberry notes with a subtle tropical finish.

Next steps: here is the complete recipe you can follow to recreate this beauty at home.

Ingredients

– 1 1/2 cups almond flour

– 1 1/4 cups coconut sugar

– 3 large egg whites

– 1 cup diced strawberries

– 1/2 cup unsalted butter, softened

– 1 cup coconut cream, whipped

– 1 tsp vanilla extract

Instructions

1) Preheat the oven to 325°F (160°C) and line a baking sheet with parchment.

2) Beat egg whites until stiff peaks form, then gradually add coconut sugar.

3) Gently fold in almond flour until just combined.

4) Pipe macaron shells on the parchment and bake for 30 minutes.

5) Whip the coconut cream with vanilla until fluffy.

6) Layer the cake with macarons, whipped coconut cream, and strawberries.

7) Chill briefly before serving and decorate with fresh berries for a polished look.

30. Strawberry Tiramisu Cake

Craving a dessert that feels special but is easy to make? This Strawberry Tiramisu Cake blends coffee kissed layers with fresh berries. It’s gluten-free and pretty enough for celebrations. You get a smooth mascarpone cream and a light, coffee-soaked sponge in every bite.

Recipe snapshot

– Servings: 12

– Prep Time: 25 mins

– Cook Time: 20 mins

– Total Time: 45 mins

– Calories: 380 per slice

Complete recipe details

Next steps

Ingredients

– 1 1/2 cups gluten-free ladyfingers

– 2 cups brewed coffee, cooled

– 1 cup mascarpone cheese

– 1 cup heavy cream

– 1/2 cup coconut sugar

– 1 cup diced strawberries

– 1 tsp vanilla extract

Instructions

1. Brew coffee and let it cool to room temp.

2. Beat mascarpone with coconut sugar and vanilla until smooth.

3. Whip heavy cream to stiff peaks.

4. Gently fold whipped cream into the mascarpone mixture.

5. Briefly dip ladyfingers in coffee and layer them in a serving dish.

6. Spread a layer of mascarpone over the ladyfingers, then add strawberry pieces.

7. Repeat layers until all ingredients are used.

8. Chill for at least 4 hours before serving.

Notes

– Use fresh strawberries for a brighter flavor and better presentation.

– Dust with cocoa powder just before serving for a polished look.

Conclusion

These 30 strawberry cake recipes are not only gluten-free but also bursting with flavor, making them perfect for summer baking or any occasion. From classic shortcakes to innovative treats like strawberry avocado cake, the possibilities are endless.

Whether you’re a seasoned baker or just starting out, these recipes will inspire you to get creative in the kitchen! So go ahead, indulge in these sweet berry desserts and bring some joy to your next gathering!

Frequently Asked Questions

Are all the strawberry cake recipes in the article gluten-free?

Yes! Every recipe featured in this collection is designed to be gluten-free, ensuring that everyone can enjoy these delicious strawberry desserts without worry. Whether you’re looking for a classic shortcake or a unique twist like the Strawberry Coconut Flour Cake, you’ll find plenty of options that cater to gluten-free needs.

What are some tips for making gluten-free strawberry cakes moist and flavorful?

To achieve that perfect moist texture in your gluten-free strawberry cakes, consider using ingredients like almond flour or coconut flour, which can add natural moisture. Incorporating fresh strawberries not only boosts flavor but also helps retain moisture. Additionally, don’t forget to check your baking times and keep an eye on your cakes as gluten-free options can bake differently than traditional recipes!

Can I substitute fresh strawberries with frozen ones in the recipes?

Absolutely! You can substitute frozen strawberries for fresh ones in most recipes. Just be sure to thaw and drain them before using to avoid excess moisture in your cake. Frozen strawberries often work wonderfully in baked goods, providing that sweet berry flavor you crave while being convenient and easy to find all year round.

What occasions are perfect for serving these strawberry desserts?

The strawberry desserts featured in this article are perfect for a variety of occasions! Whether it’s a summer picnic, a birthday party, or a casual family gathering, these cakes will surely impress. Their bright flavors and beautiful presentations make them ideal for celebrations or even just a cozy evening at home. You can’t go wrong with a delicious strawberry cake during warm weather!

How can I store leftover strawberry cake to keep it fresh?

To keep your leftover strawberry cake fresh, store it in an airtight container at room temperature for up to two days. If you need to keep it longer, consider refrigerating it, especially if it has cream or frosting. Just make sure to let it come to room temperature before serving for the best taste. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil, then thaw them as needed!