Description

This Gluten-Free Strawberry Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for those avoiding gluten. Made with almond and tapioca flours and infused with fresh strawberries and freeze-dried strawberry powder, it offers a naturally sweet, fruity flavor. Topped with a luscious cream cheese frosting enhanced with strawberry powder, this cake is both elegant and delicious, ideal for celebrations or afternoon tea.

Ingredients

Cake Ingredients

4 eggs
1 cup cane sugar
1/4 cup light olive oil
2/3 cup chopped strawberries (fresh or frozen)
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3-1/4 cups almond flour
1/3 cup tapioca flour
1/3 cup freeze-dried strawberry powder
2 teaspoons baking powder
1/2 teaspoon salt

Cream Cheese Frosting Ingredients

12 ounces cream cheese
1/3 cup butter
2 tablespoons freeze-dried strawberry powder
1 teaspoon vanilla extract
1-1/2 cups powdered sugar

Decoration

4 strawberries (diced)

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Instructions

Prepare the Pans and Strawberries: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with non-stick cooking spray and parchment paper for easy removal. If using frozen strawberries, defrost them in the microwave and drain any excess liquid. Finely chop the fresh or defrosted strawberries and pat dry with paper towels to remove moisture.
Mix Wet and Dry Ingredients: In a large mixing bowl, stand mixer, or electric mixer, whisk together the eggs, light olive oil, cane sugar, vanilla extract, almond extract, and drained chopped strawberries until the mixture is light and fluffy. In a separate bowl, combine the almond flour, tapioca flour, freeze-dried strawberry powder, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, folding gently to create a well-incorporated batter without overmixing.
Fill Pans and Bake: Evenly divide the batter between the two prepared cake pans. Tap each pan gently on the counter to level the batter and release any trapped air bubbles. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes and allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat together the cream cheese and butter until smooth and combined. Add the freeze-dried strawberry powder and vanilla extract, mixing thoroughly. Gradually add the powdered sugar, beating on low speed until the frosting is creamy and smooth.
Assemble the Cake: Place one cooled cake layer on a serving plate and spread an even layer of cream cheese frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, spreading it evenly over the top and sides. Optionally, decorate the cake with diced fresh strawberries and a few mint leaves for a fresh touch.
Chill and Serve: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and the flavors to meld. Serve chilled or at room temperature for the best texture and taste.

Notes

Using frozen strawberries is convenient, but be sure to drain well to avoid excess moisture which can affect the cake texture.
Light olive oil is preferred for a mild flavor; however, you can substitute with another neutral oil like vegetable or canola oil.
Ensure you use almond flour, not almond meal, to achieve the best light texture for the cake.
If freeze-dried strawberry powder is unavailable, finely crush freeze-dried strawberries into a powder or substitute with strawberry jam (adjust sugar accordingly).
This cake must be stored in the refrigerator due to the cream cheese frosting; consume within 3-4 days for optimal freshness.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American