Tuck sweet strawberries into this gluten free strawberry buttermilk cake that's bursting with pops of pink and topped with a tangy-sweet cream cheese icing. This is a cake to celebrate summer produce and long days of sunlight - you'll love nibbling on it all throughout the warmer months.
This easy, super moist, buttermilk-infused gluten free strawberry cake can be the star of the brunch table or the perfect ending to a casual summer dinner party! This is such a homey, cozy cake that's packed with jammy strawberries and is just the right amount of sweet. The simple slick of icing made from a blend of tangy cream cheese, butter, and a bit of powdered sugar is a lovely finishing touch, adding creaminess and a slight flavor contrast to the juicy berries. Or, leave off the icing and make a bowl of softly whipped cream to dollop atop each slice of cake. Plus, you'll need just one gluten free flour to make this cake, and everyone around the table can enjoy it. Make the most of summer!
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Sweetest Fresh Strawberry Cake
This cake is:
- Gluten free but you'd never know it - The stellar combo of buttermilk and oat flour creates a fluffy and moist crumb that doesn't dry out at all. I dare you to guess that this is a gluten free cake.
- Bursting with fresh flavors - I LOVE using summer fruit in all sorts of dishes, and this cake showcases the glory of sweet summer strawberries. You can easily adapt it to include other berries, too.
- Versatile - This fresh strawberry cake works well on the brunch table with hot cups of coffee, and it's even nicer served for dessert after a dinner enjoyed al fresco. Add a generous spoonfuly of lightly sweetened whipped cream alongside slices of cake for a little extra-decadent treat.
Ingredient Notes
There are a good amount of strawberries in this cake, which makes sense because it's a strawberry cake! Try to use real buttermilk if you can for the tenderest, most plushy crumb.
Cake
- Oat flour - Naturally gluten free, whole grain oat flour is a perfect pairing for strawberries, creating a sturdy yet tender crumb with a touch of inherent sweetness to the cake. You can easily make your own oat flour if you wish. Use sorghum flour or white rice flour if you can't eat oats.
- Leavening agents - You'll use a combo of baking powder and baking soda to help the cake rise.
- Salt - A little fine sea salt balances the sweetness of the cake.
- Butter - I prefer unsalted butter in baking recipes so that it doesn't compete with the sweetness of the cake.
- Granulated sugar
- Eggs - As with all of my recipes, I developed this gluten free strawberry cake using large eggs.
- Buttermilk - Full-fat buttermilk is best if you can get it, or use low-fat buttermilk. In a pinch, combine ½ cup whole milk with 2 teaspoons of vinegar in place of buttermilk.
- Strawberries - You'll find that small to medium strawberries will give the sweetest and best flavor, and if you have strawberries growing in your garden or you visit a local u-pick or produce stand, you'll taste the difference.
Icing
- Cream cheese - Use full-fat cream cheese to make the icing.
- Butter - I prefer unsalted butter, but salted butter may be used.
- Powdered sugar - Don't forget to sift the sugar before adding it to the icing!
- Milk - If you need to thin out your icing a little bit, add 1 teaspoon of milk, but go slowly - you don't want to make the icing too goopy.
Can I Use Frozen Strawberries?
Technically, yes, although you won't get the same flavor and texture as you would from fresh strawberries. You'll also need to defrost the strawberries, drain them, then dice them before you tuck them into the batter. But I urge you to use fresh strawberries if you can. One of the beauties of this cake is the sweet, fresh strawberry flavor that only comes from fresh berries, and it's even better if they're picked during the height of the season. So if you can, save this cake to celebrate summer's fleeting strawberries.
How To Make Strawberry Buttermilk Cake
I've outlined briefly below how to put together this cake - you can refer to the photos if needed to help guide you through making this recipe. The full ingredient amounts and detailed instructions are lower down in the printable recipe card.
- Prepare a pan - Grease a 9x9 square baking pan and line it with parchment paper.
- Whisk dry ingredients - Whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter - In a large bowl, cream the butter and sugar until light and fluffy, then add the eggs.
- Combine - Add the buttermilk in 2 additions, alternating with the flour mixture, then fold in the strawberries.
- Add to pan - Transfer the batter to the prepared pan and rest for up to 30 minutes. Preheat the oven to 350℉.
- Bake - Bake the cake for 45 mins, then cool completely.
- Make icing - Beat together the cream cheese and butter until smooth, then sift in the powdered sugar.
- Finish - Place the cake on a serving plate and spread the icing evenly over the top.
Tips for Making This Cake Perfectly
- Fold in the strawberries gently. Once you've cut up the strawberries, you'll want to take a gentle hand when adding them to the batter. This will prevent the juices from coloring the cake and help the strawberries stay intact, making for more intense bites of flavor.
- Wash and dry the berries. You should always wash produce before including it in a recipe, and even though strawberries are a bit delicate, they'll also need a rinse. Place the strawberries in a colander under cold running water, then drain them and place them on a clean dish towel or paper towel to dry before you dice them.
- Try other berries. This is a lovely buttermilk cake that can be used as a backdrop for all kinds of fruit. Try making it with peaches, raspberries, blackberries, and more.
- Rest the batter. Let the gluten free batter rest for up to 30 minutes to allow the oat flour to fully hydrate. If you're short on time, resting the batter while the oven preheats will go a long way toward creating that beautiful gluten free crumb.
- What kind of pan? I like baking this cake in a 9x9-inch square pan so I can cut out tidy squares of cake. But, you can also bake it in a 9-inch cake round. I like to line the bottom of whatever pan I use with parchment paper so that the cake releases easily when I remove it from the pan.
- Oat flour substitute - You can use your preferred 1:1 gluten free baking flour - I like my homemade gluten free flour blend - in place of the oat flour if needed.
- Skip the icing - For a more rustic, homey cake, you can leave off the cream cheese icing. You can also stir in a ½ teaspoon of ground cinnamon for warmth or the zest of 1 lemon for a little citrus flavor.
Storage Options
Because this cake is topped with dairy-based icing, I recommend storing it, well-covered or in an airtight container, in the fridge rather than the counter. It will keep well in the fridge for up to 5 days.
If you wish to freeze the cake, hold off on adding the icing. Wrap the cooled, whole cake in a layer of plastic wrap, then a layer of foil, and store it in the freezer for up to 3 months. Defrost the cake completely in the fridge before serving. If you wish, you can make the icing after the cake has thawed, then add it to the cake when you're ready to serve it. You can eat the cake at room temperature or straight from the fridge.
More Strawberry Recipes
- Gluten Free Strawberry Banana Muffins
- Gluten Free Strawberry Rhubarb Bread
- Gluten Free Fresh Strawberry Cake
- Glute Free Strawberry Almond Cake
Recipe
Gluten Free Strawberry Buttermilk Cake
Ingredients
Cake
- 1 ½ cups oat flour (210 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 eggs
- ½ cup buttermilk
- 2 cups strawberries, diced
Icing
- 4 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 2 cups powdered sugar, sifted
- 1 teaspoon milk, if needed
Instructions
- Grease a 9x9 square baking pan or 9-inch cake round with butter and line it with parchment paper.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the eggs in one at a time, then scrape down the bowl, and add the buttermilk in 2 additions, alternating with the flour mixture. Mix until well combined.
- Gently fold in the strawberries using a rubber spatular. Transfer the batter to the prepared pan. Rest the batter for up to 30 minutes.
- Preheat the oven to 350℉, then place the rested batter in the oven and bake for about 45-50 minutes, until the top of the cake is firm and a tester comes out clean.
- Cool the cake in the pan placed on a wire rack for 30 minutes, then carefully turn it out onto the rack, remove the parchment, and cool completely.
- Then, make the icing: Beat together the cream cheese and butter until smooth. Sift in the powdered sugar, and add a little milk if you think it is too thick. When the cake is completely cooled, place it on a serving plate and spread the icing evenly over the top.
Notes
-
- Fold in the strawberries gently. Once you've cut up the strawberries, you'll want to take a gentle hand when adding them to the batter. This will prevent the juices from coloring the cake and help the strawberries stay intact, making for more intense bites of flavor.
-
- Wash and dry the berries. You should always wash produce before including it in a recipe, and even though strawberries are a bit delicate, they'll also need a rinse. Place the strawberries in a colander under cold running water, then drain them and place them on a clean dish towel or paper towel to dry before you dice them.
-
- Try other berries. This is a lovely buttermilk cake that can be used as a foil for all kinds of fruit. Try making it with peaches, raspberries, blackberries, and more.
-
- Rest the batter. Let the gluten free batter rest for up to 30 minutes to allow the oat flour to fully hydrate. If you're short on time, resting the batter while the oven preheats will go a long way toward creating that beautiful gluten free crumb.
-
- What kind of pan? I like baking this cake in a 9x9-inch square pan so I can cut out tidy squares of cake. But, you can also bake it in a 9-inch cake round. I like to line the bottom of whatever pan I use with parchment paper so that the cake releases easily when I remove it from the pan.
-
- Oat flour substitute - You can use your preferred 1:1 gluten free baking flour - I like my homemade gluten free flour blend - in place of the oat flour if needed.
-
- Skip the icing - For a more rustic, homey cake, you can leave off the cream cheese icing. You can also stir in a ½ teaspoon of ground cinnamon for warmth or the zest of 1 lemon for a little citrus flavor.
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