This elegant Gluten-Free Strawberry Cake with Rose Frosting combines sweet strawberry flavor with delicate floral notes for a beautiful dessert perfect for birthdays, bridal showers, spring celebrations, Valentine’s Day, or afternoon tea. Moist layers of strawberry cake are filled with strawberry jam and finished with a silky rose buttercream frosting that creates a stunning bakery-style gluten-free cake everyone will love.
Prep Time
30 minutes
Bake Time
29 to 33 minutes
Cooling Time
1 hour
Total Time
Approximately 2 hours
Yield
One 3-layer 6-inch cake
Option 1: Gluten-Free Strawberry Cake
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened
or
½ cup neutral oil
1 cup granulated sugar
4 large eggs, separated
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature
or
½ cup buttermilk, room temperature
8 ounces sour cream, room temperature
1 cup strawberry jam
Rose Frosting
4½ cups confectioners’ sugar
3 sticks unsalted butter, softened
3 to 4 tablespoons heavy cream
1½ teaspoons vanilla extract
2 teaspoons rose powder
Option 2: Measure-for-Measure Strawberry Cake
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup milk
1 cup strawberry jam
1¾ cups gluten-free measure-for-measure flour
Rose Frosting
4½ cups confectioners’ sugar
3 sticks unsalted butter, softened
3 to 4 tablespoons heavy cream
1½ teaspoons vanilla extract
2 teaspoons rose powder
Option 1: Gluten-Free Strawberry Cake
Prepare the Cake Pans
Preheat the oven to 350°F.
Lightly grease three 6-inch cake pans with cooking spray or oil. Line the bottoms with parchment paper and set aside.
Mix the Dry Ingredients
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
Set aside.
Whip the Egg Whites
Separate the eggs, placing the whites in a clean mixing bowl.
Using a hand mixer, beat the egg whites until soft peaks form. When the beaters are lifted, the peaks should gently curl at the tips.
Set aside.
Make the Cake Batter
In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes until light and fluffy.
Add the egg yolks one at a time, followed by the vanilla extract.
With the mixer on low speed, add the flour mixture in three additions, alternating with the milk and sour cream. Mix only until combined.
Fold in the strawberry jam until evenly distributed throughout the batter.
Using a rubber spatula, gently fold in one-third of the whipped egg whites. Once incorporated, carefully fold in the remaining egg whites until no streaks remain.
Fill and Bake
Divide the batter evenly among the prepared cake pans.
Smooth the tops with an offset spatula and gently tap the pans on the counter to remove large air bubbles.
Bake for 29 to 33 minutes or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes.
Carefully turn them out onto wire racks and remove the parchment paper.
Let the cake layers cool completely before frosting.
Option 2: Measure-for-Measure Strawberry Cake
Prepare the Batter
Preheat the oven to 350°F.
Grease and line three 6-inch cake pans with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the milk and strawberry jam until combined.
Gradually add the gluten-free measure-for-measure flour and mix until a smooth batter forms.
Bake the Cake
Divide the batter evenly among the prepared cake pans.
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Since oven temperatures vary, begin checking for doneness a few minutes early.
Allow the cake layers to cool completely before decorating.
Instructions for Rose Frosting
Make the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth.
Gradually add the confectioners’ sugar in three additions, mixing well after each addition.
Add the vanilla extract and rose powder.
Pour in 3 tablespoons of heavy cream and beat until light and fluffy. Add the remaining cream if needed to achieve a smooth, spreadable consistency.
Assemble the Cake
Place one cake layer on a serving plate or cake stand.
Spread approximately ½ cup of frosting over the layer.
Repeat with the second layer and more frosting.
Place the final cake layer on top.
Apply a thin crumb coat over the entire cake and refrigerate for 15 minutes.
Finish with the remaining frosting, smoothing the sides and top as desired.
For an elegant finish, decorate with fresh strawberries, edible rose petals, or a light dusting of rose powder.
Using buttermilk instead of whole milk creates a slightly tangier flavor and extra tenderness.
Room-temperature ingredients help create a smoother batter and more even rise.
For a stronger floral flavor, increase the rose powder slightly, tasting the frosting as you go.
Store the finished cake covered in the refrigerator for up to 4 days.
Allow the cake to sit at room temperature for 30 minutes before serving for the best texture and flavor.
This gluten-free strawberry rose cake is ideal for weddings, birthdays, Mother’s Day celebrations, spring gatherings, and afternoon tea parties.
