Make an elegant gluten-free strawberry cake with moist strawberry layers and silky rose frosting for birthdays, showers, and spring celebrations.
This Elegant Gluten-Free Strawberry Cake with Rose Frosting Recipe pairs sweet strawberry flavor with the delicate floral notes of rose. Moist strawberry cake layers are stacked with silky rose buttercream to create a beautiful dessert with a soft texture and an eye-catching finish.
Choose between an individual-flour cake made with sweet rice flour, white rice flour, tapioca flour, and brown rice flour or a simplified version made with gluten-free measure-for-measure flour. Select one cake option and follow its corresponding directions. Do not combine the two cake formulas.
Perfect for birthdays, bridal showers, Mother’s Day, Valentine’s Day, spring celebrations, or afternoon tea, this elegant gluten-free strawberry layer cake offers a lovely balance of fruit and floral flavors.
Directions
Option 1: Individual-Flour Gluten-Free Strawberry Cake
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F. Lightly grease three 6-inch round cake pans with cooking spray or oil. Line the bottoms with parchment paper and set the prepared pans aside.
Step 2: Combine 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 kosher salt. Set the flour mixture aside.
Step 3: Whip the Egg Whites
Place the egg whites in a clean, dry 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 the whipped egg whites aside.
Step 4: Begin the Cake Batter
If using butter, place the softened butter and granulated sugar in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat for about 3 minutes, or until light and fluffy.
If using neutral oil, beat the oil and granulated sugar until thoroughly combined.
Add the egg yolks one at a time, mixing well after each addition. Mix in the vanilla extract.
Step 5: Add the Dry and Wet Ingredients
With the mixer running on low speed, add the flour mixture in three additions, alternating with the milk or buttermilk and the sour cream. Mix only until the ingredients are combined.
Add the strawberry jam and fold or mix gently until it is evenly distributed throughout the batter.
Step 6: Fold in the Egg Whites
Using a rubber spatula, gently fold one-third of the whipped egg whites into the batter. Carefully fold in the remaining egg whites until no visible streaks remain. Avoid vigorous mixing, which may deflate the egg whites.
Step 7: Fill the Cake Pans
Divide the batter evenly among the three prepared cake pans. Smooth the tops with an offset spatula and gently tap the pans on the counter to release large air bubbles.
Step 8: Bake the Cake Layers
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.
Step 9: Cool the Cake Layers
Let the cakes cool in their pans for 10 minutes. Carefully turn the layers out onto wire racks and remove the parchment paper. Allow the layers to cool completely before assembling and frosting the cake.
Option 2: Measure-for-Measure Gluten-Free Strawberry Cake
Step 1: Prepare the Oven and Pans
Preheat the oven to 350°F. Grease three 6-inch round cake pans and line the bottoms with parchment paper.
Step 2: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. Beat until the mixture is light and fluffy.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Step 4: Finish the Batter
Mix in the milk and strawberry jam until combined. Gradually add the gluten-free measure-for-measure flour and mix just until a smooth batter forms.
Step 5: Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Oven temperatures can vary, so begin checking the cake layers for doneness a few minutes early.
Step 6: Cool the Cake Layers
Allow the cake layers to cool completely before removing the parchment paper, assembling the cake, and adding the rose frosting.
Rose Frosting and Assembly
Step 7: Beat the Butter
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy and smooth.
Step 8: Add the Confectioners’ Sugar
Gradually add the confectioners’ sugar in three additions, mixing well after each addition. Begin mixing at low speed to prevent the sugar from scattering, then increase the speed as it becomes incorporated.
Step 9: Flavor the Frosting
Add the vanilla extract and rose powder. Pour in 3 tablespoons of heavy cream and beat until the frosting is light and fluffy.
If the frosting is too thick to spread smoothly, add the remaining heavy cream a little at a time until it reaches the desired consistency.
Step 10: Begin Assembling the Cake
Place one completely cooled cake layer on a serving plate or cake stand. Spread approximately 1/2 cup of rose frosting evenly over the top.
Place the second cake layer over the frosting and spread it with another layer of rose frosting. Position the final cake layer on top.
Step 11: Apply the Crumb Coat
Spread a thin layer of frosting over the top and sides of the entire cake. This crumb coat helps trap loose crumbs and creates a smoother surface for the final layer of frosting.
Refrigerate the crumb-coated cake for 15 minutes.
Step 12: Finish the Cake
Cover the chilled cake with the remaining rose frosting. Smooth the top and sides or create a decorative textured finish.
If desired, decorate the finished cake with fresh strawberries or edible rose petals.
Step 13: Serve
For the best texture and flavor, allow a refrigerated cake to stand at room temperature for approximately 30 minutes before serving. Cut the cake into slices with a clean, sharp knife.
Notes
Use only one of the two cake formulas. The ingredients and directions for Option 1 and Option 2 are not intended to be combined.
Option 1 produces a cake using individual gluten-free flours and starches. Option 2 offers a shorter ingredient list using gluten-free measure-for-measure flour.
If preparing Option 2, use a measure-for-measure flour formulated to replace wheat flour in equal amounts. Different blends may produce slightly different results.
Buttermilk gives Option 1 a slightly tangier flavor and can contribute to a tender texture. Whole milk provides a milder flavor.
Room-temperature eggs, milk, sour cream, and butter blend more evenly into the batter and help promote consistent baking.
Rewrite
Rose powder can have a strong flavor. Taste the frosting after adding the specified amount before deciding whether you want a more pronounced floral flavor.
Make sure the cake layers are completely cool before frosting them. Warm cake can soften or melt the buttercream.
Store the finished cake covered in the refrigerator for up to 4 days. Allow it to stand at room temperature for approximately 30 minutes before serving.
When making this recipe for someone with celiac disease or gluten sensitivity, check the labels on the flours, strawberry jam, confectioners’ sugar, cooking spray, rose powder, and other packaged ingredients for appropriate gluten-free labeling. Prevent cross-contact by using clean pans, utensils, mixing bowls, and work surfaces.
