Celebrate any special occasion with this elegant Gluten-Free Strawberry Pink Champagne Cake. Made with a tender gluten-free cake crumb, sweet strawberry jam, and sparkling pink champagne, this beautiful dessert is topped with a luscious strawberry champagne glaze and served alongside fresh macerated strawberries infused with fragrant basil sugar. The combination of strawberries, champagne, and basil creates a sophisticated flavor profile that is perfect for bridal showers, birthdays, Valentine’s Day, Mother’s Day, and holiday gatherings.
This gluten-free strawberry champagne cake delivers a light and moist texture while offering vibrant berry flavor in every bite. The sparkling glaze adds a delicate sweetness, while the macerated strawberries provide a fresh and juicy topping that elevates the entire dessert.
Prep Time
30 minutes
Cook Time
29 minutes
Total Time
59 minutes plus cooling time
Yield
12 servings
Gluten-Free Strawberry Pink Champagne 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
2 teaspoons pure vanilla extract
8 ounces sour cream, room temperature
4 large eggs
½ cup pink champagne
½ cup strawberry jam
Strawberry Pink Champagne Glaze
1½ cups powdered sugar
1 teaspoon freeze-dried strawberry powder, finely ground
1 tablespoon pink champagne, plus additional as needed
1 tablespoon milk
Additional freeze-dried strawberry powder for garnish
Macerated Strawberries with Basil Sugar
2 tablespoons granulated sugar
1 tablespoon fresh basil, chopped
1 pound fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1½ teaspoons fresh lemon juice
Additional basil leaves for garnish
Preheat the Oven and Prepare the Pan
Preheat the oven to 350°F.
Generously coat a Bundt pan with gluten-free nonstick baking spray.
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 kosher salt.
Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy.
If using oil instead of butter, whisk the oil and sugar until thoroughly combined.
Mix in the vanilla extract.
Add the Eggs and Sour Cream
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until the mixture is smooth and creamy.
Combine the Batter
Add half of the flour mixture and mix until just incorporated.
Pour in the pink champagne and stir gently.
Add the remaining flour mixture and mix until combined.
Fold in the strawberry jam until evenly distributed throughout the batter.
Fill the Pan and Bake
Transfer the batter to the prepared Bundt pan and spread evenly.
Bake for 29 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
Prepare the Strawberry Pink Champagne Glaze
In a medium bowl, whisk together the powdered sugar, freeze-dried strawberry powder, champagne, and milk until smooth.
Add additional champagne, a few drops at a time, if needed to reach the desired consistency.
Glaze the Cake
Once the cake has cooled completely, drizzle the glaze generously over the top.
Sprinkle with additional freeze-dried strawberry powder for garnish.
Make the Basil Sugar
Place the granulated sugar and chopped basil into a small food processor or spice grinder.
Pulse 20 to 30 times, or until the basil is finely incorporated and the mixture resembles damp sand.
Prepare the Macerated Strawberries
In a medium bowl, combine the basil sugar, strawberries, lemon zest, and lemon juice.
Stir gently until the berries are evenly coated.
Allow the Strawberries to Macerate
Let the strawberry mixture stand at room temperature for at least 30 minutes or up to 2 hours.
The strawberries will release their juices and create a naturally sweet syrup.
Garnish and Serve
Garnish the strawberries with additional fresh basil.
Serve slices of the glazed Gluten-Free Strawberry Pink Champagne Cake with a generous spoonful of macerated strawberries and their syrup.
For the best flavor, use a quality pink champagne or sparkling rosé.
Room-temperature ingredients help create a lighter, more evenly baked cake.
Freeze-dried strawberries intensify the berry flavor without adding excess moisture to the glaze.
The macerated strawberries can be prepared up to 24 hours in advance and stored covered in the refrigerator.
This gluten-free strawberry champagne cake is ideal for spring celebrations, summer parties, bridal showers, baby showers, anniversaries, and holiday dessert tables.
