Fluffy Gluten-Free Strawberry Cake with Fresh Spring Berries
A light and moist almond flour cake bursting with fresh strawberries, perfect for celebrating spring. Topped with a luscious cream cheese frosting and decorated with seasonal berries for an elegant finish.
Ingredients
- 200g almond flour
- 100g gluten-free all-purpose flour blend
- 200g caster sugar
- 1 1/2 teaspoons baking powder (gluten-free)
- 1/2 teaspoon salt
- 4 large eggs, room temperature
- 120ml vegetable oil
- 120ml whole milk
- 2 teaspoons vanilla extract
- 250g fresh strawberries, hulled and diced
- 225g cream cheese, softened
- 60g unsalted butter, softened
- 200g icing sugar, sifted
- 1 tablespoon lemon juice
- 150g fresh strawberries for decoration, sliced
Instructions
Preheat oven to 175°C and grease a 23cm round cake tin, lining the bottom with parchment paper.
In a large bowl, whisk together almond flour, gluten-free flour blend, sugar, baking powder, and salt until well combined.
In a separate bowl, beat eggs, vegetable oil, milk, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and mix until just combined, being careful not to overmix.
Gently fold in the 250g of diced strawberries, distributing them evenly throughout the batter.
Pour batter into prepared tin and smooth the top with a spatula.
Bake for 45-50 minutes until golden and a skewer inserted into the centre comes out clean.
Allow cake to cool in tin for 15 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter together until fluffy, about 3 minutes.
Gradually add icing sugar and lemon juice, beating until smooth and spreadable.
Once cake is completely cool, spread frosting evenly over the top.
Arrange sliced fresh strawberries decoratively on top of the frosted cake.
Refrigerate for 30 minutes before serving to set the frosting. Store covered in refrigerator for up to 3 days.
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