This Gluten Free Strawberry Cake is simply delicious!!! You’ll never know it’s gluten free. It’s pretty much guaranteed to be gobbled up lickety split! I’ve been making this strawberry cake for 30 years and adjusted it to be gluten free when I was diagnosed with Celiac Disease. You’re gonna love it!!
Go strawberry picking to use the freshest strawberries! Grab a fork and eat up! Full of strawberry flavor inside and out! Super moist. Store cake in refrigerator, unless you eat it on the same day! Let me know what you think of it!
Gluten Free Strawberry Cake
1 box Betty Crocker Yellow Gluten Free Cake Mix
1 pkg strawberry flavored gelatin (3 oz)
1/2 cup almond milk
3/4 cup avocado oil
4 large eggs
1 cup fresh mashed strawberries
1 1/2 cups butter, softened
6 cups powdered sugar
2 tsp vanilla
1/3 cup heavy cream
1/2 cup fresh mashed strawberries
Preheat oven to 325 degrees. In a medium bowl, combine the cake mix, gelatin, milk, oil, eggs and fresh strawberries. With a hand mixer, beat on low speed until mixed and then on medium speed for 2 minutes. Grease and flour (gluten free) 2 8″ round cake pans. Divide the batter evenly between the two cake pans. Bake at 325 degrees (25 degrees less for a dark pan) for 29 minutes, or until a cake tester comes out clean. Allow the cakes to cool for 10 minutes and then flip them out onto a wire rack to cool completely.
For Frosting: Cream butter for 2 minutes. Add 2 cups of powdered sugar and the vanilla. Beat on low for about a minute. Mix in the heavy cream and another 2 cups of powdered sugar. Beat for another minute. Add the last 2 cups of powdered sugar and the mashed strawberries. Beat on low until mixed and then on medium speed for 1-2 minutes until the frosting is creamy and smooth. Place one cake on a cake plate. Spread top with frosting. Place 2nd cake on top of the frosting on first cake. Frost top and sides of cake. Serve at room temperature and store leftovers (if there are any!) in refrigerator.