There’s something special about strawberry season—when berries are bursting with flavor and just begging to be baked into something beautiful. This gluten-free Strawberry Cake celebrates the natural sweetness of fresh strawberries, paired with a light, fluffy crumb and a hint of golden crispness around the edges.
Made with simple pantry staples and wholesome ingredients, this recipe is as easy to make as it is delightful to eat. The strawberries gently caramelize as they bake, creating jammy pockets of flavor that make every bite feel like summer.
Whether you’re hosting a backyard brunch, packing a picnic, or you just want a slice with your afternoon tea, this cake is a celebration of the season—one you’ll want to make again and again.
Recipe
Serves 12
4 eggs, room temperature
7 oz. (200g) coconut sugar
8.5 oz. (240g) gluten-free all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
17.5 oz. (500g) strawberries, quartered
1 tbsp finely ground desiccated coconut, for dusting (optional)
How to Prepare
Preheat the oven to 350°F (180°C). Grease and flour a cake pan (10 in / 26cm diameter).
In a large bowl, beat eggs with coconut sugar on high for 10 minutes until light and fluffy.
Slowly pour in 4 fl oz. (120ml) olive oil while mixing on low speed (about 5 minutes total).
In a separate bowl, whisk flour with baking powder and soda. Add in thirds to the egg mixture, mixing gently between additions.
Pour batter into the prepared pan. Scatter strawberries on top.
Bake for about 45 minutes, until golden and a toothpick comes out clean.
Cool completely in the pan, then transfer to a serving plate.
Dust with ground desiccated coconut before serving, if desired.
