Easy Gluten-Free Strawberry Buttermilk Cornmeal Cake

This timeless Gluten Free Strawberry Buttermilk Cake recipe incorporates creamy buttermilk and the rustic charm of cornmeal. This gluten-free dessert combines the natural sweetness of ripe strawberries, the tangy richness of buttermilk, lemon zest, and a light drizzle of buttermilk glaze. 

Recipe Highlights:

• Moist, tender crumb: Creamy buttermilk keeps this gluten-free cake soft and fresh for days
• Subtle crunch: Cornmeal adds texture and a hint of nuttiness to every bite
• Sweet and zingy: Ripe strawberries and bright lemon zest bring the perfect balance of flavor
• Pretty presentation: Strawberries are layered on top instead of mixed in, keeping the cake from getting soggy
• Simple ingredients: Made with pantry staples for an easy, no-fuss gluten-free bake

What is Buttermilk?

Most store-bought buttermilk is cultured buttermilk, made by fermenting low-fat milk with lactic acid bacteria, giving it a tangy flavor and thin consistency. In this recipe, buttermilk’s acidity reacts with the leavening agents to help the cake rise, resulting in a light, tender, and moist crumb.

Kitchen Tools You’ll Need For Easy Preparation

 Strawberry huller, whisk or electric mixer, 9-inch springform pan or  9-inch round pan with 3-inch high sides, parchment paper.

Tips for the Perfect Gluten-Free Strawberry Buttermilk Cake

• Butter should be melted and room temperature when mixed with sugar to help dissolve it
• Buttermilk and eggs must be at room temperature to add lightness to the cake
• Batter should resemble pancake batter, not cake batter, since the cornmeal needs extra moisture
• Strawberries aren’t mixed into the batter — instead, they’re layered over the two layers of batter to prevent sogginess and create a pretty presentation
• Let the cake rest in the pan for 10-15 minutes after baking to keep the delicate gluten-free crumb from falling apart. Run a knife along the edges to loosen, then carefully invert onto a cooling rack to cool completely.

How to check for doneness in cornmeal cakes:

• Insert a toothpick or cake tester into the center — it should come out clean or with a few crumbs (not wet batter)
• Check for a golden-brown crust as a visual cue
• Avoid opening the oven frequently, as it can extend baking time
• Note: cornmeal cakes typically take slightly longer to bake than traditional wheat flour cakes

Why remove wax from lemons?

Wax on citrus can taste bitter and may contain unwanted chemicals or residues. It’s typically applied to improve appearance and extend shelf life, so removing it before zesting ensures a pure-flavored zest, free of bitterness or residue.

• Mix solution: Combine 1 tbsp baking soda with 16 oz warm water
• Soak: Submerge lemon for a few minutes to loosen the wax
• Scrub & rinse: Scrub the surface with a brush, then rinse under warm water
• Dry: Pat dry before zesting or using

Here Are Some of My Favorite Gluten-Free Strawberry Desserts for You to Try

My  Gluten-Free Peach & Strawberry Crumb Pie, a juicy fruit-filled pie topped with a buttery gluten-free crumb; Gluten-Free Strawberry Icebox Cake, a cool and creamy no-bake dessert layered with fresh strawberries; or Gluten-Free Strawberry Tiramisu, a light twist on the classic Italian dessert featuring sweet strawberries and creamy layers

Storing Buttermilk Cake

Store leftover cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days, thanks to the moisture-locking buttermilk. For longer storage, freeze individual slices tightly wrapped for up to 2 months, then thaw at room temperature before serving.

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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