Gluten-Free Strawberry Sheet Cake with Fresh Strawberry Glaze

Nothing says spring and summer baking like a homemade strawberry cake. This gluten-free strawberry sheet cake is soft, buttery with juicy fresh strawberries, then finished with an easy strawberry cream cheese glaze. Made with basic pantry ingredients, it’s an easy dessert for picnics, brunch, birthdays, or any time strawberries are in season.

Ready under an hour!

Unlike many gluten-free strawberry cakes that rely on jam or artificial flavoring, this recipe gets its strawberry flavor from fresh berries baked right into the cake and blended into the glaze. The result is a moist, tender cake with refreshing strawberry flavor and without xanthan gum.

And if you are looking for more recipes using strawberries, check out my collection of 10 Best Gluten Free Strawberry Desserts.

A Simple Gluten-Free Strawberry Cake for Beginners

It’s also an easy recipe for beginner bakers, only 15 minute prep time. The batter comes together quickly with everyday ingredients, and you can easily adjust the sweetness depending on how ripe your strawberries are. Skip the glaze for a lightly sweet breakfast or brunch cake, or drizzle it over the cooled cake for an extra-special dessert.

Tips for the Best Strawberry Sheet Cake

• Use ripe, sweet strawberries for the best flavor and natural sweetness.
• Pat sliced strawberries dry with paper towels if they’re especially juicy to prevent excess moisture.
• Bring the butter, eggs, and milk to room temperature before mixing for a smoother batter.
• Spread the strawberries evenly so every slice has plenty of fruit.
• Cool the cake completely before adding the glaze.
• Refrigerate the glaze for about an hour before using so it thickens slightly and is easier to drizzle.
• If serving outdoors on a warm day, add the glaze just before serving.

Ingredient Tip: Choosing Strawberries

For the best flavor, use ripe, sweet strawberries when they are in season. Organic or conventionally grown strawberries both work well in this recipe, just choose berries that are fragrant, firm, and sweet.

Key Ingredients and Substitutions

Fresh strawberries

Fresh strawberries make this cake by adding natural sweetness and moisture. Frozen strawberries aren’t recommended because they release too much liquid during baking. Swap for fresh raspberries or blackberries.

Almond flour

Blanched almond flour keeps the cake tender and moist while adding a subtle buttery flavor.

Substitution: Walnut flour would work in this recipe. Add walnut pieces to a food processor and process until resemble almond flour. Do not over process, or the mixture will become oily.

Butter

Salted butter gives the cake a rich flavor and soft texture.

Substitution: If using unsalted butter, add ½ teaspoon fine sea salt. 

Cream cheese

Light cream cheese creates a creamy strawberry glaze without making it overly rich.

Substitution: A light lemon glaze, mix powdered sugar with fresh lemon juice until you reach desired consistency. Use 3/4 cup powdered sugar plus 1 – 2 tbsp fresh lemon juice, whisk until smooth. This version is also dairy-free.

Make it Dairy-Free: Substitute, butter and milk for good quality dairy-free options.

Recipe Note: This recipe doesn’t require xanthan gum. The eggs, almond flour, and butter provide enough structure to create a tender, moist crumb without it.

Gluten-Free Strawberry Sheet Cake Troubleshooting

Why is my strawberry cake too moist or soggy?
Fresh strawberries release moisture as they bake. Make sure your strawberries are sliced evenly, avoid using overly juicy berries, and do not add extra strawberries beyond the amount listed in the recipe.

Why did my gluten-free cake turn out dry?
Gluten-free cakes can dry out if overbaked. Bake just until the center is set and a toothpick comes out clean or with a few moist crumbs. Measuring the rice flour and almond flour accurately also helps maintain the right texture.

Why did my cake sink in the middle?
A cake can sink if the batter is underbaked, the strawberries release too much moisture, or the ingredients were overmixed after adding the flour. Bake until fully set and mix the batter only until combined.

Can I use frozen strawberries?
Fresh strawberries work best because they provide the right texture and moisture balance. Frozen strawberries can make the cake too wet unless they are thawed and well-drained.

Why is my strawberry glaze too thin?
Fresh strawberries contain a lot of water. If the glaze is too thin, add a little more confectioners’ sugar or chill it longer before drizzling over the cake.

How to Store Gluten-Free Strawberry Sheet Cake

Room temperature: Store the unglazed cake in an airtight container for up to 1 day.

Refrigerator: Once glazed, refrigerate the cake in a covered container for up to 5 days.

Freezer: Freeze the cake without the glaze for up to 2 months. Wrap individual slices or the whole cake tightly in plastic wrap and foil. Thaw overnight in the refrigerator before glazing and serving

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Hi, I’m Kristina — a professional gluten-free recipe developer since 2012. Every recipe on this site is created and personally tested in my kitchen (and taste-tested by my very honest family!).

Did you make this recipe? I’d love to hear how it turned out! Leave a ⭐⭐⭐⭐⭐ rating and a quick review below — it helps other gluten-free bakers find this recipe too.

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