Gluten-Free Strawberry Sheet Cake

Emma Collins

October 25, 2026

This gluten-free strawberry sheet cake has fruit baked into a lemon-scented cake and fresh berries added over the frosting. The two portions have different jobs, so keep them separate while measuring. The baked berries soften into the crumb; the topping gives each slice a fresh finish.

Jump to recipe

Use the large sheet pan

A 9 × 13-inch pan spreads the batter into the shallow layer intended for the stated baking time. A smaller pan would make a deeper cake and change the bake. Level the batter before arranging the first portion of strawberries, and leave parchment handles if you plan to lift it out.

Let the cake become completely cold

The frosting combines whipped cream with cream cheese. Even a slightly warm cake can loosen it. If you are in no hurry, leave the cake in its pan to cool fully and decorate it there. If lifting it out, give the cake an initial rest so the warm crumb is not pulled apart.

Build a soft frosting, not a stiff paste

Whip the cream and sugar to soft peaks first, then fold in loosened cream cheese and vanilla. Stop once the topping is stable enough to spread. Arrange the fresh strawberries evenly so each of the sixteen slices gets a similar share, then return the cake to the refrigerator.

Gluten-free ingredient checks

Weigh the flour and use a plain gluten-free blend rather than swapping in a single nut or coconut flour. Omit the listed xanthan only where the ingredient line says to do so. Check the labels on baking powder, chocolate, spices and other packaged ingredients, and use clean tools and surfaces to avoid cross-contact.

For label guidance, read the FDA explanation of gluten-free food labeling. Contains: Egg and milk; check the flour blend.

Serving and storage

Refrigerate covered for 3–4 days. The cake can be served cold.

For another baking project, try our gluten-free pumpkin roll, or browse the DayTasty recipe collection.

Emma Collins

Gluten-Free Strawberry Sheet Cake

This gluten-free strawberry sheet cake has fruit baked into a lemon-scented cake and fresh berries added over the frosting.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Servings: 16 slices

Ingredients Method Notes

Ingredients

Cake

200 g granulated sugar
Finely grated zest of 2 lemons
90 g heavy cream room temperature
70 g neutral oil
90 g full-fat plain or Greek yogurt room temperature
3 large eggs room temperature
2 tsp vanilla extract
270 g plain gluten-free flour blend
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum; omit if already in the blend
1/4 tsp salt
330 g fresh strawberries hulled and halved or quartered

Frosting and topping

240 g cold heavy cream
60 g sifted powdered sugar
170 g cold full-fat cream cheese
2 tsp vanilla extract
450 g fresh strawberries hulled and halved or quartered

Method

Heat a conventional oven to 350°F / 180°C. Line a 9 × 13-inch / 23 × 33 cm pan. Leave parchment handles if you plan to lift the cake out.
Rub lemon zest into the sugar. Whisk in cream, oil, yogurt, eggs and vanilla. Combine flour, baking powder, baking soda, xanthan and salt separately, then mix into the wet ingredients until smooth.
Spread the batter in the pan and tap gently to level. Arrange the 330 g strawberries evenly on top. Bake 28–30 minutes, until golden and a tester comes out without wet cake batter.
Cool completely in the pan if serving from it. To remove the cake, let it stand 15 minutes, then lift onto a rack and finish cooling.
Whip the cold cream and powdered sugar to soft peaks. Loosen the cream cheese in a separate bowl, then fold it into the cream with vanilla. Whisk briefly only if needed to hold soft peaks.
Spread frosting over the cold cake, add the remaining 450 g strawberries and cut into 16 portions. Keep chilled until serving.

Notes

Cool the cake completely before frosting
Refrigerate covered for 3–4 days. The cake can be served cold.
Contains: Egg and milk; check the flour blend.
Weigh flour. Check labels and prevent gluten cross-contact.