Go Back
Gluten-Free Strawberry Sheet Cake
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 minutes
Cook Time 30 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.