This gluten free strawberry cake is so easy to make, naturally dairy free and made with real, fresh strawberries. It's finished with a strawberry cream cheese frosting and perfect for Spring!
Grease and line two 8 or 9 inch cake pans and set aside. I used 8 inch.
Wash and cut the tops of the strawberries and add to a blender. Blend until smooth.
Measure out 1 cup of puree and add to a bowl with all wet ingredients.
Whisk really well until well combined.
Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. If you notice the almond flour is lumpy, quickly sift it.
Whisk until well combined. You can add in a few drops of red food coloring if you want to give the cake a more pink color, otherwise leave as is.
Transfer to the prepared pans, trying to keep each as even as possible.
Bake for 42-50 minutes, or until a toothpick comes out clean. 45 is usually perfect in my oven.
Remove from the oven and let cool in the pan for about 15 minutes, then flip onto a cooling rack to finish cooling.
Meanwhile, add the butter and cream cheese to the bowl of a stand mixer and beat for 2-3 minutes on low spead.
While the mixer is running on low, add in the powdered sugar, 2 cups at a time.
Add in the strawberry jam, ground freeze dried strawberries and vanilla and beat until smooth. If it's too thick, add in a tablespoon or so of milk until creamy.
Once the cake has cooled, frost and enjoy!
Notes
I used the bob's red mill 1:1 gluten free baking flour in the blue bag. You can try another brand, but be sure it has xanthan gum.