Lemon Strawberry Cake

This make ahead, amazingly easy Lemon Strawberry Cake is naturally gluten free which makes it a treat for almost anyone. Despite it's sophisticated look it's really doable. The cake takes minutes in the processor, is liberally soaked in a lemon syrup and the shiny strawberry filling is a juicy, no cook recipe that will enlarge your idea about thickeners.

This cake started out as a simple lemon cake soaked in lots of lemon syrup for my gluten free son. When I needed a quick birthday cake, I simply added whipped cream and fresh strawberries set with Instant Clearjel. If you haven't used this before, I can almost guarantee you will use again and again. It is so simple and so much better than cooking them down to hold their shape. I'll show you how in the step-by-step photos.

Ingredients that make this gluten free cake

Almond flour is the substitute for flour. My favorite brand of almond flour is Blue Diamond Almond Flour which I buy from Amazon. It comes in 3 pound bags which I keep frozen. What I like is that is is finely ground and scoopable. If yours isn't, just run it through a food processor.

The xanthan gum provides body and structure in baking to gluten free recipes. I have seen this product in my grocery store. Bob's Red Mill has it as well as other brands. Without it cakes tend to cave in from lack of structure and the overall texture is not the same as with flour.

Instant Clearjel is pure magic. There are two kinds of Clearjel. The regular one requires heat to jel but the instant does not. It is mixed with the sugar, water is added and it thickens instantly. Just add the strawberries or other fruit and use as directed. I love using it because fresh fruit retains all of its flavor and color, unlike cooking it to reduce the juices. Products made the instant clearjel can also be frozen.

The last ingredient that adds texture to the cake is yellow cornmeal which can be found on grocery shelves.

Other strawberry recipes to add to your collection include: Chocolate Strawberry Ruffle Cake, Strawberry Bread, and the simple as can be Chocolate Strawberry Pie.

Jump to:

• What Makes This So Interesting
• Recipe Ingredients
• Step by Step Instructions
• Recipe FAQS
• Expert Tips
• Looking for More Luscious Desserts?
• Lemon Strawberry Cake

What Makes This So Interesting

• It's so easy. Yes, there are several parts but each one is simple.
• For something so easy, it has tons of flavor.
• The cake can be made ahead including being soaked and frozen to be finished later.
• The cake, in its entirety can be made a day ahead.
• A no cook, fresh strawberry topping over whipped cream makes this Lemon Strawberry Cake full fresh flavor.

Recipe Ingredients

Gluten Free Lemon Cake

FRONT ROW: Baking powder, salt, xanthun gum

MIDDLE ROW: Butter, eggs, cornmeal

BACK ROW: Almond flour, sugar and lemons

Lemon Soak

FRONT ROW: Unsalted butter

BACK ROW: Lemon juice, granulated sugar

Strawberries and Cream Topping

FRONT ROW: Granulated sugar, Instant Clearjel, red food coloring (optional) and powdered sugar.

BACK ROW: Strawberries, water, heavy cream

NOTE: Please follow the ingredients on the recipe card as some in the photo are different.

Please be sure to see the recipe card below for the exact ingredients and instructions.

Step by Step Instructions

Step 1. Add the dry ingredients to the bowl of the processor. Step 2. Process to combine them. Step 3. Add the softened butter. Step 4. Process until it comes it comes together.

Step 5. Add the eggs to the processor bowl. Step 6. Process until it is completely mixed and forms a ring around the blade. Step 7. Remove as much of the batter as possible with a hard plastic spatula to the prepared pan. Step 8. Put the top back o the processor and process briefly. The remainder of the batter stuck to the blade will be flung to the side of the bowl by centrifugal force of the blade going around at high speed. Remove the blade and scrape out the remainder of the batter. For more tips when using the food processor see my post on Food Processor Tips When Baking.

Step 9. Spread the batter evenly in the pan. Using a small offset spatula makes this easier. Step 10. Bake the cake as called for and turn upside down after briefly cooling. Step 11. Place the lemon juice and sugar for the lemon soak in a small saucepan. Step 12. Add the butter.

Step 13. Bring the soaking syrup to a hard boil. Step 14. Remove it from the heat and let the bubbling subside.Step 15. Brush it on the cake using it all. It will seem like a lot but it's important. Brush the outer sides of the cake also. Step 16. The cake after all of the the lemon soak has been brushed on.

Step 17. Add the instant clearjel to the sugar. Step 18. Add the water and whisk together. Step 19. Add coloring if it is being used. Step 20. Stir in the strawberries. Set aside.

Step 21. Add the powdered sugar to the cream in a mixing bowl. Step 22. Whip the cream until stiff. Step 23. Spread half the whipped cream over the cake layer. Step 24. Pile the strawberries about 1 ½" in from the edge. Fit a piping bag with a #5 open star and pipe a wreath around the edge of the cake to finish it.

Recipe FAQS

Expert Tips

• I use the term "softened butter" where others use room temperature because everyones kitchen is not the same temperature. The ideal temp for creaming butter or mixing in is between 72°F and 74°F. This is where the butter and sugar can beat to their fluffiest.
• As unusual as this seems, slightly underbaking this cake is preferable to overbaking.
• Make sure to use instant clearjel as the regular will not work here.
• It seems like a lot of liquid for one layer of cake but it will absorb it all as there is no flour in this cake.
• Make sure to use the measurements for the clearjel thickener on the recipe card as they are different from the ingredients in the photo.

Looking for More Luscious Desserts?

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