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Gluten Free Strawberry Vanilla Cake

5 from 1 vote


  • For the cake:
  • 1 package Bob's Red Mill GF Vanilla Cake Mix
  • 3 large eggs at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup water at room temperature
  • 4 strawberries mashed
  • For the frosting:
  • 3 large egg whites
  • 1 cup organic sugar
  • 3 Tbsp. cold water
  • 1/4 tsp. cream of tartar
  • 1 tsp. vanilla extract
  • 8 strawberries divided


  • Preheat oven to 325 degrees. Generously grease two 9-inch cake pans. Line bottom with parchment paper, then grease again.
  • Prepare cake as directed. Add mashed strawberries after mixing and before pouring into pans.
  • Divide batter evenly between two pans, smooth the top with a spatula.
  • Place pans 3 inches apart on middle rack of oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans on wire rack for 15 minutes. Run sharp knife around edges to loosen cakes, then invert onto separate plates to cool completely before frosting.
  • For frosting:
  • In a double boiler over simmering water, beat egg whites, sugar, cream of tartar, and cold water with a portable mixer on medium-high speed until soft peaks form, about 7 minutes. Stir in 5 mashed strawberries.
  • Place 1 cake layer on a serving plate, topside down, and spread with 1 cup of the frosting. Top with the other cake layer, topside up. Spread the sides and then the top of the cake with the frosting.
  • Arrange remaining strawberries, cut in half, on top.
  • Serve within an hour or refrigerate.