delicious Strawberry Cake

delicious Strawberry Cake



To ensure that you don’t end up with a very moist cake you must first measure the amount of strawberry. For this you must put a portion of strawberries in the blender, process and then check if you have 1 cup (240 ml) of processed strawberries.

Measuring the amount of strawberries accurately you do not end up with an mess of a cake. Every time a recipe has excess moisture it loses its structure and ends up becoming a pudding.


Being cuddly is one of the essential qualities for any cake and this simple strawberry cake is ultra mega super cuddly, I know I exaggerated the adjectives, but I assure you that this is one of the cutest cakes of all here on the blog!

The cake is light, with a delicate strawberry flavor and with bits of fruit scattered around the dough. It is perfect for snack time and even for breakfast, as it is not a very sweet cake.

This is a simple and fluffy strawberry cake that does not crumble, sometimes we eat fluffy cakes but they crumble to the touch and this one has the ideal cuteness! If you doubt his cuteness check out the video where I squeeze him a lot and he remains intact.


This simple strawberry cake is a more moist cake and therefore spoils faster out of the fridge. In warmer places it can spoil overnight. Here where I live, which is colder, it lasts about 2 days outside the fridge.

You can store this simple strawberry cake in the refrigerator on the first day so it lasts for about 5 days without spoiling. Oh, and don’t worry, it doesn’t get hard in the fridge like cakes made with wheat. It gets a little firmer but remains super cute!

Wet Ingredients:

  • 1 cup (240 ml) of processed strawberry
  • 3 eggs
  • 1/3 cup sunflower oil
  • 3/4 cup demerara sugar
  • pinch of salt
  • 1 teaspoon of vanilla essence (optional)

Dry Ingredients:

  • 3/4 cup rice flour
  • 1/2 cup flaked quinoa
  • 1/2 cup arrowroot
  • 1/2 teaspoon xanthan gum
  • 1 tablespoon baking powder

Optional Ingredients:

  • 1/2 cup of finely chopped strawberry sprinkled with 1 tablespoon of rice flour
  • 2 tablespoons of icing sugar (decoration)


-In the blender add the washed strawberry without the green stem. Process without adding water and then measure 1 cup (240 ml).

-After measuring the strawberry accurately, add the remaining wet ingredients, eggs, oil, sugar, salt and vanilla and blend until smooth.

-In a bowl mix all dry ingredients with a spoon, rice flour, flaked quinoa, arrowroot, xanthan gum and baking powder.

-Add the strawberry cream to the dry ingredients and add the finely chopped strawberry flour. Mix quickly until it becomes a homogeneous mass.

-You will notice that the yeast starts to act when it comes in contact with the acidity of the strawberry. That is why it is important that you already have the oven preheated to 180º C and the form is greased and floured with rice flour. I am using a medium round shape with a hole in the middle of 22 cm in diameter and 8 cm in height, but you can bake this simple strawberry cake in a 20 x 30 cm shape.

-Transfer the dough to the pan and bake in a preheated oven for approximately 35 minutes. Test the toothpick, when it comes out clean it is ready.

-Allow to cool completely before removing the cake from the pan. In this time that the cake cools, it finishes cooking in the residual heat, if you take it out of the oven the chance of breaking is great.

-After removing the cake from the mold sprinkle with powdered sugar using a sieve.