Last Updated on April 28, 2026 by Carrie Korem, FNTP
This Strawberry Lemonade Cake is bursting with fresh lemon and strawberry flavor and is wrapped in a creamy strawberry frosting. It’s perfect to wrap up a spring or summer meal. And, it’s gluten-free!
Ingredients that you’ll need for gluten-free strawberry lemonade cake
- Raw honeyÂ
- 4 eggs
- Almond flour
- Coconut flour
- Arrowroot flour
- Baking soda
- Baking powderÂ
- Celtic sea salt
- Unsalted butter
- Plain, whole yogurt
- Lemons
- freeze-dried strawberry powder
- Cream cheese
- Sour cream
- Powdered sugar
- Vanilla extract
- Strawberries
- Strawberry preserves
Which Gluten-Free Flour is Best for Cake?
I’ve tried a lot of different flour blends over the years, and my favorite flours to use are finely ground almond flour, coconut flour and arrowroot flour.
So many gluten-free flour blends have a gritty texture, fall apart and are made of grains that haven’t been sprouted or soaked.
Using the blend of coconut flour, almond flour and arrowroot flour gives you that light texture and solid flavor.
You can make this strawberry lemonade cake as a sheet pan cake, or a round, double-layer cake.
To make a round cake, simply divide the batter into two round 9-inch cake pans.
Here are some other gluten-free cakes for you to enjoy!
Chocolate Cake with Chocolate Buttercream
Strawberry Lemonade Cake (Gluten-Free)
The strawberry powder is great to have on hand when you want to flavor a frosting or cake, or to give it a fun pink color without food dyes!
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: Serves 8-10
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 2/3 cup raw honey
- 4 eggs, room temperature
- 3 cups finely ground almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon celtic sea salt
- 10 tablespoons unsalted butter, melted
- 1/3 cup plain whole yogurt
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 21 grams freeze-dried strawberry powder (you can also buy freeze-dried strawberries and then crush them yourself)
- 12 ounces cream cheese, softened
- 6 tablespoons unsalted butter
- 1 1/2 tablespoons sour cream
- 1 cup organic powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup strawberry preserves
- 2 cups sliced strawberries
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 11×9 baking dish with parchment paper. Or, to make a round cake, butter two 9-inch cake pans.
Place the eggs and honey in the bowl of a standing mixer and beat for 5 minutes until pale and voluminous. Place the almond flour, coconut flour, arrowroot flour, baking soda, baking powder and salt in a medium mixing bowl and stir to combine. Whisk in the butter, yogurt, lemon juice and lemon zest. Pour 1/4 of the egg mixture into the flour mixture and whisk together. Then, pour the remaining egg mixture into the flour mixture and fold to combine.
Pour the cake batter into the prepared pan (or divide evenly between two round cake pans) and bake for 20-23 minutes until a cake tester inserted into the middle of the cake comes out clean. Let cool for 10 minutes and then remove the cake from the pan and cool completely.Â
For the frosting: In bowl of stand mixer combine the softened cream cheese, softened butter, sour cream, vanilla, salt, and strawberry powder. Lock bowl into place and attach paddle to stand mixer, if using. Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl about 4 minutes. Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth. Increase the speed to medium-high and beat until frosting is light and fluffy, about 5 minutes.Â
To assemble: Place one cake layer on a cake place. Spread the preserves evenly over the cake. Followed by about 1 cup of frosting. Top the frosting with a layer of sliced strawberries. Carefully place the second layer on top. Frost the top and sides of the cake with the remaining frosting.Â
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