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Moist Gluten-Free Strawberry Earthquake Sheet Cake

gluten-free strawberry earthquake sheet cake - featured image
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A moist and flavorful gluten-free strawberry sheet cake perfect for parties and potlucks, featuring fresh strawberries that create juicy pockets throughout the tender crumb.

Ingredients

Scale
  • 2 cups gluten-free flour blend (about 240g) (preferably Bob’s Red Mill 1-to-1 gluten-free baking flour)
  • 1/2 cup almond flour (about 56g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (113g), softened (use dairy-free butter if needed)
  • 1 cup granulated sugar (200g)
  • 3 large eggs, room temperature
  • 1 cup buttermilk (240ml) (or milk plus 1 tablespoon lemon juice as substitute)
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh strawberries (about 225g), hulled and chopped
  • 2 cups powdered sugar (240g) for frosting
  • 8 oz cream cheese (225g), softened (use dairy-free cream cheese if needed)
  • 2 tablespoons heavy cream (30ml) (optional, for frosting consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan or line with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Alternate adding dry ingredients and buttermilk in three parts (dry, wet, dry, wet, dry), mixing gently after each addition until just combined.
  6. Gently fold in chopped strawberries using a spatula to keep pieces intact.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 35-40 minutes, checking doneness with a toothpick; it should come out with a few moist crumbs.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened cream cheese with powdered sugar until smooth and fluffy. Add heavy cream a tablespoon at a time if needed for spreadable consistency.
  11. Frost the cooled cake evenly and optionally garnish with sliced strawberries.
  12. Slice into squares and serve.

Notes

If batter feels too thick, add an extra tablespoon of buttermilk. Do not skip cooling before frosting to avoid melting. Use room temperature eggs and butter for best texture. Coat strawberries lightly with gluten-free flour before folding to prevent sinking. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: gluten-free, strawberry cake, sheet cake, dairy-free option, party dessert, easy cake, moist cake, gluten-free dessert

Find it online: https://twirltaste.com/moist-gluten-free-strawberry-earthquake-sheet-cake-recipe-easy-and-perfect-for-parties/