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.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
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
- 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
Instant ClearJel is made of a single ingredient: modified food starch. ClearJel is made from corn that has been ground and processed to sort out specific starches with certain sought-after gelling properties.
No. Sure jell is based on pectin which is a different type of thickener.
Although it sounds like something made in a laboratory it’s acutally made from fermented corn sugar that has been broken down by a plant bacteria called Xanthomonas campestri. What remains is dried and turned into a powder known as the food additive xanthan gum.
Zan-thun. As with other words starting with an X,they are pronounced as though the X is a Z.
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?
If you love this Lemon Strawberry Cake, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you.
Lemon Strawberry Cake
This amazing Lemon Strawberry Cake is naturally gluten free which makes it a treat for almost anyone and despite its sophisticated look it’s really easy to pull off.
Ingredients
Strawberry and Cream Topping
Instructions
Lemon Cake
-
Preheat the oven to 350°F. Line the bottom of a 9×2” round cake pan with parchment. Spray the paper and sides of the pan with a non-stick baking release. Set aside.
-
If not weighing the almond flour, stir and spoon it before lightly spooning it into the cup. I encourage you to weigh for the best results.
-
Zest the two lemons and squeeze the juice for the lemon soak.
-
Combine the almond flour, cornmeal, granulated sugar, baking powder, xanthun gum, salt and lemon zest in the bowl of a processor. Process to combine the ingredients and grind the almond flour and cornmeal smaller.
-
Add the softened butter and process until it comes together.
-
Add the eggs and process until the batter circles the steel blade and the batter is completely mixed..
-
Remove as much of the batter as possible with a hard plastic spatula. Replace the top on the processor and process briefly to sling the batter to the side of the bowl and off the blade. Remove the blade and add the batter to the pan. Smooth the top of the batter.
-
Place the pan on the center rack of the oven and bake for 35 to 40 minutes until a tester comes out cleanly. Slightly underbaked is preferable to overbaking.
-
Cool the baked cake in the pan for about 15 minutes. Turn the cake out onto a cooling rack leaving it upside down. Place a piece of waxed paper under the cooling rack.
Lemon Soaking Syrup
-
While the cake cools in the pan, combine the lemon juice, sugar and butter in a small saucepan. Bring to a boil and brush or spoon onto the cake, including the sides, using all of it. Allow the sauce to soak in if it pools or puddles on top.
-
Cool the cake completely.
Strawberries and Whipped Cream Topping
-
Wash the strawberries and dry them. Cut them into medium size pieces. Set aside.
-
Whisk the Instant Clearjel and sugar together in a large bowl. Whisk in the water. If using the food coloring, add it now. If the liquid seems overly stiff, add a bit of water to dilute it. Add the strawberries and stir to coat all of them. Set aside.
-
Combine the whipped cream and powdered sugar in the bowl of a mixer. Beat until stiff peaks just start to form.
-
Top the cake with half of the whipped cream. Place the strawberries about 1 to 1 ½ inch inside the top edge of the cake.
-
Place the remainder of the cream in a piping bag fitted with a # 5 open star tip and pipe around the edges of the cake, enclosing the strawberry filling.
-
Refrigerate until serving. This may be made the day before. Remove from the fridge while having dinner or a bit before serving.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
_______________________________________________________
The cake can be made ahead including being soaked and frozen to be finished later. Freeze the cake layer, wrap well in foil and freeze for several months. Thaw to use.
The cake, in its entirety can be made a day ahead.
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.
Nutrition
Serving: 12sevingsCalories: 599kcalCarbohydrates: 56gProtein: 9gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 123mgSodium: 187mgPotassium: 205mgFiber: 5gSugar: 42gVitamin A: 1010IUVitamin C: 47mgCalcium: 124mgIron: 2mg
#Lemon #Strawberry #Cake #Pastries #Pro
