Can I use frozen strawberries instead of fresh?

Yes. Frozen strawberries work perfectly in this recipe. Just cook them a little longer when making the filling to release excess moisture. Remember to keep the filling chunky for the best texture.

How do I keep the cake moist?

The secret lies in using yogurt and balancing wet and dry ingredients carefully. Avoid overbaking, as gluten-free cakes can dry out quickly. Measuring ingredients by weight also ensures accuracy.

Which gluten-free flour blend should I use?

Any high-quality gluten-free flour blend will work, but avoid blends with bean flours as they can alter flavor. Choose a mix that includes rice flour and starches like tapioca or potato for the best texture.

Can I use this recipe for cupcakes instead of cake?

Absolutely. Divide the batter into muffin tins, add filling and streusel, and bake for 20–25 minutes. The result is delicious strawberry crumb cupcakes that are perfect for parties or lunchboxes.

What’s the difference between a crumb cake and regular cake?

The difference comes down to the topping. A regular cake usually has frosting or glaze, while a crumb cake features a generous streusel layer made of butter, sugar, and flour. The crumb topping adds texture and a delightful crunch.

Gluten Free Strawberry Crumb Cake – Best Moist Dessert 2025

Name: Gluten Free Strawberry Crumb Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Gluten Free
Ingredients: 450g fresh or frozen strawberries; 50g sugar; 15g lemon juice; 1/2 tsp vanilla paste; 8g cornstarch + 15g water; 75g sugar (streusel); 70g butter; 120g gluten free flour blend; 35g almond flour; 100g sugar (cake); 70g butter; 2 eggs; 160g gluten free flour blend; 35g almond flour; 1 tsp baking powder; 1/4 tsp baking soda; 115g plain or Greek yogurt

Ingredients

Scale

Strawberry Filling:

450 g (1 pound, about 3½ cups) fresh strawberries, hulled and chopped (or use frozen)

50 g (¼ cup) caster or granulated sugar

15 g (1 tbsp) fresh lemon juice

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

8 g (1 tbsp) cornstarch

15 g (1 tbsp) water

Streusel Topping:

75 g (¼ cup + 2 tbsp) caster or granulated sugar

Zest of 1 lemon

70 g (5 tbsp) unsalted butter, softened

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

120 g (1 cup) gluten free flour blend

35 g (⅓ cup) almond flour

¼ tsp xanthan gum (omit if flour blend includes it)

¼ tsp salt

Lemon Cake:

100 g (½ cup) caster or granulated sugar

Zest of 1 lemon

70 g (5 tbsp) unsalted butter, softened

25 g (2 tbsp) neutral oil

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

2 large eggs

160 g (1⅓ cups) gluten free flour blend

35 g (⅓ cup) almond flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp xanthan gum (omit if blend includes it)

¼ tsp salt

115 g (½ cup) Greek yogurt

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Instructions

1. Preheat oven to 350°F (180°C). Line a 9-inch square pan with parchment.

2. Make strawberry filling: cook strawberries, sugar, lemon juice, and vanilla until soft. Mix cornstarch and water, add to pan, cook 1 min. Cool completely.

3. Make streusel: rub zest into sugar. Mix with butter and vanilla. Whisk flours, xanthan, salt. Combine to form clumps. Set aside.

4. Make lemon cake: rub zest into sugar, cream with butter, oil, vanilla. Add eggs one at a time. Whisk flours, baking powder, soda, xanthan, salt. Add half to wet, then yogurt, then remaining dry. Mix smooth.

5. Assemble: spread cake batter into pan, spoon filling, top with streusel.

6. Bake 40–45 minutes until golden and toothpick comes out clean.

7. Cool in pan until warm before removing. Dust with powdered sugar if desired. Serve with whipped cream or strawberries.

Notes

Serving Suggestions:

– Top with whipped cream or vanilla ice cream.

– Add fresh strawberries for extra fruit flavor.

– Serve warm for dessert, or cooled like coffee cake.

Storage:

– Store loosely covered at room temp for 3–4 days.

– Freeze up to 2 months wrapped tightly.

Author: Aaron
Prep Time: 30 minutes
Cook Time: 45 minutes
Cuisine: Gluten Free