Gluten-Free Strawberry Cake

Looking for a strawberry cake that tastes light and fresh, not heavy from the very first bite? The strawberries keep their bright acidity, the cream is lighter than buttercream, and the finished cake truly has the structure of a classic fraisier.

The assembly is methodical, but there’s nothing tricky about it if you follow each step in order. This recipe is meant to be made by weight, down to the gram, so weigh everything instead of measuring by volume. You can also browse the site’s other gluten-free cakes and entremets.

What is a vegan gluten-free fraisier?

It’s a strawberry entremets made with vanilla sponge, syrup, vanilla mousseline cream, and a second mousseline flavored with strawberry. This version is gluten-free, egg-free, and dairy-free, yet it still keeps the signature structure of a fraisier, with clean layers and neat slices.

The biggest difference is the cream. Instead of buttercream, chef Rommel Reyes uses mousseline: a vanilla pastry cream whipped with softened vegan butter. The goal is simple: create a cake that feels lighter and less sweet, while still being stable enough to hold the strawberries without feeling heavy on the palate.

The cream stays delicately in the background, while the strawberries’ natural tartness brings balance. The vanilla sponge acts as a subtle base that lets the fruit shine.

Main ingredients

Barista-style oat milk is used throughout the recipe, both for the sponge and the creams. It keeps the cake soy-free and performs well in baking. For the faux buttermilk, mix it with vinegar and let it sit for a few minutes, until it visibly thickens or lightly curdles before adding it to the batter.

The vegan butter matters just as much as the milk. Use a block-style vegan butter, such as Naturli, and avoid substituting margarine. In the cream, one portion is added cold to the hot pastry cream, then another portion, softened this time, is incorporated later to whip the mousseline.

For the flour, an all-purpose gluten-free blend made for cakes works best in the sponge. A simple homemade gluten-free blend will also work. Almond flour rounds out the batter and adds a little tenderness and flavor.

Vanilla gives the cream its backbone. If you have one, a real vanilla bean gives the cleanest aroma, but vanilla extract, vanilla powder, or a scraped vanilla pod will also work. For the fruit component, both the compote and the finishing garnish can be made with ripe strawberries, and frozen strawberries work well for the compote too.

Fresh strawberries make a big difference in the final result. Choose fruit that is fresh, ripe, and juicy, both for flavor and appearance. Finally, the cream is divided in two: one half stays vanilla, while the other is mixed with strawberry jam to make the second mousseline.

Technical tips and pitfalls to avoid

Assembly goes smoothly if you work in stages: jam, sponge, pastry cream, mousseline, syrup, whipped cream, then final assembly. Quantities are given by weight, in metric, and that really matters here if you want the intended textures. A fraisier like this is far less forgiving than a simple everyday cake.

Strawberry jam

If the strawberries are large, cut them before cooking so they break down more evenly. Start over low heat, stirring constantly, just long enough to dissolve the sugar completely. Only then raise the heat to high and boil for 3 to 5 minutes.

After that, reduce the heat to medium and let the jam simmer, stirring from time to time, until it thickens. There is no fixed extra cooking time here; stop when the texture is right. Pour it into a container, let it cool to room temperature, then refrigerate.

The sponge

Make the faux buttermilk by mixing the oat milk with the vinegar. Let it rest for a few minutes, until it thickens or curdles slightly; that’s exactly what you want before using it. Meanwhile, whisk all the dry ingredients together in a large bowl.

Add the faux buttermilk and melted vegan butter, then whisk or mix with an electric mixer until the batter is smooth. Preheat the oven to 170°C and line the baking tray with parchment paper before pouring in the batter. Bake for 20 to 25 minutes.

Let the sponge cool before cutting it, otherwise it will tear more easily. If you are not using it straight away, store it in the refrigerator.

Pastry cream and mousseline

To make the pastry cream, first whisk together the oat milk, sugar, vanilla, and cornstarch until the cornstarch is fully dissolved. Cook over medium heat, whisking constantly, until the cream thickens, then remove it from the heat. Add the cold butter.

Pass the cream through a sieve to remove any lumps. This is also the easiest fix if the texture is not perfectly smooth. Cover directly with plastic wrap and keep it at room temperature.

Before whipping the mousseline, make sure the pastry cream has fully returned to room temperature. Then add the softened vegan butter, one piece at a time, using a hand mixer or stand mixer. Stop once the texture is light and smooth; that’s your visual cue.

Divide the mousseline into two equal portions. Leave one half plain vanilla, and mix the strawberry jam into the other until smooth. Keep the strawberry mousseline in a cool place, but not in the refrigerator.

Syrup, whipped cream, and assembly

Make the syrup by simply bringing the water and sugar to a boil, then set it aside off the heat. Whip the cream with the vanilla until firm. If you are not using it straight away, keep it in the refrigerator.

Cut two sponge discs: one exactly the size of the ring, 23 cm, and a second slightly smaller so it fits neatly inside. Use a 23 cm ring that is 4 cm high, lined with a strip of acetate. Place the first disc in the bottom and brush it generously with syrup.

Next, pipe alternating lines of vanilla mousseline and strawberry mousseline all around the inside of the ring. Press the piped cream against the edge, then bring it upward to cover the entire side. Inside, spread a layer of mousseline over the sponge, then add about 150 g of strawberry jam and smooth it with an offset spatula.

Place the second disc in the center, brush it with syrup as well, then cover the top with mousseline, filling all the way to the edge. Level off any excess, then place the cake in the freezer for at least 1 hour before unmolding. Remove the ring and the strip of acetate.

To finish, pipe vanilla whipped cream around the top edge of the cake. Halve the fresh strawberries and arrange them in a circle against the whipped cream. Dust lightly with powdered sugar, and the cake is ready.

Storage

Let the strawberry jam cool to room temperature, then store it in the refrigerator. The sponge can also be kept chilled if it is ready before the other components.

The pastry cream should stay at room temperature, covered directly with plastic wrap, until you turn it into mousseline. Keep the strawberry mousseline in a cool place, but not in the refrigerator. Refrigerate the whipped cream until it is time to finish the cake.

Once assembled, freeze the cake for at least 1 hour to firm it up before unmolding.

You’ll also find this recipe in my vegan desserts.

Recipe developed by chef Rommel Reyes. Discover his work on Instagram, his Substack newsletter, and his YouTube channel.