A soft, moist, gluten-free strawberry cake made entirely from scratch, layered with the most irresistible strawberry cream cheese frosting. It's a perfect summer dessert that can be made full-size or in mini form!
To make as a standard 8-inch layer cake, triple the cake recipe and double the frosting recipe. (Tip: You can use the recipe scaling feature at the top of the recipe card to make this easier). Your layers will be slightly thinner, so pans that are anywhere between 1.5" and 2" deep should work. Bake cake for 30-35 minutes, or until it passes the toothpick test.
Storage and shelf life: This cake should be kept chilled until ready to serve. Cover any leftovers with plastic wrap placed directly over the surface of the cake and, if possible, store in an airtight container.
Keywords: strawberry cake, strawberry layer cake, mini strawberry cake, strawberry cream cheese frosting, strawberry cake from scratch