Berries are not only appreciated for their distinctive taste and flavor, but they are also highly valued for their nutritional and health-promoting properties. This study aimed to develop appealing new gluten-free sponge cakes (GFS) enriched with bioactive phytochemicals using berry powders. Freeze-dried powders of raspberry (R), blackberry (B), and blueberry (L) were used to replace 2 % of the starch in the experimental GFS formulation. This study analyzed the profile and content of phenolic acids, flavonoids, and anthocyanins, and assessed the antiglycation activity using spectrophotometric methods. Additionally, the color and textural parameters, as well as consumer preferences for the GFS, were evaluated. The application of berry powders in the experimental formulation significantly increased (p <
0.05) the content of phenolic acids, flavonoids, and anthocyanins in all the berry-enriched sponge cakes, although the degree of increase varied, depending on the berry used. All the berry-enriched sponge cakes acquired a pleasant reddish tint, with the raspberry sponge cake (GFR) receiving the highest scores for sensory attractiveness. However, the textural parameters (hardness, gumminess, and chewiness) of all the berry-enriched sponge cakes were negatively affected compared to the control. These findings indicate that incorporating berry powders into GFS formulations can create a visually appealing and tasty option for health-conscious consumers, particularly those with dietary restrictions such as celiac disease.