GLUTEN FREE STRAWBERRIES AND CREAM CAKE RECIPE

Ingredients

For the cake:
2 cups Gluten Free All Purpose Flour Blend (recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (one stick) unsalted butter, at room temperature
1 3/4 cups sugar
4 egg white at room temperature
1 teaspoons vanilla
2/3 cup milk
2/3 cup plain Greek yogurt

For the strawberry filling:
2 cups sliced fresh strawberries
2 teaspoons sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:
1 pint heavy cream, well chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
• Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
• Add egg whites and vanilla and beat for about 30 seconds.
• Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
• Beat on high for an additional 30 seconds.
• Divide the batter evenly between the pans.
• Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
• Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.

For the strawberry filling:

• Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
• For the whipped cream:
• Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
• Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.

To assemble the cake:

• Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries.
• Spread about another half cup of whipped cream on top of the strawberries.
• Top with the second cake layer. Again top this cake layer with about a half cup of the whipped cream, the remaining berries and another half cup of whipped cream.
• Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
• Garnish with the whole and/or sliced strawberries, as desired.

Source : https://cupcakesandkalechips.com/gluten-free-strawberries-and-cream-cake/#_a5y_p=3759865

Nutrition Facts

Gluten Free Strawberries and Cream Cake

Amount Per Serving (1 slice (1 1/16th of the cake))

Calories 320 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 10g 50%

Cholesterol 57mg 19%

Sodium 154mg 6%

Potassium 100mg 3%

Total Carbohydrates 38g 13%

Dietary Fiber 1g 4%

Sugars 26g

Protein 4g 8%

Vitamin A 12.6%

Vitamin C 13%

Calcium 6.7%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

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