Gluten Free Strawberries and Cream Cake
Saturday, March 25, 2017
Gluten Free Strawberries and Cream Cake
Serves 1
The traditional combo of moist cake with sweet, juicy berries and light whipped cream.
Ingredients
Instructions
source :http://cupcakesandkalechips.com
Serves 1
The traditional combo of moist cake with sweet, juicy berries and light whipped cream.
Ingredients
- 2 cups Gluten Free All Purpose Flour Blend (I used 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
- 2 cups sliced fresh strawberries
- 1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)
- 1 pint heavy cream, well chilled
- 1/4 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.
- Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
- 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.
- 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 :http://cupcakesandkalechips.com