Gluten Free Strawberries and Cream Cake

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Gluten free strawberries and cream cake is a family favorite dessert recipe! Layers of white cake, sweet berries, and homemade whipped cream make this gluten free cake as beautiful as it is delicious!

Happy Mother’s Day! Since #SundaySupper is all about bringing families together around the dinner table, of course we have to celebrate that special person who is often the one responsible for leading the way on gathering families together – mom! At this time of year, there is nothing more classic than juicy berries and sweet whipped cream. My grandma is being honored today, with this wheat free version of her favorite dessert – Gluten Free Strawberries and Cream Cake.

Gluten Free Strawberries and Cream Cake
Gluten Free Strawberries and Cream Cake

Ingredients
For the cake:

  • 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
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (one stick) unsalted butter, at room temperature
  • 1¾ cups sugar
  • 4 egg white, at room temperature
  • 1 teaspoons vanilla
  • ⅔ cup milk
  • ⅔ cup plain Greek yogurt

For the strawberry filling:

  • 2 cups sliced fresh strawberries
  • 1-2 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:

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

For the strawberry filling:

  1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

You can find complete recipes of this Gluten Free Strawberries and Cream Cake in cupcakesandkalechips.com

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