Gluten Free Cake Recipe with Strawberries and Whipped Cream
This classic course is as lovely because it is delicious. begin with a simple home-cured protein free vanilla cake. Then mix it with layers of the normal combination of sweet, juicy berries, and home-cured topping for a family favorite spring and summer treat.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 320
Author: Brianne @ Cupcakes & Kale Chips
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 kitchen appliance to 350°F. Grease and line 3 nine in. spherical cake pans with parchment paper.
- Whisk along flour, leaven, sodium bicarbonate, and salt in medium bowl and put aside.
- Using a hand mixer or stand mixer, in an exceedingly giant bowl, cream along butter and sugar on medium speed.
- Add egg whites and vanilla and beat for regarding thirty seconds.
- Reduce speed to low, and add flour mixture, milk, and yogurt. Beat till combined.
- Beat on high for a further thirty seconds.
- Divide the batter equally between the pans.
- Bake for 18-22 minutes, or till gently golden and strip comes out clean.
- Cool pans on racks for regarding 10 minutes, then take away cakes from pans and funky fully.
For the strawberry filling:
Combine the strawberries and sugar in an exceedingly tiny bowl, and put aside to permit the juices to unleash.
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 within the icebox or electric refrigerator till they're cold.
- Add the cream, granulated sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed till soft peaks kind. don't overbeat.
To assemble the cake:
- Place one layer of the cake on a plate, and unfold with a few [*fr1] cup of the topping. Layer on regarding half the sliced strawberries.
- Spread regarding another [*fr1] cup of topping on high of the strawberries.
- Top with the second cake layer. once more high this cake layer with a few [*fr1] cup of the topping, the remaining berries and another [*fr1] cup of topping.
- Top with the ultimate cake layer, and unfold the remaining topping over the highest and sides of the cake to hide fully.
- Garnish with the complete and/or sliced strawberries, as desired.
Nutrition
Serving: 1slice (1 1/16th of the cake) | Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 154mg | Potassium: 100mg | Fiber: 1g | Sugar: 26g | Vitamin A: 630IU | Vitamin C: 10.7mg | Calcium: 67mg | Iron: 0.6mg
Source cupcakesandkalechips.com/
