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

1. Preheat kitchen appliance to 350°F. Grease and line 3 nine in. spherical cake pans with parchment paper.
2. Whisk along flour, leaven, sodium bicarbonate, and salt in medium bowl and put aside.
3. Using a hand mixer or stand mixer, in an exceedingly giant bowl, cream along butter and sugar on medium speed.
4. Add egg whites and vanilla and beat for regarding thirty seconds.
5. Reduce speed to low, and add flour mixture, milk, and yogurt. Beat till combined.
6. Beat on high for a further thirty seconds.
7. Divide the batter equally between the pans.
8. Bake for 18-22 minutes, or till gently golden and strip comes out clean.
9. 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/

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