Yes my Celiac sufferers we can enjoy this delightful cake, I already had posted a blog about regular Strawberry cake however it is very hard for Gluten sensitive patients to enjoy any type of cake or pastry. I decided from now on I will try to make any cake that I post and also revise the ones I already made and make them gluten free; I know that most cakes or cookies that are gluten-free are no very moist or have taste to them; this particular recipe is all of that moist, delicious and your family will enjoy it as much as we did.
A moist cake with sweet, juicy berries, and homemade whipped cream.
By: Fabby's Delights
Ingredients
For the cake:
2 cups Gluten Free All Purpose Flour Blend
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 whites 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
Directions
Step 1Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
Step 2Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
Step 3Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
Step 4Add egg whites and vanilla and beat for about 30 seconds. Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
Step 5Beat on high for an additional 30 seconds.
Step 6Divide the batter evenly between the pans.
Step 7Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
Step 8Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
Step 9For the strawberry filling:
Step 10Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
Step 11For the whipped cream:
Step 12Place 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.
Step 13Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high-speed until soft peaks form. Do not over beat.
Step 14Place 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.
Step 15Spread about another half cup of whipped cream on top of the strawberries.
Step 16Top 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.
Step 17Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
Step 18Garnish with the whole and/or sliced strawberries, as desired.
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