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The vision for this gluten free Strawberries and Cream Cake came from my desire to satisfy a strawberry loving friend on her birthday. Her favorite food in the whole world is strawberries and she tries to add strawberries to everything: scones; pancakes; cookies; cakes … but unfortunately they don’t turn out so well because strawberries are so darn juicy!
Add fresh strawberries to a cake and it starts to “weep.” (If you’ve ever tried this, you know what I mean!) Add fresh strawberries to scones and they go kinda flat. Fresh strawberries in cookies — don’t even get me started. So a gluten free strawberry cake? That was a challenge. At first.
Thus my decision to make a gluten free strawberries and cream cake for her birthday, and to make it full of strawberry flavor without the strawberry runny-ness!
This gluten free strawberries and cream cake take on the traditional strawberry cake is delicious, I promise you! I highly recommend the egg-white version below, but you could use whole eggs instead. If you try your favorite egg substitutes, let me know how they turn out! I didn’t have time yet to venture into making this cake vegan, but I’d love to know if you do!
For all the strawberry lovers in your life, I give you gluten free Strawberries and Cream Cake. I know you are all going to love it!
Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 8 0r 9-inch round cake pans or 1 bundt pan with non-stick cooking spray and dust entire surface lightly with gfules™ All-Purpose Gluten Free Flour. To make cupcakes, oil or line cupcake pans with cupcake papers (Makes 28-30 cupcakes).
Purée frozen or fresh, cleaned and hulled strawberries in a blender or food processor. Measure out 1/2 cup. Reserve extra to drizzle over slices of cake if desired (or make a smoothie!).
Whisk all dry ingredients together except for sugar. In a separate bowl, whip egg whites together until soft peaks form (if using whole eggs instead, skip this step).
In a large mixing bowl, cream the butter and sugar until light and fluffy. Slowly add the purée, milk and food coloring (if using), alternating with the dry ingredients and beating in between the additions.
Fold in whipped egg whites or whisk in whole eggs. Stir in dehydrated strawberries and pour into the prepared pans.
For round cakes, bake for 30-35 minutes, turning the pans half-way through if using convection setting; for bundt pan, begin testing after 50 minutes, but will likely need to bake for 1 hour; for cupcakes, test after 20 minutes for doneness by inserting a cake tester or toothpick in the middle of each cake and be sure it comes out clean, with very few crumbs attached. The cakes will also begin to pull away slightly from the sides of the pans. Add time if necessary to fully bake the cakes.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack.
After 15-20 minutes of total cooling time, gently invert the cakes to remove them from the pans, then flip gently back onto the cooling rack until fully cooled.
Frost the cakes only when fully cooled, or in the alternative, wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use.
Over medium heat, whisk together sugar, water and cream of tartar in a small saucepan. Continue stirring until the mixture bubbles and the sugar has dissolved. Remove from heat immediately (the mixture may start to brown, but do not allow it to cook to dark brown or to burn).
Combine egg whites and vanilla in a mixer bowl. Slowly stir in the cooked sugar mixture with beaters on low. Increase mixer speed to high for 6 minutes, or until the frosting has whipped to stiff peaks when tested with a rubber spatula.
Frost cakes with a thick layer of Fluffy Frosting, swirling designs using an off-set spatula for added decoration.
I hope you love this recipe as much as we do!
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