Best Gluten Free Strawberry Cake Recipes
GLUTEN FREE STRAWBERRY CAKE
Using "Granny's Strawberry Cake" from RecipeZaar as inspiration, I created this GF cake for my Celiac daughter's birthday. I frost it with a simple vanilla buttercream frosting (pink, of course!).
Provided by ChristyE
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, combine all ingredients. Mix with an electric mixer on medium speed for 2 minutes.
- Pour into two greased 9-inch pans. Bake at 350 degrees for 35 minutes, or until toothpick inserted in the middle comes out clean (40 minutes for a 9x13 pan; 20 minutes for cupcakes).
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- To make the concentrated strawberry purée, add the strawberries, 1 tablespoon granulated sugar, lemon juice, and a pinch of salt to a blender canister or food processor. Blend until completely smooth.
- Add the purée to a small saucepan. Simmer on medium low heat until the purée is reduced by half, stirring occasionally. It'll take about 20-30 minutes to reduce. Cool to room temperature before making the cake.
- Preheat oven to 350 degrees and spray 3 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together the gluten free flour, cornstarch, xanthan gum, salt, baking powder, baking soda, and granulated sugar. Set aside.
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- Preheat the oven and prepare the pans. Preheat oven to 350 degrees F. Grease two 8- or 9-inch round cake pans with nonstick cooking spray.
- Combine cream cheese and butter in a medium bowl. Beat on medium low speed until smooth. Stop mixer. Add powdered sugar and vanilla extract. Beat on low speed until smooth.
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- For the cakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8" or 9" pans with oil; set aside. You can also line the bottoms with parchment paper, for easy cake removal.
- Add flour, salt, baking powder, milk, strawberry puree and vanilla; beat at medium speed for one minute.
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