Gluten Free Strawberries and Cream Cake

• Vegetarian
• Gluten free

• Produce

  • 2 cups Strawberries, fresh

• Refrigerated

  • 4 Egg white

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Gluten free all purpose flour blend
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 2/3 cup Greek yogurt, plain
  • 1 pint Heavy cream
  • 2/3 cup Milk

Found on cupcakesandkalechips.com

Description

Ingredients

• 2 cups Gluten Free All Purpose Flour Blend (I used Bobs Red Mill 1-to-1 Gluten Free Baking Flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (one stick) unsalted butter, at room temperature
• 1¾ cups sugar
• 4 egg white, at room temperature
• 1 teaspoons vanilla
• ⅔ cup milk
• ⅔ cup plain Greek yogurt
• 2 cups sliced fresh strawberries
• 1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)
• 1 pint heavy cream, well chilled
• ¼ cup powdered sugar
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
• Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
• Add egg whites and vanilla and beat for about 30 seconds.
• Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
• Beat on high for an additional 30 seconds.
• Divide the batter evenly between the pans.
• Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
• Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
• Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
• Place 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.
• Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
• Place 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.
• Spread about another half cup of whipped cream on top of the strawberries.
• Top 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.
• Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
• Garnish with the whole and/or sliced strawberries, as desired.