Gluten-Free Strawberries & Cream Cake | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

By weavincanuck

Ingredients

• Jules’ Cake Mix
• 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
• 2 cups granulated sugar of choice (white sugar; unrefined sugar; coconut palm sugar; etc.)
• 8 egg whites (or 4 whole eggs)
• 1/2 cup strawberry purée (start with 10 oz. frozen or fresh strawberries)
• 1/2 cup milk, dairy or non-dairy (e.g. So Delicious® Coconut Milk)
• 1 cup dehydrated strawberries, sliced
• red food coloring (if desired) (India Tree® Natural Decorating Colors)

Details

Servings 28
Adapted from blog.julesglutenfree.com

Preparation

Step 1

Pre-heat oven to 350º F (static) or 325º F (convection). Spray two 8 0r 9-inch round cake pans with non-stick cooking spray and dust entire surface lightly with Jules Gluten Free™ All-Purpose 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!).

Combine the butter and granulated sweetener of choice and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, beating well until the mixture is light (*NOTE: a reader shared that she whipped the egg whites separately to soft peaks and then folded them into the batter, which made the cake incredibly fluffy and light, and didn’t dry it out.)

Slowly add the purée, milk and food coloring (if using), alternating with the Jules’ Cake Mix and beating in between the additions. Stir in dehydrated strawberries and pour into the prepared pans.

For cakes, bake for 30-35 minutes, turning the pans half-way through if using convection setting; 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.
- See more at: http://blog.julesglutenfree.com/2012/07/gluten-free-strawberries-cream-cake/#sthash.g25xvXRu.dpuf