Selasa, 30 Oktober 2018
For the first twelve or thirteen years of my life, grandma lived five blocks from me, so I spent a lot of time with her. After church on Sundays, we would go to her house for dinner – pot roast or spaghetti or stuffed cabbage for the family (she always made me Grandma’s Polish Meatballs since I didn’t like cabbage).
Every now and then, she would honor my special request for chicken noodle soup.
Gluten Free Strawberries and Cream Cake
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
The traditional combo of moist cake with sweet, juicy berries, and homemade whipped cream.
Course: Dessert
Cuisine: American
Servings: 16
Calories: 320 kcal
Ingredients
For the cake:
2 cups Gluten Free All Purpose Flour Blend (recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
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 white 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
Instructions
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.
For the strawberry filling:
Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
For the whipped cream:
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.
To assemble the cake:
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.