Gluten Free Strawberry Topped Cake Food

GLUTEN FREE STRAWBERRY CAKE RECIPE

Steps:

• 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.
• In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, oil, vanilla extract, concentrated strawberry purée, and food coloring (if using). Set aside.
• Add the egg whites and cream of tartar to a separate, clean medium bowl. Beat with an electric mixer on medium-low speed until the egg whites hold a stiff peak. Then set the the egg whites aside.
• Pour the wet ingredients into the dry ingredients and mix until just incorporated. Add half of the whipped egg whites to the batter and gently fold in with a spoon. When it's mostly folded in, add the remaining egg whites. Gently fold in until no white streaks remain. Make sure you're folding and not stirring/mixing so you don't deflate the egg whites. It may take a minute or two to fully incorporate.
• Transfer the batter to the prepared pans, making sure it's distributed evenly and spread the batter in the pans. Bake at 350 degrees for 20-24 minutes.
• Cool the cakes in the pan for 25 minutes then remove them from the pans and cool completely on wire racks. Once the cakes are cooled, frost them with the strawberry cream cheese frosting.

GLUTEN-FREE STRAWBERRY-TOPPED CAKE

Steps:

• Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the two cake mixes, including ingredients called for on box, in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 28 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
• Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
• Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
• Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.

GLUTEN FREE STRAWBERRY CAKE

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).