Gluten Free Fresh Strawberry Cake

I (Robin) absolutely love strawberries and strawberry cake is my most favorite cake of all time.  Before I was diagnosed with Celiac, my go to strawberry cake recipe came from a book called The Cake Mix Doctor.  It was my signature cake that I took to all summer events and most of my friends would request one for their birthday.  I looked around for a gluten free recipe and none of the ones I tried came close to my old favorite recipe.

Last year for Christmas, my mom gave me a new recipe book.  The Cake Mix Doctor bakes Gluten-Free.  I have never in my life been as excited about a cookbook as I was for this one.  I can now cook all my old favorite recipes gluten-free.  I love this book because all the recipes start with a cake mix and you just add to it and the final product never tastes like a box mix.  We will be carrying this book in all of our Market Street locations.  So, pick up your copy soon and find your new favorite cake recipe.

Vegetable oil spray, for misting the pans
2 teaspoons rice flour, for dusting the pans
2 cups (16 ounces) fresh strawberries
1 package (15 ounces) gluten-free cake mix
3 tablespoons strawberry gelatin (half of 3-ounce package)
½ cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract

1.  Place a rack in the center of the oven and preheat the oven to 350 degrees.  Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with rice flour.  Shake out the excess rice flour and set the pans aside.

2.  Rinse and drain the strawberries, then pat them dry with paper towels.  Select the 6 prettiest berries for garnish and set them aside.  Set aside one large strawberry to use in the Strawberry Cream Cheese Frosting.  Cut, the green caps off the remaining berries and mash the berries with a fork or place them in a food processor and pulse until you have a smooth puree, about 10 pulses.  You need ¾ cup of pureed strawberries.


3. Place the cake mix and strawberry gelatin in a large mixing bowl and stir to combine.  Add the strawberry puree, oil, eggs and vanilla and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. 

Stop the machine and scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat the batter until smooth, 1 to 1 ½ minutes longer, scraping down the side of the bowl again if needed.  Divided the batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. 

Place the pans in the oven side by side. 

Strawberry Cream Cheese Frosting
1 Large Strawberry
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 ½ cups confectioners’ sugar, sifted

1.  Rinse and pat strawberry dry.  Cut the green cap off the strawberry and chop the berry into small pieces.  Place the chopped strawberry in a medium-size mixing bowl and mash it with a fork until pureed.

2.  Add the cream cheese and butter and beat with an electric mixer on low speed until combined, 20 seconds.  Stop the machine and add the confectioners’ sugar.  Beat with the mixer on low speed until it is well combined, 15 seconds.  Increase the mixer speed to medium-high and beat the frosting until fluffy, 2 minutes longer.

The frosting can be made ahead and refrigerated, covered.  Let the frosting return to room temperature before using. 

No comments :

Post a Comment