Strawberry Layer Cake

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Gluten-Free Strawberry Cake


This beautiful Strawberry Layer Cake tastes simply pretty much as good because it appears to be like. No synthetic flavoring right here; it will get its taste from recent strawberries.

Gluten-Free Strawberry Cake

Course:

Dessert

Servings: 13

Calories: 681 kcal

For the Concentrated Strawberry Purée:

  • 2
    cups
    (300 g) recent strawberries, halved
  • 1
    tablespoon
    (12.5 g) granulated sugar
  • 1
    teaspoon
    (5 mL) recent lemon juice
  • Pinch
    of kosher or fantastic sea salt

For the Cake:

  • 2
    cups
    (240 g) gluten-free all-purpose flour
  • ½
    cup
    (60 g) cornstarch
  • ¾
    teaspoon
    (5 g) xanthan gum (omit in case your flour accommodates it)
  • 1
    teaspoon
    (6 g) kosher or fantastic sea salt

  • teaspoons
    (6 g) aluminum-free baking powder
  • ¼
    teaspoon
    (1.25 g) baking soda
  • 2
    cups
    (400 g) granulated sugar
  • 4
    massive eggs
    , separated
  • 1
    cup
    (240 mL) buttermilk, room temperature
  • ½
    cup
    (110 g) unsalted butter, melted and cooled to room temperature

  • cup
    (80 mL) avocado oil (or impartial oil of selection)
  • 2
    teaspoons
    (10 mL) pure vanilla extract
  • ½
    cup
    (120 mL) concentrated strawberry purée
  • 3
    drops crimson meals coloring
    , non-obligatory
  • ¼
    teaspoon
    (0.Eight g) cream of tartar

For the Strawberry Cream Cheese Frosting:

  • ¼
    cup
    (6 g) freeze-dried strawberries
  • 8
    ounces
    (227 g) cream cheese, room temperature
  • ½
    cup
    (110 g) unsalted butter, room temperature

  • cups
    (560 g) powdered sugar
  • 2
    tablespoons
    (30 mL) strawberry focus (see notes)
  • 1
    teaspoon
    (5 mL) pure vanilla extract

Make the concentrated strawberry purée:

  1. Add the strawberries, sugar, lemon juice, and salt to a blender or meals processor. Blend till utterly easy.

  2. Add the purée to a small saucepan. Simmer on medium-low warmth till the purée is lowered by half, stirring often. It’ll take about 20-30 minutes to scale back. Cool to room temperature earlier than making the cake.

Make the cake:

  1. Preheat the oven to 350°F and spray 3 (8-inch) spherical cake pans with gluten-free nonstick cooking spray and line the bottoms with parchment paper.

  2. In a big bowl, whisk collectively the gluten-free flour, cornstarch, xanthan gum, salt, baking powder, baking soda, and granulated sugar. Set apart.

  3. In a medium bowl, whisk collectively the egg yolks, buttermilk, melted butter, oil, vanilla extract, concentrated strawberry purée, and meals coloring (if utilizing). Set apart.

  4. Add the egg whites and cream of tartar to a separate, clear mixing bowl. Beat with an electrical mixer on medium-low velocity till the egg whites maintain a stiff peak. Then set the egg whites apart.

  5. Pour the moist components into the dry components and blend till simply included. Add half of the whipped egg whites to the batter and gently fold in with a spoon. When it is principally folded in, add the remaining egg whites. Gently fold in till no white streaks stay. Make certain you are folding and never stirring/mixing so you do not deflate the egg whites. It might take a minute or two to totally incorporate.

  6. Transfer the batter to the ready pans, ensuring it is distributed evenly and unfold the batter within the pans. Bake for 20-24 minutes.

  7. Cool the desserts within the pan for 25 minutes then take away them from the pans and funky utterly on wire racks. Once the desserts are cooled, frost them with the strawberry cream cheese frosting.

Make the frosting:

  1. Add the freeze-dried strawberries to a plastic bag and crush them with a rolling pin or mallet till they are a fantastic powder. Set apart.

  2. Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat collectively till easy, about 1 minute.

  3. Add the powdered sugar and blend on the bottom velocity till the sugar is included, scraping down the bowl as wanted. Add the freeze-dried strawberry powder, strawberry focus, and vanilla extract.

  4. Mix a further 30 seconds to 1 minute, till the frosting is easy and creamy.

  5. Use instantly or retailer, coated, within the fridge till prepared to make use of. If you refrigerate the frosting, let it come to room temperature and blend effectively earlier than utilizing.

Notes:
1. For the frosting, I take advantage of leftover strawberry focus from making the strawberry cake. If you make the frosting however not the cake and you do not have the strawberry focus, use a further ¼ cup of powdered freeze-dried strawberries.
2. Thin the frosting with heavy cream or milk, as wanted, to succeed in your required consistency. If your frosting is simply too skinny, thicken it with further powdered sugar.

Nutrition Facts

Strawberry Layer Cake

Amount Per Serving

Calories 681
Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 14g70%

Cholesterol 109mg36%

Sodium 352mg15%

Potassium 172mg5%

Carbohydrates 105g35%

Fiber 3g12%

Sugar 84g93%

Protein 6g12%

Vitamin A 774IU15%

Vitamin C 69mg84%

Calcium 94mg9%

Iron 2mg11%

* Percent Daily Values are based mostly on a 2000 calorie eating regimen.

Disclaimer: All vitamin info on Simply Gluten Free are meant solely as a information and will differ relying on product manufacturers used or ingredient substitutions. Some errors might happen, so you might be inspired to verify the recipe’s ingredient and vitamin suitability in your personal eating regimen.

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