The lovely rose color and sweet strawberry flavor in this cake comes from puree made from frozen strawberries. Topped with Fluffy White Frosting, this cake is a strawberries-and-cream delight. It can be made egg-free; see instructions.
For Egg-Free Strawberry Cake, omit 4 eggs. Add 1 teaspoon baking soda and 1/4 cup arrowroot powder or cornstarch to dry ingredients in step 2. In a small bowl, combine 2 tablespoons golden flax meal with 6 tablespoons hot unsweetened applesauce; let cool and thicken. Skip step 3. Add flax meal mixture in step 4 to replace 4 eggs. (If not using optional dehydrated strawberries, reduce milk by 2 tablespoons.)
*TIP: To make strawberry puree, place 10 ounces of frozen strawberries in a blender or food processor and process into a puree. Measure out 1/2 cup and add to recipe in step 4 as instructed. Reserve extra puree to drizzle over slices of cake, if desired.
Each slice without frosting contains 315 calories, 8g total fat, 5g saturated fat, 0g trans fat, 21mg cholesterol, 165mg sodium, 58g carbohydrate, 1g fiber, 31g sugars, 4g protein, 39Est GL.
Each slice with Fluffy White Frosting contains 373 calories, 8g total fat, 5g saturated fat, 0g trans fat, 21mg cholesterol, 172mg sodium, 72g carbohydrate, 1g fiber, 45g sugars, 5g protein, 45Est GL.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 14 servings
- 3 cups Jules’ Homemade All-Purpose Flour Blend, more for dusting
- 1 tablespoon baking powder
- 1/4 cup powdered milk of choice
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup butter or dairy-free alternative
- 2 cups sugar
- 1/2 cup strawberry puree* (best made with frozen berries)
- 3/4 cup plain milk of choice
- Red food coloring, optional
- 1 cup dehydrated/dried strawberries, sliced, optional
1Preheat oven to 350°F static or 325°F convection (preferred). Grease two 8-inch or 9-inch round cake pans or a 9-inch Bundt pan with cooking spray and dust entire surface lightly with gluten-free flour. To make cupcakes, grease or line 2 or 3 standard muffin pans with cupcake papers for 28 to 30 cupcakes.
2Whisk together flour blend, baking powder, powdered milk and salt in a medium bowl until well combined.
3In another bowl, separate egg whites and whip them together until soft peaks form. Place yolks in separate bowl.
4In a large mixing bowl, cream together butter and sugar until light and fluffy. Slowly add strawberry puree, egg yolks, milk and food coloring (if using), alternating with the dry ingredients and beating in between additions.
5Fold in whipped egg whites. Stir in dehydrated strawberries, if using. Pour batter into prepared pans.
6Place in preheated oven and bake 30 to 35 minutes for round cakes. For Bundt pan, begin testing after 50 minutes; it will likely need 1 hour. For cupcakes, bake 20 minutes. Before removing from oven, a toothpick inserted into the middle of each cake should come out clean (not wet) or with very few crumbs attached and the cakes should begin to pull away slightly from the sides of the pans. Bake longer, if necessary.
7When cakes are done, turn off oven and leave oven door open to let cakes cool slowly there 5 minutes or so. Then remove cakes to racks to cool in pans, no longer than 15 to 20 minutes. Gently invert cakes to remove them from pans; then flip them gently onto the cooling racks to cool. Frost cakes only when fully cooled.
Fluffy White Frosting
MAKES ABOUT 2 CUPS.
For egg-free white frosting, use Creamy White Frosting from our Classic Yellow Cake recipe.
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 large egg whites
1 teaspoon pure vanilla extract
1. In a small saucepan over medium heat, whisk together sugar, water and cream of tartar. Continue stirring until mixture bubbles and sugar dissolves. Remove from heat immediately. (Mixture may start to brown but don’t allow it to turn dark brown or to burn.)
2. In a medium mixer bowl, combine egg whites and vanilla. With beaters on low, slowly add cooked sugar mixture. Increase mixer speed to high and beat 6 minutes or until frosting forms stiff peaks when tested with a rubber spatula.
3. Spread on cooled cakes in a thick layer. Create swirling designs using an off-set spatula.