This is what the batter will look like once you’ve mixed in your strawberries.
You can see the coated pan in this photo.
Apron: Anthropologie (same, just different color)
I hope you all are ready for my first ever recipe post! This makes me so happy. I love baking and cooking and this recipe is very near and dear to my heart because it just screams summer, and it is so delicious. The base is a vanilla cake with strawberries mixed in topped with homemade whipped cream. Are you drooling yet? Because I am.
Oh, and did I mention the best part? It’s totally gluten-free. I started to realize that gluten didn’t agree with my stomach a little bit ago, and now I have committed to eating completely gluten-free (at least while I’m at home). It has made so much of a difference. If you don’t care about gluten, you can use regular flour in this- but it tastes the same either way! Go gluten-free- I dare you!
This is the perfect cake to bring to a summer party. It is almost a play on a strawberry shortcake- so basically heavenly. Now that I’ve completely made you starving, onto the recipe!
For the cake
- 1 ⅛ cups gluten-free flour
- ½ tablespoon baking powder
- ⅛ teaspoon salt
- 6 tablespoons softened butter
- ⅞ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ eggs (this is a little tricky/annoying, look at the instructions for this)
- ⅔ cup whole milk
- ⅓ cup chopped strawberries
- Sliced strawberries for garnish (optional)
For the whipped cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Completely grease a round cake pan with butter. Take the buttered cake pan and place it on a sheet of parchment paper, trace the bottom of the pan with a pencil and cut the circle out. Place the round circle at the bottom of the cake pan, butter the circle. Take a small amount of gluten-free flour and sprinkle it in the pan, completely coating the pan evenly. Over the trash, turn the pan around and tap out any excess.
- Mix the flour, baking powder, and salt in a small bowl and set aside.
- In a standing mixer with the paddle attachment, mix the softened butter and sugar until creamy.
- This is where it gets a little tricky. Add one egg and mix until blended. With the other egg, crack it into a separate bowl and whisk until scrambled. Pour about half of the egg into the wet mixture, and discard the rest. This doesn’t have to be perfect. But do not add the entire egg, the cake will not cook properly.
- Add 1/3 of your flour mixture and mix until blended. Mix in 1/3 of your milk until blended. Continue switching on and off until you have added all of the flour and all of the milk.
- Pour the batter into the cake pan and bake for 22-30 minutes, or until a toothpick comes out clean.
- Once cooled take a butter knife and run it along the sides of the pan to ensure no cake is sticking. Flip the pan over onto a plate or cake tray.
- Now onto the whipped cream. In your standing mixer with the whisk attachment, add the three ingredients and mix until stiff peaks form.
- Using a rubber spatula spread the whipped cream evenly on the cooled cake (do not attempt if not cooled).
- Garnish with sliced strawberries and enjoy! Now I’m jealous.
Note: KEEP CAKE REFRIGERATED!!!!