Gluten
Free Strawberry Lemonade Cake
What
You'll Need
Cake
- 2 1/4 cups Gluten
Free King Arthur Measure for Measure Flour (293 grams)
- 1 1/3 cups sugar
- 2 tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Zest of 2 lemons
- 1/2 cup unsalted butter, softened, and divided into 4 separate
chunks
- 1 cup whole milk
- Juice of 2 lemons
- 4 egg whites
Frosting
- 2 cups heavy whipping cream
- 1 package of Jello
lemon pudding mix
- 1 package of freez
dried strawberries (1 oz)
Filling
- 1 package of fresh
strawberries (1 lb)
How to Make the Cake
1. Let all your ingredients come to room temperature.
2. Heat your oven to 350 F.
3.Either, line the bottom of two 9-inch cake pans with parchment paper cut to size or grease with butter.
4. Combine the flour, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Mix until the dry ingredients are combined.
5. With the mixer on speed 1, add the butter one chunk at a time, until the mixture forms a grainy consistency, between 30 seconds and 1 minute. Scrape down the bowl and paddle with a rubber spatula.
6. Then with the mixer on low, add the milk and lemon juice. Stop and scrape, then mix for another minute.
7. In a separate bowl beat the egg whites with a hand mixer until they form stiff peaks.
8. Gently fold egg whites into batter using a spatula. Mix until egg whites are fully incorporated. But be gentle, the trick is not to lose all the air you whipped into your egg whites.
9. Pour the batter into the prepared pans and place them in the oven.
10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the cakes on a wire rack for 10 minutes. Turn the cakes out onto the racks and cool for at least another hour before frosting.
How to
Make the Frosting
Instructions
1. Place mixer bowl and whisk in freezer for at least
20 minutes to chill.
2. Crush freeze dried strawberries until they are a
powder.
3. Remove bowl from refrigerator, pour cold heavy whipping cream, Jello packet
and crushed freeze dried strawberries into the cold bowl and whisk on high
speed until stiff peaks form, about 1-2 minutes.
4. refrigerate until you are ready to frost the cake
How to
Make the Filling
Instructions
c hop
package of fresh strawberries into small
bite size pieces and mix
with 1/2 the whipped cream frosting.
How to
Put it Together
Instructions
This
is a 4 layer cake. Slice each cake in half so you have 4 layers to assemble.
1. Put a dab of frosting on the cake stand
This will prevent the
cake from sliding.
2. Place the first cake layer on the stand
3. spread a big dollop of strawberry filling on bottom
layer
4. place another cake layer on top of the first one.
5. Repeat steps 2 and 3 until you reach the 4th layer.
Use remaining frosting to frost the outside of the cake
however you like! I recommend decorating the cake with additional fresh
strawberries. Chill until ready to serve. Enjoy!
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