Gluten Free Strawberry Lemonade Cake

By Unknown - Monday, March 05, 2018


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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