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Strawberries ‘n Cream Birthday Cake (Gluten Free)

Authoradmin
DifficultyIntermediate

My baby girl turned ten this weekend & she wanted mama to bake her a Strawberries ‘n Cream Birthday Cake.

A layer cake to be precise. With one layer of vanilla cake & the other with a strawberry one. She then went into details about a cream cheese ~ whipped cream frosting. Oh…and not to forget a layer of strawberry jam between the layers.

Yields1 Serving
Prep Time50 minsCook Time35 minsTotal Time1 hr 25 mins
 '--Gluten Free Vanilla Layer Cake
 2 cups Gluten Free Oat Flour
 2 teaspoons Baking Powder
 1/2 teaspoon fine Sea Salt
 3/4 cups pure Maple Syrup
 1 large Egg, whisked
 1 3/4 cups Milk (I used fat free dairy milk)
 2 teaspoons pure Vanilla Extract
 2 tablespoons melted Coconut Oil
Gluten Free Strawberry Layer Cake
 8 ounces fresh Strawberries, clean, trim stems, cut in 1/2 (should yield 1/2 cup Strawberry Sauce)
 2 tablespoons all fruit Strawberry Jam
 2 cups Gluten Free Oat Flour
 2 teaspoons Baking Powder
 1/2 teaspoon fine Sea Salt
 3/4 cups pure Maple Syrup
 1 large Egg, whisked
 1 1/4 cups Milk (I used fat free dairy milk)
 1 teaspoons pure Vanilla Extract
 2 tablespoons melted Coconut Oil
 Maple Cream Cheese Whipped Cream Frosting
 1 pint Whipping Cream, chilled
 8 ounces softened Cream Cheese
 1/2 cup pure Maple Syrup
Between Layers
 1/2 cup all fruit Strawberry Jam
Topping
 Fresh Strawberries
1

'--Cakes

2

Make each cake layer separately. Pre heat oven to 375 degrees F with the rack in the middle. In large bowls whisk together dry ingredients. In other bowls whisk together wet ingredients. For strawberry layer: heat strawberries in a small pan over medium high heat with 1 tablespoon water. Bring to a boil, stir and cook a few minutes until strawberries soften. Stir in strawberry jam. Transfer to a food processor or blender and puree. Add this puree to the wet ingredient bowl of the strawberry layer.

3

Prepare two 9X3 aluminum cake pans with cooking spray. For each layer: combine the wet and dry ingredients. Whisk the vanilla batter and the strawberry batter separately until you have no lumps. Transfer batters to the greased cake pans. Bake for about 35 minutes each or until a skewer comes out virtually crumb free. Let cakes cool completely on racks.

Maple Cream Cheese Whipped Cream Frosting
4

Whip cream in a mixer with the whip attachment until soft peaks form. Add cream cheese and maple syrup and continue to whip until the frosting is well combined. Put the frosting in the fridge until you are ready to frost the cake.

Cake Assembly
5

Carefully remove cake layers from pans. Slice off any doming with a serrated knife. Place one layer on a cake plate. Top with the 1/2 cup strawberry jam. Top that with the second layer. Spoon frosting over the layer cake. Decorate with fresh strawberry slices.

6

Serve cake with additional frosting on the side and fresh strawberries.

Ingredients

 '--Gluten Free Vanilla Layer Cake
 2 cups Gluten Free Oat Flour
 2 teaspoons Baking Powder
 1/2 teaspoon fine Sea Salt
 3/4 cups pure Maple Syrup
 1 large Egg, whisked
 1 3/4 cups Milk (I used fat free dairy milk)
 2 teaspoons pure Vanilla Extract
 2 tablespoons melted Coconut Oil
Gluten Free Strawberry Layer Cake
 8 ounces fresh Strawberries, clean, trim stems, cut in 1/2 (should yield 1/2 cup Strawberry Sauce)
 2 tablespoons all fruit Strawberry Jam
 2 cups Gluten Free Oat Flour
 2 teaspoons Baking Powder
 1/2 teaspoon fine Sea Salt
 3/4 cups pure Maple Syrup
 1 large Egg, whisked
 1 1/4 cups Milk (I used fat free dairy milk)
 1 teaspoons pure Vanilla Extract
 2 tablespoons melted Coconut Oil
 Maple Cream Cheese Whipped Cream Frosting
 1 pint Whipping Cream, chilled
 8 ounces softened Cream Cheese
 1/2 cup pure Maple Syrup
Between Layers
 1/2 cup all fruit Strawberry Jam
Topping
 Fresh Strawberries

Directions

1

'--Cakes

2

Make each cake layer separately. Pre heat oven to 375 degrees F with the rack in the middle. In large bowls whisk together dry ingredients. In other bowls whisk together wet ingredients. For strawberry layer: heat strawberries in a small pan over medium high heat with 1 tablespoon water. Bring to a boil, stir and cook a few minutes until strawberries soften. Stir in strawberry jam. Transfer to a food processor or blender and puree. Add this puree to the wet ingredient bowl of the strawberry layer.

3

Prepare two 9X3 aluminum cake pans with cooking spray. For each layer: combine the wet and dry ingredients. Whisk the vanilla batter and the strawberry batter separately until you have no lumps. Transfer batters to the greased cake pans. Bake for about 35 minutes each or until a skewer comes out virtually crumb free. Let cakes cool completely on racks.

Maple Cream Cheese Whipped Cream Frosting
4

Whip cream in a mixer with the whip attachment until soft peaks form. Add cream cheese and maple syrup and continue to whip until the frosting is well combined. Put the frosting in the fridge until you are ready to frost the cake.

Cake Assembly
5

Carefully remove cake layers from pans. Slice off any doming with a serrated knife. Place one layer on a cake plate. Top with the 1/2 cup strawberry jam. Top that with the second layer. Spoon frosting over the layer cake. Decorate with fresh strawberry slices.

6

Serve cake with additional frosting on the side and fresh strawberries.

Strawberries ‘n Cream Birthday Cake (Gluten Free)

~ Marla Meridith

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