What Dreams are Made of…or at least really good cakes
Layers of strawberry sponge and whipped cream cheese frosting, topped with chocolate covered berries and hazelnut meringue!
Strawberry cake is one of those deliciously simple treats that I never get tired of. It’s decadent but fresh, sweet and a little tangy. This version features sponges flavored with strawberry puree sandwiched with a whipped cream cheese, and topped with hazelnut meringues and fresh berries (okay, some are dipped in chocolate).
This delicious treat has always been a favorite in our house, so when my mom had to switch to a gluten free diet a couple years back, I had to take a crack at de-glutenizing (yes, another real word now) our favorite recipes! After troubleshooting and researching, the recipe below is what I landed on, and I must say – it’s pretty good.
Recipe
WHAT YOU’LL NEED
For the strawberry concentrate:
- 300 g (2 cups) fresh strawberries, quartered
- 20 g (1 tbsp + 1 tsp) granulated sugar
- 5 g (1 tsp) lemon juice
- a pinch of salt
For the cake:
- 2 cups gluten free flour (I use King Arthur Measure for Measure)
- 70 g (1/2 cup) cornstarch
- 5 g (1 tsp) salt
- 8 g (1 1/2 tsp) baking powder
- 1/4 tsp baking soda
- 400 g (2 cups) granulated sugar
- 4 eggs, separated room temperature
- 200 g ( 1 cup) buttermilk room temperature
- 115 g (4 oz) unsalted butter, melted and cooled to room temperature
- 75 g (1/3 cup) neutral oil (I use avocado oil)
- 2 tsp vanilla extract
- 1/2 cup of strawberry concentrate
- 1/4 tsp cream of tartar
For the frosting:
- 8 oz cream cheese
- 1 cup icing sugar
- 1 3/4 cup heavy whipping cream
- 1 tsp vanilla extract
WHAT YOU’LL DO
MAKE THE STRAWBERRY CONCENTRATE
- Combine strawberries, 1 tbs granulated sugar, lemon juice and pinch of salt in a blender or food processor
- Blend until completely smooth
- Transfer mixture into a saucepan and simmer on medium low heat until reduced by half (approximately 25 minutes)
- Cool to room temperature
- Preheat oven to 350 F and grease 9 inch cake rounds with non-stick spray (I also recommend lining them with parchment paper)
MIX THE BATTER
- Whisk the flour, cornstarch, salt, baking powder, baking soda and sugar together in a mixing bowl
- Combine the egg yolks, buttermilk, melted butter, oil, vanilla and strawberry purée and whisk until smooth (It is VERY important that these ingredients are all room temperature)
- Beat the egg whites and cream of tartar with a hand or stand mixer until they hold a stiff peak
- Pour the wet ingredients into the dry, mixing until just incorporated
- Fold in egg whites a couple spoonfuls at a time until fully combined, being careful not to deflate them
- Transfer to greased pans and bake for 22 – 25 minutes
ASSEMBLE YOUR CAKE
- Cool cakes in the tins for about 30 minutes, then remove and place on wire racks to cool completely
- Beat cold cream cheese in a chilled bowl until free of lumps
- Pour the heavy cream slowly into the cream cheese mixture until incorporated (this helps prevent lumps)
- Whip on medium speed until soft peaks begin to form. Add in powdered sugar and vanilla extract, continuing to beat until stiff peaks form
- Spread a layer of frosting on top of your bottom layer using the back of a spoon or a spatula
- Customize your cake! I added halved strawberries around the border before adding more frosting and placing the top layer on. It would great with a jam, or just extra frosting!
FINISHING TOUCHES
- Top your cake with toppings of your choice and swirls of your remaining frosting. I dipped some of my strawberries in chocolate and crushed hazelnuts, and also stuck on a couple hazelnut meringues
- Serve your cake the same day you make it, that’s when it’s the best!
- Store your cake (if you have any left) covered in the fridge for up to 5 days
Happy Baking!
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