National Strawberry Day!

Ella’s Strawberry Cake

Betty Crocker Gluten Free Yellow Cake Mix

Replace the 2/3 Cup of water called for in the mix with 2/3 Cup Puréed Strawberries

Use only 1/2 Stick of melted Butter(or 1/4 Cup oil)

1/4 Cup Plain Greek Yogurt ( I use Fage)

Instead of 3 Eggs Use 4 Eggs (Beaten)

Omit the Vanilla called for on the box

Add all ingredients to a large mixing bowl and fold liquids into cake mix. Then mix on high for 30- 40 seconds or until all dry ingredients are mixed. Then let batter rest for about 20 minutes before baking to let the rice flour absorb the liquids.

Preheat oven to 325*

When ready to bake pour batter into a greased and floured square 9 inch or 9inch round. Bake for 35- 40 minutes or until cake is set in the center and a tooth pick inserted in center of cake comes back clean. Let cool and Ice with Butter Cream Frosting below. This makes a very rich dark red cake. Enjoy!

To make a 2 layer cake or 9×13 inch cake, you will need 2 Cake mixes and double the recipe above.

You may want to add fresh strawberries to decorate or add the pureed strawberries to the frosting. Whatever you prefer. ( Or drizzle the strawberry juice over the frosting then add fresh strawberries)

Basic Butter Cream Frosting

8 oz. Plain Philadelphia Cream Cheese

2 Sticks unsalted Butter Softened (or 1 Cup)

1 Teaspoon Pure Vanilla

4- 5 Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth. Refrigerate in sealed container until ready to use.

To make a Fruit Flavored Butter Cream Frosting.

Instead of 2 Sticks of butter, replace 1 Stick with 1/2 Cup pureed Fruit and omit the vanilla. Mix until frosting forms peeks. If it needs to be thicker just add a little more Powdered sugar, until the frosting is the consistency you prefer.

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