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.