June 15, 2011 by Flora Dawn
The berries have just started arriving to my local farmer’s markets and produce stands. Although fresh berries are great for snacking on, sometimes a berry dessert is a nice treat.
The Strawberry Cake recipe I am posting today is based on a recipe from the Cake Mix Doctor. Although I have mixed feelings about her books, particularly the gluten-free edition, my family thinks this cake is a winner!
It is moist and flavorful and just happens to be a beautiful color of pink; which I think would be perfect for a girl’s birthday party or a baby shower. The picture below doesn’t really do it justice, it is quite lovely in person.
The recipe calls for a 15 ounce yellow gluten-free cake mix (which happens to be the size/flavor of the Betty Crocker mix), however, I have made this recipe by simply weighing 15 ounces of cake mix from the Bob’s Red Mill gluten-free Vanilla Cake mix as well. Both the Betty Crocker and the Bob’s mixes produced very tasty cakes, however, the Bob’s cake was less sweet (which we preferred) and less level (which I didn’t love so much, but nothing a little frosting couldn’t fix).
I am thinking that if you have a favorite brand of gluten-free yellow/vanilla cake mix, you should be able to simply weigh out 15 ounces and produce a great two-layer strawberry cake.
So next time you need a pretty pink party cake, I vote for this Strawberry Cake, it’s so delicious, no one will even notice it’s gluten-free!
I have successfully used the Betty Crocker mix as well as 15 ounces of a Bob’s Red Mill mix.
- oil or spray for greasing cake pans
- a couple teaspoons white rice flour or cornstarch for dusting pans
- about 1 1/2 cups fresh strawberries (you’ll smash them and need 3/4 cup puree)
- 1 (15 ounce) gluten-free vanilla or yellow cake mix
- 3 tablespoons strawberry gelatin (half of a 3 ounce package)
- 1/2 cup canola or vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- Place rack in center position of oven and preheat to 350. Lightly oil/spray 2 9-inch cake pans and then dust with the cornstarch or rice flour to evenly coat them. Shake off any excess cornstarch/rice flour.
- Rinse and drain the strawberries, cut off stems. Mash the berries with a fork (or place in a food processor) and make a smooth puree. You will need 3/4 cup puree for the cake.
- In the bowl of a stand mixer, place the cake mix and gelatin; stir to combine. Add the strawberry puree, oil, eggs, and vanilla and beat on low until combined, about 30 seconds. Increase the speed to medium and mix until smooth, about 1 minute.
- Divide the batter evenly into the prepared pans, smoothing out the tops if needed (I use a wet table knife or spatula). Bake the cakes for 18-22 minutes or until center tests clean. Allow to cool for 5 minutes on a wire rack before removing from pans (I always run a plastic spatula or knife around the cake to loosen it from the pan). Allow the cakes to cool completely before frosting.