This summer I was determined to challenge myself. My mother in law thought a cake that we had for my son’s birthday was gluten free. Unfortunately it was not, but luckily we caught her before she ate it. So I knew I needed to challenge myself because, well- strawberry cake is just delicious!
The problem is- a majority of the cake recipes I found called for a box of cake mix. Living in the country my gluten free foods can be difficult to find. So using a box was not an option. I can across some though that did not require it. If you have ever cooked with gluten free flour though you know things tend to be dry and you need more liquid. Unless you find a right flour blend.
For me using the Betty Crocker Rice Flour Blend tends to be the best option. I don’t know what it is about this blend. I have yet to have a recipe “fail” with it. Everything that I have made with it has come out as if I used a wheat flour! I love this blend. Another thing I do with my flour is I don’t pack it or level it as if you are measuring regular flour. I just put the measuring could in light shake it off and call it good. If there is a bit more or less the an even amount it doesn’t affect it. I also “shift” it with a fork prior to measuring it.
OK, back to the recipe. This strawberry cake recipe was easier then I imagined. With the combination of fresh strawberries (when in season- otherwise frozen works as well), and strawberry jello (read labels for allergens), this dessert is sure to be a hit! I hope you enjoy this as much as we did!
- 1 1/2 cup sugar
- 1 pkg strawberry jello
- 3/4 cup softened butter
- 3 eggs
- 2 cups flour (Betty Crocker Rice flour if doing GF)
- 2 tsp baking powder
- 1tsp vanilla
- 3/4 cup milk
- 1/2 cup pureed strawberries
What to do:
- Preheat oven to 350 degrees and grease a 9X13 pan
- In a bowl, cream together the butter, sugar, jello and eggs
- In a smaller bowl mix together flour and baking powder. Add slowly to the sugar mixture alternating with the milk. Mix well
- Mix in the vanilla and strawberry puree, then pour in your greased pan
- Bake about 35-40 minutes or until a toothpick comes out clean.
- Let cool completely, frost and serve!
That is all there is to it! This was so simple and easy it has inspired me to try other types of cake. Now what to do next? Chocolate or maybe a basic yellow? Decisions!