This past weekend I celebrated my 21st birthday. Instead of a busy weekend full of activities, I asked for a relaxing weekend with my friends. We explored Williamsburg, ate breakfast at my favorite restaurant, had a picnic, and went to a jazz club. It was the perfect weekend.
However, one of the highlights of my birthday weekend was the beautiful cake my roommate made me. Since going gluten-free after my Hashimoto’s diagnosis in December, I’ve been missing all the breads and cakes I used to enjoy.
Gluten-free or not, this cake is worth the work and sure to please. The perfect combination of vanilla cake, fresh whipped cream, and local berries, this dessert is my newest recommendation for birthday celebrations, graduation season, and casual summertime parties.
Check it out and try for yourself!
2 cups Bob’s Red Mill Gluten Free Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 3/4 cups sugar
4 egg whites at room temperature
1 teaspoon vanilla
2/3 cup milk
2/3 cup plain Greek yogurt
2 cups sliced fresh strawberries
2 teaspoons sugar
1 pint heavy cream, well chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Grease three 9 in. round cake pans and line with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
- Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
- Add egg whites and vanilla and beat for about 30 seconds.
- Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
- Beat on high for an additional 30 seconds.
- Divide the batter evenly between the pans.
- Bake for 18-22 minutes, or until lightly golden.
- Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
How to Make Strawberry Filling:
- Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
How to Make Whipped Cream:
- Place the bowl and whisk beaters in the freeze until they are cold.
- Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Be careful not to overheat.
How to Assemble the Cake:
- Place one layer of the cake on a plate, and spread with a thin layer of whipped cream. Add sliced strawberries.
- Spread another thin layer of whipped cream.
- Place the second cake layer on top of the first and spread a thin layer of whipped cream. Add the remaining berries and top with another layer of whipped cream.
- Top with a final cake layer and spread the remaining whipped cream over the cake.
- Garnish with berries.