Fresh Strawberry Cake
This gorgeous Fresh Strawberry Cake is tender and moist thanks to buttermilk and a trio of naturally gluten-free flours. Loads of ripe strawberries flavor this pretty cake that's capped with a sweet swipe of cream cheese frosting.
Ingredients
- ½ cups/70 g teff flour
- ½ cup/70 g sorghum flour
- ½ cup/70 g tapioca flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 3 large eggs , at room temperature
- 1 tsp pure vanilla extract
- ½ cup buttermilk , at room temperature
- 2 cups strawberries , hulled and diced
Icing
- ¼ cup unsalted butter , at room temperature
- 4 oz cream cheese , at room temperature
- 4 tbsp maple syrup
Instructions
Make cake
- Preheat oven to 350° F. Butter an 8x8 inch baking pan and line with a square of parchment paper.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer on medium speed, cream, the butter and sugar until light and fluffy. Add the eggs one at a time and mix well to combine. Mix in the vanilla. Scrape down the sides of the bowl.
- With mixer on low, add the buttermilk and flour mixture in three additions, beginning with the flour. Mix until combined. Gently fold in the strawberries using a rubber spatula. Pour the batter into the prepared pan and smooth the top.
- Place the pan in the oven and bake for 50-55 minutes, until a toothpick inserted in the middle comes out clean and the surface of the cake springs back lightly when pressed. Remove pan from oven and place on a wire rack to cool for 30 minutes, then turn out onto the rack to cool completely.
Make Icing
- In a large bowl, cream the butter and cream cheese until well combined. Add the maple syrup and taste for sweetness. Add more to reach desired sweetness and consistency. Spread the icing evenly across the cooled cake. Cake will keep, well wrapped in the fridge, for 5 days.
Nutrition
Serving: 140gCalories: 85kcalCarbohydrates: 22gProtein: 0.02gFat: 0.05gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 131mgPotassium: 66mgFiber: 0.001gSugar: 20gCalcium: 45mgIron: 0.4mg
Did you make this recipe?Let me know in the comments how it went!