Ingredients
Scale
- 1.5 cups strawberries, blended
- 3/4 cup strawberry puree (reduced)
- 1.5 cups gluten-free all-purpose flour
- 1/2 cup almond flour (or more all-purpose blend)
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened (or vegan butter)
- 1 cup granulated sugar
- 3 large eggs (or 2 flax eggs)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- 1/2 cup milk (or dairy-free milk)
- 1 cup strawberries, chopped for texture
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Blend strawberries to make about 3/4 cup of puree and reduce it on the stove for 8 to 10 minutes.
- Whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt in a bowl.
- Cream the butter and sugar until fluffy, then add eggs one at a time.
- Mix in vanilla and lemon juice if desired.
- Alternately add dry ingredients and the strawberry puree with milk, mixing until combined.
- Fold in chopped strawberries.
- Spread the batter in the prepared pan and bake for 28 to 34 minutes.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
Notes
Be careful not to overmix the batter to avoid a dense cake. Also, if strawberries are very juicy, measure the puree after reduction.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free