Gluten Free Strawberry Cake

Project 365 – #171

For Father’s Day, I wanted to surprise D with lots of yummy food and a delicious cake.  Unfortunately, he didn’t get any delicious food from me as I was under the weather.  I could barely be around food, but I was not going to let the day go by without making something for him. 😉

I wanted to use some of the fresh strawberries from our Saturday pick-up from Bountiful Baskets, so I decided to go with a strawberry cake.  I totally winged this one, so all measurements are approximate.

I started with a Betty Crocker gluten free yellow cake mix.  I followed the directions except I substituted 1 cup strawberry puree for the 2/3 cup of water called for in the mix.  I had to cook the cake a little longer than called for in the directions, but part of that would also be because I used a loaf pan instead of a traditional cake pan.

While the cake was baking, I whipped up some homemade frosting using:

• 1/2 C butter
• 1/2 C shortening
• 4 oz. cream cheese
• 1/4 milk
• 4 cups powdered sugar
• 1 tsp. vanilla extract

I creamed together the butter, shortening, and cream cheese and proceeded to add in the vanilla.  I slowly added in the powdered sugar – pouring in milk as needed.  I beat it until peaks formed.

After the cake had cooled, I sliced it in half to create two layers.  Then the layering began…

• A light layer of frosting on the first layer of cake.
• Sprinkle with chocolate chips.
• A layer of sliced strawberries.
• Another layer of cake.

Once the layering was done, I frosted the whole cake, sprinkled it with mini chocolate chips, and garnished with fresh strawberries.

D was really surprised and pleased with his cake.  Both Munchkin and D said it was delicious.  They said the cake was really moist with a mild strawberry taste.  I may never know as it may be gone before I get a taste.  lol!