Gluten Free Strawberries and Cream Cake

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CAKE INGREDIENTS: 2 cups 1:1 Gluten Free All Purpose Flour Blend 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (one stick) unsalted butter, at room temperature 1 3/4 cups granulated sugar 4 egg whites at room temperature 1 teaspoons pure vanilla extract 2/3 cup milk 2/3 cup plain Greek yogurt

COMBINE THE DRY INGREDIENTS 1 Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside. NEXT STEP

COMBINE THE WET INGREDIENTS 2 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. NEXT STEP

COMBINE THE WET AND DRY INGREDIENTS 3 Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined, the beat on high for an additional 30 seconds. NEXT STEP

FILL THE PANS AND BAKE 4 Divide the batter evenly between three greased cake pans. Bake for 18-22 minutes. Cool pans on racks for about 10 minutes, then remove cakes from pans and cool completely. NEXT STEP

STRAWBERRY FILLING INGREDIENTS: 2 cups sliced fresh strawberries 2 teaspoons granulated sugar WHIPPED CREAM INGREDIENTS: 1 pint heavy cream, well chilled ¼ cup powdered sugar 1 teaspoon pure vanilla extract

PREPARE THE STRAWBERRIES AND WHIPPED CREAM 5 Combine the strawberries and sugar in a small bowl, and set aside. Add the cream, powdered sugar, and vanilla to a chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat. NEXT STEP

LAYER AND FILL THE CAKE 6 Place one layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on about half of the sliced strawberries. Repeat with the second layer. NEXT STEP

FINISH THE CAKE 7 Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely. ENJOY!

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