I was looking for a strawberry short cake recipe the other day. I found one and tried it. It was okay. Then we randomly decided to have a half-birthday party for my 18 month old son whose birthday is on Christmas Eve (long story). I still had strawberries so I wanted to try again, but I found this recipe instead. It was so good!!! So if you are in need of a good white cake, try this recipe. It is listed below with my adaptations, or click here to get the original recipe at Gluten Free Gobsmacked.
Gluten Free White Cake
Ingredients:
1/2 c butter or butter substitute
1/2 c shortening
4 eggs + 1 yolk
3/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 c sweet rice flour
1/2 c brown rice flour
1/4 c tapioca starch
1/4 c potato starch
1/2 tsp xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
Directions:
Preheat oven to 350F. Grease and flour 2 8 inch cake pans (I actually used pie tins because I didn't have cake pans). In a standing mixer, cream the butter, shortening, and sugar. Beat eggs in one at a time and mix for at least 2 minutes each. This makes the batter very smooth. Add vanilla and almond extract. In a separate bowl combine dry ingredients, then add slowly to we mixture.
Beat butter in the mixer until light and creamy.
Pour into pans and smooth surface. Bake until top is brown and toothpick comes out clean. The original recipe said 18-20 minutes but mine could have gone 25 and maybe even 30. (I am high altitude, not sure if that makes a difference).
Remove from pans by flipping on to cool pans. I tried cooling racks but they pretty much destroyed my cake and I had to move them to a flat surface. Allow to cool completely before frosting.
Strawberry frosting:
6 strawberries
2 tbsp heavy cream (can use coconut cream)
4 tbsp butter or butter substitute
milk and powdered sugar to desired consistency
In a food processor or blender, puree strawberries and cream. Mix with softened butter with a hand mixer or standing mixer. Add milk and sugar to desired consistency.
