Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 3/4 cup oil (I used refined avocado oil)
  • 1 1/2 cups white sugar
  • 3/4 cup milk (dairy or non-dairy)
  • 1 cup strawberry puree
  • 2 teaspoons vanilla extract
  • 2 1/2 cups gluten free all purpose flour (see notes)
  • 1 cup almond flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces room temperature plain cream cheese (dairy or non-dairy)
  • 1/2 cup room temperature butter (dairy or non-dairy)
  • 6 cups powdered sugar
  • 1/2 cup ground freeze dried strawberries
  • 1/3 cup strawberry jam
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease and line two 8 or 9 inch cake pans and set aside. I used 8 inch.
  • Wash and cut the tops of the strawberries and add to a blender. Blend until smooth.
  • Measure out 1 cup of puree and add to a bowl with all wet ingredients.
  • Whisk really well until well combined.
  • Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag. If you notice the almond flour is lumpy, quickly sift it.
  • Whisk until well combined. You can add in a few drops of red food coloring if you want to give the cake a more pink color, otherwise leave as is.
  • Transfer to the prepared pans, trying to keep each as even as possible.
  • Bake for 42-50 minutes, or until a toothpick comes out clean. 45 is usually perfect in my oven.
  • Remove from the oven and let cool in the pan for about 15 minutes, then flip onto a cooling rack to finish cooling.
  • Meanwhile, add the butter and cream cheese to the bowl of a stand mixer and beat for 2-3 minutes on low spead.
  • While the mixer is running on low, add in the powdered sugar, 2 cups at a time.
  • Add in the strawberry jam, ground freeze dried strawberries and vanilla and beat until smooth. If it's too thick, add in a tablespoon or so of milk until creamy.
  • Once the cake has cooled, frost and enjoy!