Ingredients

The following ingredients have 4 Servings
  • 2 cups 1:1 Gluten Free All Purpose Flour Blend ((recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour))
  • 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
  • 2 cups sliced fresh strawberries
  • 2 teaspoons granulated sugar ((or more, depending on how sweet your strawberries are))
  • 1 pint heavy cream, (well chilled)
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instruction

  • Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
  • Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
  • 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.
  • Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
  • Beat on high for an additional 30 seconds.
  • Divide the batter evenly between the pans.
  • Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
  • Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.