Gluten Free Layer Cake Recipe with Strawberry Filling
Make this gluten free layer cake recipe filled with homemade strawberry filling of strawberry jam. The cream cheese frosting is to die for! It is my favorite frosting. If you make the homemade filling be sure to use the cooking method versus the blended method. You will want it nice and thick. I cheated and used jam. Meanwhile, I hope you enjoy this recipe.
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Gluten Free Layer Cake Recipe with Strawberry Filling
51
Yield: Serves 6
A delicious gluten free layer cake made from white cake filled with homemade strawberry filling or strawberry jam, and cream cheese frosting.
If using homemade sauce, make it according to the instructions at the link above and refrigerate to cool.
Make cake according to directions except make half the recipe, one layer. Start testing for doneness at 25 minutes.
While cake is baking, make the frosting according to the instructions at the link above and refrigerate.
Remove from oven and cool on a wire rack.
Once cake is cool to room temperature, wrap in plastic wrap and refrigerate for 1 to 2 hours. (This makes the cake easier to slice for layering.)
To make three even layers, place toothpicks right underneath where you will slice the cake. Using strong, clean thread, slice the off the top layer. Repeat above step for to separate the middle and bottom layers.
Once cake layers cool and firm, add strawberry filling to the bottom layer and then add frosting. Add the middle layer, then frosting, then another layer of strawberry filling. Add the top layer and frost the entire cake, sides and top.
If not serving the cake within a few hours, refrigerate until ready to serve and then bring to close to room temperature before slicing and serving.
Tips
I use my kitchen measuring tape when I want to make perfectly proportion-sized layers. It has a locking mechanism to hold it in place. You can use a ruler, as well.
*For corn-free frosting, use Trader Joe's Organic Powdered Sugar. It is made with tapioca flour versus cornstarch.