Fresh Strawberry Cake with Cream Cheese Glaze
To start, hull and slice approximately 1 quart of fresh strawberries. Using an immersion blender (or stand blender), puree the berries. Then cook them over medium-low heat for 35-45 minutes until the sauce is reduced by half. You should end up with about 1 C of reduced strawberry puree. Set aside to cool completely before mixing your cake.
For the cake:
- 1 1/4 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1/2 C GF Oat Flour
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1 C + 2 Tbsp Sugar
- 2 Large Eggs
- 6 Tbsp Butter Flavored Coconut Oil, melted
- 1 C Reduced Strawberry Puree
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 Tbsp Non-Dairy Milk
Preheat the oven to 375 degrees. Line the bottom of a springform pan with parchment paper and place on a baking sheet.
In a large bowl, combine flours, baking powder, sugar and salt. Stir together well.
In a medium size bowl, crack eggs and whisk until smooth. Slowly add in the melted coconut oil while stirring. Add the strawberries, extracts and milk and mix well.
Pour the wet ingredients into the dry and fold together with a spatula, about 20 strokes. Spread batter into prepared pan and bake for 35-40 minutes until a toothpick inserted comes out clean and the top springs back when gently pressed.
Remove to cooling rack. Cool in pan for 10-15 minutes, then remove from pan and cool completely before applying glaze.
For the glaze:
- 1 C Powdered Sugar
- 4 oz Dairy Free Cream Cheese, room temperature
- 1/4 C Non-Dairy Milk
- 1 Tbsp Butter Flavored Coconut Oil, melted
Using an electric mixer, beat the cream cheese until smooth. Add the coconut oil, while continuing to mix. Scrape down the bowl. Turn the mixer to low and slowly add the powdered sugar. When all sugar has been incorporated, slowly add the milk a little at a time. Scrape the bowl and check the consistency frequently. You will want it to be the same consistency as hot fudge sauce (or caramel sauce).
Pour the glaze over the cooled cake and spread around. Refrigerate the cake to set the glaze.
After making the cake, it seems that it tastes best after being refrigerated overnight. So if you're going to garnish with fresh berries, do that right before serving to preserve freshness of the berries.
Keep refrigerated in an airtight container for 2-3 days.