Ingredients
Scale
- 150 g plain gluten-free flour blend
- 20 g almond flour
- 150 g caster/superfine or granulated sugar
- 1 ¼ tsp baking powder
- ¼ tsp xanthan gum (if needed)
- ¼ tsp salt
- 85 g unsalted butter, softened
- 1 medium egg (room temperature)
- 135 g whole milk (room temperature)
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 320 g strawberries, halved
- 50 g caster/superfine or granulated sugar
- 1 tbsp lemon juice
- 230 g cold heavy cream
- 115 g cold cream cheese
- 80 g powdered sugar
Instructions
- Preheat your oven to 350°F (180°C).
- In a mixing bowl, combine dry ingredients: gluten-free flour blend, almond flour, sugar, baking powder, xanthan gum (if using), and salt.
- Cut in softened butter until the mixture resembles crumbs.
- Mix in the egg, milk, and vanilla until just combined.
- Pour batter into a small baking pan and bake for about 15 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before layering with macerated strawberries and whipped cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 285
- Sugar: 20g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg