I found this strawberry cake recipe, by Laura Fraembs, in Radish Magazine the other day that looked too good to be true. To my surprise the recipe was gluten-free and literally a piece of cake to make.
This cake uses only store-bought gluten free cake mix, frozen strawberries, sugar, flour, eggs, oil, and water. Great cake that only takes an extra 2 minutes to make compared to regular store-bought cake mix.
The best part about this recipe is it will look as though you slaved all day over making this fresh strawberry cake with creamy frosting. No worries though, this recipe only takes 5 minutes to prepare and half an hour to cook!
Succulent Strawberry Cake
Inspired By: Laura Fraembs
Prep Time: 10 min
Start to Finish: 40 min
1 (18 oz) pkg gluten-free vanilla cake mix
4 Tbs. Tapioca Flour
1 (16oz) pkg frozen strawberries, thawed
1/2 cup vegetable oil
3/4 cup water
1 (3 oz) strawberry gelatin dessert
1 (12 oz) can cream cheese frosting
1. Preheat oven to 350°. Grease two 8×8-inch pans or one 9-inch spring foam pan.
2.In large mixing bowl, combine gluten free cake mix, flour, eggs, water, gelatin and half of the strawberries. Beat on medium speed for 4 min. Pour batter into well-greased pan.
3. Bake for 30-35 minutes. Complete taste test to ensure cake is cooked thoroughly.
4. Combine frosting and other half of strawberries into bowl and blend strawberries into frosting. Frost cool cake then serve and chill. Enjoy!
Check out other great recipes at Radish Magazine.
Gluten Free Strawberry Shortcake
This recipe is fun and easy to make, and only takes 15 min!