About the Recipe
Imagine a picturesque garden party with a warm golden glow, vibrant flowers, and the sweet scent of summer. In this enchanting setting, sweet strawberries and delicate roses form an unlikely yet delightful friendship. This beautiful union of flavors and aromas is captured in a Gluten-Free Strawberry Cake with Rose Frosting.
The cake features three layers of fluffy, moist cake infused with real strawberries. Hand-picked strawberries lend their natural sweetness and vibrant color, creating a visual and gustatory feast. Each bite melts in your mouth, leaving the luscious essence of fresh strawberries on your palate.
To crown this delicious creation, a velvety, subtle rose-scented buttercream is generously topped. This frosting, delicately flavored with rose water, adds a fragrant and sophisticated touch that harmonizes beautifully with the sweetness of the strawberries. The creamy texture complements the lightness of the cake, creating a luxurious mouthfeel. The gentle floral notes of the rose frosting provide a lovely contrast to the fruity layers, making each slice a delightful surprise.
As guests savor this stunning dessert, the combination of flavors and aromas creates an atmosphere of joy and celebration. Each bite tells a story of summer, friendship, and the beauty of nature, making it a feast for the senses. This cake is a testament to the magic that happens when two beloved ingredients come together, resulting in a culinary masterpiece that is sure to be the highlight of any garden party.
Ingredients
Cake
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
1 cup strawberry jam
Rose Frosting
4 ½ cups of confectioners sugar
3 sticks of unsalted butter
3-4 tablespoons of heavy cream
1 ½ teaspoons of vanilla extract
2 teaspoons of rose powder
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Prepare three 6-inch cake pans by lightly brushing them with vegetable oil or cooking spray and lining the bottoms with parchment paper.
In a medium bowl, sift together the sweet rice flour, brown rice flour, tapioca starch, white rice flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
Using a hand mixer, whisk the egg whites in a medium bowl, starting at low speed and gradually increasing to high speed until soft peaks form. When the beater is removed, a peak should rise, and the very tip should fall. Set aside. (See note about skipping this step.)
In the bowl of a stand mixer equipped with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, approximately 3 minutes.
With the mixer on low speed, add the egg yolks and vanilla and almond extracts, mixing until fully combined.
Maintaining the low speed, gradually add the dry ingredients in three batches, alternating with the sour cream and milk, mixing until just combined.
Using a rubber spatula, fold in one-third of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until almost fully incorporated. Fold in the sprinkles just until evenly distributed.
Divide the batter among the prepared cake pans and use an offset spatula to spread it into an even layer. Gently tap each cake pan 1-2 inches on the counter several times to release any large air bubbles.
Bake for 29-33 minutes until the cake springs back when gently pressed in the center and a toothpick emerges dry or with a few moist crumbs. This cake will appear very light and airy in texture when gently pressed, so exercise caution to avoid overbaking it.
Remove the cake from the oven and allow it to cool in the pan for approximately 10 minutes. Subsequently, carefully invert the cake onto a wire rack to ensure complete cooling.
To achieve this, I utilize a large wire rack or sheet pan to support the baking pan. By holding the two together, I proceed to flip the cake gently, releasing it from the pan. Once the cake is on the wire rack, I carefully peel off the parchment paper. Next, I place another wire rack on top of the cake and flip it right side up.
Once the cake has cooled, I proceed to prepare the buttercream frosting. In the bowl of a stand mixer equipped with the paddle attachment, I cream the butter at medium speed. With the mixer operating at a low speed, I gradually incorporate the powdered sugar into the butter in three separate batches, ensuring complete integration. I then add the vanilla extract and salt, mixing until a smooth consistency is achieved. Finally, I incorporate the milk or cream, beginning with just two tablespoons and gradually adding more as necessary, until the frosting reaches a smooth and spreadable consistency. If desired, I can add a few drops of gel food coloring to achieve the desired color.
Once the buttercream is prepared, I proceed to frost the cake. For a layer cake, I spread half a cup of frosting between each layer. Additionally, I apply a very thin layer of frosting to the top and sides of the cake. This thin layer serves as a crumb coat, preventing crumbs from adhering to the final, decorative frosting layer. I then refrigerate the cake for approximately 15 minutes.
Notes