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STRAWBERRY SUMMER CAKE

Hi everyone! Hope you are well and ready for another delicious baking recipe. This time it´s a fresh strawberry layered cake with vanilla whipped cream. I made this one for my brother´s 13th birthday today and he really loved it. Well it looks more like a summer cake than a typical birthday cake but because strawberries are his favourite fruit he asked me to make this one for him. And I can´t blame him, I mean look at this cake and tell me you would not want to have this on your birthday. So my brother is actually alergic to gluten and that´s why this cake is comletely gluten free as well.

The recipe is inspired by the baking book "Layered" by Tessa Huff. You really should check that book out, because what you find in there is just cake perfection if you ask me :D

INGREDIENTS: makes one four 8-inch / 20cm cake; serves 10 to 12

For the vanilla cake: For the whipped cream:

- nonstick cooking spray - 2 1/2 cups / 600ml

for the pans heavy cream

- 2 tablespoons granulated

sugar

- 2 cups / 260g gluten free

flour - 1 1/2 teaspoon burbon

vanilla sugar

- 2 teaspoons plus 3/4 teaspoons

gluten free baking powder - 580g fresh strawberries

- 1/2 teaspoon salt

- 1/2 cup / 120 ml grapeseed oil - 2 8-inch / 20cm cake pans

- 1 1/4 cups plus 2 tablespoons /

275g granulated sugar

- 2 teaspoons burbon vanilla sugar

- 6 large egg yolks

- 1/2 cup / 120ml whole milk

- 8 large egg whites

1. Preheat the oven to 350°F / 175°C and grease and line your cake pans.

2. Combine the flour, baking powder and salt, set aside

3. Beat together the oil and 1 1/4 cups / 250g of the sugar on medium speed for 1min. Add the vanilla, egg yolks, one at a time and mix 3min.

4. Turn the mixer to low and add the flour mixture in three batches, alternating with the milk. Mix on medium for 30secs. Pour the batter into a large bowl and set aside.

5. In the clean bowl of the mixer whisk the egg whites on medium-low speed until foamy. Add the remaining 2 tablespoons sugar and the 3/4 teaspoons baking powder and whisk on high until stiff.

6. Fold the egg whites carefully into the cake batter. Evenly divide the batter between the prepared pans.

7. Bake for 25 minutes. Let them rest on a wire rack until cooled down.

8. Meanwhile, whisk the cream on medium speed until it begins to thicken. Add the sugar and vanilla and whisk on high until it forms medium peaks.

9. Hull and slice the fresh strawberries 1/4 inch / 6mm thick.

10. Carefully halve the cakes horizontally to create four even layers. If you haven´t got any experience with this yolanda from "How to cake it" has a really easy tutorial on her you tube channel, so go check it out!

Place your bottom layer on a cake plate or serving dish and spread on one-quarter of the whipped cream and one cup / 165g of the sliced strawberries. Top with the next layer of cake and repeat. Place some whole berries on top of the last layer and enjoy!

I want you to meed our new little familiy member Oscar. I already love him with all my heart. Common look at him, isn´t he the cutest little kitty on earth?