Moist Gluten Free Strawberry Cake (From Scratch)
"A moist, tender gluten free strawberry cake for any time of year! Uses frozen berries for a rich, flavorful syrup and a perfect crumb...."
INGREDIENTS
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8 ounces frozen strawberries (you can also use fresh)
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1/4 cup lukewarm water
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1/4 cup granulated sugar
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1/8 teaspoon kosher salt
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3 cups all purpose gluten free flour blend (See Recipe Notes)
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1 teaspoon xanthan gum ((omit if your blend already contains it))
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1 tablespoon baking powder
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2/3 teaspoon baking soda
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½ teaspoon kosher salt
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7/8 cup whole milk (at room temperature)
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12 tablespoons unsalted butter (at cool room temperature)
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2 cups granulated sugar
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4 tablespoons neutral oil
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2 teaspoons vanilla extract
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4 large eggs (at room temperature (discard 1 egg yolk))
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Pink gel food coloring (optional (I like Americolor brand))
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1 ounce freeze-dried strawberries
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16 tablespoons unsalted butter (at cool room temperature)
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4 cups confectioners’ sugar (sifted, plus more as necessary)
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3 tablespoons heavy whipping cream (at room temperature, plus more as necessary)
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