Susan is here with another great recipe: Gluten Free Strawberry Cake.
My husband and I used to live in a small rural community as farmers in West Texas when we were first married. Our social circle was centered around our church family and quite often, we would have old fashioned potluck suppers.
I have never seen such awesome food. No one would ever consider buying a dessert or skimping on butter and if they brought fried chicken, it was homemade. Granted, it wasn’t healthy but back then, that wasn’t the point.
There was such a spirit of family communion and sharing of lives and love of God. These gatherings were the highlight of our lives.
Anytime someone would bring something different to the table that was delicious, I would get the recipe and I still have most of those in my recipe file. I rarely make them because they are not recipes that are heart healthy but every so often, I pull one out.
The other day, my daughter made a cake that she had adapted to be gluten-free for a family get-together. The minute I bit into it, I knew that it was one that we used to have at church fellowships when we were farmers. She gave me the recipe and I thought I would share it.
If you need this to be gluten-free, just use a Betty Crocker’s Gluten Free White Cake Mix.
Gluten Free Strawberry Cake
Yield: 10-14 pieces
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This delicious Strawberry Cake can be made gluten-free or not, it's your choice. Either way you'll be glad you made it and you'll be the star of the show when you feed this mouthwatering, delectable dessert to your family and friends.
Ingredients
1 white cake mix
1—3 oz box Strawberry Jello
1/2 cup oil
4 eggs, separated
1/2 cup hot water
10 oz frozen strawberries, thawed and drained
ICING
1 lb. powdered sugar
1 stick butter
1/3 of the frozen strawberries
Instructions
Reserve 1/3 of the strawberries for the icing
Dissolve the Jello in the hot water
Drain, smash and cut up the strawberries
Add the egg yolks and the rest of the ingredients to the Jello and beat for 2 minutes
In another bowl, beat the egg whites until fluffy
Fold into the cake mixture….gently
Grease 3–9” cake pans
Cook at 350 for 20-25 minutes
Cool and then ice
Notes
If you need this to be gluten-free, just use a Betty Crocker’s Gluten Free White Cake Mix.
As you can see, I put sprinkles on top. I forgot to take a photo until we cut into it but it was really festive looking. The kids loved it.
Hi, my name is Susan and I am a mother of four and a grandmother to 5 and that, along with my husband and 2 dogs, take up my most of my time. I am a side-tracked Home Executive and I had the privilege of being a stay –at-home mom so, you might say that my passion is the home and making a haven for those I love. I am quite skilled at shopping 🙂 and finding a bargain just makes my day.
Dian is a mom of four grown children, Nana to 5 beautiful grands, wife to an amazing husband, social influencer, and blogger. I love all things gardening, saving money, tips & tricks to make life easier, ANY cool new gadget, and feeding my Reality TV addiction (it's real y'all, you have no idea!) Dian has been featured in person, in print, and on sites like Huff Post, CBSNews, Blog Talk Radio, NBC DFW, Babble, Woman's Day, All You Magazine, Super Market News, Clark, & Pinner's Conferences. Want to know more? Check out the full bio here!
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