gluten-free strawberry cake

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This gluten-free strawberry cake is topped with a luscious strawberry buttercream giving it strawberry flavor in every bite! Made from scratch this cake is naturally flavored with fresh strawberries that have been reduced down to a puree. No artificial flavors here!

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Let's make gluten-free strawberry cake together! Gather your ingredients.

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Add the gluten-free flour blend, cornstarch, baking soda, baking powder, and salt to a bowl. Mix together. Set aside.

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Add the quartered strawberries, granulated sugar, and lemon juice to a saucepan.

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Bring to a boil and then simmer for 10-15 minutes, until it has reduced down to 3/4 cup.

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Add the sour cream, milk, and strawberry reduction to a bowl or measuring cup.

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Stir until combined and smooth. Set aside.

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Cream together the butter and the granulated sugar.

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Add the vanilla extract and the egg, one a time, mixing in between each addition.

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Add the 1/3 of the gluten-free flour mixture to the butter and sugar mixture.

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Add 1/2 of the strawberry sour cream mixture and mix until combined.

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Repeat with 1/3 of the gluten-free flour, remaining 1/2 of the strawberry mixture, and finish with the last 1/3 of the gluten-free flour.

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Add red food dye if desired.

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Stir until combined.

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Pour the strawberry cake batter into two round cake pans that are lined with butter, parchment paper and gluten-free flour.

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Bake for 28-33 minutes, until the cake is cooked through. Let cool completely.

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Level your cakes by trimming off the domed top with a knife.

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Add a layer of buttercream frosting to the top of one cake layer.

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Place the other cake layer on top.

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Frost the cake and decorate with strawberries as desired.

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Grab the full recipe at the link below!

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