Gluten-Free Summer Strawberry and Lemon Cake (Edit recipe)

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This delicious strawberry cakes comes together so quickly. It is full of juicy ripe strawberries and lemon zest and juice, and topped with lemon curd, and whipped cream. It will be your go-to dessert for a summer gathering.

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PREP TIME

25 minutes

COOK TIME

35 minutes to 45 minutes

INGREDIENTS

Serves: 12

Ingredients

210 grams Primal Palate Gluten-free All-Purpose Flour, 1 3/4 cup spoon filled and leveled
1/2 tsp Himalayan Pink Salt
2 tsp Baking Powder
150 grams Granulated White Sugar, 3/4 cup
1/2 cup Buttermilk, full fat, shaken before measured
1/2 cup Sunflower Oil, or avocado oil
2 whole Eggs, 2 large eggs
1 whole Lemon, juice and zest
1 tsp Primal Palate Vanilla Extract
2 cups Strawberries, chopped
1/3 cup Lemon Curd
1 cup Heavy Cream (Whipping Cream)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to bake at 375 degrees.
In a small mixing bowl, weigh the flour and sugar, add in the salt and baking powder, and whisk together to evenly combine.
In a large mixing bowl, whisk together the buttermilk, oil, eggs, lemon zest, lemon juice, and vanilla extract.
Pour the dry ingredients into the wet ingredients, and stir together until they are evenly combined. Fold in the chopped strawberries.
Grease a 9x13 baking rectangle baking pan with oil, and pour the batter into the pan, smoothing into an even layer.
Place the cake in the center of the oven, on the middle rack, and bake for 35-45 minutes, or until the cake is golden on top, and a toothpick inserted into the center comes out clean.
Allow the cake to cool, and then drizzle the top with lemon curd (homemade or store bought).
Spread the lemon curd over the top of the cake, and then top with homemade whipped cream.
Slice and enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	238
Fat:	16 g
Carbohydrates:	22 g
Protein:	2 g
Cholesterol:	29 g
Sodium:	200 mg
Fiber:	0 g
Sugars:	15 g
Calculated per serving.