Strawberry Cake

STRAWBERRY CAKE
Note: You can easily substitute 3 cups of your gluten free flour mix for mine- just watch the liquid content.

1/2 cup almond meal
1 1/2 cups brown rice flour
3/4 cup tapioca flour
1/4 cup sweet rice flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons strawberry Jello® mix
1 1/2 teaspoons xanthan gum
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla
1 cup pureed strawberries
3/4 cup milk (or until consistency of cake batter)
FROSTING:
2 packages of cream cheese, softened
1 stick of butter, softened
3 cups or more of powdered sugar
1 teaspoon vanilla
squeeze of lemon juice
DIRECTIONS FOR CAKE:
Preheat oven to 350 degrees. Grease two 8 inch cake pans. In a med. mixing bowl, whisk together the dry ingredients including the Jello® . In your stand mixer, cream together the butter and the sugar until light and fluffy. Add eggs one at a time. Add vanilla. Alternate adding the flour mixture and the strawberry mixture. Slowly pour in milk a little at a time until the cake reaches cake batter consistency- about 3/4 cup. Pour batter into prepared pans. Bake cakes for 30-40 minutes or until the cake tester comes out clean. Remove the pans from the oven and allow them to cool for 5 minutes in the pan. Invert on to cooling rack. Cool cakes completely before icing.

We love this one..it's well worth the time:)