Kelly Kruger Instagram – Recipe HERE ⬇️ I love strawberry cake but it’s hard to find gluten free strawberry shortcake. I just thought, what if I whipped a bunch of things in the blender, could it work? And it did!! I do wish it was pinker but you won’t get that unless you use food dye. I tried everything lol. What’s your fav cake? Would you make this GF cake? You can also use AP flour. Here’s the recipe: 2 cups frozen strawberries – 1 1/2 cups gluten-free flour – 1/2 cup maple syrup – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 cup plant-based milk (such as almond, soy, or oat milk) you can also use regular – 1/4 cup melted coconut oil or other neutral oil – 1 teaspoon vanilla extract – A pinch of salt – 1 egg – 1 tablespoon lemon juice Instructions: 1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside. 2. In a small bowl, combine the frozen strawberries and lemon juice. Toss to coat the strawberries with the lemon juice. 3. In a blender, combine the lemon-coated frozen strawberries, plant-based milk, and maple syrup. Blend until the strawberries are pureed and the mixture is smooth. 4. In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt. Whisk to combine. 5. Add the egg, strawberry mixture, melted coconut oil, and vanilla extract to the dry ingredients. Stir until just combined. Be careful not to overmix. 6. Pour the batter into the prepared cake pan and spread it out evenly. 7. Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 8. Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely. By incorporating lemon juice into the recipe, you can help prevent browning and also add a hint of citrus flavor to the cake. #cake #homechef #baking #strawberrycake #glutenfree #glutenfreedessert #recipeshare