Gluten Free Strawberry Sheet Cake

Steps

Strawberry cake:

1. 1

   Adjust the oven rack to the middle position. Preheat a conventional, non-fan oven to 350°F (180 °C) (180°C (350 °F)). Line a 9 × 13-inch (23 × 33 cm) baking pan with parchment or baking paper. If you plan to remove the cake from the pan, leave parchment overhang on the two longer sides.

2. 2

   Place the sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips to release the lemon oils and make the mixture fragrant.

3. 3

   Add the room-temperature cream, oil, yoghurt, eggs, and vanilla to the lemon sugar. Mix well until fully combined.

4. 4

   In a separate large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum, and salt.

5. 5

   Add the dry ingredients to the wet ingredients. Whisk until you have a smooth batter with no flour clumps.

6. 6

   Pour the batter into the lined baking pan. Spread it into an even layer and smooth the top. Tap the pan a few times on the counter to level the batter and release trapped air pockets.

7. 7

   Arrange the prepared strawberries evenly over the batter. They may be placed cut-side up or cut-side down.

8. 8

   Bake at 350°F (180 °C) (180°C (350 °F)) for about 28–30 minutes, until the top is golden brown and an inserted toothpick or cake tester comes out clean.

   Start 30-minute timer
9. 9

   Cool the cake completely. To serve it in the pan, leave it there while it cools. To remove it, cool it in the pan for 15 minutes, then transfer it to a wire rack to finish cooling.

   Start 15-minute timer

Cream cheese frosting:

10. 10

    Prepare the frosting using a stand mixer fitted with a whisk attachment, a hand mixer with double beaters, or a large balloon whisk by hand.

11. 11

    In a large bowl or stand-mixer bowl, whisk the cold heavy cream and sifted powdered sugar until soft peaks form.

12. 12

    In a separate bowl, thoroughly whisk the cold cream cheese to loosen it. Add it to the whipped cream along with the vanilla, then fold until the frosting is soft, fluffy, and holds a soft peak. If necessary, whisk briefly until it thickens further.

13. 13

    Dollop the frosting over the completely cooled cake. Use an offset spatula or the back of a spoon to spread it evenly all the way to the edges; create decorative swoops or swirls if desired.

14. 14

    Pile the prepared strawberries over the frosting, distributing them fairly evenly so each slice receives a similar amount.

15. 15

    Slice and serve. The cake may be served straight from the refrigerator.

Storage:

16. 16

    Store the cake in a closed container in the refrigerator for 3–4 days.