INGREDIENTS 

For the cake 

2 cups Gluten-free all-purpose flour

(I love the Bob’s Red Mill)

1 tsp GF baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, at room temp.

1 cup of coconut sugar 

4 egg whites, at room temp.

1 tsp pure vanilla 

2/3 cup of GF Oat Milk

2/3 cup of Greek yogurt

 

 

For the whipped spread

2 whipped creams (8oz each)

2 cream cheese (8oz each)

25-30 drops of stevia

 

 

For the strawberries

1 1/2 cups chopped strawberries 

15-20 drops of stevia

 

 

INSTRUCTIONS 

1. Set out eggs, butter, and cream cheese to soften.

2. Preheat oven to 350F.

(prep two nonstick 9’’ round cake pans).

3. In a medium-size bowl mix together flour, salt, baking soda, and baking powder.

4. In a large bowl mix together sugar and butter using a hand mixer on medium speed.

(it should be a smooth cream texture).

5. Now mix in the vanilla and egg whites. (for about 30 seconds).

6. Add the milk and yogurt.

7. On low speed slowly add in flour mixture.

(once combined mix on high).

8. Divide evenly between pans.

9. Place on the middle rack and bake for 18-20 min. 

(or until toothpick test comes out clean).

10. Let cool for about ten minutes before removing from pans.

 

 

WHIPPED SPREAD   

1. In a large bowl, combine cream cheese, whipped cream, and stevia with a hand mixer.

2. Take one-third of the mixture and put it in a separate bowl.

3. Now take the chopped strawberries in a small bowl and add 15-20 drops stevia

(let sit for a few minutes). 

4. Combine the strawberries with the second bowl of whipped spread. 

 

 

ASSEMBLE

1. Place one layer on a plate and add the strawberry spread.

2. Now the second layer with the rest of the spread.

3.  Add some strawberries on top for garnish.

 

 

NOW EAT THAT DELICIOUSNESS! 

I want to add that you can substitute any of the dairy ingredients for non-dairy. This is what I had on hand and it was so amazing.

 

Let me know if you love too!

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