Gluten-Free Strawberry-Topped Cake
Prep Time
Cooking Mode
2 boxes (2 x 400 g) Compliments Gluten-Free Yellow Cake Mix, including ingredients called for on box
1 cup light mascarpone cheese
1 cup fat-free vanilla yogourt
3 tbsp honey, divided
3 tbsp lemon zest, divided
1 tbsp lemon juice
⅓ cup strawberry jam
1 ½ cups sliced strawberries
2 boxes (2 x 400 g) Compliments Gluten-Free Yellow Cake Mix, including ingredients called for on box
1 cup light mascarpone cheese
1 cup fat-free vanilla yogourt
3 tbsp honey, divided
3 tbsp lemon zest, divided
1 tbsp lemon juice
⅓ cup strawberry jam
1 ½ cups sliced strawberries
Directions
1Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the two cake mixes, including ingredients called for on box, in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 28 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.
2Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.
3Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.
4Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.
Tips
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DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
