Gluten Free Strawberry Ginger Snacking Cake

Dusky summer evenings or hazy summer afternoons are best enjoyed with friends. And by friends I mean wedges of cake – namely, this gluten free strawberry snacking cake. I realize I’m a bit late to the pool party (unless you’re in the southern hemisphere, in which case, get ready for a summer full of this ruby-studded dream, we’re jealous), but if you happen to pick up a pint or two of the season’s tail-end strawberries, by all means make this cake and enjoy it too. This baking endeavor was inspired by the ineffable genius of Bon Appetit mag, who made it their mission earlier this summer to create THE strawberry snacking cake (check it out – it’s lovely).

Snacking cake? What is this new-fangled term? Ultimately, it could be said that the snacking cake is the Paper Bag Princess of cakes (if you know you know), a bit rough around the edges, rustic enough to make us think of the words “hearty” and “healthy” so as to mask the fact that we are, unavoidably, eating cake at 10am and loving it. As long as you can hold a giant chunk of it while clicking through emails or reading the newspaper out on the front porch, it qualifies as a healthy snack, right?

That was a rhetorical question. Just go ahead and whip up this recipe and convert all of your friends to be lovers of the gluten free strawberry snacking cake (see our other “super healthy” snacking cake here – it has tons of potassium!). If you actually have a plate and fork handy and don’t mind getting a bit messy, then why not make the “optional” ginger whipped cream to slather on top of your now-slightly-less-healthy mid-morning treat. But in all seriousness, have fun, enjoy this lovely summer pool of strawberries with a hint of ginger, and knock the socks off of those friends of yours who think cake is only for dessert.

Print Recipe

5 from 1 vote

Gluten Free Strawberry Snacking Cake with Ginger Whipped Cream

An easy breezy summer cake loaded with fresh strawberries

Prep Time25 minutes mins

Cook Time55 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free

Keyword: cake, easy, snacking cake, strawberry, summer

Servings: 20 people

Calories: 150kcal

Author: Amelia Farber

Equipment

• 9×13 inch pan

Ingredients

For the strawberries:

• 2 1/2 Cups strawberries hulled and sliced in half or quarters
• 2 Tbsp white sugar
• 1/4 tsp ground ginger or more if you’re feeling adventurous

For the cake:

• 3/4 Cup softened salted butter
• 1 3/4 Cup white sugar
• 2 large eggs
• 1 Cup buttermilk
• 1 tsp vanilla extract
• 2 Cups gluten free flour 1-1 mix with xanthan gum
• 1 Cup almond meal or flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground ginger

For the whipped cream (optional):

• 1 pint whipping cream/cream
• 1/4 Cup powdered sugar
• 1/4 tsp vanilla extract
• 1/4 tsp ground ginger

Instructions

• Preheat the oven to 350° Fahrenheit, then spray a 9×13 inch pan. Lay parchment paper in, press into the corners, and then butter or spray the parchment. First up, dress the strawberries. Hull and slice strawberries (as many as you want!), and add in the sugar and ginger. Ginger is very biting, so if you’re not a fan, you can leave it out entirely or just add the tiniest of pinches. Stir to coat strawberries then set aside.
• In a large bowl, and using an electric mixer, beat together the butter and sugar until light and fluffy. Add in the eggs, buttermilk, and vanilla and beat to combine. In another, medium, bowl, whisk together the flour, almond meal, baking powder and baking soda. Dump dry ingredients into wet and stir to fully combine.
• Pour mixture into the buttered, parchment paper-lined pan, then arrange the strawberries on top (or just toss them in – it’ll still taste great!). Spoon the extra strawberry/sugar/ginger syrup that has collected in the bowl over the top of the cake. Bake the cake at 350° for 10 minutes, then lower temp to 325° for about 45 minutes or until completely set (no jiggle).
• While the cake is baking, you can make the whipped cream, though this is entirely optional (it’s good on it’s own as well). Using an electric mixer and a large bowl, beat cream until soft peaks form. Add in powdered sugar, vanilla, and ginger (optional), and continue beating until stiff peaks form or until your desired consistency of cream is achieved.
• Let the cake cool slightly before lifting out of the pan and serving. Top with a dollop of whipped cream or start snacking away!

Tag @sisterssansgluten on Instagram if you snap a photo of your cake!

Food photography and styling by Amelia Farber