Super Strawberry Saturday ~ Strawberry cake, muffins and loaf!

4 ~ it’s my favourite number; it’s the number of people in our family; it’s the corners of the earth; it’s the number of hours my body is telling me to sleep every night!!!!! Currently, 4 is NOT my favourite number :)

What having 4 hours of sleep has allowed, however, is an absolute explosion in the test kitchen today with muffins, bars, cupcakes, 3 main dishes, quick bread and a dessert all complete. I was lucky enough to have the dancing daughter as my apprentice today and we made something I’ll share with you another day that I have been longing to make and now feel pretty damn chuffed with outselves!

But today is not about 4 but about 3 See, last week the local supermarket had 3 punnets of strawberries for $3. Not $3 each, but 3 for $3!!!! I was gobsmacked and bought 6 punnets. Yep, that’s 2 x $3 (I hated math classes and spent most of my time out in the hallway for being disruptive one year). But the plethora of juicy and delicious strawberries presented an opportunity to bake something special for work, ballet, Pilates, home, and other friends. I keep checking for the same super special but not this week……..maybe blueberries will come down in price soon ♥

One recipe 3 ways
Strawberry Cake, Strawberry Loaf and Strawberry Muffins (*note for the muffins I separated the eggs and whipped the whites before folding into the mixture for height and sprinkled the top with crushed tea biscuits for some crunch).
(recipe yields 2 x small bund cakes or 2 x smallish loaf pans, or 12 muffins)

1 & ½ cups gluten free self raising flour
1/4 tsp xanthan gum
½ cup sugar or sugar substitute like Natvia
2 Tbls applesauce
2 eggs lightly beaten*
1 cup vanilla yogurt or Vanilla Breeze Almond milk
1 tsp vanilla paste
1 cup hulled and roughly chopped strawberries

Preheat oven to 180° or 160° for a fan forced oven. Grease or line your chosen pans.
Combine flour, xanthan and sugar in a large bowl.

strawberry cake 23
Add the remaining ingredients, except the strawberries, and mix until just combined.
Gently fold in the strawberries.

strawberry cake 3

strawberry cake 5
Divide between the pans and sprinkle with extra sugar.

strawberry cake 4
Bake 20-25 minutes for muffins or 40 minutes for cakes or loaves or until a skewer comes out clean.
Drizzle vanilla or cream cheese frosting over the bundt cakes for bonus points with friends.

strawberry cake final

strawberry cake cu final

strawberry loaf final

strawberry loaf cu final

strawberry muffin  final

strawberry muffin  cu final

Also delicious warmed and with some strawberry compound butter.

Strawberry cake, muffins and loaf!
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Recipe type: Cake, Muffin, Loaf
Author:
Prep time:
Cook time:
Total time:
Serves: 10-12
Ingredients
  • 1 & ½ cups gluten free self raising flour
  • ¼ tsp xanthan gum
  • ½ cup sugar or sugar substitute like Natvia
  • 2 Tbls applesauce
  • 2 eggs lightly beaten*
  • 1 cup vanilla yogurt or Vanilla Breeze Almond milk
  • 1 tsp vanilla paste
  • 1 cup hulled and roughly chopped strawberries
Instructions
  1. Preheat oven to 180° or 160° for a fan forced oven. Grease or line your chosen pans.
  2. Combine flour, xanthan and sugar in a large bowl.
  3. Add the remaining ingredients, except the strawberries, and mix until just combined.
  4. Gently fold in the strawberries.
  5. Divide between the pans and sprinkle with extra sugar.
  6. Bake 20-25 minutes for muffins or 40 minutes for cakes or loaves or until a skewer comes out clean.
  7. Drizzle vanilla or cream cheese frosting over the bundt cakes for bonus points with friends.
  8. Also delicious warmed and with some strawberry compound butter.
  9. (*note for the muffins I separated the eggs and whipped the whites before folding into the mixture for height and sprinkled the top with crushed tea biscuits for some crunch).

Comments

  1. Wendy Le Fevre says:

    Hi Lisa, just wondering – what is xanthan gum? Is it easy to buy or could I substitute it with something else? Thanks!

    • sweetsofstyle says:

      Hi Wendy, xanthan is a binder that is needed when using gluten free flour if it is not already included in the flour blend. It is available in the health food section in a small package of most supermarkets or all health food stores. I wouldn’t substitute as you really need it to “keep it all together” LOL!

      • Wendy Le Fevre says:

        Thanks so much! I’m new to this whole gluten free thing, but we’re trying to introduce it into our diets because my husband has high cholesterol. So it’s great to have your website!!