Gluten Free Strawberry Crunch Cake
This gluten free strawberry crunch cake delivers layers of sweet, creamy, and crunchy goodness in every bite. It's a crowd-pleasing dessert worth making all summer long.
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Ingredients
For the Cake
- 2 cups Gluten Free Flour Blend
- 1 1/2 cups Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 Large Eggs
- 1 cup Sour Cream
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
For the Topping
- 2 cups Fresh Strawberries, diced
- 1 cup Gluten Free Vanilla Wafer Cookies, crushed
- 3 tbsp Butter, melted
- 8 oz Whipped Cream
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking pan and line with parchment paper.
- In a large bowl, whisk together gluten free flour, sugar, baking powder, and salt. In another bowl, whisk eggs, sour cream, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined and smooth. Pour batter into prepared pan and bake for 28-32 minutes until golden and a toothpick comes out clean. Cool completely.
- Mix crushed vanilla wafers with melted butter until the texture of wet sand. Set aside.
- Once cake is cool, spread whipped cream evenly over the top. Arrange diced strawberries over the whipped cream.
- Sprinkle the cookie crumble generously over the strawberries. Refrigerate for at least 1 hour before slicing and serving.
Servings: 12 slices
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 53g | Protein: 3g | Fat: 21g
Calories: 412kcal
Cost: $21