gluten free & dairy free!
Gluten Free & Dairy Free
1 hour 5 minutes
This spring treat has a buttery, vanilla cake filled with fresh strawberries and topped with an awesome crunchy streusel topping.
Combine gluten free flour, sugar, brown sugar and salt in a small bowl. Mix well.
Use a fork to cut in the butter until it is crumbly.
Place the crumble topping in the refrigerator while you make the cake.
Hull and slice all of the fresh strawberries and set aside.
Combine the gluten free flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk until well mixed.
Add the butter to the bowl of a stand mixer. Beat on medium speed for about 60 seconds or until smooth. Scrape down the bowl.
Add the sugar to the creamed butter and beat on medium speed for 2 minutes until light and fluffy.
Add the vanilla and mix until it's just incorporated.
Add the eggs, one at a time, mixing for 30 seconds between each addition. Scrape down the mixing bowl.
With the mixer on the lowest speed, add half of the flour followed by half of the sour cream. Repeat with the remaining ingredients. Mix only until just combined.
Spread the cake batter into a lined baking pan. Top with strawberries, then crumb topping and bake!