Gluten Free Ambrosia Sunshine Cake with Strawberries

Hurry and go make this cake before your strawberries are gone, you won't be dissappointed.  This is one of our favorite versions of strawberry shortcake.  I grew up eating this cake, and of course decided to make it gluten free.  I was a little worried to make it dairy free because the original recipe has a lot of milk and butter, which gives it a great taste.  I made my substitutions and it came out great.  The cake is light and has a great texture.  You can use it however you like, but when we add our strawberries and cream(some of us use cream, others use powdered sugar), I usually slice each piece in 1/2 so there is less cake and more berries!  So the original cake is twice as thick as you are seeing.  Hope you like it!

Ambrosia Sunshine Cake
4 eggs
1 t. vanilla
3 T. lite coconut milk + enough water to =1 cup (or 1c. milk)
½ c. butter(Earthbalance works great)
2 c. sugar
2 t. baking powder
½ t. salt
1 t. xanthan gum
2 T. coconut flour
½ c. potato starch
½ c. millet flour
¾ c. sorghum flour
Beat eggs, sugar, and vanilla until light and fluffy.  In a separate bowl heat butter and milk mixture until boiling.  Meanwhile, combine remaining dry ingredients, and then add to egg mixture.  Mix in butter and milk and beat well.  Pour into greased 9x13 pan.  Bake 350 for 30 min.


Check out all the strawberry recipes at Linda's Gluten Free Wednesdays and the other allergy friendly recipes at Tessa's allergy free Wednesdays.