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Summer Strawberry Delight Cake

3 star Avg. rating 3 from 21 votes.

Recipe Information

# of Servings: 12
Recipe Created By: Yael Weinstein


2 cups Kathy P's Gluten-Free Rice Flour Mix * or all purpose wheat flour
2 cups sugar, divided use
3 tsp baking powder
1 tsp egg subsitute
1 tsp vanilla
1/4 cup plus 2 Tbsp oil
1 1/3 cups water
4 cups strawberries with greens removed, divided use


Cake: Mix flour, 1 cup of the sugar, baking powder and egg substitute. Next add vanilla and oil until ingredients are moist. Add the water. The mixture will be watery. Grease a 9 inch pan with oil. Bake at 375 °F for 30 minutes or until a toothpick in the center of the cake comes out clean. While baking, make the strawberry syrup. Strawberry Syrup: Take 2 cups of the Strawberries and mash with a potato masher. Place in a sauce pan on low heat and heat until the strawberries are tender about 5-8 minutes. Strain strawberries through a small strainer into a bowl so no chunks remain. You should have about 3/4 cups of juice. Throw out the chunks and wash the sauce pan. Pour juice into the sauce pan and add the rest of the sugar (1 cup) mix in. Bring to boil and let it boil for 1 minute. Strain the syrup and skim the foam off the top with a spoon. Let it cool in room temperature. With a fork poke holes in the cake on the top and pour the strawberry syrup over the cake while the cake is still hot. Take the rest of the strawberries and cut into quarter pieces. Put as much as you would like on top. Chill until served.


Recipe Showdown Fundraiser 2008 My family and I love strawberries and the basic cake. I thought it would be fun to make a delicious summer treat with combining them together.


*I have baked this cake with both Kathy P's All Purpose Rice Flour Mix and all purpose wheat flour. If you have whip cream of any kind you can add it on top.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.