Discover the delight of Easy Quick Gluten Free Sunken Strawberry Cake. Moist, flavorful, and perfect for any occasion. A must-try dessert!
Deliciously Simple Dessert with a Fruity Twist
In this delightful culinary creation, a Gluten Free Sunken Strawberry Cake takes center stage, showcasing a perfect blend of flavor and texture. This dessert is not only a treat for the taste buds but also caters to those with gluten sensitivities, making it an excellent choice for any occasion. The use of fresh strawberries adds a burst of sweetness, while the sunken design offers a unique presentation that is sure to impress guests.
Alongside the baking process, viewers can expect some light-hearted humor, enhancing the overall cooking experience. The playful atmosphere makes it easy to follow along with the recipe, even for novice bakers. This approach not only provides valuable cooking tips but also encourages creativity in the kitchen, allowing everyone to enjoy the fun of baking while producing a delicious dessert that can be shared with family and friends.
Delightfully Decadent: A Whimsical Twist on a Classic Dessert!
Comedy Kitchen with Chef Cell was recorded on a cell phone in front of a fake audience. What? And look how sunken the strawberries got. Yeah, they sunk in. You know why? I told them to. I’m going to twist the whisk. I’m going to twist the whisk. I’m not even saying a word about that one.
Hey guys, Chef Cell right here. That’s right. Comedy Kitchen with Chef Cell on the air. Boom. You press play on.
YouTube and I’m on the air. Come over to Facebook. Comedy Kitchen with Chef Cell. We’re all over the place. Closing in on 75,000 subscribers. I think I win a pen or something. Today, a glutenfree delight. It’s called a.
Gluten-free sunken strawberry cake. Pretty easy. Just follow the instructions. It’s all gluten-free. If you want any of these, by the way, non-gluten-free, just write in the comments, you know, hey dude, I.
Don’t, you know what I mean? Let’s get the ingredients going. Let’s get the baking and the cooking and the doing going. And I want to hear a lot out of you, fake audience. Not now, but I’m saying funny stuff. All right. Thank you. 1.3 million views, by the way. Whoever you may be, come on.
Back, tell your friends. Let’s get started. And the infamous ingredient segment of our show, a popular one with the folks. What I did was I combined some things. I I combined as much wet stuff as I could besides the eggs and I didn’t put into the combined dry stuff any of the sugar cuz the eggs and the.
Sugar are going to fluff up for us in our KitchenAid and then the butter. So if you understood that good because I didn’t baking spray. We’re going to spray a 13 by9. Um, if it doesn’t look high enough to you when you’re pouring the batter in or when you’re eyeballing it and you bakers know, you can eyeball it. I mean, come on. What are we running.
Here? You know, a cooking show. Anyway, you can go to the 8 by8 if you want. Half a cup unsalted butter, room temperature or soften. See? And if it’s not softened, put it in the microwave. I don’t know, 10 seconds at a time. Move the dish around. Get some coverage. Put it back on again until you get a nice room temperature situation. 115 g, by.
The way, which is just a little over a stick. You can get away with one stick of butter if you want. Two large eggs, room temperature, please. 2 tsp of vanilla extract, which I already put into the wet. About 8 g. 280 g of your favorite glutenfree plain white flour. I am using Dove’s Farmree. That’s what it’s called. It.
Works the best for me. It’s on I think it’s on Amazon. Anyway, uh if you want me to send you the link, write in the comments. I’ll send it right over to you. One teaspoon in the dry zanthan gum, a teaspoon of ground flax seed. Remember, this is all gluten-free. 1 and 3/4 teaspoon of baking powder, 3/4 teaspoon of kosher salt, 1/4 teaspoon of.
Baking soda, and then in the wet, we have a little more stuff in there. We have 3/4 of a cup of sour cream, room temperature or 180 g, whichever you prefer to use as far as your measuring. I’ll call it a tactic device, whatever. 140 g or 1/2 cup plus 2 tablespoons of whole milk in there. Again, at room temperature. 5 g.
Or 1 teaspoon in there of apple cider vinegar. And also 2 tablespoons of grated lemon zest. That’s about two or three lemons depending on their size. What do you think I am? I freaking guy. I’d like you one of those guys who could tell what you got at home. I don’t know. I can do this. And two teaspoons of fresh lemon juice. Star of the show.
Right here. This is about 2 lbs of strawberries which we’re going to hull and quarter. And to sprinkle on top, I have just big ass grains of sugar. They call it sparkling sugar and they or whatever they call it. It is what I call it. Sanding sugar. Honey, have you sanded the cake yet? Huh? Let’s bake this stuff. Trusty.
KitchenAid whisk attachment. Now, normally any cake recipe that’s not glutenfree is going to ask you nicely, sometimes not so nicely, to cream the butter and the sugar together. We want air. Glutenfree is not, how can I say it? Very excited. Gluten-free products are not very excited to rise. They’re not.
Excited about rising. So, we’re going to put these two eggs in here. These two room temp eggs, like we said, and we’re going to fluff them up. Give them some air. Whisk in. Up. Now, I’m going to bring the whisk. I’m going to twist the whisk. I’m going to twist the whisk. I’m not even saying a word about that.
One. And drop it. See, you hear it hitting the bottom. Now I know it’s going to hit the bottom. There won’t be a lot of stopping to scrape the bottom. My famous stop and scrape will still happen, but just to the sides. I know a lot of people are like, “Oh, I’m turning this off.” No stop and scrape. Chef, huh? All right. Start at medium air,.
Baby. Watch what happens to these eggs. And now bring it up 3/4. And now all the way up. 3 to four minutes. Watch what happens. It’s going to get pale and fluffy. And now we’re going to turn her down. Let’s move it to about a four out of that 10 and get that butter.
In. And now I’m going to move it up halfway. Just about 30 seconds. And now all the way up, baby. Slow it down. Get that sugar in there. And make it fly. Give it a good 3 minutes. All right, we’ll bring her down.
Now we’re going to alternate our dry and our wet little at a time. If you’re two fisted, do it. All right, it’s all in. Bring it up. Whip it good. That was a solid three,.
Folks. That’s a good looking cake batter there. I’m going to put this aside. I’m going to finish chopping up my my strawberries and then we’ll come back. We’ll build this thing. I have my sliced up strawberries. I did quarter them because they were really big. It look like bowling balls in there. I, you know, come on, man. And I.
Only half the little ones, so that’s okay. And we have it separated here. 2/3 basically. Eyeball it to 1/3. The volume. These are going to get mixed in with our delicious fluffy batter. And then once that’s done, we’re going to sprinkle these on top. See what happens. 350 on that oven. Let’s pour this in there.
That’s in there. Now, we’re going to kind of sprinkle these around first. Then, we’re going to mix them in. And the reason I didn’t do it while it was in the mixing bowl is because I’m not smart. Get a better even coverage when you eyeball it yourself. That’s all. It’s hard to pour and keep, you know,.
Even coverage. All you bakers once again know what I mean. Come on, step up. Help me out. Jesus. All right. Now, this is going to hopefully puff up in the oven. I’m trying not to push down too hard here because, you know, we put all this air in there. We work so hard for the air and now I’m going to push it down. It’s ridiculous. Come on. Make sure.
You’re preheated. Now, let’s do a sprinkle on top. I hope you like strawberries. That’s all I’m going to do. I’ll save these for breakfast. And get this, whatever you call it, sugar. Big grain sugar. Just get it over the strawberries. That’s fine. cuz they’re not going to.
Be wallowing in the sweet part while it’s baking. So, they need a little help. You got to throw them a little freaking lot on the line, man. Jeez. That’s good. That’s looking good. It’s going to melt down anyway. But you’ll see it in the taste. Oh, great book name. But I went over 100 books, so I I can’t do anymore. Somebody else write.
That going in. Check it at 30 35 minutes. Oh, what I was saying before, because it’s gluten-free, you might have to turn it down to 325 if it starts browning too much around the edges. That’s why I recommend for this recipe, a glass vehicle, we’ll call it, please, the baking pan, baking dish, whatever. So, you could see, hey, that’s.
Getting too brown. 325. All right. And then you just check it. Toothpick. Boom. uh you know check it at 25 minutes on 350 but as soon as it starts going hey man then you got to turn it down and then you just do toothpick until it’s done. I will see you then. Look at that beauty folks right out of the oven. See the brown? Do you see the brown? You.
Want it to get as dark as it can without getting black. That’s taste. See that dark brown there? It’s delicious. And look how sunken the strawberries got. Yeah, they sunk in. You know why? I told them to. Thank you so much everybody. Try this one. It’s easy if you follow along. Remember it’s gluten-free. It’s a.
Glutenfree strawberry sunken strawberry I should say cake. Yeah, it’s beautiful. So again, thank you everybody for getting involved in this chef cell experience. It’s so much fun. See you on Facebook too. Comedy Kitchen with Chef Cell over there. And I will see you next time. Heat. Heat.
