{"id":6284,"date":"2010-12-06T19:35:15","date_gmt":"2010-12-07T00:35:15","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=6284"},"modified":"2015-02-09T20:09:50","modified_gmt":"2015-02-10T01:09:50","slug":"gluten-free-strawberry-cake-and-pineapple-cake","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/gluten-free-strawberry-cake-and-pineapple-cake\/","title":{"rendered":"Gluten Free Strawberry Cake and Pineapple Cake"},"content":{"rendered":"<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-strawberry-cake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6288\" title=\"gluten free strawberry cake\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-strawberry-cake.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-strawberry-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-strawberry-cake-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6289 size-full\" title=\"gluten free pineapple cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-pineapple-cake.jpg\" alt=\"\" width=\"475\" height=\"346\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-pineapple-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-pineapple-cake-275x200.jpg 275w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-pineapple-cake-102x75.jpg 102w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>It&#8217;s that time of the year when I turn 21 again \ud83d\ude09<\/p>\n<p>Today is the day of celebration for me, it&#8217;s my birthday and this is my 200th blog post. I couldn&#8217;t be more happier. Birthdays have always been special to me, filled with greetings, gifts and phone calls from my family, friends and fellow bloggers. Without which I wouldn&#8217;t have felt special on this day. Thanks everyone for your love and support&#8230;<\/p>\n<p>I baked two cakes for my birthday. Does this sound weird? Well, when my husband made plans to order a cake to celebrate my birthday, I instantly felt that for this birthday I should be baking a cake for myself. If I don&#8217;t bake a cake for myself then what&#8217;s the point in calling myself as a food blogger.<\/p>\n<p>I wanted to have my hubby to enjoy the cakes too, so I decided to make the cakes Gluten free. Ever since we swallowed the bitter truth that my husband has gluten\u00a0intolerance, I&#8217;ve been researching and shopping for Gluten free products. Initially it was hard for me to make gluten free dishes, but now I&#8217;m\u00a0beginning\u00a0to get into the groove. This was my first time baking Gluten free cake. The truth is it&#8217;s not that hard to make gluten free dishes, you just have to buy gluten free products and yes they are expensive.<\/p>\n<p>I first decided to make just a 4 layered strawberry cake, as I started to style the cake, I was hit with the thought that I should be making two cakes &#8211; a 2 layered strawberry cake and a 2 layered pineapple cake. I am a huge fan of strawberries, so definitely strawberry cake is my favorite one. The pineapple cake came out pretty good as well.<\/p>\n<p><strong>Gluten Free Strawberry Cake:<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6290 size-full\" title=\"Strawberry cake\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake.jpg\" alt=\"\" width=\"475\" height=\"611\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake-155x200.jpg 155w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>For making the cake:<\/strong><\/p>\n<ul>\n<li>Gluten free all purpose flour or use regular All purpose flour &#8211; 3cups<\/li>\n<li>Unsalted butter, slightly melted &#8211; 2 sticks or 1 cup<\/li>\n<li>Baking soda &#8211; 1\/4 teaspoon<\/li>\n<li>Baking powder &#8211; 2 1\/4 teaspoons<\/li>\n<li>Salt &#8211; 1 teaspoon<\/li>\n<li>Granulated sugar &#8211; 1 3\/4 cups<\/li>\n<li>Large eggs, at room temperature &#8211; 4<\/li>\n<li>Milk, whole or skim &#8211; 1 1\/3 cups<\/li>\n<li>Pure vanilla extract &#8211; 1 tablespoon<\/li>\n<\/ul>\n<p><strong>For Filling:<\/strong><\/p>\n<ul>\n<li>Strawberries, fresh or frozen cut half &#8211; 4 cups<\/li>\n<li>Sugar &#8211; 1\/3 cup<\/li>\n<li>Lemon juice &#8211; 1\/2 tablespoon<\/li>\n<\/ul>\n<p><strong>For making whipped cream:<\/strong><\/p>\n<ul>\n<li>Heavy Whipping cream, cold &#8211; 2 cups<\/li>\n<li>Confectioners\u00a0sugar or powdered sugar &#8211; 4 tablespoons<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Preheat the oven to 350 F with one rack in the center and the other rack in upper position.<\/li>\n<li>For 2 layered cake: Grease 9-inch round cake pan and line with parchment paper which is cut round to fit the bottom of the pan.<\/li>\n<li>Since I made 2 small cakes each with 2 layers, I used two \u00a07 1\/8&#8217;*1 1\/2&#8243; pans. You could also use 9-inch round cake pan.<\/li>\n<\/ul>\n<p><strong>Making the Cake batter:<\/strong><\/p>\n<ul>\n<li>In a large bowl, combine the flour, baking soda, baking powder and salt.<\/li>\n<li>Beat the sugar and butter which is melted in a large bowl using a hand mixer till it gets smooth and fluffy.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/creaming-butter-and-sugar.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6291\" title=\"creaming butter and sugar\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/creaming-butter-and-sugar.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/creaming-butter-and-sugar.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/creaming-butter-and-sugar-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/creaming-butter-and-sugar-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Add the eggs, one at a time, beating well after each addition.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6292 size-full\" title=\"making strawberry cake \" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Add the flour, alternating with milk, beat it beginning and ending with the flour.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-flour.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6293\" title=\"gluten free flour\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-flour.jpg\" alt=\"\" width=\"475\" height=\"278\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-flour.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-flour-342x200.jpg 342w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/adding-flour.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6294\" title=\"adding flour\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/adding-flour.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/adding-flour.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/adding-flour-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/adding-flour-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Avoid over beating the flour and milk mixture.<\/li>\n<li>Add the vanilla extract and combine well.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6295\" title=\"cake batter\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Divide the batter between the two pans and keep the pan on the middle rack and bake it.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6296\" title=\"cake batter\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-batter-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Bake for 45 minutes first and run a knife into the middle of the cake if it comes out clean and the center of the cake has cooked well, you could remove the cake from the oven.<\/li>\n<li>If the center of the cake has not baked well, then keep the cake pan on the upper rack and continue to bake for another 15-20 minutes, checking frequently using a knife whether the center of the cake has baked to perfection.<\/li>\n<li>For me, it took 1 hour to bake.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6297\" title=\"cake\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Transfer to wire racks and let the cakes cool in pan for about 10 minutes.<\/li>\n<li>Run a knife around the edges of the cakes, invert onto racks and let cool completely.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-from-the-oven.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6306\" title=\"cake from the oven\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-from-the-oven.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-from-the-oven.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-from-the-oven-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-from-the-oven-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><strong>Making the filling:<\/strong><\/p>\n<ul>\n<li>While the cake is baking you could make the filling.<\/li>\n<li>Place the halved strawberries along with the sugar and lemon juice into a saucepan.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-filling.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6298\" title=\"strawberry filling\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-filling.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-filling.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-filling-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-filling-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Cook over medium heat, stirring occasionally for about 20 minutes till it&#8217;s slightly mashed.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-filling.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6299\" title=\"making strawberry filling\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-filling.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-filling.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-filling-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-filling-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Strain the juice from the cooked strawberry filling and keep aside the filling and syrup separately, let cool down.<\/li>\n<\/ul>\n<p><strong>Making the Whipped cream:<\/strong><\/p>\n<ul>\n<li>Using a hand mixer, whip the heavy whipping cream along with sugar until medium peaks form.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/fresh-whipped-cream.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6300\" title=\"fresh whipped cream\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/fresh-whipped-cream.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/fresh-whipped-cream.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/fresh-whipped-cream-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/fresh-whipped-cream-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Don&#8217;t over whip as the cream would change to butter.<\/li>\n<\/ul>\n<p><strong>Layering and styling the cake:<\/strong><\/p>\n<ul>\n<li>Trim the cake tops and cut the each cake horizontally into two halves.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-cut-into-halves.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6301\" title=\"cake cut into halves\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-cut-into-halves.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-cut-into-halves.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-cut-into-halves-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/cake-cut-into-halves-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Brush one of the cake halves with strawberry syrup.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/spreading-with-syrup.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6302\" title=\"spreading with syrup\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/spreading-with-syrup.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/spreading-with-syrup.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/spreading-with-syrup-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/spreading-with-syrup-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Spread the strawberry filling over the syrup.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/layering-the-cake.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6303\" title=\"layering the cake\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/layering-the-cake.jpg\" alt=\"\" width=\"475\" height=\"327\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/layering-the-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/layering-the-cake-291x200.jpg 291w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Spread 1\/3 rd of the whipped cream over the filling.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6304\" title=\"making strawberry cake \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-1.jpg\" alt=\"\" width=\"475\" height=\"350\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-1-271x200.jpg 271w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-1-102x75.jpg 102w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Place the other half of the cake over this, bottom side should be up.<\/li>\n<li>Since I only made a 2 layered cake, after placing the second layer I covered the cake with whipped cream using a flat spatula.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6307\" title=\"making strawberry cake \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-11.jpg\" alt=\"\" width=\"475\" height=\"350\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-11-271x200.jpg 271w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-strawberry-cake-11-102x75.jpg 102w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Spread the whipped cream evenly; garnish the top of the cake and the sides with strawberry; I also made some other decorations too.<\/li>\n<li>Finally, I sprinkled grated semi sweet chocolate on the cake.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6308\" title=\"strawberry cake \" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake-1.jpg\" alt=\"\" width=\"475\" height=\"393\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/strawberry-cake-1-242x200.jpg 242w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<p><strong>If you are making a 4 layered cake:<\/strong><\/p>\n<ul>\n<li>After placing the 2 layers, repeat with two more cake layers and spread with whipped cream over the cake and do the decorations.<\/li>\n<\/ul>\n<p><strong>Pineapple Cake:<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/IMG_9706-11.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6313\" title=\"Gluten free pineapple cake\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/IMG_9706-11.jpg\" alt=\"\" width=\"415\" height=\"310\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/IMG_9706-11.jpg 415w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/IMG_9706-11-268x200.jpg 268w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/IMG_9706-11-102x75.jpg 102w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/IMG_9706-11-210x158.jpg 210w\" sizes=\"auto, (max-width: 415px) 100vw, 415px\" \/><\/a>Ingredients:<\/strong><\/p>\n<p><strong>For making Pineapple Cake:<\/strong><\/p>\n<ul>\n<li>Cut the second cake horizontally into halves and keep aside.<\/li>\n<\/ul>\n<p><strong>For making pineapple filling:<\/strong><\/p>\n<ul>\n<li>Pineapples, diced, canned or fresh- 1 can<\/li>\n<li>Sugar- 3 tbsp<\/li>\n<li>Water or syrup from the can- 4 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Drain the syrup from the canned diced pineapple.<\/li>\n<li>In a saucepan, cook the diced pineapple along with sugar and syrup or water until it gets slightly mashed for about 15 minutes.<\/li>\n<li>Strain the syrup from the cooked pineapple filling, keep aside the syrup and filling separately.<\/li>\n<\/ul>\n<p><strong>Layering the pineapple cake:<\/strong><\/p>\n<ul>\n<li>Brush one of the cake halves with the pineapple syrup.<\/li>\n<li>Spread the pineapple filling on the cake.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6309\" title=\"making pineapple cake\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Spread the whipped cream over the filling.<\/li>\n<li>Place the other half of the cake over the whipped cream, bottom side up.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6314\" title=\"making pineapple cake\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake2.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake2.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake2-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/making-pineapple-cake2-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Cover the cake with whipped cream and spread it evenly using a flat spatula.<\/li>\n<li>Place round cut pineapples (canned) over the cake, and on the sides of the cake.<\/li>\n<li>To make it colorful, I decorated the cake with dates as well.<\/li>\n<\/ul>\n<p><strong>Tips:<\/strong><\/p>\n<ul>\n<li>If there is any leftover strawberry filling and syrup it can be used as a spread for breads and rolls.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper\"><\/div>\n<div class=\"easyrecipeWrapper\">\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-strawberry-cake.jpg\" \/>\n<div class=\"item ERName\">Gluten Free Strawberry Cake and Pineapple Cake<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary summary\">[b]Gluten Free Strawberry Cake [\/b]<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making the cake[\/b]<\/li>\n<li class=\"ingredient\">Gluten free all purpose flour or use regular All purpose flour &#8211; 3cups<\/li>\n<li class=\"ingredient\">Unsalted butter, slightly melted &#8211; 2 sticks or 1 cup<\/li>\n<li class=\"ingredient\">Baking soda &#8211; 1\/4 teaspoon<\/li>\n<li class=\"ingredient\">Baking powder &#8211; 2 1\/4 teaspoons<\/li>\n<li class=\"ingredient\">Salt &#8211; 1 teaspoon<\/li>\n<li class=\"ingredient\">Granulated sugar &#8211; 1 3\/4 cups<\/li>\n<li class=\"ingredient\">Large eggs, at room temperature &#8211; 4<\/li>\n<li class=\"ingredient\">Milk, whole or skim &#8211; 1 1\/3 cups<\/li>\n<li class=\"ingredient\">Pure vanilla extract &#8211; 1 tablespoon<\/li>\n<li class=\"ERSeparator\">[b]For Filling[\/b]<\/li>\n<li class=\"ingredient\">Strawberries, fresh or frozen cut half &#8211; 4 cups<\/li>\n<li class=\"ingredient\">Sugar &#8211; 1\/3 cup<\/li>\n<li class=\"ingredient\">Lemon juice &#8211; 1\/2 tablespoon<\/li>\n<li class=\"ERSeparator\">[b]For making whipped cream[\/b]<\/li>\n<li class=\"ingredient\">Heavy Whipping cream, cold &#8211; 2 cups<\/li>\n<li class=\"ingredient\">Confectioners sugar or powdered sugar &#8211; 4 tablespoons<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat the oven to 350 F with one rack in the center and the other rack in upper position.<\/li>\n<li class=\"instruction\">For 2 layered cake: Grease 9-inch round cake pan and line with parchment paper which is cut round to fit the bottom of the pan.<\/li>\n<li class=\"instruction\">Since I made 2 small cakes each with 2 layers, I used two 7 1\/8&#8217;*1 1\/2&#8243; pans. You could also use 9-inch round cake pan.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the Cake batter[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a large bowl, combine the flour, baking soda, baking powder and salt.<\/li>\n<li class=\"instruction\">Beat the sugar and butter which is melted in a large bowl using a hand mixer till it gets smooth and fluffy.<\/li>\n<li class=\"instruction\">Add the eggs, one at a time, beating well after each addition.<\/li>\n<li class=\"instruction\">Add the flour, alternating with milk, beat it beginning and ending with the flour.<\/li>\n<li class=\"instruction\">Avoid over beating the flour and milk mixture.<\/li>\n<li class=\"instruction\">Add the vanilla extract and combine well.<\/li>\n<li class=\"instruction\">Divide the batter between the two pans and keep the pan on the middle rack and bake it.<\/li>\n<li class=\"instruction\">Bake for 45 minutes first and run a knife into the middle of the cake if it comes out clean and the center of the cake has cooked well, you could remove the cake from the oven.<\/li>\n<li class=\"instruction\">If the center of the cake has not baked well, then keep the cake pan on the upper rack and continue to bake for another 15-20 minutes, checking frequently using a knife whether the center of the cake has baked to perfection.<\/li>\n<li class=\"instruction\">For me, it took 1 hour to bake.<\/li>\n<li class=\"instruction\">Transfer to wire racks and let the cakes cool in pan for about 10 minutes.<\/li>\n<li class=\"instruction\">Run a knife around the edges of the cakes, invert onto racks and let cool completely.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the filling[\/b]<\/div>\n<ol>\n<li class=\"instruction\">While the cake is baking you could make the filling.<\/li>\n<li class=\"instruction\">Place the halved strawberries along with the sugar and lemon juice into a saucepan.<\/li>\n<li class=\"instruction\">Cook over medium heat, stirring occasionally for about 20 minutes till it&#8217;s slightly mashed.<\/li>\n<li class=\"instruction\">Strain the juice from the cooked strawberry filling and keep aside the filling and syrup separately, let cool down.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the Whipped cream[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Using a hand mixer, whip the heavy whipping cream along with sugar until medium peaks form.<\/li>\n<li class=\"instruction\">Don&#8217;t over whip as the cream would change to butter.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Layering and styling the cake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Trim the cake tops and cut the each cake horizontally into two halves.<\/li>\n<li class=\"instruction\">Brush one of the cake halves with strawberry syrup.<\/li>\n<li class=\"instruction\">Spread the strawberry filling over the syrup.<\/li>\n<li class=\"instruction\">Spread 1\/3 rd of the whipped cream over the filling.<\/li>\n<li class=\"instruction\">Place the other half of the cake over this, bottom side should be up.<\/li>\n<li class=\"instruction\">Since I only made a 2 layered cake, after placing the second layer I covered the cake with whipped cream using a flat spatula.<\/li>\n<li class=\"instruction\">Spread the whipped cream evenly; garnish the top of the cake and the sides with strawberry; I also made some other decorations too.<\/li>\n<li class=\"instruction\">Finally, I sprinkled grated semi sweet chocolate on the cake.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]If you are making a 4 layered cake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">After placing the 2 layers, repeat with two more cake layers and spread with whipped cream over the cake and do the decorations.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/12\/gluten-free-strawberry-cake.jpg\" \/>\n<div class=\"item ERName\">Gluten Free Strawberry Cake and Pineapple Cake<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERSummary summary\">[b]Pineapple Cake[\/b]<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making Pineapple Cake[\/b]<\/li>\n<li class=\"ingredient\">Cut the second cake horizontally into halves and keep aside.<\/li>\n<li class=\"ERSeparator\">[b]For making pineapple filling[\/b]<\/li>\n<li class=\"ingredient\">Pineapples, diced, canned or fresh- 1 can<\/li>\n<li class=\"ingredient\">Sugar- 3 tbsp<\/li>\n<li class=\"ingredient\">Water or syrup from the can- 4 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Drain the syrup from the canned diced pineapple.<\/li>\n<li class=\"instruction\">In a saucepan, cook the diced pineapple along with sugar and syrup or water until it gets slightly mashed for about 15 minutes.<\/li>\n<li class=\"instruction\">Strain the syrup from the cooked pineapple filling, keep aside the syrup and filling separately.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Layering the pineapple cake[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Brush one of the cake halves with the pineapple syrup.<\/li>\n<li class=\"instruction\">Spread the pineapple filling on the cake.<\/li>\n<li class=\"instruction\">Spread the whipped cream over the filling.<\/li>\n<li class=\"instruction\">Place the other half of the cake over the whipped cream, bottom side up.<\/li>\n<li class=\"instruction\">Cover the cake with whipped cream and spread it evenly using a flat spatula.<\/li>\n<li class=\"instruction\">Place round cut pineapples (canned) over the cake, and on the sides of the cake.<\/li>\n<li class=\"instruction\">To make it colorful, I decorated the cake with dates as well.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If there is any leftover strawberry filling and syrup it can be used as a spread for breads and rolls.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.1682<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s that time of the year when I turn 21 again \ud83d\ude09 Today is the day of celebration for me, it&#8217;s my birthday and this is my 200th blog post. I couldn&#8217;t be more happier. Birthdays have always been special to me, filled with greetings, gifts and phone calls from my family, friends and fellow &hellip; <\/p>\n","protected":false},"author":1,"featured_media":6288,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,9,472,396,357],"tags":[978,220,191],"class_list":["post-6284","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-cake","category-gluten-free","category-pineapple-by-ingredient","category-strawberry-by-ingredient","tag-cake","tag-pineapple","tag-strawberry"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=6284"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6284\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/6288"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=6284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=6284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=6284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}