Gluten-Free Strawberry-Topped Cake

Prep time: 10min
Total time: 90min
Serves: 16
2 boxes
(2 x 400 g) Compliments Gluten-Free Yellow Cake Mix, including ingredients called for on box
1 cup
light mascarpone cheese
250 mL
1 cup
fat-free vanilla yogourt
250 mL
3 tbsp
honey, divided
45 mL
3 tbsp
lemon zest, divided
45 mL
1 tbsp
lemon juice
15 mL
1/3 cup
strawberry jam
75 mL
1 1/2 cups
sliced strawberries
375 mL
1⁄16 of the recipe
calories
400
fat
18 g
saturated fat
4 g
carbs
56 g
sugar
33 g
protein
5 g
cholestrol
50 mg
sodium
390 mg

Directions

  1. Preheat oven to 350°F (180°C). Grease and flour two 9-in. (23 cm) round pans. Using an electric mixer (stand or handheld), blend the two cake mixes, including ingredients called for on box, in a large mixing bowl on medium, about 2 min. Divide batter evenly among pans and bake on middle rack of oven for 28 min. or until a toothpick comes out clean. Cool in pans for 10 min., then remove to cooling rack to cool completely.

  2. Combine cheese, yogourt, 2 tbsp (30 mL) honey, 1 tbsp (15 mL) lemon zest and lemon juice. Mix until smooth and set aside.

  3. Level tops of cakes with a serrated knife. Place one cake in the centre of a platter and top with half of the cheese mixture, spreading evenly over cake. Spread jam evenly over cheese and top with second cake.

  4. Spread remaining cheese mixture evenly over top of cake. Arrange sliced strawberries in a concentric circle starting from the outer edge and working towards the centre of the cake to create a flower-like effect. Sprinkle with remaining lemon zest, loosely cover and refrigerate for 30 min. to set. Drizzle top with remaining honey to serve.

Tip

DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.