Ingredients
For the cake:
2 cups Gluten Free All Purpose Flour Blend (recommended: Bob's Red Mill 1-to-1 Gluten Free Baking Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (one stick) unsalted butter, at room temperature
1 3/4 cups sugar
4 egg white at room temperature
1 teaspoons vanilla
2/3 cup milk
2/3 cup plain Greek yogurt
For the strawberry filling:
2 cups sliced fresh strawberries
2 teaspoons sugar (or more, depending on how sweet your strawberries are)
For the whipped cream:
1 pint heavy cream, well chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
Add egg whites and vanilla and beat for about 30 seconds.
Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
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