This recipe comes to us from RissaRoo in the Gluten-Free Forum.

Ingredients:
1 ½ cups white rice flour
¾ cups tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
4 eggs
1 ¼ cups white sugar
2/3 cup mayonnaise
1 cup milk
2 teaspoons gluten free vanilla extract
½ cup Hershey's Strawberry Milk Mix

Frosting Ingredients:
2 boxes cream cheese
2 cups powdered sugar
2 teaspoons gluten free vanilla

Filling and Topping Ingredients: Strawberries, raspberries, sparkling clear sugar crystal decorations, leaf garnish

Directions:
The cake: Preheat over to 350 degrees F. Grease 2 round pans. Mix the dry ingredients except for the sugar in one bowl, mix eggs, sugar, vanilla, Strawberry milk mix and sugar in a different bowl until well combined. Add the flour mixture a bit at a time, alternating with the milk.

Pour mixture into pans, bake for 25 mintues our until a toothpick comes out clean.

While the cakes cool, cut up strawberries. Do about 2 cups of strawberry chunks for the center of the cake, and then slice up some strawberries in thin slices for the decorations.

Frosting: Mix 2 boxes softened cream cheese well, add the sugar and vanilla and whip until fluffy.

Put it together: Place one cake layer on platter. Add a layer of frosting, and then a layer of cut berries over the frosting. Place second layer on top, and frost the top and sides of the cake. Starting in the center, place a whole berry in the middle and four cut berries at the sides like petals. Add cut berries around the center in a petal formation. Stick cut berries around the sides of the cake as shown in the photo. Add cut berries along the sides of the top of the cake at regular intervals and then place raspberries in between them as shown. Garnish with non-toxic leaves and sprinkle with crystal sugar....it's ready for the candles!!!

Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).