Gluten-Free Strawberries and Cream Cake | RICARDO

Ingredients

• 1/2 cup (75 g) gluten-free all-purpose flour (see note)
• 1/2 cup (70 g) cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 6 eggs, at room temperature
• 1 cup (210 g) sugar
• 3 tbsp (45 ml) vegetable oil
• 1/2 cup (125 ml) water
• 1/4 cup (55 g) sugar
• 1/2 tsp (2.5 ml) sweet clover extract or vanilla
• 2 1/2 cups (425 g) fresh strawberries, cut into thin wedges
• 2 tbsp sugar
• 2 cups (500 ml) 35% whipping cream
• 1 cup (170 g) fresh strawberries, cut into thin wedges