Looking for a mouth-watering dessert layered with berries and whipped cream? Then check out this cake made using Betty Crocker® Gluten Free cake mix.
box Betty Crocker™ Gluten Free yellow cake mix
teaspoon ground nutmeg
cup cold butter or margarine
teaspoons pure vanilla
cups mixed fresh berries (blueberries, raspberries, sliced strawberries)
cup granulated sugar
Sweetened Whipped Cream
cups whipping cream
tablespoons gluten-free powdered sugar
Heat oven to 375°F (350°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In large bowl, stir cake mix and nutmeg. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In small bowl, whisk milk, vanilla and eggs; stir into crumb mixture until moistened. Spread in pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in another large bowl, stir together berries and granulated sugar; set aside to allow juices to form.
Cool cake on cooling rack 10 minutes. Run knife around edge of pan to loosen cake. Cool at least 10 minutes longer. In chilled large bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high, beating just until soft peaks form.
Cut cake into 3 rows by 3 rows. Cut each piece horizontally in half. Spoon half of the berries and sweetened whipped cream over bottom cake pieces; cover with top cake pieces. Spoon remaining berries and whipped cream over cake.
Substitute sliced fresh peaches for the berries. First, squeeze a bit of lemon juice over the peaches to keep them from browning.
A colorful mixture of berries tops this dessert offering a good source of fiber—without gluten. If you like, substitute a scoop of gluten-free vanilla ice cream for the sweetened whipped cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.