Elegant Gluten-Free Strawberry Pink Champagne Cake with Strawberry Pink Champagne Glaze with Macerated Strawberries with Basil Sugar Recipe

Ingredients

For the Gluten-Free Strawberry Pink Champagne Cake

1/2 cup plus 1 tablespoon sweet rice flour
1/2 cup white rice flour
1/2 cup plus 1 tablespoon tapioca flour
1/4 cup brown rice flour
3/4 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened, or 1/2 cup neutral oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
8 ounces sour cream, at room temperature
4 large eggs
1/2 cup pink champagne
1/2 cup strawberry jam

For the Strawberry Pink Champagne Glaze

1 1/2 cups powdered sugar
1 teaspoon freeze-dried strawberry powder, finely ground
1 tablespoon pink champagne, plus additional as needed
1 tablespoon milk
Additional freeze-dried strawberry powder for garnish

For the Macerated Strawberries with Basil Sugar

2 tablespoons granulated sugar
1 tablespoon chopped fresh basil
1 pound fresh strawberries, hulled and quartered
1 teaspoon lemon zest
1 1/2 teaspoons fresh lemon juice
Additional fresh basil leaves for garnish

Directions

Step 1: Prepare the Oven and Bundt Pan

Preheat the oven to 350°F. Generously coat a Bundt pan with gluten-free nonstick baking spray, making sure the center tube and every decorative groove are evenly covered.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and kosher salt. Continue whisking until the flours and leavening agents are evenly distributed.

Step 3: Beat the Butter and Sugar

Place the softened butter and granulated sugar in a large mixing bowl. Beat until the mixture is light and fluffy.

If using neutral oil instead of butter, whisk the oil and sugar together until thoroughly combined. Mix in the vanilla extract.

Step 4: Add the Eggs and Sour Cream

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed so the ingredients combine evenly.

Add the room-temperature sour cream and mix until the batter is smooth and creamy.

Step 5: Finish the Cake Batter

Add half of the dry ingredient mixture to the wet ingredients and mix just until incorporated. Pour in the pink champagne and stir gently.

Add the remaining dry ingredient mixture and mix only until combined. Fold in the strawberry jam until it is evenly distributed throughout the batter. Avoid overmixing.

Step 6: Fill the Pan and Bake

Transfer the batter to the prepared Bundt pan and spread it into an even layer. Bake for 29 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert it onto a wire rack, then allow it to cool completely before adding the glaze.

Step 8: Prepare the Strawberry Pink Champagne Glaze

In a medium bowl, whisk together the powdered sugar, finely ground freeze-dried strawberry powder, 1 tablespoon pink champagne, and milk until smooth.

If the glaze is too thick to drizzle, add more pink champagne a few drops at a time until it reaches the desired consistency.

Step 9: Glaze the Cake

Place the completely cooled cake on a serving plate. Drizzle the strawberry pink champagne glaze generously over the top, allowing it to flow naturally down the sides.

Sprinkle the glazed cake with additional freeze-dried strawberry powder.

Step 10: Make the Basil Sugar

Place the granulated sugar and chopped fresh basil in a small food processor or spice grinder. Pulse 20 to 30 times, or until the basil is finely incorporated and the sugar resembles damp sand.

Step 11: Macerate the Strawberries

Combine the quartered strawberries, basil sugar, lemon zest, and fresh lemon juice in a medium bowl. Stir gently until the strawberries are evenly coated.

Let the mixture stand at room temperature for at least 30 minutes or up to 2 hours. As the strawberries rest, they will release their juices and form a naturally sweet, fragrant syrup.

Step 12: Garnish and Serve

Garnish the macerated strawberries with additional fresh basil leaves. Slice the glazed cake and serve each piece with a generous spoonful of strawberries and their syrup.

Notes

Use a quality pink champagne or sparkling rosé with a flavor you enjoy drinking because its character will influence both the cake and the glaze.

Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.

Bring the eggs and sour cream to room temperature before mixing. Room-temperature ingredients blend more evenly and help produce a consistent cake batter.

The recipe allows a choice between softened unsalted butter and neutral oil. Butter provides a richer flavor, while oil may produce a slightly different crumb. Use only one of these options.

Freeze-dried strawberry powder intensifies the color and berry flavor of the glaze without adding the moisture that fresh strawberry puree would contribute.

Do not glaze the cake while it is warm. Allowing it to cool completely helps the glaze stay thick and visible instead of melting into the cake.

The macerated strawberries may be prepared up to 24 hours in advance and stored covered in the refrigerator. For serving, spoon both the berries and their accumulated syrup over the cake.

Check the labels on the strawberry jam, nonstick baking spray, freeze-dried strawberry powder, vanilla extract, and other packaged ingredients to confirm they are appropriate for a gluten-free diet. When preparing the cake for someone with celiac disease or gluten sensitivity, use clean equipment and prevent cross-contact with gluten-containing ingredients.