Cornmeal Strawberry Shortcake

From “Simply …Gluten-Free Desserts” by Carol Kicinski (St. Martin’s Press, $26.99).

• Cake:
• 12 tablespoons (11/2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 extra-large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon pure vanilla extract
• 11/2 cups sweet rice flour blend
• 1/2 cup cornmeal
• 1/4 cup cornstarch
• 1/2 teaspoon kosher or fine sea salt
• 1 teaspoon baking soda
• Topping and Filling (enough for 1 cake):
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with gluten-free, nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, about 3 minutes. Turn the speed to low, and add the eggs, one at a time, mixing well until each egg is fully incorporated, and scraping down the sides of the bowl with a spatula after each addition. Add the sour cream, orange zest, and vanilla and mix well.

In a separate large mixing bowl, whisk together the sweet rice flour blend, cornmeal, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Scrape down sides of the bowl to ensure that the batter is well-mixed.

Divide the batter evenly between the prepared pans. Rap the pans on the counter three times to smooth out the batter. Bake the cakes for 40 to 45 minutes, or until a toothpick inserted in the center comes out clan. Let the cakes cool in the pans for 30 minutes, then remove from the pans and transfer to a wire rack to cool completely.

If freezing one of the cakes, once completely cool, wrap it well in plastic wrap and freeze for up to 6 months. Thaw for about 1 hour at room temperature before serving.

To make the filling for one cake, whip the cream until firm and add the sugar and vanilla. Cut one of the cakes in half horizontally with a long, serrated knife. Place the bottom half cut side up on a serving plate, spread half the whipped cream over the cake, and scatter on most of the sliced strawberries. Cover with the top slice of cake cut side down, spread on the remaining whipped cream, and garnish with the rest of the strawberries.

Makes two 8-inch cakes, each serving 8.

Per serving: 706 calories; 36 g fat (22 g saturated fat; 46 percent calories from fat); 90 g carbohydrates; 205 mg cholesterol; 359 mg sodium; 7 g protein; 2 g fiber.