Name: Strawberry Platz
Yield: 1 Batch(es)
Cuisine: Latin
Ingredients: 156, g ,Frankie's gluten-free all-purpose flour blend; 100, g ,white sugar; 1/2, tbsp ,baking powder; 1/4, tsp ,Kosher salt; 76, g ,butter, unsalted, softened - room temperature; 1, lg ,egg, beaten; 60, ml ,milk; 1, tsp ,vanilla extract; 2 1/2, cups ,strawberries, sliced; 57, g ,butter, unsalted, softened-room temperature; 100, g ,white sugar; 1, pinch ,Kosher salt; 63, g ,Frankie's gluten-free all-purpose flour blend; 1/8, tsp ,baking powder

By GlutenFreeGuy

(0 Reviews)

Super easy

This is a traditional Menonite dessert that absolutely shines. Simple, yet so flavourful and enjoyable to make (and eat).

Category:

Sweets Cakes & Pies

Ingredients

For 1 Batch(es)

Batter

156 g Frankie's gluten-free all-purpose flour blend
100 g white sugar
1/2 tbsp baking powder
1/4 tsp Kosher salt
76 g butter, unsalted, softened - room temperature
1 lg egg, beaten
60 ml milk
1 tsp vanilla extract
2 1/2 cups strawberries, sliced

Crumble topping

57 g butter, unsalted, softened-room temperature
100 g white sugar
1 pinch Kosher salt
63 g Frankie's gluten-free all-purpose flour blend
1/8 tsp baking powder

Strawberry Platz Directions

Start by pre-heating your oven to 350°F or 175°C and line an 8x8 (20cmx20cm) square pan with parchment paper. Set aside.

In a medium bowl mix together the Frankie's gluten-free all-purpose flour, sugar, baking powder and salt. Add in the softened butter with a pastry blender or a fork and mix until it resembles crumbs or small peas. Slowly stream in the milk and vanilla, then the beaten egg. Use a spatula to scrape down to scrape down the sides and bottom of the bowl to make sure there isn't any loose flour left. The batter may be a little lumpy at this point, and that's fine. Pour batter into the prepared pan and smooth to make it an even layer.

Place chopped strawberries over the cake batter in an even layer.

In a small bowl, stir the softened butter, sugar, flour, baking powder and salt together until it resembles coarse crumbs. Sprinkle evenly over the fruit layer. Bake in your oven for 30-35 minutes, or until the fruit is soft and the crumbs are lightly browned. Serve warm (with whipped cream) and additional fruit on the side.

This keeps for a couple of days, or it can be frozen for a couple of months in an airtight container.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup/measure-for-measure with pretty much everything I throw at it. You can make this as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.