Gluten Free Strawberry Cake

Ingredients                

• 2 Cups of Strawberrys
• 1 2/3 cups sugar Divided
• 3 sticks of butter soften 
• 2 cups Brown Rice Flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 Tsp Xanthum Gum
• 6 large egg whites (See Note for non-wasting eggs)
• 1/2 cup Coconut milk
• 2 teaspoons vanilla extract
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper 

 For Cake Filling:

• 2 Cups of Frozen Strawberrys
• 1 Cup of Sugar (Use less for sweeter berrys)
• 1 Envelope of Unflavored Geletan           

  Buttercream Frosting is the perfect compliment to this cake!

Directions           

1. Set a rack at the middle level of the oven and preheat to 350 degrees. 
2. In a small saucepan add strawberrys and 1 cup of sugar on medium heat. Bring to a boil so that sugar dissolves. Remove from stove top. Set Aside.
3. In a large mixing bowl, beat butter until thoroughly beated. Add sugar and continue to beat for about 5 minutes, until light and fluffy.
4. In a separate bowl stir together flour, baking powder and salt & Xanthum Gum. Set aside.
5. Combine egg whites, milk and vanilla extract.
6. With a flour sifter add the flour  and milk mixture alternatly to the butter mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. 
7. Add somewhat cooled strawberry mixture to batter.
8. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
9. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.

For Cake Filling:

1. Put strawberrys in blender until smooth. Using 1/4 cup of strawberry blend, put in a bowl and add gelitan and stir so that it is mixed thouroughly. Set aside. 
2. In a small saucepan add berry mix and sugar. Heat over medium until boiling. Remove from heat and whisk in the geletan strawberry mixture. Let set and cool. The geletan will set in more as it cools to a jam consistency. 
3. If put in-between cake layers, to keep filling from coming out create a 'dam' around the edge of the cake by using your frosting. Then fill it in with the berry mix and it shouldn't squeeze out from the pressure of the top layer

Note* Geletan needs to be mixed into cold liquids to work properly before being added into hot mixtures, So if your berrys where not frozen before being blended then place the 1/4 of a cup in a bowl in the freezer for a few minutes before adding geletan.
       
Variation:
       
CLASSIC YELLOW CAKE: Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.