Fresh Strawberry Lemonade Sherbet Cake

I FINALLY found a fresh strawberry cake with no food coloring, jello or cake mixes!! I was so excited because I had tried to make my own , but something just wasn't coming out right.  My son wanted a Strawberry Lemonade Ice Cream Cake for his birthday so we decided to give this recipe a try!
Link to original!



1 Batch of Strawberry Lemon Sherbet

Strawberry Cake:
Puree:
10 oz very ripe strawberries(note the original called for 24, however I did not want so much extra since you only use 3/4 cup puree)
2 tsp sugar

Hull and slice strawberries, sprinkle with sugar and allow to sit until juicy.










Place in a blender and puree well.











Cake:
3/4 cup butter, softened
1 3/4 cup sugar
2 tsp vanilla extract
6 egg whites(you can use 4 whole eggs if you like, but the yellow yolk tends to dull the already ever so slight pink color)

3/4 cup pureed strawberries
1/4 cup milk

2 1/4 cups cake flour(see* for GF)
4 tsp baking powder
1/2 tsp salt





Preheat oven to 350

Grease/Flour 2-9 inch pans

(My instructions are different than the original, I prefer my method)
Combine flour, baking powder and salt in a small bowl and set aside.









Combine puree and milk in another and set aside.












In a stand mixer (or large bowl with a hand mixer) cream butter and sugar, add vanilla and egg whites. Beat on medium speed for 30 seconds.









Alternately add flour and puree mixture on low speed until fully incorporated. Beat on medium for 1 minute. Scrap sides and beat 30 seconds more.
Pour into prepared pans and bake 25 minutes until a tooth pick comes out clean.












Cool in pans on wire rack for 10 minutes, then turn the cakes out onto the rack and cool completely.


*Gluten Free Flour
3/4 cup sweet white rice flour
3/4 cup sorghum flour
1/2 cup potato starch
1/4 cup tapioca starch
Measure 2 1/4 cups from this then add:

1 tsp xanthan gum







Ice Cream Cake Assembly:

Place cooled cakes back into clean cake pans(upside down for a flatter surface), pour softened sherbet evenly over the 2 cakes reserving 1/4 cup for frosting.

Place in freezer and freeze until solid(overnight is best!)
For the frosting beat 1 cup heavy whipping cream with 1/4 cup sugar(or to your sweetness preference) and beat until it holds a stiff peak. Add reserved(softened) sherbet and beat a little more.

Take cakes out of the pan and place cake side down on a platter, I placed a layer of sliced strawberries on it , then stack the second layer. With a rubber spatula work the sides to fill in the crack between the layers with the sorbet.

Frost quickly with the frosting and decorate as desired.

Return to freezer for at least 2 hours.