I’m not sure about you, but I have spring on the mind…AND a box of strawberries in the fridge which got pushed to the back and which need to be taken care of ASAP. All but four berries are still firm. So, I’ve decided to tweak my own gluten-free take on Marion Burros Plum Torte for a last minute Save-the-Strawberries treat. Two hours later….[okay, and a few extra test batches over the course of a few weeks]….and the result? An amazing take on a classic. Oh, and the house smells fantastic!

This SSJ Strawberry Torte is a gluten free-recipe, which might also be made “Paleo” or “Sugar-Free” by including a sugar substitute instead of actual sugar. But you do you. [And, of course, if you don’t have the gluten-free flour, you can easily just use APF. However, you just won’t have the gentle almond and coconut aromas from the alternative flours.] ENJOY!

Print Recipe

SSJ Gluten-Free Strawberry Torte

Prep Time30 minutes mins

Cook Time45 minutes mins

Cool Time30 minutes mins

Total Time1 hour hr 45 minutes mins

Ingredients

• 1 cup gluten free flour [I used 3/8 c almond flour, 1/4 c coconut flour, 1/4 c arrowroot flour/powder, 1/8c tapioca flour]
• 1 tsp gluten-free baking powder I used Bob's Red Mill
• 1/2 tsp salt
• 1/2 cup [8 tbs] unsalted butter, room temperature
• 3/4 cup + 1 tbs mix of brown and white sugar [If using Swerve or another cup-for-cup substitute, decreaset to 2/3 c + 2 tsp]
• 2 eggs
• 1/2 tsp vanilla extract [OPTIONAL]
• 2 cups strawberries, hulled and halved [approximately one grocery-store container, minus 4]
• juice of 1/4 lemon

Instructions

• Preheat the oven to 350℉.
• Line a 9-inch springform pan* with parchment.
• In a small bowl, combine the flour, baking powder, and salt.
• In a mixer or by hand, cream the butter and the 3/4 cup sugar [or 2/3 cup Swerve].
• Add the eggs one at a time [and the optional vanilla] until incorporated.
• Add the flour mixture by the spoonful until incorporated.
• Drop the thick, sticky batter into the bottom of the pan by the spoonful and spread evenly with a spatula or icing spreader.
• Cover the batter with the halved strawberries, seed-side up.
• Squeeze the 1/4 lemon evenly over the top of the berries, careful to remove any wayward lemon seeds.
• Sprinkle the 1 tbsp sugar or 2 tsp Swerve over the top of the torte.
• Bake for 45-50 minutes, until the centre tests clean with a toothpick or knife. The edges should be quite brown.
• Cool for at least 30 minutes before slicing and serving.

Notes

*You do NOT need to use a springform or circular pan. You could just as easily use an 8 or 9 inch square brownie tin or glass dish. It’s just very nice to be able to pop the torte out of the pan for serving without having to turn it upside-down! 

Inspired by Marian Burros Plum Torte from Cooking for Comfort

See Paleo Plum Torte for SSJ’s original riff on the classic.