Fresh Strawberry Lemon Boston Cream Pie

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Fresh Strawberry Lemon Boston Cream Pie

This delicious, gluten-free cake is easy to make and one everyone can enjoy. No one will notice the lack of gluten as creamy spoonfuls of this cool, refreshing dessert melt in their mouths. A satisfying sweet-tart cousin of Boston cream pie, it is perfect for parties, barbecues, picnics or just because. This recipe is from Market Bakery Sales Manager Christina Jessie.

Serves: 10-15
Difficulty: easy
Prep time: 1 hour
Cook time: 35-40 minutes
Diet: Gluten-free


Cooking spray
Gluten-free flour to coat cake pans
2 boxes Universal Pantry Cake & Cupcake Mix
2 c OATLEY! Oat Milk
½ c safflower oil
½ c Hood-Crest applesauce, unsweetened and unflavored
2 T Singing Dog Vanilla extract (plus 1 t, if making fresh whipped cream)
2 lb fresh strawberries
2 T Sweet Creek strawberry preserves
32 oz Umpqua Dairy heavy whipping cream
¼ c powdered cane sugar
1 bag Ghirardelli white chocolate chips
I jar Mackay’s Lemon Curd


For Cake:
Preheat oven to 350°. Spray two 8-inch baking pans with cooking spray, then coat the insides of the pans with gluten-free flour. This will help the cake release after baking. Set pans aside.
Pour boxes of cake mix into a large mixing bowl. Add oat milk, safflower oil, applesauce and vanilla extract. Mix with a rubber scraper, combining until only small lumps remain. Do not over mix. Pour batter into the prepared pans and place in preheated oven.

Bake 35-40 min, until the tops are lightly golden and no longer look or feel wet. Remove cakes from oven and let cool until you can handle them without hot pads. Carefully remove cakes from pans and cool completely on cooling racks. (The cakes can then be frozen and assembled later.)

For Fillings:
Rinse strawberries with cold water and pat dry with a paper towel. Set aside a few of the prettiest berries for garnish. Remove stems and halve the berries, placing them in a bowl.

Mix 2 T of strawberry preserves with 1 T water, then heat in microwave 1½ min. Remove and stir glaze until well combined. Coat berries in glaze and set aside.

For Fresh Whipped Cream:
Place 32 oz of heavy whipping cream in a bowl, adding 1 t of vanilla extract and a ¼ c powdered sugar. Whip until pillowy and smooth. The cream should hold its shape when you run your spatula through it. Don’t overmix. (Can substitute with a plant-based cocoa whip topping, or other whipped toppings found in your Market freezer aisle.)

For White Chocolate Décor:
In a microwave-safe bowl, pour 1 bag of Ghirardelli white chocolate chips and microwave on medium heat for 1½ min. Stir until chips are fully melted. Pour on a parchment-lined cookie sheet. Smooth melted chocolate to the size of the pan. Create whatever texture you want, whether with ridges, swirls or lattice, or smooth it flat. Place in the freezer to set, approx. 10 min. Once set, chocolate can be broken into decorative pieces.

To Assemble:
Place one cake in the center of a serving dish (a dinner plate works well). Spread half the lemon curd over the top of the first cake, then top with a layer of glazed strawberries. Cover berries with a thick layer of whipped cream.

Set second cake on top, spreading the rest of the lemon curd out to the edges. Layer whipped cream thickly over the lemon curd, but not quite to the edge, leaving lemon curd visible at edges. Pile strawberries on top of whipped cream, leaving about ½ inch of whipped cream visible.

Garnish with strawberries and white chocolate décor.