Gluten Free Strawberry Buttermilk Cake

Using Pam, grease and flour (using extra sweet rice flour) a regular bundt pan then preheat oven to 350ºF. In a medium bowl, sift together the white rice flour, sweet rice flour, tapioca flour, guar gum, salt, and baking powder, then set aside.

In a large bowl or mixer, cream together sugar and butter. Then beat in the eggs one at a time and add vanilla extract. Now alternate adding the dry ingredients with the buttermilk. Use a rubber scraper to scrape down any flour or butter and mix until batter is smooth. With a large spoon, gently fold in the diced strawberries. Pour into the bundt cake and bake for 40–50 minutes or until an inserted toothpick comes out clean. Allow cake to cool for at least 10 minutes before removing from pan.

While cake is cooling, mix together the icing ingredients. Drizzle the top with icing and garnish with fresh strawberries.