Yellow cake w/ whipped cream frosting and berries

Gluten, dairy, nut-free yellow cake

I made this cake for my son's third birthday.  It is gluten, dairy, and nut free.  It was the first time he had ever had cake..usually he just has to sit and watch while everyone else enjoys cake.  This year, I decided to make him his own.  He was so excited.  The look on his face was priceless.  In this pic I used fresh strawberries.  On another one that I made, I used other fresh berries and some mandarin oranges.  

1 1/2 sticks of softened, unsalted sweat cream butter

1 1/4 cups sugar 

2 cups of gluten free flour mixture 

2 tsp baking powder

1/2 tsp xanthum gum (a must for gluten-free baking)

1/4 tsp. salt

3 large eggs plus one egg yolk

3/4 cup rice milk (or any kind you want)

2 tsp. vanilla extract

2 nonstick 9 in. diameter cake pans..bottoms buttered

1. In a large mixing bowl add butter and sugar.  Beat until light and fluffy..about 5 minutes.

2. In a separate bowl...combine flour mixture, baking powder, xanthum gum, and salt

3. In another bowl..combine eggs, rice milk, and vanilla extract

4. Add about half of flour mixture and half of wet mixture to the butter/sugar mixture.  Beat... then add the rest of the two mixtures.  Beat well.

5. Pour the batter mixture evenly in the two, nonstick cake pans. Smooth the tops w/ a spatula.  Bake cakes for about 25-30 minutes at 350F..until a wooden toothpick comes out clean.

6. Place cakes on cooling racks... allow to cool completely

7. Place one cake on a cake plate and ice...add fresh berries in the middle... place second cake on top and ice the rest of the cake.  Top and decorate with your favorite berries and decorations.  

Whipped Cream icing:

1 regular sized tub of Cool Whip (allow to become soft in fridge)

Powdered sugar

1. Slowly add powdered sugar to Cool Whip and mix ..continue adding powdered  sugar until you get an icing consistency.  Make it as thick as you like.