Gluten Free Strawberry Breakfast Cake

1 ¾ cups ( 245 g) all purpose gluten free flour blend (I used my Better Than Cup4Cup flour; click thru for appropriate blends)

¾ teaspoon xanthan gum omit if your blend already contains it

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon kosher salt

½ cup ( 100 g) granulated sugar

4 tablespoons ( 56 g) unsalted butter at room temperature

9 tablespoons ( 130 g) plain whole milk or lowfat yogurt at room temperature

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

1 ¼ cups fresh roughly chopped strawberries from 8 to 10 strawberries that are washed, hulled, dried and chopped

Directions at glutenfreeonashoestring.com

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