Gluten Free Strawberry Breakfast Cake

INGREDIENTS

1 3/4 cups

all-purpose gluten free flour (I used my Better Than Cup4Cup flour)

3/4 tsp

xanthan gum (omit if your blend already contains it)

1 1/2 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

kosher salt

1/2

cup (100 g) sugar

4 tbsp

unsalted butter, at room temperature

1/2 cup

+ 1 tablespoon (130 g) plain yogurt, at room temperature

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

1 1/4 cups

fresh roughly chopped strawberries (from 8 to 10 strawberries that are washed, hulled, dried and chopped)