Gluten Free Neapolitan Squares
Indulge in the irresistible charm of these Gluten-Free Neapolitan Squares, a delightful three-layer dessert bursting with flavor and visual appeal. Perfectly balanced with layers of rich chocolate, classic vanilla, and fruity strawberry—enhanced with a touch of optional pink food coloring—this recipe is a gluten-free twist on the beloved Neapolitan trio. Each square is baked to perfection with a tender crumb, thanks to a blend of gluten-free all-purpose flour and creamy butter. Finished with a dusting of powdered sugar, these layered treats are as beautiful as they are delicious, making them an ideal choice for parties, tea-time indulgence, or a crowd-pleasing sweet treat. Ready in under an hour, these squares are a breeze to make and guaranteed to impress with their vibrant layers and enticing flavors.
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Recipe Information
Ingredients
- 180 grams Gluten-free all-purpose flour
- 115 grams Unsalted butter, softened
- 150 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Strawberry preserves
- 3 drops Pink food coloring (optional)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat the oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving excess paper to hang over the edges for easy removal.
In a medium mixing bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly into three separate bowls.
In the first bowl, stir in the cocoa powder to create the chocolate layer.
In the second bowl, leave the batter as is for the vanilla layer.
In the third bowl, mix in the strawberry preserves. If desired, add a few drops of pink food coloring for a vibrant hue.
Spread the chocolate batter evenly into the prepared pan, smoothing the surface with a spatula. Follow with the vanilla batter, spreading it evenly over the chocolate layer. Finish with the strawberry batter on top, ensuring the layers are smooth and even.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the squares to cool completely in the pan on a wire rack. Once cooled, lift them out of the pan using the parchment paper overhang and transfer to a cutting board.
Dust the top with powdered sugar before slicing into 12 equal squares. Serve and enjoy!
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 16.2 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
