Beth Warren Nutrition Blog

Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

by Rebecca Sardar May 9, 2019

The peak season for strawberries is April through June. This is the best time to buy these sweet and nutritional fruit and use for many different things. Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fibre, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavonoids which makes strawberries bright red. There are a varierty of ways to enjoy this seasons fruit.  Here is a yummy way to enjoy this seasons juicy fruit.

 

Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

Ingredients

  • 1 cup coconut oil, melted and cooled

  • 2 cups organic sugar (or coconut sugar)

  • 6 eggs, at room temperature

  • 1 1/4 cup unsweetened Original Almond Breeze Almondmilk Coconutmilk blend

  • 1 tablespoon vanilla extract

  • ½ teaspoon almond extract

  • 3 cups fine almond flour

  • 1 cup coconut flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • For the filling & topping:

  • ½-3/4 pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)

  • For the frosting:

  • 8 oz reduced fat cream cheese or dairy free cream cheese

  • ½ cup powdered sugar (preferably organic)

  • 1/2 teaspoon vanilla extract

  • 1 vanilla bean, split and seeded

Instructions

  1. Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.

  2. In a large bowl, mix the coconut oil, sugar, eggs, vanilla and almond extract together until well combined. Add the almond milk and beat again until well incorporated.

  3. In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.

  4. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.

  5. Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.

  6. To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla and vanilla bean together until creamy and smooth. Divide frosting in half and spread over each cake. Add sliced strawberries on top of one cake, then place the other cake on top and garnish with fresh whole strawberries.

  7. Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days

 

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