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Strawberry Shortcake

Updated: May 30, 2019

Been waiting to make this Strawberry Shortcake for so long! Totally worth the wait!!! 🍰🍰🍰😍❤️🍓 I used the modified Olive Oil Cake recipe on my blog, sliced some fresh strawberries, and used organic coconut cream whipped with @swervesweetie confectioners sugar for the frosting! So delicious!!!!! 😩🍰😋 By the way, this is completely #sugarfree #lectinfree #glutenfree !

I’ll put the frosting directions up on the blog this afternoon. And big thank you to my beautiful friend @brooksill for keeping my food so stylish! 🥰 I hope everyone is enjoying their day! ☀️❤️🍓🍰


For the cake (will make 2 8-inch cakes for stacking):

3 cups blanched almond flour

1 1/2 cups Swerve, or sugar of your choice

4 tsp baking powder

Juice of 2 lemons

4 tsp vanilla extract

1 cup extra-virgin olive oil, plus more for greasing the pans

8 eggs, beaten

**2 8-inch springform pans is a plus!**

For the frosting:

2-3 cans coconut cream (DO NOT SHAKE) refrigerated overnight - I used Whole Foods 365 Organic Coconut Milk

1/2 cup (or more to taste) Swerve confectioner's sugar

2 pints fresh strawberries


1. Grease the pans with olive oil.

2. Add almond flour, sugar, and baking powder to a mixing bowl. Mix until combined.

3. Add the lemon juice, vanilla extract, olive oil, and eggs. Mix until combined.

4. Pour batter into greased pans, and put in a cold oven.

5. Turn the oven on to 325 degrees, and bake for approximately 30 minutes, or until a skewer inserted into the center of a cake comes out clean.

6. Set aside, and let the cakes cool.

7. Remove coconut creams from the refrigerator. Scoop the top hardened part into a mixing bowl (one put in the freezer for 20 min helps!), and leave any clear liquid behind.

8. Beat with a stand mixer or hand mixer, until light peaks form, about 5 minutes.

9. Add confectioner's sugar to taste. Extra whipped cream may be refrigerated for later use, just be sure to whip it a little after you take it out of the fridge.

10. Decorate your cake with the whipped coconut cream and strawberries.


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