Updated: May 31, 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.