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Strawberry Shortcake

Updated: May 30, 2019

Been waiting to make this Strawberry Shortcake for so long! Totally worth the wait!!! ๐Ÿฐ๐Ÿฐ๐Ÿฐ๐Ÿ˜โค๏ธ๐Ÿ“ 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!!!!! ๐Ÿ˜ฉ๐Ÿฐ๐Ÿ˜‹ By the way, this is completely #sugarfree #lectinfree #glutenfree !


Iโ€™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! ๐Ÿฅฐ I hope everyone is enjoying their day! โ˜€๏ธโค๏ธ๐Ÿ“๐Ÿฐ




Ingredients:


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


Recipe:


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.


Enjoy!

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