Almond Strawberry Short Cake with Coconut Creme

Updated: May 26

Season: Spring/Early Summer

Prep time: 20 minutes

Cook time: 30 minutes


Strawberry's are the first to ripen after Rhubarb in spring and early summer. It's time for a strawberry shortcake.

When you see those red ripe strawberries at the farmers market, grab them, they won't last long. The combination of strawberries and cream are a match made in heaven. This not-too-sweet version of the classic dessert will satisfy chocolate lovers as well.


Almond flour is lower in Carbs and high in protein.


Season/ Spring/Summer

Prep time: 20 minutes

Bake time: 30 minutes

8 servings

For the cake

3/4 cup raw cane sugar, or coconut sugar

3/4 cup organic unsalted Butter

4 Eggs

1/2 cup Milk

1 tsp Vanilla

1 1/2 cups Almond Meal Flour

1/2 cup Coconut Flour

1/4 tsp salt

2 tsp Baking Powder

8 Basil leaves, Sliced thin for garnish, optional

Macerated Strawberries

2 pint fresh strawberries

1 tbsp. pure cane sugar, or coconut sugar

1 tbsp. fresh lemon juice


Let sit at room temperature for 30 minutes. Not so long as they become mush.


Coconut Cream

2 cans unsweetened COLD coconut milk, solid parts only. Option, 1 pint whipping cream.

1-2 tbsp. maple syrup, or confectioners sugar, preferably organic.

1 1/2 tsp. vanilla extract, or paste


Whipping Coconut Creme -

Add cold solid parts of the coconut milk to a bowl with a whipping attachment. Add maple syrup, or confectioners sugar and vanilla. Whip on high speed, until fluffy.


If using whipping cream, use stainless steel bowl with whipping attachment and put in refrigerator to keep cold. Add 1-2 tbsp. maple syrup, or confectioners sugar and 1 1/2 tsp. of pure vanilla extract or 1/2 tsp vanilla paste.

Whip at medium to high speed until it is softly whipped.

Cake

Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time ,and beat until fully blended. Add milk and vanilla and mix until just combined.


In a separate bowl, combine flour, salt and baking powder. Beat the dry ingredients into the wet ingredients, and beat until creamy. Do not over mix.


Spread into a greased 9’’x13 cake pan. The batter will be thick.

Bake at 350 for 30 minutes. Let completely cool on rack before icing.

Carefully slice the cake in half to prepare for icing.

If making small cakes, cut out rounds with a 2 1/2 " cookie cutter. Then slice in half to add icing.

DO AHEAD:

Shortcakes can be made a day ahead. Store tightly wrapped at room temperature.


Assembly

Split Almond cakes and cover with a thick layer of cream. Lay strawberries on top of cream. Lay second layer of cake, or small rounds, and cover with the icing of choice. Decorate with strawberries on top. Garnish with ribboned basil, optional.

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