Almond Cake with Strawberry Coulis & Chantilly Vanilla Creme

Updated: Apr 20, 2020

Season: Spring/Early Summer

Prep time: 20 minutes

Cook time: 20 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 be there long. The combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert …


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

Raspberry Coulis -

I pint fresh raspberry’s

1 Tbs pure cane sugar

1 Tbs water

Mix all ingredients in blender or processor until combined. Add a little more water if to thick.

8 strawberries, sliced. Sprinkle with sugar, let sit for 10 minutes. Garnish for cakes.

Vanilla chantilly creme

8 oz's whipping cream

1 tbsp. Confectioners sugar, organic

1 tsp. vanilla extract, or paste


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 cool on rack for 10 minutes. Cut out rounds with a 2½” biscuit cutter.


Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Vanilla chantilly creme - Use stainless steel bowl and put in refrigerator to keep cold. Pour 8 ounces of whipping creme 1 tbsp. confectioners sugar and 1 teaspoon of pure vanilla extract or 1/2 tsp vanilla paste.

Whip at medium to high speed if using kitchen aid or other mixer, until softly whipped.

Strawberry Coulis

Coarsely chop 2 cups strawberries (you can use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened. (about 5 minutes)

Let berry compote cool.

Split Almond cakes and fill with berry coulis, whipped cream mixture, and macerated strawberries. Garnish with ribboned basil.


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