Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
User Reviews
5
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
Description
The Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting features a batter made from almond and coconut flours, coconut oil, and sugar, providing a rich and moist base with fine texture. Eggs and almond milk give it structure and moisture, while vanilla and almond extracts add depth of flavor. After baking and cooling, this cake is layered with fresh strawberries sliced thinly and surrounded by a luscious cream cheese frosting infused with vanilla bean, which gives a subtle aromatic quality to the frosting.
The method of baking in two 9-inch round pans ensures even cooking and manageable layer thickness. Cooling the cake in the fridge before frosting helps in handling and prevents the frosting from melting. The frosting blends reduced-fat or dairy-free cream cheese with powdered sugar and vanilla, creating a creamy topping that complements the fruity filling.
This dessert works well for occasions where a slightly denser, grain-free cake is desired. The fresh strawberries add brightness and moisture contrast to the dense nutty cake, creating a balanced bite. It also offers flexibility for dairy-free and paleo adaptations.
Ingredients
- 1 cup coconut oil 224g, melted and cooled
- 2 cups Organic Sugar 400g, or coconut sugar
- 6 egg at room temperature
- 1 ¼ cup almond milk unsweetened, 300g, or milk of choice
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups almond flour fine blanched, 336g
- 1 cup coconut flour 112g
- 1 tablespoon baking powder
- ½ teaspoon salt
- For the filling & topping:
- ½-¾ pound strawberries fresh, sliced ¼ inch thick (reserve some whole for topping
- FOR THE FROSTING:
- 8 oz cream cheese reduced fat, 224g, or dairy free cream cheese
- ½ cup powdered sugar 57g, preferably organic
- ½ teaspoon vanilla extract
- ½ tablespoon milk to make frosting super creamy, optional
- 1 vanilla bean split and seeded, optional, but delicious
Instructions
- Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.
- In a large bowl, mix the coconut oil, sugar, eggs, vanilla and almond extract together until well combined. Add the almond milk and beat again until well incorporated.
- In a large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture should be on the thicker side.
- Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 35-40 minutes or until cake is golden brown, no longer jiggly in the middle and a tester comes out clean.
- Let cake cool in the pan for 10 minutes then transfer to the fridge to finish cooling. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting.
- To make the frosting: In a large bowl, beat the cream cheese, powdered sugar, vanilla, milk and vanilla bean together until creamy and smooth. Divide frosting in half and spread over each cake. Add sliced strawberries on top of one cake, then place the other cake on top and garnish with fresh whole strawberries.
- Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days
Notes
- Use dairy-free cream cheese to make the frosting suitable for dairy-free diets.
- For a paleo-friendly version, substitute coconut sugar and use paleo-approved powdered sugar alternatives.
- Chill the cake layers thoroughly before frosting to achieve a cleaner assembly and better frosting texture.
- Store any leftovers covered in the refrigerator and consume within a few days for best freshness.
User Reviews
Overall Rating
5
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