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Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
5 from 88 votes

Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

This Almond Flour Strawberry Shortcake Cake combines almond and coconut flours to create a moist, tender cake with a slightly nutty flavor. The cake layers are filled and topped with fresh sliced strawberries and a smooth vanilla bean cream cheese frosting, balancing sweetness with a touch of fruitiness. It’s a dense yet soft dessert that benefits from chilling before frosting, helping to set the cake and frosting texture for easier assembly and serving.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 16 slices
Course: Dessert, Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease two 9 inch round pans and line the bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.