Rising up I bear in mind spending time at my Godparents’ fantastic pink quaint little cabin overlooking an enormous lake in northern Minnesota. There was a tiny plot of sand within the again and two docks that prolonged to look out to the place folks went boating and jet-skiing. A lot of my favourite recollections as a toddler had been there, together with many of the summertime holidays like Memorial Day and the 4th of July.
In the course of the summer season months, we’d put our fits on and just about keep in them till the weekend ended. We’d run at full pace with our toes pattering on the wood boards then leap into the chilly lake with jubilant smiles. Being a toddler retains you fearless like that for some time.
What I bear in mind most is after swimming for some time, we’d come wrapped in big towels to sit down on the picnic bench and benefit from the good summer season lunch. Grilled corn on the cob, fried walleye, my Godfather’s well-known lip-smacking good buffalo wings, contemporary watermelon slices, and naturally, a very good dessert.
Strawberry shortcakes at all times frequented the cabin. Juicy sugar-soaked strawberries piled on high of the store-bought candy muffins and dolloped with whipped cream. It was traditional however a dessert that at all times left you happy with strawberry-stained lips and a smile in your face.
In an effort to recreate one thing distinctive with a contact of nostalgia for the upcoming summer season months, I’m re-sharing this pleasant grain free and gluten free strawberry shortcake cake with a mixture of almond flour and coconut flour! It bakes up superbly candy, completely moist, and simply so occurs to be each gluten free and dairy free (should you’d like).
Components in gluten free strawberry shortcake cake
This beautiful almond flour strawberry shortcake cake is simpler to make than it appears to be like with just some specialty elements to maintain it grain and gluten free. You’ll want:
- Coconut oil: as an alternative of butter, use coconut oil. Should you choose, you need to use melted vegan butter or common butter if not dairy free, however I would cut back the quantity to three/4 cup.
- Natural sugar: I like utilizing an natural sugar on this recipe, however you can even use common or coconut sugar. Should you use coconut sugar, the cake will come out darker.
- Eggs: you’ll want six eggs on this recipe to make sure that this strawberry shortcake cake bakes up properly. Don’t fear, it’s not eggy!
- Almond milk: the cake turns into simply dairy free with almond milk, however you need to use any milk you’d like.
- Vanilla & almond extract: each vanilla and almond extract collectively actually deliver out a tremendous taste within the cake.
- Flour: we’re utilizing my favourite mixture of gluten free flours on this recipe. Coconut flour, which absorbs the liquid on this recipe and in addition creates a pleasant cake texture, and almond flour, which helps to maintain the cake moist and create a lightweight crumb texture.
- Baking powder: you’ll use baking powder, not baking soda, on this recipe to offer this cake the precise consistency.
- Recent strawberries: for including in between the layers and on high of your shortcake cake.
- For the frosting: you’ll want cream cheese, powdered sugar, vanilla extract, and vanilla bean for further scrumptious vanilla taste.
Technically it’s not a real strawberry shortcake, however the flavors are my favourite collectively, particularly with a little bit vanilla bean cream cheese frosting on high. And also you get to make use of each almond flour & coconut flour — whoo hoo! And to maintain it dairy free, merely use a vegan cream cheese.
Beneficial ingredient swaps
I do know a lot of you might be dairy-free or comply with a paleo-friendly food regimen, so don’t fear, I’ve obtained choices for you!
- To make this cake dairy-free: merely use dairy-free cream cheese within the frosting.
- To make paleo: use dcoconut sugar as an alternative of the natural sugar. Observe that your muffins will end up darker! Then you can also make my paleo powdered sugar recipe) and use dairy-free cream cheese for the frosting.
Can I make it vegan?
I haven’t examined this strawberry shortcake cake with flax eggs, so I can’t be 100% positive how the feel will end up. Let me know within the feedback should you do!
Can I take advantage of different flours?
Sadly, no, I can not advocate substitutes for the almond flour and coconut flour on this recipe. Sorry!
Suggestions for making this almond flour strawberry shortcake cake
- Get the precise instruments. You want a couple of important kitchen instruments for this recipe together with: 9 inch cake pans, parchment paper (or these superior pre-cut parchment paper rounds), an offset spatula for the frosting, a very good set of mixing bowls, and a pleasant cake stand.
- Use room temp elements. Be certain that to soften and funky your coconut oil, and produce your eggs to room temperature in order that they don’t coagulate within the batter.
- Cool earlier than frosting. Be sure to comply with the instructions as written, and wait till the muffins are fully cool earlier than frosting them. After they’re frosted, I like to recommend storing the cake within the fridge for optimum freshness.
Storing & freezing ideas
Probably the greatest elements about this grain free strawberry shortcake cake recipe is that you may make it 1-2 days forward of time. I prefer to make the muffins forward of time and hold them within the fridge for straightforward assemble, however you can even retailer it after you’ve frosted the cake, too!
- To retailer: I like to recommend storing the cake coated within the fridge for as much as 5 days.
- To freeze: be at liberty to freeze this cake both frosted or unfrosted for as much as 2 months. I like to recommend freezing it unfrosted and in particular person layers for greatest outcomes. First, wrap every particular person layer in plastic wrap, then aluminum foil, after which place the muffins in a zip-top freezer bag. Once you’re able to serve it, merely thaw it within the fridge in a single day after which let the cake come to room temperature earlier than serving.
Extra cake recipes you’ll love
Get all of my cake recipes right here!
I do know you’re going to like this gluten free strawberry shortcake cake, please let me know should you make it by leaving a remark and score the recipe beneath. I’d love to listen to from you and it helps encourage others to make the recipe too! xo.
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125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
Lovely almond flour strawberry shortcake cake made with a mixture of almond & coconut flour. This grain and gluten free strawberry shortcake cake is topped with an simply dairy free vanilla bean cream cheese frosting and contemporary strawberries for an exquisite dessert that is good for summer season!
Components
- 1 cup (224g) melted and cooled coconut oil
- 2 cups (400g) natural sugar (or coconut sugar)
- 6 eggs, at room temperature
- 1 ¼ cup (300g) unsweeetened almond milk (or milk of selection)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups (336g) high quality blanched almond flour
- 1 cup (112g) coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- For the filling & topping:
- ½-¾ pound contemporary strawberries, sliced ¼ inch thick (reserve some entire strawberries for the topping)
- For the frosting:
- 8 oz (224g) decreased fats cream cheese or dairy free cream cheese
- ½ cup (57g) powdered sugar (ideally natural)
- ½ teaspoon vanilla extract
- ½ tablespoon milk, to make frosting tremendous creamy (elective)
- 1 vanilla bean, break up and seeded (elective, however scrumptious)
Directions
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Preheat oven to 350 levels F. Grease two 9 inch spherical pans and line the underside with parchment paper.
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In a big bowl, combine the coconut oil, sugar, eggs, vanilla and almond extract collectively till nicely mixed. Add the almond milk and beat once more till nicely integrated.
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In a big separate bowl, whisk the almond flour, coconut flour, baking powder and salt collectively. Add the dry elements to the moist elements and blend nicely. Combination needs to be on the thicker aspect.
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Divide batter evenly between pans and unfold out with a spatula to easy the tops. Bake for 35-40 minutes or till cake is golden brown, now not jiggly within the center and a tester comes out clear.
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Let cake cool within the pan for 10 minutes then switch to the fridge to complete cooling. Enable cake to chill within the fridge for a minimum of an hour earlier than eradicating from the pan and frosting.
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To make the frosting: In a big bowl, beat the cream cheese, powdered sugar, vanilla, milk and vanilla bean collectively till creamy and easy. Divide frosting in half and unfold over every cake. Add sliced strawberries on high of 1 cake, then place the opposite cake on high and garnish with contemporary entire strawberries.
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Cake needs to be stored coated within the fridge for optimum freshness and can keep good for 4-5 days
Recipe Notes
To make paleo: use coconut sugar, a dairy-free cream cheese, and a paleo-friendly powdered sugar choice. You too can use Easy Mills frosting.
See the complete publish for ideas, methods, and storing & freezing directions!
Recipe by Monique Volz of Bold Kitchen // Pictures: Sarah Fennel
This publish was initially revealed on Could twenty second, 2017, republished on Could twentieth, 2020, and republished on Could eighth, 2024.
