ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE

I don’t know how I came across this recipe for almond flour strawberry shortcake cake, but I’m glad I did. It was very easy to turn fully low carb with the substitution of Splenda for the sugar. I also changed up the icing a bit. It came out great! It’s  bit heavy, so smaller slices are definitely recommended. 

The Hubby gave it the stamp of approval as well, and believes that it would be a fine dessert to serve to anyone – even the non-low carb folks.

I think that baking it in little ramekins and assembling it as mini-cakes would be a nice way of serving it. Like tiny and individual strawberry shortcake cakes. 

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Strawberry Shortcake Cake with Almond Flour

Ingredients

Cake Batter

• 1 cup coconut oil melted and cooled
• 1 1/2 cups Splenda
• 6 eggs at room temperature, egg whites separated from the yolks
• 3/4 cup whipping cream
• 1/2 cup water
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• 3 cups fine almond flour
• 1 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup toasted coconut
• 1 vanilla bean split and seeded

Other

• 1 pound fresh strawberries sliced ¼ inch thick (reserve some whole strawberries for the topping), soak in white rum
• 1/4 cup toasted coconut

Icing

• 2 cups whipping cream
• 1 cup whipping cream
• 1 package sugar free cheesecake or vanilla pudding

Instructions

Cake

• Preheat oven to 350F. PAM spray two 9 inch round pans and line the bottoms with parchment paper.
• In a large bowl, beat the egg whites until soft peaks form.
• In a medium bowl, mix the coconut oil, sugar, egg yolks, vanilla, vanilla bean seeds, and almond extract together until well combined.
• Add the cream and water and beat again until well incorporated.
• In another large separate bowl, whisk the almond flour, coconut flour, baking powder and salt together.
• Add the wet ingredients and half the egg whites to the dry ingredients and mix well.
• Fold in the remaining eggs whites and toasted coconut.
• Mixture will be on the thick side.
• Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 30-40 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.

Icing

• Beat the 1 cup of whipping cream and set aside. Do not sweeten.
• Beat the 2 cups of whipping cream with the pack of pudding. It will set very quickly.

Assembly

• Remove the cakes from their pans and peel off the parchment paper.
• Place one cake on a plate.
• Place half of the two cups icing mix onto the first layer and spread out.
• Place down a layer of sliced strawberries.
• Lay the other cake on top.
• Take the remaining half of icing and the one cup separated whipped cream and whip together.
• Put on the top of the cake, spreading evenly.
• Layer the last of the strawberries down.
• Sprinkle with the 1/4 cup of toasted coconut.

Notes

Adapted from Ambitious Kitchen