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.
Strawberry Shortcake Cake with Almond Flour
- 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
- 1 pound fresh strawberries sliced ¼ inch thick (reserve some whole strawberries for the topping), soak in white rum
- 1/4 cup toasted coconut
- 2 cups whipping cream
- 1 cup whipping cream
- 1 package sugar free cheesecake or vanilla pudding
- 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.
- 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.
- 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.