Looking for a beautiful grain free dessert to make for summer? Try this gorgeous almond flour strawberry shortcake cake made with a mix of almond & coconut flour and Almond Breeze almondmilk!
My Godparents have a wonderful red quaint little cabin overlooking a huge lake in northern Minnesota. There’s a tiny plot of sand in the back and two docks that extend to look out to where people go boating and jet-skiing. Many of my favorite memories as a child were there, including most of the summertime holidays like Memorial Day and 4th of July.
During the summer months, we’d put our suits on and pretty much stay in them until the weekend ended. We’d run at full speed with our feet pattering on the wooden boards then jump into the cold lake with jubilant smiles. Being a child keeps you fearless like that for a while.
What I remember most is after swimming for a while, we’d come wrapped in giant towels to sit on the picnic bench and enjoy a lunch our parents had made us. Grilled corn on the cob, fried walleye, my Godfather’s famous lip-smacking good buffalo wings, fresh watermelon slices and of course, a good dessert.
Strawberry shortcakes always frequented the cabin. Juicy sugar-soaked strawberries piled on top of the store-bought sweet cakes and dolloped with whipped cream. It was classic but a dessert that always left you satisfied with strawberry stained lips and a smile on your face.
In an effort to recreate something unique with a touch of nostalgia for the upcoming summer months, I present you with this delightful strawberry shortcake cake made grain free with a mix of almond flour and coconut flour! It bakes up beautifully sweet, perfectly moist and just so happens to be both gluten free and dairy free (if you’d like).
Let’s talk ingredients!
COCONUT FLOUR: Coconut flour absorbs the liquid in this recipe and also creates a nice cake texture (especially for a grain free/gluten free cake). Do not skip this because it is critical to the recipe.
ALMOND FLOUR: I like to use a fine almond flour (rather than almond meal) in this recipe. It helps to keep the cake moist and create a light crumb texture.
ALMOND BREEZE ALMONDMILK: The cake becomes dairy free if you use almond milk. The Almond Breeze Almondmilk Coconutmilk blend is one of my favorites to use in baking recipes because of its creamy texture and slightly coconut-y flavor. Highly recommend!
COCONUT OIL: Instead of butter, use coconut oil. If you prefer, you can use melted vegan butter or regular butter if dairy free, but I would reduce the amount to 3/4 cup.
COCONUT SUGAR: I used coconut sugar in this recipe because that’s what I had on hand. Regular sugar or organic sugar also works well.
Technically it’s not a true strawberry shortcake, but the flavors are my favorite together, especially with a little vanilla bean cream cheese frosting on top. And you get to use both almond flour & coconut flour — whoo hoo!
And to keep it dairy free, simply use a vegan cream cheese.
I hope you get a chance to try out this beautiful cake — I’m going to be making it live on my Facebook page on Wednesday, May 24th at 3PM CST so be sure to tune in. It makes a lovely birthday or celebration cake for a gluten free friend/family member and you can always top it with whatever your heart desires. xo!
SEE HOW TO MAKE IT:
- 1 cup coconut oil, melted and cooled
- 2 cups organic sugar (or coconut sugar)
- 6 eggs, at room temperature
- 1 1/4 cup unsweetened Original Almond Breeze Almondmilk Coconutmilk blend
- 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
- For the filling & topping:
- ½-3/4 pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)
- For the frosting:
- 8 oz reduced fat cream cheese or dairy free cream cheese
- ½ cup powdered sugar (preferably organic)
- 1/2 teaspoon vanilla extract
- 1 vanilla bean, split and seeded
- 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 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
Photography: Sarah Fennel
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