Growing up I remember spending time at my Godparents’ wonderful red quaint little cabin overlooking a huge lake in northern Minnesota. There was a tiny plot of sand in the back and two docks that extended to look out to where people went boating and jet-skiing. Many of my favorite memories as a child were there, including most of the summertime holidays like Memorial Day and the 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 the perfect summer lunch. 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’m re-sharing this delightful grain free and gluten free strawberry shortcake cake 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).
Ingredients in gluten free strawberry shortcake cake
This gorgeous almond flour strawberry shortcake cake is easier to make than it looks with just a few specialty ingredients to keep it grain and gluten free. You’ll need:
- Coconut oil: instead of butter, use coconut oil. If you prefer, you can use melted vegan butter or regular butter if not dairy free, but I would reduce the amount to 3/4 cup.
- Organic sugar: I like using an organic sugar in this recipe, but you can also use regular or coconut sugar. If you use coconut sugar, the cake will come out darker.
- Eggs: you’ll need six eggs in this recipe to ensure that this strawberry shortcake cake bakes up nicely. Don’t worry, it’s not eggy!
- Almond milk: the cake becomes easily dairy free with almond milk, but you can use any milk you’d like.
- Vanilla & almond extract: both vanilla and almond extract together really bring out an amazing flavor in the cake.
- Flour: we’re using my favorite mix of gluten free flours in this recipe. Coconut flour, which absorbs the liquid in this recipe and also creates a nice cake texture, and almond flour, which helps to keep the cake moist and create a light crumb texture.
- Baking powder: you’ll use baking powder, not baking soda, in this recipe to give this cake the right consistency.
- Fresh strawberries: for adding in between the layers and on top of your shortcake cake.
- For the frosting: you’ll need cream cheese, powdered sugar, vanilla extract, and vanilla bean for extra delicious vanilla flavor.
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.
Recommended ingredient swaps
I know many of you may be dairy-free or follow a paleo-friendly diet, so don’t worry, I’ve got options for you!
- To make this cake dairy-free: simply use dairy-free cream cheese in the frosting.
- To make paleo: use dcoconut sugar instead of the organic sugar. Note that your cakes will turn out darker! Then you can make my paleo powdered sugar recipe) and use dairy-free cream cheese for the frosting.
Can I make it vegan?
I haven’t tested this strawberry shortcake cake with flax eggs, so I can’t be 100% sure how the texture will turn out. Let me know in the comments if you do!
Can I use other flours?
Unfortunately, no, I cannot recommend substitutes for the almond flour and coconut flour in this recipe. Sorry!
Tips for making this almond flour strawberry shortcake cake
- Get the right tools. You need a few essential kitchen tools for this recipe including: 9 inch cake pans, parchment paper (or these awesome pre-cut parchment paper rounds), an offset spatula for the frosting, a good set of mixing bowls, and a nice cake stand.
- Use room temp ingredients. Make sure to melt and cool your coconut oil, and bring your eggs to room temperature so that they don’t coagulate in the batter.
- Cool before frosting. Make sure you follow the directions as written, and wait until the cakes are completely cool before frosting them. After they are frosted, I recommend storing the cake in the fridge for optimal freshness.
Storing & freezing tips
One of the best parts about this grain free strawberry shortcake cake recipe is that you can make it 1-2 days ahead of time. I like to make the cakes ahead of time and keep them in the fridge for easy assemble, but you can also store it after you’ve frosted the cake, too!
- To store: I recommend storing the cake covered in the refrigerator for up to 5 days.
- To freeze: feel free to freeze this cake either frosted or unfrosted for up to 2 months. I recommend freezing it unfrosted and in individual layers for best results. First, wrap each individual layer in plastic wrap, then aluminum foil, and then place the cakes in a zip-top freezer bag. When you’re ready to serve it, simply thaw it in the refrigerator overnight and then let the cake come to room temperature before serving.
More cake recipes you’ll love
- Lemon Pistachio Cake with Lovely Lemon Frosting
- Brown Butter Strawberry Coffee Cake with Lovely Strawberry Icing
- Dad’s Extraordinary Yellow Cake with Chocolate Buttercream Frosting
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Healthy Birthday Cake
Get all of my cake recipes here!
I know you’re going to love this gluten free strawberry shortcake cake, please let me know if you make it by leaving a comment and rating the recipe below. I’d love to hear from you and it helps encourage others to make the recipe too! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting
Ingredients
- 1 cup (224g) melted and cooled coconut oil
- 2 cups (400g) organic sugar (or coconut sugar)
- 6 eggs, at room temperature
- 1 ¼ cup (300g) unsweeetened almond milk (or milk of choice)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups (336g) fine blanched almond flour
- 1 cup (112g) coconut flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- For the filling & topping:
- ½-¾ pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)
- For the frosting:
- 8 oz (224g) reduced fat cream cheese or dairy free cream cheese
- ½ cup (57g) powdered sugar (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
- 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, 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.
- Cake should be kept covered in the fridge for optimal freshness and will stay good for 4-5 days
Recipe Notes
Recipe by Monique Volz of Ambitious Kitchen // Photography: Sarah Fennel
This post was originally published on May 22nd, 2017, republished on May 20th, 2020, and republished on May 8th, 2024.
YESSS I am in love with ANYTHING Strawberry Shortcake. Love this healthier version.
And summetime on lakes in the Midwest is the BEST.
There’s nothing better!!
Any ideas on strawberry shortcake recipes without eggs!??? I love ❤️ your recipes Monique!
I am interested in gluten free recipe without eggs also!
Ohh this looks like my DREAM summer cake!
So good!! And perfect for Memorial Day 🙂
Omg this looks and sounds amazing!! I can almost taste how fluffy and moist that cake must be. 🙂
I need.
Looks incredible! Perfect for Memorial day BBQ!
Do you have the nutritional content?
I can’t wait to make this. Strawberry shortcake is one of my favorite desserts and he ingredients you used make me so happy!
Nutritional info???
[…] Share the Love: […]
Any thoughts on whipped cream rather than cream cheese frosting? I always find cream cheese frosting a little dense. Does the cake need that? Thanks.
Yes of course, you could definitely use whipped cream 🙂
I would use cultured coconut cream (dairy free).
I made this cake for Memorial Day and it turned out so good! It looked just like the picture and was so easy to make. Will definitely makes his again 🙂
-Lauren
I forgot to rate this 5 stars
Great looking cake! And so easy. And it looks awfully tasty. Good photos, too. This is just an all around good post! thanks for this.
Any alternative for eggs?can we replace them with something else (fool-proof receipe) to make it egg less cake!
This was a moist delicious cake. It was a little too sweet for me. But I would definitely make it again! I did not have berries or cream cheese so I did a strawberry butter cream icing with some leftover cooked berries from breakfast. Next time I would top with whipped cream, or coconut cream, and sliced berries. I did only one 9 inch cake and it fed 8 people. Thank you for this recipe!
So glad you enjoyed this! It would be great with a simple whipped topping, too 🙂
How would you adjust recipe for cupcakes ?
[…] didn’t complain, though, because I always really miss baking while at college. I ended up making this healthier strawberry shortcake recipe, and it turned out delicious. Monique’s recipes always […]
[…] 27. Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting […]
[…] 1. Almond Flour Strawberry Shortcake with Vanilla Bean Cream Cheese Frosting […]
[…] 1. Almond Flour Strawberry Shortcake with Vanilla Bean Cream Cheese Frosting […]
Strawberry Cake is a favorite. Has anyone made an topping with tofu or Greek yogurt instead of cream cheese?
[…] 1. Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting […]
Does 2 cups organic sugar mean 500g of organic sugar? I assume that 3 cups fine almond flour
1 cup coconut flour means in total 750g of flour?
Many thanks!
Hi! I would double check the labels on your ingredients to be sure 🙂
Ok so, your best ever paleo choc cake was my first time ever making a fancy cake and it was AMAZING!!! I literally ate half of it. Anyway, I have a triple birthday celebration upcoming and they love funfetti… is this basically your chocolate cake made vanilla, and if so could I just make it funfetti by adding a million sprinkles to the batter and maybe some cake batter natural flavoring? I’m thinking of frosting it with a vegan buttercream, and more sprinkles 🙂
Ps I’d love to be able to send you a photo of how the choc one came out… it was stunning!
SO happy to hear that Tiff! This one’s a bit different than my paleo chocolate cake, but I think adding sprinkles and cake batter flavoring would work just fine. Would LOVE to see a photo – join our private Facebook group here and share it! 🙂
This looks great! Want to bake it for a party. Can you tell me how many it serves? Also, what is the carb count?
It serves about 12-16! I didn’t calculate nutrition on this cake, but you could pop in the ingredients to an online calculator if you need to.
This is perfect for keto except for the sugar…..is it possible to use an artificial sweetener?
I don’t use any artificial sweeteners in my recipes, so I’m not 100% sure how it will bake up!
Use monkfruit sugar, it is a great and does not have an aftertaste and has zero calories. It tastes very sweet, I would use half the amount called for.
I’m making this for my baby girls 1st birthday smash cake on July 4th! Perfect for both celebrations 🙂 Only have one cake pan so have to do in batches lol womp womp!
This cake is perfect!! I hope she loves it 🙂
Hey Monique – thinking about trying this recipe for the 4th. Wondering if I could do a 9”x13” baking pan instead of the two 9” round pans. Have you tried it in any other size pans? Or do you have any suggestions? Thank you!
P.s. LOVE your site!
Hey Nicole! Yes a 9″x13″ should work 🙂 The baking time might be a little bit shorter, but I would just check on it as it bakes! And thank you!!
Thank you!!!
Hi! I made this cake before and LOVED it. I need to make some cupcakes, do you think this cake would work for cupcakes as well?!
So glad you love this one! This should work as cupcakes (I’d guess about 15-20 minutes in the oven).
This cake sounds great but I’d like ti make it without sugar. Can I use vegetable glycerin instead of sugar?how would I need to change the recipe because of the bulk of the sugar?
I don’t bake with any sugar substitutes, so I’m not 100% sure how they turn out!
I made this for my Husbands birthday a few weeks ago and it was amazing! This was the first time I used a vanilla bean and was so worth it for the flavoring! This is the perfect guilt free cake!
Happy to hear that Nicole! Vanilla bean is truly a game changer.
[…] Recipe Inspired by Ambitious Kitchen. […]
[…] Almond Flour Strawberry Shortcake Cake […]
Hi, do you know nutritional values for this little thing?
Hi! I actually didn’t calculate it for this cake.
[…] 24. Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting […]
This is our fav cake!!! Can I make the cake part ahead of time and freeze for one week??
Yes, absolutely!
This cake was absolutely divine. The consistency was absolutely perfect. so, so yummy and would highly recommend!
So glad you loved it! One of my favs for summer 🙂 You’ll have to give this one a try next!
Just made this and it’s outstanding! Easy to make, good ingredients and the perfect texture. Love, love, love your recipes. Thanks for sharing!
So happy to hear that Katie! Love this one for summer. Thanks for your note 🙂
hi!
how can i substitute the powdered sugar ? can i use honey, maple syrup or something like that?
I would not recommend substituting it in this recipe. I’m sorry!
Love this cake for memorial day!
I love making this dessert for special summer time events.
Superb. Your recipe is awesome.. thank you for giving me a crowd pleaser
Mgk
So happy you loved this!
Could i use raw sugar! I love raw natural sugar but, don’t see it in a lot of recipes. Is it not good for baking with. Love ur site. I’ve tried many of ur recipes & loved them all!
Michele
Yes, you can use raw sugar — the cake should be okay!
Love all your recipes! Planning to make this tomorrow and was wondering if it’s possible to reduce the sugar at all?
I haven’t tried to so I can’t be certain how it will turn out. Maybe reduce by a 1/2 cup? Let me know if you try it!
This was such a delicious and beautiful cake!! I followed the directions exactly and I think it turned out so well! I made it for my daughters 1st birthday and it was perfect. Thank you!!
Amazing! So happy to hear that 🙂
Not sure if it’s supposed to (haha) but the cake tastes like a Stella D’oro ‘S’ cookie and I’m 100% okay with that!! It’s a bit nostalgic because it’s all my dad dunked in his coffee (and probably still does) when I was a kid. This cake is so tasty and moist! I used coconut sugar so it’s browner in color, and extra vanilla extract in the frosting since I didn’t have vanilla bean. Another solid AK recipe! Thank you!
I don’t think I’ve ever tried one of those! Love that it brought out some nostalgia 🙂 glad you enjoyed!!
What are the dietary facts of this recipe?
I didn’t calculate nutrition for this cake as it’s meant to be a more indulgent dessert 🙂
First gluten free cake I’ve made. Such a rich flavor and dense cake. My husband loved that it was cold and was sooo delicious!😋😋😋😋😋😋😋
One of my favs, too! Glad you both loved it 🙂
Hi I haven’t made the strawberry shortcake yet but I am definitely going to this week.
Hi! I hope you love it!
I made this cake and it was very good but to sweet. I would probably use less sugar next time. I used coconut sugar instead of the regular sugar
Let me know how that goes next time!
Made this today for my husband and Son (of 21 years) and both Loved it! the only change I made is I used 3/4 cup of organic butter. I did have coconut oil on hand. It turned out amazing! I will definitely make this again.
Perfect! So happy to hear that!
I’ve made this twice already! It has become a family favorite….for both my DF and non-DF family . It’s easy to bake the cake in advance and then only have to whip up the frosting and put together before serving.
Amazing! So happy to hear that 🙂
Would be real helpful if you would include nutritional info. My husband is a diabetic. Thanks
Amazing!!! Made this for a family bbq and everyone raved about the cake. They couldn’t believe it wasn’t an expensive bakery cake. Will be saving this recipe to make again in the future!
Amazing! So glad everyone enjoyed 🙂
Great recipe…one more time!! changed the coconut oil for neutral flavor olive oil, because i did not have enough coconut oil. I used roasted coconut & almond milk. The only thing i would change on making it again is 1/4 cup less of sugar. i thought it was super moist, yes it comes out a little on the heavy side for using almond and coconut flour, but is super moist!! one small slice will suffice for a large party of people. and of course i would make it again and again, it’s a keeper!
Absolutely! Such a great dessert 🙂 I’m glad those little swaps worked out well.
I made this recipe into cupcakes for July 4th 2020, which made handling during the pandemic so much easier and safer.
DELICIOUS!! The cake was moist and the coconut flavor is not overpowering – just perfect.. It is such a unique flavor. I followed the recipe as described which produced a dozen cupcakes. After baking/cooling, I cut the tops off for smoother frosting application (which also made for a delicious snack of cupcake tops!) I used coconut sugar which, as stated, made the cake darker. The frosting is so yummy also! My husband and neighbors loved them and I will absolutely make this again – next time the layered cake and maybe with regular sugar for a traditional white strawberry cake.
Thank you! Fantastic recipe!
Amazing! Love the idea of making cupcakes. So glad everyone loved them!
Hi! Do I need to bring cream cheese to room temperature before making the frosting or it’s fine straight from the fridge?
Hi! It will be easier to mix closer to room temp but if you have a mixer it shouldn’t be a problem if it’s a bit colder 🙂
I love this cake! I made it for my birthday and everybody was impressed. I would like to make it again but smaller. If I want to use only 2 cups of almond flour, how do I adjust all the other ingredients? Thank you so much!
You could halve the recipe, that’s my best recommendation!
Very delicious! I made 1/2 the recipe for a single layer cake being that the birthday party was only 4 of us! I believe it was the best shortcake I’ve ever had plus it was GF! It smells so amazing. Next time I may cut back on the sugar as the flour is so flavorful. Thank you
Love it! I’m glad halving it worked out well!
Made this for my husband’s birthday- we loved it!! I used the frosting between the layers then went with a simple whipped cream for the top! Can’t wait try another dessert recipe soon!
Amazing! Thank you!!
Made this for my boyfriend on Valentine’s Day and wow is it good! Paired it with your strawberry buttercream frosting and it was amazing! We didn’t eat it till the next day and even overnight in the fridge it was still moist and delicious.
Amazing!! Sounds so delicious 🙂
Often in your recipes, you say to pack the almond flour; however, for this recipe, you do not. Should it be packed? Thanks for your help!
No it doesn’t need to be for this recipe 🙂 thanks for checking!
Can I make this in 3 6in pans? I want to make a cereal cake and am looking for a plain vanilla cake that I can soak the cereal in the milk but your birthday cake doesn’t have milk so can I use this one? Thank you!
Yes I think so! They’ll be quite thick though.
This is a brilliant recipe and I commend you for creating a cake that tastes a lot like marzipan! The cooking time you suggested was way off because my cake was still quite raw in the middle after 40 minutes. I got a great result with this formula: bake at 350 F for 40 minutes then reduce heat to 250 F for 70 minutes.
The timing is accurate based on the size of the pans, but every oven is different. Glad you found something that worked and enjoyed the recipe!
Can I use flaxmeal instead of eggs? Would it turn out the same?
I haven’t tested it but I think it should work!
Made this recipe for my birthday as I am trying gluten free for a while. It was amazing!!!! I halved the recipe and put in 2 – 6 inch cake pans. They came out beautifully. I added some fresh strawberries and a touch of whipped cream to layer and it was delightful.
*I also used coconut sugar to sweeten.
Perfect! So happy to hear that and happy birthday!
Yummy! I honestly was just looking for a gluten free shortcake recipe when I came across this cake. I made the cake into cupcakes and then just topped with glazed strawberries and whip cream. I used coconut milk for the milk so they had a strong coconut flavor (milk+flour+oil all coconut) but I really like strawberries & coconut together, so not a problem! While not quite as fluffy as the regular shortcake, it is one of the best gluten free items that I have made. Thank you!
Sounds delicious! Love all the coconut. Glad you enjoyed!
So delicious. The cake is dense but feels so light and fresh with the addition of the strawberries. Next time I might purée strawberries to add to the cream cheese frosting between the two layers of cake- for some extra sweetness! Highly recommend this cake recipe!
Ooh the pureed strawberries sound amazing! Glad that you’re a fan of this one!
Would this recipe work with 2 8inch pans?
Hi, Cristin! I haven’t tried 8-inch pans, but I think it should work. You might need to bake the cakes for a little longer since they’ll be thicker cakes, so just be sure to test them for doneness!
This shortcake is the best!! Have made this recipe so many times and it’s always loved by all. Most recently I have been baking this as a sheet cake – approximately 25 minutes baking time – and use it to make mini strawberry shortcake cups. So good!!
So happy you’re loving this one, Jenn! And great idea to make them mini–so fun 🙂
Ummm….I made this for Father’s Day and HOLY COW. This cake is banging! I don’t even like cake that much, but it was soooo tender and moist. I thought it would need more frosting (I guess I’m used to dry cakes, which is perhaps why I dislike them…) but the ratio was actually perfect. Paired with fresh strawberries from our garden…oh my. This is a keeper.
Amazing!! I’m so thrilled you loved this one, Brittany. And garden strawberries?! Jealous! 🙂
This cake is delicious. I have made a few times now and everyone loves it!
I’m so glad to hear that, Casie! Glad that you guys are all loving it 🙂
Used it for my birthday cake 2 years in a row! So good, and my very, very picky family enjoyed every bite!
Made ur strawberry shortcake cake for my sons birthday total success put a few dark chocolate covered berries on top and made a strawberry mouse for topping instead of butter ream but everything else was ur recipe total success thanks for the post not always easy to find great keto recipes with dietary restrictions
Ahh that sounds amazing! I’m so happy you loved it! You might like this similar cake (basically a chocolate version of what you made!) too 🙂
What can be used in place of coconut flour?
Sorry, I haven’t tested this cake without it so I can’t be sure!
Could you make the base of this cake into cupcakes instead?! Or would it not hold up the same? 🙂 I’m trying to use your strawberry butter cream frosting on cupcakes 😊
Hi, Hailey! I haven’t personally tried these as cupcakes but I’d imagine they’d work just fine! Let me know if you end up trying it 🙂
UNREAL! Made this cake for Father’s Day and it was huge hit. I’m the only one who is gluten and dairy free out of the seven people in attendance and everyone remarked on the outstanding quality of the recipe. Will definitely be making again.
I have made this cake for a couple Birthdays and everyone says its amasing!! It tastes like a macaroon cake! I am really wanting to try making a vegan version of this cake but I dont think it would work out with any egg substitutes? Any suggestions I might try?
So happy you love this one, Diana! I haven’t personally tried it without the eggs. Flax eggs sometimes work in cakes but I’m not sure about this one! Let me know if you try it 🙂
5 stars! Stop looking this is the recipe you need! I used cashew butter instead of tahini and coconut sugar instead of sprinkles because our local store didn’t have any artificial dye free sprinkles. I made 1.5 x the recipe and made cupcakes with the extra so we could sample before my two year olds birthday and we were blown away by how good these were with our even any icing! Thank you for making clean recipes!
Whoops this was supposed to post to the healthy birthday cake post!
We made this for Mother’s Day and it turned out delicious, moist, not too heavy, and with great texture. Instead of 2 rounds, I put it in a glass 9 X 13 and baked for 40 minutes. I also cut the sugar in half and it was plenty sweet. Instead of icing we whipped up Coconut Cream and put it with raspberries. It was decadent, and healthy. I would definitely make it again. One other thing – I accidently put a teaspoon of coconut extract in before I realized it called for almond. So I ended up adding both. The flavor was amazing. Even the kids, who aren’t gluten or dairy free, loved it. Thank you for the recipe!
YUM! So glad this cake turned out great for you and the whole family loved it 🍓
Made this for a friends birthday and it was a hit with the whole crowd, kids included! I told my friend’s mom it was a gluten free cake and she made a point of coming up to me later to tell me that it was delicious and that she could even tell it was gfree. I used coconut sugar for the cake batter and it worked wonderfully. I’m actually serving it again today and plan to make it for July 4. Thank you for such an amazing recipe!
AHH yay! This is seriously the best, Sharon. I am so glad this recipe is a hit for you and the whole family. Thanks so much for sharing your review, I really appreciate it ❤️
Can I use a rectangular cake pan?
A 9×13 inch pan should work!
Positively GOLD. Reminds me of angel food cake – though slightly denser – with that really amazing hint of almond. WOW. Will be making again!! Thank you!! (Also – used butter, 2% milk, and regular sugar for anyone looking for recipe notes!)
Yesss! I am SO glad you’re loving this cake and it turned out great for you. Thanks for the notes regarding your subs, I appreciate it ❤️
I made this cake as written (using coconut sugar) and it turned out beautifully! It was a hit! I halved the recipe and used two 6” round cake pans and baked them for around 30 minutes.
So happy to hear that!
I made this recipe and it was delicious. I need to eat gluten free, but even those who don’t need to eat gluten free thought it was delicious, which is not always the case with GF. I did make a few changes to the recipe. I separated the eggs and whipped the egg whites to stiff peaks and then folded them in, making the cake a little lighter in texture. With the frosting, I added !/2 cup whipping cream (to half a recipe of frosting) and whipped it all together until there were gentle peaks, which made the frosting very creamy and lovely. Also, I halved the recipe and it was perfect for a two layer 6 inch cake, and reduced the oven time to about 25 minutes. Thank you for this recipe!
Amazing! So glad it was a hit!
How could I cut this down to make 2 six inch layers?
Hi! As is the recipe should work for 3 6-inch layers – feel free to freeze the 3rd layer if you just want 2 🙂
I really wish you would publish the nutritional values (e.g., calories, protein, carbohydrates, fat) for all of the recipes. See lack thereof in the Strawberry Almond Cake and Frosting.
omgomgomgomg I need to make this TODAY!!!
I love strawberry shortcake and anything almond flour. Just genius!
YES it’s the best!!
Outstanding for a gluten free cake. I didn’t tell my family it was GF and they didn’t notice. It was a denser crumb but so satisfying. I loaded up on fresh strawberries on the side. Delicious!!
Love that! Perfect for gluten-free eaters and non-GF 🙂
I made this for a 4th of July party and added blueberries to the top for the theme colors. The cake was excellent! Very moist and flavorful, with just the right amount of sweetness. Everyone was blown away that it was gluten and dairy free and my son was ecstatic that he could safely eat a delicious piece of cake (he had 2 slices!)
The frosting, if eaten plain, had a bit of a “twang” but on the cake it was perfect. The quantity of my frosting was not nearly the amount shown in the photo. When I make again I think I will serve as one layer with more fruit on top and no frosting (like a traditional strawberry shortcake).
Thanks so much for the recipe. Will be his birthday cake in the future!
So glad it was a hit!
Can you reduce the amount of sugar, or would that affect the structure of the cake?
I haven’t tested it but I think reducing it a bit would work!
I love this recipe and I’ll make this recipe in this new year 2025. I hope my wife will be happy and feel proud of me… 🙂
Have you ever made this as cupcakes?
I haven’t, but it should work just fine!
So good!!
Perfect for summer!