Beautiful almond flour strawberry shortcake cake made with a mix of almond & coconut flour. This grain and gluten free strawberry shortcake cake is topped with an easily dairy free vanilla bean cream cheese frosting and fresh strawberries for a wonderful dessert that's perfect for summer!
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.
To make dairy free: simply use a dairy free cream cheese in the frosting.
How to store strawberry shortcake cake: 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 an in individual layers for best results. First, wrap each individual layers in plastic wrap, then aluminium foil and then placing 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.