Strawberry Shortcake

Prep time: 20 minutes

Cook time: 25 minutes

Serving size: 12 servings

Difficulty: Hard

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Ingredients

For the Cake:

2 cups almond flour

⅓ cup tapioca flour

1 tsp baking powder

¼ tsp salt

4 eggs, separated, at room temperature

¾ cup coconut sugar

½ cup almond milk, at room temperature

¼ cup coconut oil, melted

2 tsp vanilla extract

½ tsp cream of tartar

For the Topping:

2 cans coconut cream, chilled overnight

¼ cup powdered sugar or sweetener of choice

½ lb fresh strawberries, sliced

(Optional) Edible flowers and fresh mint for garnish

Directions:

Preheat your oven to 350°F. Line a baking sheet or cake pan with parchment paper and lightly grease with non-stick spray.
In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and salt.
In a separate bowl, combine egg yolks, coconut sugar, almond milk, coconut oil, and vanilla. Mix until smooth.
Add the wet mixture to the dry ingredients and stir to combine.
In a clean mixing bowl, beat the egg whites with cream of tartar until stiff peaks form (using a hand or stand mixer).
Gently fold the whipped egg whites into the batter until just combined.
Pour the batter into the prepared pan and smooth out the top.
Bake for 25–27 minutes, or until a toothpick comes out clean. Let cool completely before topping.
Open the chilled coconut cream cans upside down. Pour out the liquid and scoop the thick cream into a mixing bowl. Beat with a whisk attachment for 1–2 minutes until fluffy. Add powdered sugar and mix until combined.
Spread the whipped coconut cream over the cooled cake. Top with sliced strawberries. Garnish with edible flowers and mint if desired.