Primal Almond Cake For Strawberry Shortcake Recipes

ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE WITH VANILLA BEAN CREAM CHEESE FROSTING

Steps:

• 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

STRAWBERRY SHORTCAKE CAKE

Steps:

• sift flour, salt, baking soda and corn starch.
• cream 9 Tb. butter with sugar until fluffy.
• Add eggs one at a time, mixing well.
• Add sour cream and vanilla and mix until combined.
• Add sifted ingredients and mix on low speed until barely combined.
• Pour into a greased & floured 8"pan and bake @350 for 45 minutes.
• Remove cake from pan as soon as you pull it out of oven and cool completely.
• slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
• spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
• ICING:.
• cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
• Remove cake from fridge/freezer.
• Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
• leave plain or garnish with sliced strawberries.
• IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).