Almond Flour Strawberry Shortcake Cake With Vanilla Bean Cream Cheese Frosting Recipes
ALMOND SHORTCAKES
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup flour, 1 1/2 cups almond meal, 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl. In a separate bowl, whisk 2/3 cup milk, 1 egg and 1/3 cup vegetable oil, then stir in the flour mixture. Drop scoops of the dough on a parchment paper-lined baking sheet, sprinkle with sugar and bake at 475 degrees F until golden, 10 to 12 minutes. Split the shortcakes and fill with whipped cream and blackberries.
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- Preheat the oven to 350°F. Lightly grease an 8" round pan with melted butter (dairy-free if desired) or coconut oil.
- Sprinkle 2 tablespoons of the sugar listed in the ingredients into the bottom of the pan., In a large mixing bowl, beat together the egg yolks, 1/4 cup of the sugar, and the vanilla until smooth., Using an electric mixer or stand mixer, whip the egg whites until they form soft peaks.
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- Preheat oven to 350 degrees and position the rack to the middle. Spray a small rimmed sheet pan (jelly roll pan) with baking spray and then line the bottom with parchment paper. The baking spray keeps the parchment in place. My quarter sheet pan measures 12 x 8 1/2 inches at the base of the pan and 13 x 9 1/2 inches at the top (around the rim).
- Measure the dry ingredients for the cake into a medium bowl and stir to mix thoroughly. Then, add the eggs, coconut milk, lemon juice, vanilla and stevia glycerite to the bowl and mix with a hand mixture until ingredients are incorporated.
- Pour the batter into the parchment lined baking sheet and gently spread it to the edges of the pan. Place the cake into the oven and turn it up to 400 for 5 minutes. Then turn it back down to 350 for about 20 minutes more until fully cooked and lightly browned on top.
- Remove the shortcake from the oven and let cool completely before cutting. Cut into 12 squares or use a biscuit cutter to cut into circles.
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