Primal Almond Cake For Strawberry Shortcake Recipes

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ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE WITH VANILLA BEAN CREAM CHEESE FROSTING



Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting image

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!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Cake     Dairy Free     Dessert     Gluten Free     Grain Free

Time 45m

Number Of Ingredients 18

1 cup melted and cooled coconut oil
2 cups organic sugar (or coconut sugar)
6 eggs, at room temperature
1 1/4 cup unsweeetened almond milk (or milk of choice)
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups fine blanched almond flour
1 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt
For the filling & topping:
1/2-3/4 pound fresh strawberries, sliced ¼ inch thick (reserve some whole strawberries for the topping)
For the frosting:
8 oz reduced fat cream cheese or dairy free cream cheese
½ cup powdered sugar (preferably organic)
1/2 teaspoon vanilla extract
1/2 tablespoon milk, to make frosting super creamy (optional)
1 vanilla bean, split and seeded (optional, but delicious)

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

TOASTED-ALMOND CAKE WITH STRAWBERRIES IN ROSé-WATER SYRUP



Toasted-Almond Cake with Strawberries in Rosé-Water Syrup image

Categories     Blender     Mixer     Citrus     Dairy     Egg     Fruit     Nut     Dessert     Bake     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings with leftovers

Number Of Ingredients 20

For cake:
3/4 cup whole almonds with skins (1/4 pound), toasted and cooled
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 1/4 cups superfine granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
1/3 cup whole milk
1/4 teaspoon almond extract
1/2 cup sliced almonds (2 ounces)
For strawberries and cream:
2 cups water
1 1/3 cups granulated sugar
6 tablespoons fresh lemon juice
2 lb strawberries, trimmed and quartered lengthwise
1/2 teaspoon rose water or 1 teaspoon pure vanilla extract, or to taste
1 1/2 cups chilled heavy cream
Special Equipment
a 9-inch square baking pan (2 inches deep)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pan, knocking out excess flour.
  • With blender motor at high speed, add half of toasted almonds through top hole and finely grind (be careful not to grind to a paste). Transfer to a bowl and grind remaining almonds in same manner, transferring to bowl. Add flour, baking powder, and salt to ground almonds and whisk until combined well.
  • Beat eggs in a large bowl with an electric mixer at high speed until foamy, about 15 seconds, then add superfine sugar a little at a time, beating. Continue beating until mixture is thick, pale, and forms a ribbon when beater is lifted, 7 to 8 minutes in a stand mixer or 10 to 14 minutes with a handheld. Add butter in a slow stream, beating, then add milk and almond extract and beat until just combined. Reduce speed to low, then add flour mixture, mixing until just combined.
  • Spread batter in pan, smoothing top, then sprinkle evenly with sliced almonds. Bake until top is golden, cake begins to pull away from side of pan, and a wooden pick inserted in center of cake comes out clean, 30 to 40 minutes. Cool cake in pan on a rack 30 minutes, then run a knife around edge to loosen and invert onto rack. Turn cake right side up on rack and cool completely, about 30 minutes more.
  • Make strawberries in syrup:
  • Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 2 cups, 8 to 10 minutes. Transfer syrup to a bowl and cool completely. Stir in strawberries and rose water and macerate at room temperature 30 minutes.
  • Whip cream and assemble dessert:
  • Beat cream in a large bowl with cleaned beaters until it holds soft peaks.
  • Cut cake into 4 squares and reserve 2 squares for another use. Carefully cut each of remaining 2 squares diagonally into quarters for a total of 8 triangles, then halve each triangle horizontally. Sandwich triangle halves with strawberries, syrup, and whipped cream.

ALMOND-CORNMEAL STRAWBERRY SHORTCAKES



Almond-Cornmeal Strawberry Shortcakes image

Cornmeal and finely ground almonds make delicious shortcakes, and when stuffed with berries and cream, they're even better. It's a delightful summer dessert that's perfect for a crowd.

Provided by Martha Stewart

Categories     Cake Recipes

Time 1h35m

Number Of Ingredients 11

1 pound strawberries
1/3 cup plus 1 tablespoon sugar
3/4 cup heavy cream
6 tablespoons butter, room temperature, plus more for tins
1/2 cup all-purpose flour, spooned and leveled, plus more for tins
3/4 cup sliced almonds
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup yellow cornmeal

Steps:

  • Preheat oven to 350 degrees. Butter and flour 6 jumbo muffin tins (each 1-cup capacity); set aside.
  • In a food processor, blend 1/2 cup sliced almonds with sugar until finely ground. Add butter, eggs, vanilla, and salt; process until combined, scraping down sides of bowl as necessary (mixture may appear curdled at this point). Add flour and cornmeal; pulse just until moistened.
  • Divide batter evenly among prepared muffin tins; sprinkle with remaining 1/4 cup sliced almonds. Bake until golden and a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool cakes 5 minutes in pan; remove from pan, and transfer to a rack to cool completely.
  • Hull and quarter strawberries. In a medium bowl, combine with 1/3 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 6 hours, covered and refrigerated).
  • In another medium bowl, using an electric mixer, whip cream with remaining 1 tablespoon sugar until soft peaks form.
  • With a serrated knife, split cooled shortcakes horizontally. Place bottom halves on serving plates. Dividing evenly, layer with sweetened strawberries and whipped cream; cover with shortcake tops.

STRAWBERRY SHORTCAKE CAKE



Strawberry Shortcake Cake image

This recipe comes from The Pioneer Woman. This is a pretty sweet, rich cake that is strawberry shortcake in the form of a cake, with cream cheese icing. The cake has a dense crumb and reminds me of a pound cake. Oh - my picture is a 9-inch cake from a springform pan...the picture just got stretched a bit! I recommend using an 8-inch springform pan though, so the cake layers will be a perfect size. NOTE: The recipe is as PW wrote it. However, I recommend cutting the butter in the frosting by half, and just using 1/2 cup (or one stick). It will be more like a regular cream cheese frosting that way.

Provided by Greeny4444

Categories     Dessert

Time 1h20m

Yield 1 8-inch cake, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 lb strawberry
1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter
1 1/2 lbs powdered sugar, sifted (about 4 1/2 cups)
1 teaspoon vanilla

Steps:

  • Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
  • Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
  • Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
  • Add sour cream and vanilla and mix until combined.
  • Add sifted dry ingredients and mix on low speed until just barely combined.
  • Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
  • Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
  • After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
  • To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
  • Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
  • Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
  • Add the remaining icing to the top and around the sides, spreading evenly.
  • Leave plain or garnish with strawberry halves.
  • Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
  • Store in the fridge!

Nutrition Facts : Calories 855.4, Fat 41, SaturatedFat 25.2, Cholesterol 169.7, Sodium 342.1, Carbohydrate 119.1, Fiber 1.4, Sugar 99.1, Protein 6.5

PRIMAL ALMOND CAKE FOR STRAWBERRY SHORTCAKE



Primal Almond Cake for Strawberry Shortcake image

Make and share this Primal Almond Cake for Strawberry Shortcake recipe from Food.com.

Provided by thejonesgal

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup butter
1/4 cup maple syrup
4 eggs
1/4 cup coconut milk
1 teaspoon vanilla
1 1/2 cups bob's red mill almond flour
1/2 cup coconut flour
1/2 teaspoon salt
2 teaspoons baking powder

Steps:

  • Preheat oven to 350.
  • Grease a 9x13 inch cake pan.
  • Cream butter and maple syrup until smooth.
  • Add eggs one at a time.
  • Add coconut milk and vanilla.
  • In a separate bowl combine dry ingredients.
  • Stir dry ingredients into wet ingredients. Beat until creamy.
  • Spread batter in prepared pan and bake for 30 minutes.
  • Serve with strawberries or other fruit and whipped cream.

Nutrition Facts : Calories 153.3, Fat 14.1, SaturatedFat 8.7, Cholesterol 92.5, Sodium 283.8, Carbohydrate 4.9, Sugar 4.1, Protein 2.3

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From aline-made.com


STRAWBERRY SHORTCAKE (PALEO, GF) | RECIPE | GLUTEN FREE STRAWBERRY ...
Apr 21, 2021 - Strawberry Shortcake (Paleo, GF) recipe. Part cake, part biscuit, it is a delicious crumbly, sweet, and refreshing strawberry dessert. Topped with Paleo whipped cream and strawberries for a grain-free, healthy treat.
From pinterest.com


STRAWBERRY SHORTCAKE | PRIMAL PALATE | PALEO RECIPES
Make the simple syrup first by bringing the water to a boil, then stirring in the stevia or honey until dissolved. Add the zest and simmer for 3-5 minutes.
From primalpalate.com


HEALTHY STRAWBERRY SHORTCAKE (PALEO + GLUTEN-FREE) - RACHLMANSFIELD
2020-06-20 Whisk together eggs, oil, maple syrup and vanilla until smooth. Mix in almond flour and baking powder until smooth and no lumps are in the mix. Add to baking dish and bake in oven for 15-18 minutes. Let the cake cool a bit then spread yogurt on …
From rachlmansfield.com


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