ALMOND FLOUR STRAWBERRY SHORTCAKE CAKE WITH VANILLA BEAN CREAM CHEESE FROSTING
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
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
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
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
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
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
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
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
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
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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- Place the strawberries in a saucepan over medium heat (if using frozen strawberries instead of fresh, add 1 tablespoon of water to the saucepan). Once the berries begin to bubble and boil, drop the heat to medium-low. Continue cooking, stirring occasionally, until the berries have softened and the liquid has reduced by about half. It should take around 20 minutes.
- Preheat oven to 325F. Grease two 6 inch cake pans with coconut oil. Line the bottom of the cake pans with parchment paper. Set aside.
- Mix the shortening, coconut cream and honey on low speed in the bowl of a stand mixer fitted with the paddle attachment.
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- Pre-heat the oven to 325 degrees. Grease an 8 or 9 inch can pan generously with oil. Line with parchment paper and set aside.
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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).
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