Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

Whenever spring rolls around, I find myself yearning for something fresh and vibrant. That’s when I whip up my Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting. It’s a cake that embodies the essence of the season with its juicy strawberries and light, fluffy texture. I still remember the first time I made this cake for a spring gathering; my friends were amazed at how a cake could be both indulgent and feel like a breath of fresh air. This delightful dessert is not only a treat for the taste buds but also a feast for the eyes, showcasing beautiful layers of strawberries and creamy frosting. The combination of almond flour and coconut flour gives it a unique texture that is simply irresistible. As we celebrate the arrival of warmer days, this cake has become a staple at my table, bringing smiles and sweet memories with every slice.

Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting Shopping List

Creating the Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting is all about choosing quality ingredients that work together harmoniously. Each component plays a vital role in achieving the perfect balance of flavors and textures. From the light, nutty almond flour to the luscious strawberries, each ingredient brings something unique to the table, making this cake a delightful treat.

• Coconut Oil: 1 cup (224g) melted and cooled – A healthy fat that keeps the cake moist and adds a subtle sweetness.
• Organic Sugar: 2 cups (400g) – Sweetens the cake naturally; you can substitute with coconut sugar for a lower GI option.
• Eggs: 6, at room temperature – Provides structure and richness, helping to bind the ingredients together.
• Unsweetened Almond Milk: 1 ¼ cups (300g) – Adds moisture without overpowering the cake’s flavor; feel free to use any milk of choice.
• Vanilla Extract: 1 tablespoon – Adds depth and warmth to the cake.
• Almond Extract: 1 teaspoon – Enhances the flavor profile, giving the cake a fragrant nuttiness.
• Fine Blanched Almond Flour: 3 cups (336g) – The star of the cake; it provides a nutty flavor and tender crumb.
• Coconut Flour: 1 cup (112g) – Adds a light, fluffy texture and absorbs moisture well.
• Baking Powder: 1 tablespoon – Helps the cake rise to perfection.
• Salt: ½ teaspoon – Balances the sweetness and enhances the overall flavor.
• Fresh Strawberries: ½ to ¾ pound, sliced – The fresh fruit filling that brightens the cake, both visually and in taste.
• Reduced Fat Cream Cheese: 8 oz (224g) – Forms the base of the frosting, providing creaminess and tang.
• Powdered Sugar: ½ cup (57g) – Sweetens the frosting; using organic is preferred for a cleaner taste.
• Milk: ½ tablespoon – Optional, adds extra creaminess to the frosting.
• Vanilla Bean: 1, split and seeded – A luxurious addition to the frosting, infusing it with rich vanilla flavor.

Step by Step Guide for Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

Making the Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting can be a delightful journey. Let’s walk through the steps together, taking our time to enjoy the process and create something beautiful. You’ll love how the kitchen fills with the sweet aroma of fresh strawberries and baking cake!

1. First, preheat your oven to 350 degrees F. This helps ensure even baking. Grab two 9-inch round pans and grease them generously. Don’t forget to line the bottoms with parchment paper for easy removal later.
2. In a large mixing bowl, combine the melted and cooled coconut oil, organic sugar, eggs, vanilla extract, and almond extract. Mix them together thoroughly until the mixture is well combined and creamy. The color should be light and smooth.
3. Next, pour in the unsweetened almond milk and beat again. This will help to integrate the wet ingredients and ensure a uniform batter.
4. In another bowl, whisk together the fine blanched almond flour, coconut flour, baking powder, and salt. It’s important to mix these dry ingredients well to avoid clumps and ensure they distribute evenly in the batter.
5. Now, it’s time to combine the wet and dry ingredients. Pour the dry mixture into the wet ingredients and mix until just combined. The batter should be thicker than a typical cake batter, but smooth and lump-free.
6. Divide the batter evenly between the two prepared pans. Use a spatula to spread it out evenly, smoothing the tops so they bake evenly.
7. Place the pans in the preheated oven and bake for 35 to 40 minutes. You’ll know the cakes are done when they are golden brown on top and a tester inserted into the center comes out clean.
8. Once baked, let the cakes cool in the pans for about 10 minutes. Then, gently transfer them to the fridge to cool completely. This step is crucial for achieving a perfectly frosted cake.
9. While the cakes cool, let’s prepare the frosting. In a large mixing bowl, beat together the cream cheese, powdered sugar, vanilla bean, and optional milk until the mixture is creamy and smooth. The frosting should be light and fluffy, perfect for spreading.
10. When the cakes are completely cool, it’s time to assemble. Spread half of the frosting on top of one cake layer. Generously layer the fresh strawberries on top of the frosting. Place the second cake layer on top and spread the remaining frosting over the top.
11. Garnish with whole strawberries for a beautiful presentation. Remember, a cake is not just about taste, but also how it looks. Keep the cake covered in the fridge for optimal freshness; it will stay good for 4 to 5 days.

Substitutions and Tips

While the Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting is fantastic as is, here are some tips and substitutions to consider:

• Storage: Store any leftover cake in an airtight container in the fridge to keep it fresh.
• Freezing: You can freeze the cake layers before frosting. Just wrap them well in plastic wrap and foil.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Flavor Variations: Experiment with different fruits like raspberries or blueberries for a twist.
• Dairy-Free Option: For a dairy-free cake, simply substitute the cream cheese with a dairy-free version.

Serving Options for Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

When it comes to serving the Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting, the possibilities are endless! Here are some wonderful serving ideas:

• Brunch Gatherings: This cake is perfect for brunches where its lightness and fruitiness can be savored alongside coffee or tea.
• Picnic Treat: Cut the cake into slices, pack it up, and bring it along for a lovely outdoor picnic. It’s sure to impress!
• Celebratory Events: Serve this cake at birthday parties, anniversaries, or any celebration. Its beauty matches its taste, making it a showstopper.
• Seasonal Occasions: As a spring dessert, it’s wonderful for events like Easter or Mother’s Day, where fresh flavors shine.
• Storage Tips: If you have any leftovers, keep them in the fridge to maintain freshness. Enjoy the cake within 4 to 5 days.

FAQ

Conclusion

The Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting is truly a celebration of spring with its vibrant flavors and delightful texture. It’s a cake that not only tastes amazing but also brings joy to any gathering. I encourage you to try making this cake and share it with your loved ones. You’ll create sweet memories that will last far beyond the last slice.

Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting

The ultimate dessert for spring! This Almond Flour Strawberry Shortcake Cake with Vanilla Bean Cream Cheese Frosting is moist, flavorful, and perfect for any gathering. With fresh strawberries and creamy frosting, it will satisfy your sweet cravings. Make it tonight and impress your guests!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 16 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup Coconut Oil 224g melted and cooled
• 2 cups Organic Sugar 400g
• 6 Eggs at room temperature
• 1 ¼ cups Unsweetened Almond Milk 300g or milk of choice
• 1 tablespoon Vanilla Extract
• 1 teaspoon Almond Extract
• 3 cups Fine Blanched Almond Flour 336g
• 1 cup Coconut Flour 112g
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• ½-¾ pound Fresh Strawberries sliced ¼ inch thick (reserve some whole strawberries for the topping)
• 8 oz Reduced Fat Cream Cheese 224g or dairy free cream cheese
• ½ cup Powdered Sugar preferably organic
• ½ teaspoon Vanilla Extract
• ½ tablespoon Milk to make frosting super creamy (optional)
• 1 Vanilla Bean split and seeded (optional, but delicious)

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat your oven to 350 degrees F. Grease two 9-inch round pans and line the bottoms with parchment paper.
2. In a large mixing bowl, combine the melted and cooled coconut oil, organic sugar, eggs, vanilla extract, and almond extract. Mix them together thoroughly until the mixture is well combined and creamy.
3. Pour in the unsweetened almond milk and beat again until well incorporated.
4. In another bowl, whisk together the fine blanched almond flour, coconut flour, baking powder, and salt. Mix these dry ingredients well to avoid clumps.
5. Pour the dry mixture into the wet ingredients and mix until just combined. The batter should be thicker than a typical cake batter.
6. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
7. Bake for 35-40 minutes or until golden brown and a tester comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer them to the fridge to cool completely.
9. Prepare the frosting by beating together the cream cheese, powdered sugar, vanilla bean, and milk until creamy and smooth.
10. Once cool, spread half of the frosting on one cake layer. Layer fresh strawberries on top and place the second layer on top, spreading the remaining frosting over it.
11. Garnish with whole strawberries, cover, and keep in the fridge for optimal freshness.

Notes

• To make dairy-free: simply use a dairy-free cream cheese in the frosting.
• To make paleo: use coconut sugar, a dairy-free cream cheese, and a paleo-friendly powdered sugar option.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.