Thursday, 29 May 2014

Strawberry Cake

Expect a cake that will make you famous within your circles, Expect a cake that will truly ROCK. The soft, creamy, billowy and melt-on-your-tongue Whipped Coconut Cream is just as sexy and pleasing as the dairy whipped cream you once longed for in a special dessert. You will be emitting yummy sounds, guaranteed.
• For the Shortcake Layers:
• 2 cups (224 grams) blanched almond flour
• 1½ cups + 3 tablespoons (216 grams) arrowroot starch
• ½ cup (56 grams) organic coconut flour
• 1¼ teaspoons (6 grams) baking powder
• 1 teaspoon (4.8 grams) baking soda
• 1¼ teaspoons (6 grams) salt
• 8 large eggs
• 1½ cups + 3 tablespoons (about 560 grams) organic light agave nectar
• ¼ cup (56 grams) organic virgin coconut oil, melted, plus extra for pans
• ¼ cup (60 grams) organic ghee, melted
• 4 teaspoons (20ml) pure vanilla extract

• 2 pounds (908 grams) fresh strawberries, sorted, rinsed, sliced (about 4 cups)
• 1 recipe (1 cup) • Or, 1 cup favorite no sugar added strawberry jam
• 1 tablespoon (15ml) Grand Marnier
• • For the Whipped Coconut Cream:
• 4 (13.5 ounce/400ml) cans full-fat coconut milk, chilled 8 hours or overnight
• 2 tablespoons (25 grams) organic granulated cane sugar or honey crystals optional
• 1 cup fresh whole blackberries
• 1 cup fresh whole blueberries
• 1 cup fresh whole raspberries
• 1 cup fresh whole strawberries
Prepare the Shortcake Layers: Arrange oven rack in center of oven and preheat oven to 325ยบ F. Grease two 8-inch round cake pans. Line bottoms with wax paper circles and grease paper lining. If using insulated cake strips, don’t forget to prepare the pans per manufacturer’s directions. In a large bowl, whisk together flours, baking powder, baking soda and salt; set aside.
Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat eggs on medium speed until blended and bubbly. Add agave nectar, melted coconut oil and ghee, and vanilla; beat on medium speed for approximately 2 minutes. Mixture should be bubbly on top. Reduce speed to low (stir) and gradually add flour mixture blending until no lumps remain and well combined. Scrape down bowl as necessary with rubber spatula. Allow mixture to stand for a full 5 minutes. This will allow the flours to absorb the liquids. The batter will be noticeably thicker. After letting the batter stand, give it a good stir. With a rubber spatula, scrape and pour batter into two prepared pans, dividing evenly (about 1½ cups or about 375ml per pan). Smooth tops evenly with rubber spatula. Place pans on doubled up half-sheet baking sheets and carefully place in center of rack in oven.
Bake in center of preheated oven until a toothpick inserted into center comes out clean, about 25 minutes. Cool cakes in pans on wire rack for 5 minutes. (Waiting any longer will just cause the cake to stick to the pan.) Immediately, run a thin metal spatula around the perimeter to loosen cakes from sides of pans. Invert onto wire rack (I like to grease my nonstick wire racks with coconut oil to prevent sticking). Turn right side up onto wire racks (using an additional rack to flip); cool completely. Meanwhile, wash and dry the pans, grease and line them as above, and repeat to bake the remaining batter. Should you have a tiny bit of remaining batter left over, consider baking a small cupcake separately.
Prepare the Strawberries & Jam Filling: In a medium bowl, have sliced strawberries ready for cake layering. You will need about 4 cups; 1 cup per layer. In a small bowl, place the jam. If desired, stir orange liqueur into the jam blending well. You will need 1 cup; ¼ cup or 4 tablespoons per layer. Set aside until ready to assemble cake.
Prepare the Whipped Coconut Cream: Carefully open chilled cans of coconut milk without shaking to disturb the contents. Scrape the thick coconut cream, about ¾ cup per can, into chilled bowl of an electric mixer fitted with whisk attachment. Reserve the remaining coconut water for another use. With mixer speed on low, add preferred natural sweetener and mix until incorporated. Increase mixer speed to medium-high, then high, and continue to beat until the coconut cream holds soft peaks, about 3 minutes. You will need about 3 cups; about ¾ cup per layer.
Assemble & Ice the Cake: Place one cake layer onto serving plate, platter or cake pedestal or stand in the center. With icing spatula, spread about ¾ cup of the Whipped Coconut Cream over top of cake to cover; then spoon and drizzle ¼ cup (4 tablespoons) of Strawberry Jam Filling on top. Place about 1 cup of fresh sliced strawberries over the jam filling with some around the perimeter to peek out, if desired, for a pretty presentation. Repeat this process for two more cake layers.
For top layer, place final cake layer on top and spread with ¾ cup Whipped Coconut Cream over top of cake to cover; then spoon and drizzle ¼ cup (4 tablespoons) of strawberry jam filling on top. Arrange several whole strawberries on top of cake in center and place remaining sliced strawberries decoratively on top around them—perhaps even some standing upward on end.
To Decorate the Cake: Adorn cake with fresh mint leaves and whole berries (blackberries, blueberries, raspberries and strawberries), on top and sides of cake as well as at the base of the cake on the cake plate.
To Store the Cake: Keep cake covered and stored in refrigerator until ready to slice and serve.
To Slice & Serve the Cake: Slice the chilled cake with a thin sharp knife. Use a cake server to transfer slices of cake to dessert plates. Serve immediately or allow cake slices to sit out at room temperature to soften.

Filled Under:


  1. Lovely fruity cake. Wish i could get a huge slice of it.

  2. The combination of the ingredients is in itself a celebration. Such a beautiful cake...must be delicious!

  3. Strawberry cakes looks so delish...Really too good

  4. Super delicious cake........ Soft and flavored!

  5. This cake blows out every expression you've mentioned. Super duper good.

  6. super tempting cake and so moist with cream.

  7. Looks colorful and tempting ,love the addition of berries .

  8. looks awesome!! am drooling here :)