Strawberry Shortcake

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This show-stopping cake everyone loves, and it’s gluten free with little sugar! The berries bring the majority of the sweetness. You may substitute other berries, see additional photo below, but it’s best appreciated with strawberries. It’s a light and refreshing treat perfect for a dessert course or as a midday teatime break. Often I hear, “I’d eat gluten free more often, if it all tasted this good.”

Ingredients – Cake

  • 3/4 c unsalted butter – softened
  • 1/2 c coconut palm sugar (this recipe doesn’t work as well with xylitol)
  • 4 eggs
  • 1/2 c milk
  • 1 t vanilla
  • 2 c almond flour
  • 1/2 c coconut flour
  • 2 t baking powder
  • 1 t baking soda
  • 1/4 t salt

Process – Cake

  • Preheat oven to 350.
  • Lightly oil 3, 8-inch round* pans (I use coconut or olive oil) and then flour the pans with almond flour.
  • Cream together butter and sugar until smooth.
  • Add in eggs, one at a time, and beat until fully blended.
  • Add milk and vanilla. Mix until combined
  • In a separate bowl mix the dry ingredients
  • Combine the dry and wet mixtures. Mix until well blended; it will be dense like a cookie dough mixture, don’t worry!
  • Evenly spread into the 3 pans. If needed, wet your hands and gently level the batter.
  • Bake for 25 minutes or until the cakes are pulling away from the edges.    
  • Let cakes cool in the pans and remove once totally cooled.

* Disposable aluminum tins work fine and I like the scalloped edges.


Ingredients – Filling

  • 2 c heavy whipping cream
  • 1/4 c coconut palm sugar or other sweetener
  • 1 t vanilla
  • 1 1/2 16 oz. packages of strawberries

Process – Filling

  • Whip cream, sugar and vanilla until soft peaks form. Be careful not to over-whip. Refrigerate until ready to assemble.
  • Wash, hull and quarter the strawberries. Refrigerate until ready to assemble.


Process – Assembling the Cake!

  • Place first cake on serving tray.
  • Top with approximately 1/3 of the strawberries.
  • Cover the strawberries with approximately 1/3 of the whipped cream.
  • Place second cake on whipped cream covering the first layer.
  • Top with approximately 1/3 of the strawberries.
  • Cover the strawberries with approximately 1/3 of the whipped cream.
  • Place the last layer on the whipped cream covering the second layer.
  • This last layer switches the order. First, cover the top cake with the remaining whipped cream.
  • Then top the cake with the remaining strawberries.
  • Serve immediately.


Fun Optional Toppings when served (both are shown in the lead photo)

  • Grated chocolate
  • Shaved chocolate



The above recipe is a variation of a Bob’s Red Mill recipe and a Driscoll’s recipe.

Here’s an example with other berries: raspberries, blueberries and blackberries.

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