Lemon Strawberry Shortcake

brown rice flour Cake coconut flour Coconut Sugar Dessert gluten free tapioca starch

Lemon Strawberry Shortcake

This fluffy lemon cake topped with creamy whipped coconut cream and strawberries is the perfect cross between two classic desserts - lemon cake and strawberry shortcake.

Lemon Strawberry Shortcake

Lemon Strawberry Shortcake

The sweet lemon cake is the perfect complement to the summery strawberries. This cake makes the perfect showstopping dessert for any occasion. 

Lemon Strawberry Shortcake

Lemon Strawberry Shortcake

Cake:

Topping:

  • 1/2 cup coconut cream
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1-1/2 cups sliced strawberries

Cake:

  1. Preheat the oven to 350° Fahrenheit and grease a 9" round cake pan.
  2. In a large mixing bowl, mix together the eggs, oil, coconut sugar, maple syrup, and lemon juice.
  3. Add the coconut flour, brown rice flour, tapioca starch, salt, and baking soda. Mix well.
  4. Transfer to the prepared baking pan.
  5. Bake for about 30 minutes.
  6. Cool.

Topping:

  1. In a mixing bowl, whip together the coconut cream, maple syrup, and lemon juice.
  2. Spread on top of cake. 
  3. Top with strawberries.

Prep time: 20 minutes

Cook time: 30 minutes

Yield: 8 servings

 

Lemon Strawberry Shortcake

 



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