- Prep Time: 20 minutes
- bake Time: 30 minutes
- yield: 8 servings
Ingredients
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Cake:
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- 5 eggs
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- 1/3 cup Anthony's Coconut Oil, melted
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- 1/3 cup Anthony's Coconut Sugar
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- 1/3 cup maple syrup
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- 1/2 cup lemon juice
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- 1/2 cup Anthony's Coconut Flour
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- 1 cup Anthony's Brown Rice Flour
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- 1/2 cup Anthony's Tapioca Starch
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- Pinch salt
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- 1/3 teaspoon baking soda
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Topping:
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- 1/2 cup coconut cream
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- 2 tablespoons maple syrup
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- 1 tablespoon lemon juice
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- 1-1/2 cups sliced strawberries
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Instructions
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.
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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.
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.
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
Cake:
- 5 eggs
- 1/3 cup Anthony's Coconut Oil, melted
- 1/3 cup Anthony's Coconut Sugar
- 1/3 cup maple syrup
- 1/2 cup lemon juice
- 1/2 cup Anthony's Coconut Flour
- 1 cup Anthony's Brown Rice Flour
- 1/2 cup Anthony's Tapioca Starch
- Pinch salt
- 1/3 teaspoon baking soda
Topping:
- 1/2 cup coconut cream
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1-1/2 cups sliced strawberries
Cake:
- Preheat the oven to 350° Fahrenheit and grease a 9" round cake pan.
- In a large mixing bowl, mix together the eggs, oil, coconut sugar, maple syrup, and lemon juice.
- Add the coconut flour, brown rice flour, tapioca starch, salt, and baking soda. Mix well.
- Transfer to the prepared baking pan.
- Bake for about 30 minutes.
- Cool.
Topping:
- In a mixing bowl, whip together the coconut cream, maple syrup, and lemon juice.
- Spread on top of cake.
- Top with strawberries.
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 8 servings
