Lemon Strawberry Shortcake

8 servings

YIELD

20 minutes

PREP TIME

30 minutes

BAKE TIME

TOTAL TIME

Ingredients

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

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.


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.

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