Surat, Gujarat
6 hours ago
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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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