Coconut Strawberry Shortcake Cake

Sometimes you just want something little sweet, a little creamy, a little fruity, and a little heavy. Not like warm and heavy for winter eating, but dense and summery; in a heavy way. I’m sure this only makes sense to me, but regardless, this cake is good.

It’s a cross between a strawberry shortcake and a cake. The cake is dense with a hint of almond and vanilla, the “Icing” is whipped coconut cream, and then the fruity strawberries brings a nice balance to the sweetness from the cake and cream.

It’s an easy dessert to make for your friends or family but does need to stay in the fridge and keep cool because of the whipped cream topping on it.

Speaking of cool. Are you staying cool where you are? I hope you are getting out and enjoying the beautiful summertime weather. There is nothing more healing, in my opinion, than long, hot summer days spent outside sweating and relishing in the rays of the sun; it helps to balance hormones, provide the feel good neurotransmitter which helps with anxiety and depression, and having appropriate amounts of vitamin D in your body helps to balance your magnesium levels and keep them bioavailable for your muscles, nervous system and all of your cells to use. To read more about why we just love the sun, read here.

Coconut Strawberry Shortcake Cake
(Gluten Free, Dairy Free)

2 cups of almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp good salt
1/4 tsp cinnamon
3 large eggs
2/3 cup of raw honey
1/4 cup coconut oil, plus more for the pan
1 tsp vanilla
For the whipped topping:
1/2 tub of So Delicious CocoWhipped cream
1/4 cup of coconut oil room temperature
1/2 cup powdered sugar
Cut up strawberries: about 3/4 of a container
Pre-heat the oven to 325 degrees. Grease a 9 inch cake pan with oil and line with parchment paper.  Line a baking sheet with parchment paper and set it aside.  Mix together the flour, baking powder, baking soda, salt and cinnamon in a large bowl.  Then beat the eggs in a bowl and pour in the honey and coconut oil.  Add in your vanilla and whisk until everything is mixed together. Pour the wet ingredients into the dry ingredients and stir until just a few lumps remain. Pour into the prepared cake pan.  Place the cake onto the lined baking sheet and put into the preheated oven for 20-30 minutes or until the cake is brown and done in the middle. The cake will be spongey like a shortcake. Then mix together all of the whipped topping layer. Spread over a cooled cake and top with your sliced strawberries, Serve cold and keep in the fridge.

Almond Flour-Almond flour is high in monounsaturated fats which helps increase cardiovascular health. Almond flour is also great for diabetics because of the low glycemic properties. Macro and micro nutrients also make it an energy booster and can help in weight loss.

Strawberries: Strawberries are loaded with antioxidants, in fact, 30% of their antioxidant load is vitamin C! Which we know reduces systemic inflammation and provides our skin with a healthy dose of love. Another amazing benefit is that strawberries have 10% of your daily intake of folate making them great for nervous and mental health.