Strawberry shortcake is one of my all-time favorite desserts. I know, terribly plebian of me, but never-the-less, it’s the truth. And when made with either this GF cake or my Cream Cheese Pound Cake (recipe on site), I defy anyone to come up with a finer dessert! Or to find an easier cake to prepare than this amazing almond cake recipe from bobsredmill.com. (My Cream Cheese Pound Cake, not as quick and easy to build. But absolutely scrumptious! And definitely worth the effort.)
Anyway, whether you are trying to eat less wheat flour or just have a desire to produce a moist, delicious cake that everyone in your family can enjoy (except those who are allergic to nuts, of course), this cake recipe is an absolute winner. Even if you choose to eat this cake without any type of topping, you are in for a treat. It absolutely melts in your mouth. And the flavor is amazing.
As far as the strawberry sauce and whipped cream are concerned, you have only my word that they are both delicious and easy to prepare. And of course, can be used with other wonderful culinary offerings. (Think Sunday morning waffles decorated with strawberry sauce and whipped cream.) Yum!
So, while fresh strawberries are just coming into season, plus almost always available year-round, I suggest you make this dessert for your family and friends any time a tasty treat would make life better. I promise you this strawberry shortcake will be very well received. And just imagine how much joy this delicious combination would bring in say, February, when it’s been raining buckets for 9 straight days. And the wind is howling like a pack of coyotes. And just walking from your car to the door of your grocery store is less desirable than cleaning toilets!
I can only speculate that this dessert might save your sanity. And that of your loved ones. I know it would definitely make me an easier person to live with under similar circumstances!
Peace and love to all.
Almond Cake:
6 T. (¾ stick) unsalted butter, room temp.
½ c. granulated sugar
2 lg. eggs. room temp.
¼ c. whole milk
½ tsp. vanilla extract
1/8 tsp. good almond extract
¾ c. almond flour
¼ c. organic coconut flour
1/8 tsp. fine sea salt
Grease an 8×8-inch baking pan with cooking spray. Set aside. (If you double this recipe, use 2 8×8-inch pans or 1 9×23-inch pan.) (And yes, next time I make this cake I will double the recipe. The cake is just so very, very good!)
Cream butter and sugar until very light and fluffy. Add the eggs and beat until completely blended. Add the milk and extracts and mix until combined.
In a separate bowl, whisk the almond flour, coconut flour, baking powder, and fine sea salt together. Add the flour mixture to the butter mixture and beat until creamy.
Pour batter into prepared cake pan and smooth top.
Bake in a pre-heated 350-degree oven for 27-30 minutes. Do not over-bake.
Remove from oven and allow to cool completely before serving with Strawberry Sauce and Vanilla Bean Paste Whipped Cream. See recipes below.
Strawberry Sauce
1 lb. strawberries, rinsed, hulled, and thickly sliced
⅓ c. granulated sugar
1 T. fresh lemon juice
In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally.
Reduce heat and simmer about 15 minutes or until sauce has thickened a bit, stirring occasionally. Remove from heat and cool to room temperature. Refrigerate until needed.
Vanilla Bean Paste Whipped Cream
1 c. heavy whipping cream
½ tsp. vanilla bean paste* or vanilla extract, or more to taste
2 T. powdered sugar
Whip the cream to hard peaks. Add the vanilla bean paste and powdered sugar. Whip until blended.