grain free strawberry shortcake
fluffy stawberry-filled meringue folded between two grain free, gluten free, scd legal vanilla cakes.
Ingredients
vanilla cake
- 1 cup coconut flour
- 1 cup melted coconut oil
- 1 cup honey
- 8 eggs
- 1 tbsp pure vanilla extract
- 1/2 tsp baking soda
strawberry meringue frosting
- 2 egg whites
- 1/4 cup honey
- 2-3 tbsp finely chopped strawberries
- extra thinly sliced strawberries for decorative purposes as desired
Instructions
vanilla cake
- in a large bowl, mix your wet ingredients.
- add your dry ingredients, and mix well.
- pour the batter into two round cake tins, approx 8 inches each, lined with parchment paper (I cut it into a circle to fit the tin).
- bake at 350 for 30 mins. remove from oven and allow to cool.
strawberry meringue frosting
- heat the honey in a saucepan, stirring constantly. once it comes to a boil, lower the heat and allow to simmer for 6-10 minutes.
- while the honey heats, whip your egg whites using a hand mixer or stand mixer, forming stiff peaks.
- once the stiff peaks have formed with your egg whites, slowly drizzle in your hot honey and continue to mix, allowing it to become fluffy. allow to cool to room temperature before you fold in to the meringue frosting your two to three tablespoons of strawberries.
put your grain free strawberry shortcake all together now!
- once you have everything prepared, place one of the vanilla cakes on a cake stand, and cover it in a layer of the strawberry meringue. *optionally* you can also add in a layer of fresh sliced strawberries as well before you place the second cake.
- from there place the second cake atop it.
- use up the remaining meringue to coat the top layer of the cake, and for decorative purposes, place finely sliced strawberries in a circular fashion around the circumference of the cake.
- enjoy!!