Here are three of my favorite things-strawberries, cream, and cake.
I roast all kinds of fruit, but I especially love roasted strawberries. Trim them, slice them, add a dash of oil and maple syrup (or honey) and roast for 20 minutes. It's so simple, and then you have the ultimate topping. I confess I also eat the strawberries solo, or with some whipped coconut cream (recipe below).
When I first started making this recipe I used my vanilla cupcake recipe and split the batter between two 6-inch baking pans. But now I have a Yellow Cake recipe using only coconut flour that is a bit lighter when baked as a cake.
This cake is on the smaller side, so if you'd like a larger cake, double the cupcake recipe or another yellow cake recipe and divide it between two 8-inch baking pans.
The whipped coconut cream firms up a bit after the cake has been in the refrigerator for a few hours.
Strawberry Cream Layer Cake {dairy-free}
I like making a small cake using 6-inch baking pans, however if you'd like a larger cake, double the yellow cake, the roasted strawberries, and the whipped coconut cream recipes, and use 8-inch cake pans.You can use any of my yellow cake recipes for this layer cake and all of my cookbooks have yellow cake recipes.
Servings: 8 servings
Ingredients
- yellow cake recipe recipe below
- roasted strawberries recipe below
- whipped coconut cream recipe below
Instructions
- Prepare two 6-inch baking pans with parchment paper on the bottom and grease the sides with coconut oil or other oil or butter.
- Prepare the yellow cake batter and divide it evenly into two 6-inch cake pans.
- Bake the cakes according to the recipe.
- Prepare and roast the strawberries.
- Cool the cake and strawberries until at least at room temperature.
- Prepare the whipped coconut cream.
- Place a cake layer on a plate and then spread half of the coconut cream from the center of the cake layer outwards using a spoon.
- Add half the strawberries on top of the coconut cream and then place the second layer of cake on top of the strawberrries.
- Layer the rest of the coconut cream on the top cake layer and then place the rest of the strawberries on top of the cream.
- Store in the refrigerator until ready to serve.
Yellow Cake {coconut flour}
To make a two layer cake, double this recipe. You can also make cupcakes from this recipe. Spread the batter across six to eight muffin liners (I use the parchment muffin liners) and bake for about 20 minutes.
Servings: 8 slices
Calories: 158kcal
Ingredients
- ½ cup coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 2 large egg whites
- ½ cup maple syrup or honey
- ¼ cup coconut milk or other milk
- 2 tablespoons olive oil
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a six, seven, or 8 inch cake pan by greasing it with oil and place parchment paper on the bottom of the pan. You can also use springform pans. (Note: double this recipe for a two-layer cake).
- Add the flour, baking soda, salt to a bowl and blend with a fork or mix with a standing mixer.
- Add the eggs, egg whites, honey, coconut milk, olive oil, and vanilla extract to the bowl and blend well. Let the batter sit for a moment to allow the coconut flour to fully absorb the moisture.
- Fill baking pan with the batter and bake for 40 minutes or until the center of the cake is fully baked.
- Cool and frost.
- Store covered for a few days at room temperature, or the refrigerator for a few weeks.
Nutrition
Calories: 158kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 191mg | Potassium: 94mg | Fiber: 3g | Sugar: 13g | Vitamin A: 68IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
Roasted Strawberries
I use small to medium strawberries, but this recipe will work with any size strawberry you have on hand. To get the most flavor, I recommend slicing them in half or quarters so they are all about the same size. If you're using the strawberries for a cake, cut the strawberries into flat slices so they're easy to layer between cakes and on top.For SCD, use honey.
Servings: 8 servings
Calories: 39kcal
Ingredients
- 16 ounces strawberries trim the green off and slice in half, quarters, or if adding to a cake, cut into flat slices
- 2 tablespoons maple syrup or honey
- ½ tablespoon olive oil
Instructions
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Combine the strawberries, maple syrup and olive oil.
- Spread the strawberries across the baking sheet and bake for 20 minutes or so, or until they are roasted but not burnt.
- Cool and store refrigerated for several days.
Nutrition
Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 98mg | Fiber: 1g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 33mg | Calcium: 15mg | Iron: 1mg
Whipped Coconut Cream
You can use coconut milk in a container for coconut cream or from a can. I make sure there are no other ingredients added to the coconut milk. I often use straight coconut cream from a can. I use this coconut cream.If you're using coconut milk, occasionally the container that doesn’t have enough cream, so have a few extra containers stored in the refrigerator. Place the coconut milk in the refrigerator for at least 8 hours or overnight. This allows the cream to separate from the milk.You can use honey or maple syrup, or any other sweetener you prefer. For SCD, use only honey.
Servings: 8 servings
Calories: 58kcal
Equipment
- Whisk
Ingredients
- 1 cup coconut cream Use at least 2 containers of coconut milk to obtain enough cream separated from the coconut milk
- 1 teaspoon maple syrup or honey
Instructions
- Add the coconut cream to a bowl with the honey (or maple syrup).
- Whip the coconut cream for about a minute, or until it is light and fluffy. If the cream is a bit dry or stiff, you can add a bit of coconut milk to smooth it out.
- Store it in the refrigerator for a few days.
Nutrition
Calories: 58kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 4mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Norah Minasyan says
I got the coconut cream that you linked and in the ingredient list it includes polysorbate 60. Also, it’s liquid. Do I need to refrigerate it and let it harden before I whip it.
Hi Nora. That's so disappointing to hear about the polysorbate additive. I have a few cans of this in my pantry and it doesn't have in it, but brands can and do change their ingredients. If it's liquid there may be something wrong with it. I just read some reviews of this brand on Amazon and folks are receiving defective cans and the contents is not always as expected. I'd be careful about using it. To answer your question, for coconut cream I don't usually need to refrigerate it in order to whip it, but if it's liquid-like you may need to. Alternatively, you can find a few containers of coconut milk and refrigerate them overnight and scoop the coconut cream that rises to the top.
Deborah Nitzberg says
Erica - is it possible to use your Yellow Cake recipe on your website for this? I'm not a fan of coconut flour and don't have your cookbook but subscribe to your site.
Erica says
Hi Deborah, yes! you can use any cake recipe you like with this layer cake. Enjoy!
Deborah Nitzberg says
thanks! about to make it now!