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Heavenly Strawberry Cake

Serves 20 10 Net Carbs per Serving (including coconut sugar)
Course Dessert
Servings 20

Ingredients
  

Cake

  • 2 cups almond flour I use Honeyville
  • 1 cup plus 1/4 cup coconut flour I use Tropical Traditions
  • 2 tablespoons baking powder
  • 2 teaspoons Stevia Select Stevia to taste
  • 3 tablespoons coconut sugar optional to taste
  • 1/8 teaspoon sea salt
  • 12 large large eggs
  • 1 cup heavy whipping cream
  • 1 cup sour cream
  • 1/2 cup unsweetened almond milk or dairy of choice
  • 2 tablespoons pure vanilla
  • 1/2 cup plus 2 tablespoons unsalted butter melted (or part butter and part coconut oil)

Frosting

  • 3 pints fresh strawberries frozen should work
  • 4 cups heavy whipping cream
  • 1 teaspoon Stevia Select Stevia to taste
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons Great Lakes Gelatin

Instructions
 

Cake directions

  • Preheat oven to 350 degrees F.  Line (2) 8" cake pans with parchment paper and set a side.  
    Mix dry ingredients in medium bowl.  In separate bowl, beat eggs and mix in remaining wet ingredients.  Add wet to dry and whisk until there are no lumps. TASTE BATTER and adjust sweetness if needed.  
    Divide into 2 lined cake pans.  Each pan will have approximately 3 cups of batter.
  • Bake for 40-50 minutes or until cake is brown on the top.   Don't under bake. Before removing from pan, use knife and go around the edges of cake in the pan. Carefully remove cake and  cool completely on wire rack before frosting.

Frosting directions

  • While cake is cooking, prepare frosting.  Finely chop strawberries.  Be sure you have created some juice to color the frosting.
  • In large mixing bowl, add heavy whipping cream, stevia and vanilla.  Blend for 30 seconds and add gelatin while beaters are running, being sure to dust the gelatin over the cream and not put it all in one place.  Continue to beat until cream has formed stiff peaks.  This will take just a few minutes and when it does start to become stiff, it happens fast.  Remove 1 heaping cup of whipped cream to use for piping (optional).  Fold in strawberries and stir well.  Taste for sweetness and adjust to your likeness.

Assembly:

  • Once cake has completely cooled, using long serrated knife, carefully split cake horizontally, creating 4 cakes from 2.  Check out THIS link for instructions on how to easily split a cake.  Place 1 cake onto cake plate (I also used an 8" cake board). 
    Top cake with heaping 1 cup of strawberry frosting and spread to edges.  Repeat this 3 more times.  After all 4 layers have been stacked and frosted, use remaining strawberry frosting to frost sides.
  • For final piping, using a star tip and a piping bag (or quart size storage bag), pipe the reserved plain heavy whipping cream around the bottom and top.
  • Refrigerate at least 4 hours before serving. Enjoy!
Keyword cake, strawberries