Strawberry Shortcake | Dairy-Free Jump to Recipe ↓

by Andrea Witthoeft June 14, 2019 0 Comments

How this KETO, Nut & Dairy-free Strawberry Shortcake inspired me by many different things that have been going on in my life. Firstly, and most obviously it has been SO HOT for June, and I wanted to make something light and refreshing and Tis the Season for those luscious STRAWBERRIES!

 I have been on a mission on how to perfect the most fully & airy coconut whipped cream. I have tried & FAILED many times, BUT I am very excited to say I NAILED IT, YAY!!! The best part is now I get to share my tips with you; just a thought, this would be a great video to create for those none dairy eaters like myself. 

Let us dive into this cake first. I am now 100% confident that my Bakerlita Beauty Baking Mix can execute the most perfect, spongy, fully cake layers EVER! Just adding a little bit of psyllium husk makes my cakes so spongy and just PERFECTO!!!

I used a few tricks to keep it from being TOO soft to the point of just falling apart. Like I mentioned above, number one is the oh so LOVELY, high fiber psyllium husk powder. Just make sure its POWDER. 

Psyllium acts like sticky gluten, and that is most defiantly what this cake needs. Another great thing about psyllium husk in baking, it creates a more airy, bready texture... And that is why it is one of the foremost magical ingredients in my Bakerlita Keto Bread Mix.

 I am the most excited I get to share with you, how to create a completely sugar-free and dairy-free, and as always keto & paleo-friendly WHIPPED CREAM! This excites me so much because you can use this simple recipe on basically anything your desire. I actually had a scoop on my coffee; I kind of wish I didn't because I really did NOT want to have another addiction haha...

*7 TIPS TO PERFECT KETO COCONUT WHIPPED CREAM*

Tip 1.) When you at the grocery store, look for FULL FAT coconut milk. Don't just grab it off the shelf and me on your mary way, SHAKE IT! You want to shake your coconut milk to see if it is liquidy if it is put back and try to find one that is hard to shake because it is so thick.

Tip 2.) Look for an organic one, and even better that is BPA-free. Here is my TOP brand organic BPA-free coconut milk that I use in all my recipes.

Tip 3.) When you get home, pop your coconut cream in the fridge overnight. Also, pop your bowl that you're going to be beating/whipping your coconut cream in, and beaters or whisk attachment in the refrigerator as well!

Tip 4.) Once chilled overnight, remove the chilled bowl and beaters or whisk attachment from the refrigerator and set them up.

Tip 5.) With your coconut milk from the refrigerator, carefully turn over, using a can opener, open, and pour out the coconut water leaving you just with the coconut cream. (I love saving my coconut water can be saved and added to smoothies or discarded.)

Tip 6.) Scoop the solid coconut cream from the can and add it to the bowl. Add my most beloved Powdered Lakano Sweetener, pure vanilla extract, and a dash of sea salt.

Tip 7.) Whisk on high until the coconut cream resembles that desirable light whipped cream.

*NOTE*

Don't be alarmed; whipped coconut cream will not double in volume like traditional heavy whipping cream does, but it will increase in size. 

Blessings & #BakeTheBakerlitaWay

Andrea Witthoeft | Bakerlita

RECIPE

DRY INGREDIENTS 

1 pack Bakerlita Beauty Baking Mix
2 tbsp psyllium husk powder 
1 tsp baking soda
2 tsp baking powder
3/4 lbs Fresh organic strawberries (add into coconut whipping cream and for garnish)

WET INGREDIENTS 

5 large eggs
1 cup unsweetened almond milk (warm)
½ cup avocado oil 
¼ cup lemon juice
2 tsp vanilla extract

COCONUT WHIPPED-CREAM INGREDIENTS

1 can full-fat coconut milk – Make sure it is unshaken refrigerated over-night
½ cup Lakanto Powdered Sugar (monk fruit)
1tsp pure vanilla extract
1/2 tsp sea salt

*TOOLS NEEDED* Kitchen Aid Stand Mixer 

chilled bowl
chilled whisk attachment

INSTRUCTIONS

1. Preheat your oven to 325 degrees F.
2. Start by grease two- 7” cake pans with grass-fed, or you may use coconut oil as well.
3. Trace, cut out, and line the bottom of your cake pan with parchment paper and set your prepared cake pans aside.
4. In a medium bowl, using a sifter combined all dry ingredients, including Bakerlita Beauty Baking Mix. 
5. Whisk everything together and set aside.
6. In a separate large mixing bowl, combined all you wet room temperature ingredients, make sure butter is melted.
7. Whisk everything together until you have a smooth and silky cake batter… Very important that your batter looks more on the liquidy side that thicker side; this is key to create the more airy spongy texture cake!
8. Once your cake batter is done, divide you batters evenly between your two prepared cake trays, then pop them into your pre-heated oven.
9. Bake cake for about 50min to 1 hour (oven depending).

COCONUT WHIPPED CREAM

1. Remove the chilled bowl and beaters or whisk attachment from the freezer or refrigerator and set them up.
2. Using the coconut milk from the refrigerator, carefully turn over, open, and pour out the coconut water leaving you just with the coconut cream. (TIP: I love saving my coconut water can be saved and added to smoothies or discarded.)
3. Scoop the solid coconut cream from the can and add it to the bowl. Sift in powdered Lakanto sweeteners and salt. Whisk on high until the coconut cream resembles whipped cream. Add the vanilla and whip again.

ASSEMBLE CAKE 

1. Divide the whipped coconut cream in half. In one bowl, add in half-pound of fresh chopped strawberries, mix in strawberries.
2. Scoop out strawberry coconut cream on the first cake layer, using a back of a spoon spread coconut cream right to the edges.
3. Place the second cake layer on top and plop on the last heaping of coconut cream on top.
4. Garnish the top with how many strawberries you desire, slice, and ENJOY!

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