This simple to make showstopper is the quintessential summer dessert
For the cake:
- oil or cooking spray for greasing the pan
- 4 eggs, whites and yolks separated
- 1/2 cup granulated sugar (or coconut sugar)
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- pinch salt
For the strawberries:
- 2 heaping pints strawberries (about 1.5 pounds) cleaned, hulled, and sliced
- 1–2 tablespoons sugar, depending on the sweetness of your berries
- pinch salt
For the whipped cream:
- 1 cup heavy cream or coconut cream
- 1/2 teaspoon vanilla extract
- maple syrup or powdered sugar, optional
To make the cake:
- Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan. Insert a parchment circle into the bottom and lightly grease that too.
- Using a stand mixer or large bowl with hand beaters, beat the egg whites until stiff peaks form.
- In another large bowl, whisk the egg yolks with the sugar, lemon juice, and vanilla.
- Stir in the almond flour and a pinch of salt.
- Once the egg whites are beaten, stir in about 1/4 of them to the almond mixture. Once well mixed, gently fold in the rest, doing your best to not over mix.
- Pour into the prepared pan and bake for about 25 minutes, or until it’s golden brown, and bounces back when you lightly push it in the center.
- Allow to cool, and run a sharp knife around the perimeter of the cake before removing the sides of the pan.
For the strawberries, whipped cream, and assembly:
- While the cake is baking, toss the strawberries with the sugar and a pinch of salt. Set aside for up to two hours. Refrigerate if allowing them to sit longer.
- When the cake is close to cool, whip the cream with the vanilla and a little maple syrup or sugar, if desired
- Once the cake is fully cooled, remove it from the pan by running a knife along the perimeter and carefully releasing the sides of the pan.
- Place the cake on a serving plate and top with strawberries and their juices, and whipped cream.
Keywords: strawberry shortcake