Strawberry shortcake 




1 h


6 Servings


  • 1 cup coconut oil, melted and cooled
  • 2 cups organic sugar (or coconut sugar)
  • 6 eggs
  • 1 1/4 cup mix of unsweetened coconut milk with almond milk
  • 1 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 3 cups Morama Almond Flour
  • 1 cup Morama Coconut Flour
  • 1 tbsp baking powder
  • 1/2 tsp salt

For the filling:

  • 8-12 oz (227 - 340g ) fresh strawberries, sliced 1/4-inch thick (reserve some whole strawberries for topping)

For the frosting:

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 8 oz (227 g) low-fat cream cheese or dairy-free cream cheese
  • 1 vanilla bean, split and seeded


  • Preheat the oven to 348 F / 176 C. Grease two 9-inch round trays and cover the bottom with parchment paper.
  • In a large bowl, mix coconut oil, sugar, eggs, vanilla and almond extract until combined. Add milk and stir well.
  • In a separate large bowl, combine almond flour, coconut flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix well. The mixture should be on the thicker side.
  • Divide the batter evenly between the trays and spread it out with a spatula to smooth the surface. Bake for 35-40 minutes or until golden brown and when you stick toothpick in the middle, it comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to the refrigerator to finish cooling. Let chill in the fridge for at least an hour before removing from the pan and frosting.
  • To make the frosting: in a large bowl, beat the cream cheese, powdered sugar, vanilla, and vanilla bean until creamy and smooth. Divide the frosting in half and spread over both cakes. Add sliced strawberries on top of one cake, then cover with the other cake and garnish the top layer with fresh whole strawberries.
  • Keep cake covered in the refrigerator for optimal freshness for up to 4-5 days.