Tuesday, August 7, 2012

Dairy & Grain Free Strawberry Shortcake

This summer we celebrated my youngest son, Linus' 11th birthday. This was also the first birthday that he's had where I, because of our dietary restrictions, couldn't make him a brilliant, Ace Of Cakes style novelty cake as our tradition previously had been. And I'm not exaggerating when I say that we've have had some seriously ornate cakes in our birthday celebration history!

So after my Fourth OF July Trifle, he had the idea to make a strawberry shortcake based on that recipe.....and what a brilliant idea that turned out to be!

So here it is....Linus' b-day cake, in all it's glory. It was WONDERFUL and I honestly don't think he missed our old cakes for even a moment.

Grain & Dairy Free Strawberry Short Cake 

Paleo, Nut/Grain/Gluten/Dairy free

What You'll Need:

1 or 2, 6 inch round cake pan (2 would just make things easier and faster)
2 batches of my Coconut Flour French Pound Cake
1 1/2 cups of the thick cream from chilled, canned, full-fat coconut milk (about 3 cans)
1 16 oz container of fresh organic strawberries (sliced)

For The Cakes

Whip together the first batch of cake batter according tothe instructions. Add about 1 cup of batter to each pan. You DON"T want to fill the pan as you would for a regular cake. The idea is to make a baked layer that is about 1 1/2 inches tall. I find that this cake's flavor and texture is best when baked in a thinner layer, as opposed to a full size cake anyway.

Once the first two cakes are finished, whip together the second batch of batter. You don't want to make both batches of batter at the same time, as the batter will sit too long while the first cakes are baking and won't work correctly after sitting that long. You will probably have some left over batter. (I like to make little cupcakes to snack on with the extra.)

Note: If you use larger or smaller pans than listed, you will need to modify the amount of batter added to each pan. For instance you could use an 8 inch round pan and just do a 2 layer cake. You could also use muffin molds.

For The "Whipped Cream":

Chill 2-3 cans of full-fat coconut milk in the fridge overnight. Open up the cans and scoop the cream off the top. Try to get as little liquid as possible (altogether you need about 1 1/2 cups of solid cream). Some cans have more cream on the top than others so I like to chill more cans than I need just in case I don't get enough. 

Using a hand or standing mixer, beat the cream for 2-5 minutes. It won't double in volume the way that dairy cream does, but it will get fluffier as you incorporate some air. You can also add a little honey or Stevia at this point, however I find the sweetness of the cake is typically all that this dessert needs.

When all the cakes are baked AND cooled, place the first cake layer on a serving plate of choice. Add a layer of strawberries and top it with cream. Add another cake layer and repeat. You may have to work with the layers some, as they may slide a bit. Be sure that the strawberries are arranged as evenly as possible. It is also important that your kitchen is cool, or the cream will soften and slide as well. It helps to chill the cakes before assembly if you have the time.

Best served right after assembly. Serves 8 generously. If there are any leftovers, cube it all up for an amazing trifle!


  1. That's gorgeous! The cake looks just like a regular wheat and butter pound cake. Your son is very lucky to have such a creative mom! I'd love a birthday cake like this.

  2. Gorgeous presentation...and the cake looks so soft and moist!

  3. Stunning. You're amazing lady.

    Happy birthday to your son. Mine is on Sunday...and can you guess what I'm making. :-)

    1. Made this delicious cake for my birthday yesterday.

      Jenni, it was just amazing. What a fantastic recipe.

      Thank you!!

      Here's my picture:

  4. Just out of curiosity, what can you do with what is left from the cans of coconut milk?

    1. Really it is just water(and not the electrolytes kind). However you can keep it and add it to baked goods, smoothies or even add some left over cream to it, shake it up, for a nice coconut milk beverage. We use it that way and pour it over our granola.

  5. I have to admit that when i saw your earlier trifle recipe, I used it to make a strawberry shortcake for my family...it was a hit. we made mini cakes out of the coconut cake and my daughters (2 & 4) licked their plates clean. They were so excited to have one of their favorites. It was even popular with the grain and dairy eaters. Thanks for all the great recipes, everything we have tried has been delish. meg b.

  6. I can't wait to try this! Looks delicious. I've been very interested in using coconut flour. Thanks!


  7. I may have to make this for Father's Day. I cannot wait for your cookbook!!!

  8. 2 batches of my Coconut Flour French Pound Cake?? where can I get that?

    1. The green words "Coconut flour French Pound Cake" are the link to that recipe.

  9. A quick tip for coconut milk: Store it upside down. When you need cream, stick it in the fridge that way overnight. When you are ready, *flip* the can and open the top. All the "water" will be right there. Pour it off, and everything left in the can is cream.

    Can't wait to try this, I've got fresh strawberries in the fridge!

    1. This a great method but it is important to know your brand of coconut milk. Not all brands will become as thick once chilled as others and you can risk remix the cream and water when flipping. I find this to be the case with Natures Forrest, organic Thai Cocount and even the Whole foods brand. They all whip up brilliantly though. I even find the looser creams tend to get better volume and incorporate air better. So depending on the brand I am using, I'll employ different methods of opening. I usually as some water back in during the whipping process whith the thicker creams for that reason.