Sweets
Grain Free Strawberry Shortcake with Homemade Jam
Went strawberry picking over the weekend and needed to put these fresh berries to use! I made this cake for my mom on mothers day and she loved it! Such a fun, seasonal, and nutritious dessert! Amazing texture and flavor, not to mention free from dairy, grains, and refined sugar!
Recipe grain free strawberry shortcake with strawberry jam
Ingredients
For the cake:
- 2½ cups almond flour
- ¾ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅔ cup honey or coconut nectar
- ⅓ cup coconut oil, melted
- 4 large eggs
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest
- ½ cup finely chopped strawberries
For the jam:
- 2 cups chopped strawberries
- 2 tablespoons lemon juice, to taste
- 1 to 2 tablespoons honey or coconut sugar, to taste
- 1 teaspoon cornstarch
For the frosting:
- 1/2 cup coconut butter, softened
- 1/3 cup ghee (not melted)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 1.5 tablespoons honey
- 1/4 cup full fat coconut milk
- 1/2 cup chopped strawberries blended.
Instructions
- Preheat the oven to 325 degrees F.
- Thinly coat a large baking dish with coconut oil
- Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender. Puree on medium speed for 20 seconds or until frothy and smooth.
- Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.
- Gently fold the chopped strawberries in by hand. Pour the batter into the dish.
- Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.
- While the cake is baking, prepare the jam.
Prepare the fruit as needed: Remove stems, as needed. Chop large fruits into small pieces.
Cook the fruit until it starts to break down: Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula, leaving it as smooth or as lumpy as you like.
Stir in the honey and lemon juice: Off the heat, stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice to taste.
Let stand 5 minutes, until thickened: This won't quite reach the firm consistency of regular jam, but it will noticeably thicken.
Once the jam has cooled to room temperature, transfer it to a jar or other storage container and set aside. Place in fridge.
To make frosting, add ingredients to a small bowl and whisk until creamy. Place in fridge for 5 minutes before frosting cake.
- Let the cupcakes cool completely on the counter before frosting.
- Once the frosting is spread on the cake, spread a layer of the strawberry jam on top (Extra jam can be store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using).