One of the things I love about summer is all of the fresh and delicious produce! I can’t pick a favorite, because there are too many yummy options, (plus I’m ridiculously indecisive) but any summer berry would have to be high up there on the list!
One of my most favorite summertime desserts to
eat make is a strawberry shortcake. I mean, it’s hard to beat a combo of rich buttery cake, juicy strawberries, and whipped cream!
I think I’ve finally found the right combo of ingredients to make a delicious gluten-free and refined sugar-free yellow butter cake. It’s so good, I dare say it could even rival many of the gluten and sugar-filled yellow cakes out there!
Instead of whipped cream, I decided to make a whipped ganache, similar to the chocolate ganache in my Vegan Chocolate Cake recipe, using white chocolate chips instead. It’s not only delicious, but also more stable at room temperature. This “buttercream” has only two ingredients: coconut milk and chocolate chips. Yep, that is it! It turned out beautifully and the texture is so light and fluffy!
After you get the cakes baked and cooled and the whipped ganache made, it’s just a matter of layering cake, buttercream, and berries. Continue to layer until you get to the top.
I applied a “crumb coat,” which means a light layer of buttercream, to the sides of the cake. This gives it a rustic look, but also helps to seal in freshness. Top with some fresh, whole berries and serve!
Mmm, just look at that bite! This makes the perfect summer dessert or a very festive birthday cake! I hope you enjoy, friends!
- 2¾ cups Bob's Red Mill 1 to 1 Baking Flour or other gluten-free flour blend of choice (Spoon flour into cup and level off. Do not pack the flour into the measuring cup)
- ¼ cup coconut flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup melted butter or coconut oil
- 1 cup maple syrup/honey (I used half of each)
- 1⅓ cup milk
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- ⅓ - ⅔ cup full-fat coconut milk (from the can)
- 12 oz. quality white chocolate, chips or chopped (here's a good dairy free white chocolateoption)
- If your can of coconut milk separates, use the thick cream at the top instead of the water. Some cans of coconut milk are already thoroughly mixed and that's okay too. If your milk is liquidy then use ½ cup. Place coconut milk and white chocolate into a double boiler over boiling water. Stir often until the milk and chocolate is thoroughly melted and mixture is smooth. Place into a mixing bowl and place into the refrigerator for 1 hour or until completely chilled.
- Once chilled, beat the chocolate mixture on high speed until light and fluffy, 4-6 minutes.
- This recipe makes two 8-inch cakes or three 6-inch cakes. For the 6-inch layer cake in the photos, I used 1½ of the cake recipe. One buttercream recipe was enough to "naked frost" the cake.
- Preheat oven to 350F. Generously grease cake pans and set aside.
- In a large mixing bowl, mix together the flour, baking powder, and salt. Melt butter and honey/maple syrup in a small saucepan (or in the microwave) and cool slightly. Add butter mixture to the flour mixture, and slowly mix in the milk, eggs, egg yolks and vanilla. Continue beating with a mixer until smooth. Pour into prepared cake pans and place in the oven. Bake at 350F for 18-20 minutes (more or less time may be needed depending on your pan size and oven) until the center is set and a toothpick inserted near the center comes out clean. Be careful not to overbake or cake may be dry.
- Remove pans from the oven and place on a cooling rack. Allow to cool for several minutes before removing from the pan. Use a knife to run around the edge of the cake in the pan to loosen the sides, if needed. Flip pan over to release the cake from the pan. Continue to cool on a cooling rack or wrap in plastic wrap and freeze until needed. Cakes need to be thoroughly cooled before frosting or the ganache will melt.
- De-stem and slice several strawberries. Place one of the cooled cake layers on the cake plate. Top with a generous spoonful of whipped ganache and spread to cover the top of the cake. Place several strawberry slices and raspberries over the ganache and gently press them into the buttercream to make it level. Place another layer on top and repeat with more ganache and berries. Continue to layer cake, ganache and berries for remaining layers. I applied a thin "crumb coat" of frosting to the sides of the cake to seal in freshness and for that more rustic look. To do this, simple frost the sides of the cake with a thin layer of whipped ganache using a long off-set spatula. Scrape off any excess. For the top of the cake, add a thick layer of buttercream and top with whole berries. This cake is best served the day it's made. Store leftovers in an airtight container in a cool place. Servings depend on the size of cakes made, but should be anywhere between 8 and 10 servings.