This strawberry shortcake is pure magic, a bite to eat and made us remember our childhood when we ate a pie of roses for our birthdays when we were children.
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Not only was it fresh and full of strawberry flavor, but also it was so fluffy, sweet and each bite felt like a taste explosion in the mouth. We talk about rainbows, unicorns, and happiness on a plate.
Ingredients
- 300 ml of strawberry puree (200 g strawberries, mashed until smooth)
- 60 ml of avocado oil (or other neutral oil)
- 135 g of cane sugar organic
- 1 teaspoon of vanilla extract
- 250 g of almond flour
- 120 g of potato starch * (not potato flour)
- 65 g cornstarch
- 2 teaspoons of baking powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 175 degrees and line a baking tray with baking paper
- In a large bowl, mix the strawberry puree, oil, sugar and vanilla extract.
- Add the almond flour, potato starch, cornstarch, baking powder and salt to the wet ingredients and stir until well combined and no lumps. The texture should be thick, like a tortilla dough.
- Pour the batter into the prepared pan, spread out in an even layer and bake in the grid environment for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The center of the cake should be firm but springy to the touch and the edges should be slightly browned.
- Let the cake cool in pans for 10 minutes, and then place it carefully on a rack to cool.
- It is better to consume it on the first day, but it can be kept covered at room temperature up to 3 days. Freeze up to 1 month (then thaw to room temperature).
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