A sweet and gentle cake filled with fresh strawberries and crowned with a luscious, rich cream cheese frosting. A scrumptious dessert and now one of my favourites! It became especially tasty, fluffy and mild!
This makes approximately 12 slices.
ingredients
FOR CAKE
- 1/2 cup (120g) sour cream
- 1/2 cup (118ml) water
- 1/2 cup (100g) sugar substitute (I used erythritol)
- 1/2 cup (50g) butter – melted
- 2 eggs
- 2 cups (180g) almond flour
- 1 tsp baking powder
- 1 1/2 cups halved strawberries
- tsp vanilla
FOR CREAM
- 2 cups (approx 500ml) heavy cream
- 1/2 cup (100g) sugar subtitute
- tbsp vanilla
Direction
- In a mixing bowl, whisk together your wet cake ingredients. Stir in your almond flour and baking powder.
- Pour half the cake batter into a 9-inch cake pan lined with parchment paper or greased.. Pour the other half in a separate 9-inch cake pan (or cook afterwards if you only have 1 pan)
- Bake at 350 for approx 25 minutes.
- Let the cakes cool while you whip up your heavy cream, sugar substitute and vanilla. Whip to stiff peaks.
- Place one cake on a plate. Cover the top of the cake with whipped cream. Then add a layer of strawberries.
- Place the second cake on top and repeat – cover with whipped cream and then more strawberries.
- Chill in the fridge until ready to serve.
- Enjoy!
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