229 cal strawberry shortcake (recipe makes two cakes)

Easy strawberry shortcake (makes two cakes)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the coconut milk can in the fridge and leave it there overnight (this will separate the liquid from the cream)

Step 2

In a large bowl crack in the eggs and add the sweetener

Step 3

Whisk them together (MINIMUM OF 15 mins ON HIGH SPEED) until pale and fluffy

Step 4

Lift the whisk and trace a ‘figure of 8’ into the batter ( if the shape holds then move onto the next step)

Step 5

Add in the vanilla essence and lemon juice

Step 6

Sift in the flour

Step 7

Whisk the batter until everything is cooperated (do not over mix)

Step 8

Pour batter into a lined squared tin (use parchment paper for the bottom DO NOT GREASE THE PAN)

Step 9

Bake the cake for 20-25mins at 180C

Step 10

Let the cake cool and cut into quarters (two slices for each cake)

Step 11

Take the chilled coconut milk out the fridge, and scoop the top (solid cream layer) leaving the liquid behind. Place into a bowl with sweetener and whip until fluffy

Step 12

Take one cake slice and smooth on 1/4 of the coconut cream

Step 13

Add the sliced strawberries and a little more cream to help the next layer stick

Step 14

Place the second layer of cake ontop

Step 15

Add another 1/4 of the coconut cream

Step 16

Top with one whole strawberry and refrigerate the cake until it sets (repeat assembling method for the second cake)