Strawberry shortcake with cream, gluten-free and lactose-free

There are flavors that go together on their own without having to do anything. Simply in the same dish they fit perfectly and that happens to coconut with strawberries and cream.

This is one of the tastiest gluten-free pies I've ever had. The cake is moist and with a delicious coconut flavor. And yes, I'm aware that not everyone likes coconut, so I have a perfect plan B for this cake: if you don't want gluten and don't want to use coconut flour, you can substitute almond flour for the coconut flour entirely, and do without the shredded coconut in the filling.

In any case, you are going to fall in love and no one will believe that the cake is gluten-free because it is simply delicious.

Ingredients

For the sponge

• 330 ml arbequina olive oil
• 110 g coconut flour
• 25 g almond flour (ground almonds)
• 1 teaspoon of baking soda
• Pinch of salt
• 330 ml maple syrup
• 11 large eggs
• 1 tablespoon pure vanilla extract

For the strawberry jam with chia

• 400 g strawberries
• 3 tablespoons maple syrup
• 1 tablespoon chia seeds (optional)
• 1/2 lemon juice

For the coconut cream

• 300 ml lactose-free cream
• 1 tablespoon maple syrup
• 1 tablespoon of grated coconut
• 1 teaspoon pure vanilla extract

Directions

Preheat the oven to 175 ºC.

Line three 15 cm cake tins. As I don't have three identical molds of this size, what I do is cover a baking tray with baking paper that I also grease with a little oil. Here I bake the cakes and with the help of a 15 cm diameter kitchen ring, I cut the cakes once they are baked. With the cutouts I form one of the layers and that's it.

In a large bowl, mix the coconut flour, baking soda and salt. In another large bowl, put the eggs and beat until they are well foamed. Add the coconut oil, maple syrup and vanilla. Gradually add the flour mixture to the egg bowl, mixing until you have a uniform dough without lumps.

If we are going to use three molds, divide the dough between the three. If we are going to use the baking tray, pour the dough over it. Bake for about 25 minutes, until when you prick with a toothpick in the center, it comes out clean. Let cool completely.

While we prepare the jam. In a saucepan put the chopped strawberries Add the lemon juice and maple syrup and let it boil for 8-10 minutes, mashing with a spoon from time to time until the fruit is almost melted and the liquid has evaporated. Transfer it to a bowl and when it is no longer hot, add a tablespoon of chia seeds to thicken it.

Once cold, if you have baked them in the three molds, unmold them and cut them in half with a long serrated knife

If we have baked the cakes on the baking tray, then with the kitchen ring, we cut the cakes. There will be 4 whole ones, another almost whole and the sixth one will be cut into two halves.

With the help of a hand blender, beat the cream with the vanilla and maple syrup. When it has firm peaks, add the grated coconut.

Put one of the cakes on a plate or board. Cover with a tablespoon of strawberry jam and top with a little coconut cream. Put another cake on top and repeat with the jam and coconut cream. For layers 3 and 4 we will use the least beautiful cakes, those that we have cut into halves or pieces, always interspersed with jam and coconut cream.

Cover with the remaining jam and the remaining cream and decorate with some red fruits and flowers.

Tips

For a more uniform flavor, use coconut oil instead of olive oil

Servings: 8

Preparation time: 60 minutes