Gluten-Free Swedish Midsummer Strawberry Cake
Gluten-Free Swedish Midsummer Strawberry Cake with lemon curd.
Prep Time8 mins
Cook Time40 mins
Total Time1 hr 8 mins
Servings: 8 people
- 1/4 cup coconut oil or butter
- 3/4 cup monk fruit sweetener.
- 4 large eggs
- 1 cup cassava flour
- 1/2 cup potato flour
- 3 tsp baking powder
- 2 tbsp vanilla monk fruit sweetener see blog for the recipe
- 1/2 cup water
- 1/2 cup lemon curd see my blog for the recipe on lemon curd
- 1 1/2 cups freshly cut strawberries
- 2 cup fresh stabilized whipped cream see my blog for a recipe on stabilized whipped cream
First, preheat oven to 350.
Secondly, oil and flour two 6-inch cake pans.
Thirdly, melt coconut oil or butter in the microwave for 30 seconds to 1 minute.
Next, combine beaten eggs to monk fruit sweetener until thoroughly combined.
In a separate bowl combine cassava flour, potato flour, baking powder, and vanilla monk fruit sweetener.
Next, combine egg mixture with water and melted coconut oil or butter beat until combined.
Finally, add 1/2 of the flour mixture in with the egg mixture until thoroughly incorporated.
Lastly, add in the remaining flour and thoroughly combine.
Pour 1/2 the batter into each oiled and floured cake pans.
Bake 25 - 40 minutes or until a toothpick comes out clean.
Remove cake from cake pans about 10 to 15 minutes after removing from the oven and allow to cool.
Once cakes are cooled place one cake on a cake stand with pieces of wax paper just under the edge of the cake.
Top the first cake with a layer of lemon curd.
Next, top the lemon curd with freshly sliced strawberries.
Top with the second cake.
|Amount Per Serving
|% Daily Value *
|Total Fat 17 g
|Saturated Fat 9 g
|Monounsaturated Fat 4 g
|Polyunsaturated Fat 1 g
|Trans Fat 0 g
|Cholesterol 152 mg
|Sodium 255 mg
|Potassium 206 mg
|Total Carbohydrate 33 g
|Dietary Fiber 2 g
|Sugars 5 g
|Protein 5 g
|* The Percent Daily Values are based on a 2,000 Calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.