Rustic Grain-Free Strawberries & Cream Shortcake with Granola

Good morning food lovers,

I wish you happiness & bliss on this beautiful spring morning! I have a light and fluffy delight for you today with this moist, delicious angel-food style cake today. I’m continuing my May Grain-Free Baking Challenge and this is just perfect for spring! The cake is so yummy and completely gluten and grain-free with just a light sprinkle of sweet granola for extra added visual interest and texture which is really a nice touch! This cake is very satisfying and has everything you love about a good ole’ strawberry shortcake to use up spring’s abundant bounty of berries, it also taste equally delicious with blueberries for an occasional switch-up! It is light, fluffy, moist and purely vanilla and i topped it in a simple soaking syrup to keep it moist for days! BEST part of all is the simplicity and I kept the rustic allure of naked cakes by adorning this beauty in simply a sweet layer of jam and a delicious vanilla cream cheese frosting studded in fresh strawberries then sprinkled her with granola for a perfect, light and fresh dessert! I also use this cake recipe for all my vanilla layer cakes with as many icings as i can dream of…this cake is the perfect basis for so many recipes and i love that it’s gluten and grain-free so it’s a keeper. This cake also is great as a four-layer cake, just alternate your layers between strawberry jam and this delicious strawberries and cream icing……I just know you’re gonna love it!








*Be sure to use the specified flour blend below for the perfect texture..a must!*

*Your cake batter will be quite thick which is correct just equally divide it and spread in your buttered cake dishes and it should come out perfectly moist and fluffy and similar in texture to a chiffon cake….dense and thick yet light and fluffy!*


  • 2 1/2 cups finely blanched almond flour, sifted
  • 1 cup coconut flour, sifted
  • 1/4 cup tapioca flour, sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups cane or coconut sugar
  • 2 1/2 tablespoons pure vanilla extract
  • 1/2 cup ghee or a stick of butter, softened
  • 2 1/2 cups almond or coconut milk
  • 6 large eggs, room temperature
  • 2 cups strawberry jam


  • 1 container store-bought vanilla frosting or powdered sugar
  • 1 block of cream cheese
  • 1/2 stick of unsalted butter, softened
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups strawberries, chopped


  • 1 cup tap water
  • 1/2 cup cane sugar


  • sliced strawberries
  • 1/2 cup quality soft granola



  • Preheat oven to 350 degrees Fahrenheit and butter two 9″ cake pans and cover the bottom in parchment paper.
  • In a large bowl add your sifted almond, coconut and tapioca flours, then add your baking powder and salt and mix your dry ingredients very well to combine.
  • In another large bowl, beat your eggs, ghee or butter, cane or coconut sugar and vanilla extract with a whisk or electric mixer on medium-high until creamy and fluffy.
  • Pour your batter evenly into your two cake pans and bake for 35-45 minutes or until a toothpick inserted in the center comes back clean.
  • Allow the cakes to cool for thirty minutes to an hour on wire racks until completely cool before icing your cake, I like to refrigerate my cakes for a little while before I frost them! A MUST FOR A BEAUTIFUL PRESENTATION!!!


  • In a large bowl add your softened cream cheese, butter, store-bought vanilla frosting or powdered sugar and vanilla extract and using a whisk, electric mixer or hand mixer, whip on high until creamy and light. Now, fold in your chopped strawberries.


  • In a small saucepan, add your water and sugar and mix well. Heat on medium until sugar has dissolved and allow to cool.


  • Once your cakes have completely cooled, set them aside to assemble.
  • Gently drizzle the tops with a small amount soaking syrup and smooth into the tops of the cakes to protect them from drying out.
  • Set your first cake on your cake stand and generously dollop with your strawberry jam and smooth over the top.
  • Now, top with your second cake and dollop the top of your cake with a generous amount of strawberries & cream frosting and smooth over the top of the cake only. No need to cover the sides of this cake it is meant to be presented in a rustic manner and minimally frosted. Refrigerate the leftover frosting for another recipe.
  • Garnish the top of your cake with a handful of quality granola and sliced strawberries in a sunburst pattern along the edges of the cake.
  • Enjoy with a scoop of vanilla ice cream and store refrigerated up to four days.


5 Comments Add yours

  1. cdfolse says:

    I am definitely trying this recipe.

    Liked by 1 person

    1. Kendra White says:

      That sounds great! Just be sure you use all three of the recommended flours for the perfect texture. Hope you love it as much as my family does!


  2. mistimaan says:

    Loved the recipe 🙂

    Liked by 1 person

    1. Kendra White says:

      So happy to hear that!😊😊😊

      Liked by 1 person

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