Hi Everyone and Happy National Strawberry Shortcake Day!
Today I teamed up with Driscoll’s to share my favorite spin to the Strawberry Shortcake. Well one thing you may or may not know about me is that Strawberry Shortcake is my second favorite cake off all time, next to Angel Food Cake, which both involve that sweet little red fruit, the strawberry. When I found out from Driscoll’s that today is Strawberry Shortcake Day I couldn’t wait to participate and I already had my cake in mind.
This cake is not only one of my favorites, but it has sentimental value to me. About 15 years ago, I baked my boyfriend a Strawberry Shortcake, it was my first cake from scratch that I ever made and I was so very proud to show him this beautiful strawberry creation. I remember giving him the cake, waiting for him to try it, but he decided to take the whole cake to work and I never got a slice. He told me he ate the whole cake himself. I don’t know about that, this is a filling cake, but he swears he ate it all. This boyfriend of mine is now my Husband. See what good cake can do? Ladies bake a cake and the man will marry you. But still did he really eat it all himself? I had to ask again, and my Husband just reconfirmed that he really did eat the whole thing and never shared it with anyone. How sweet is that? So as you can see, this cake is not only delicious, but it has personal meaning.
I changed up this Strawberry Shortcake from the original version, by healthifying it and using coconut whip cream over heavy whip cream. One of my newest favorite combinations is strawberry and coconut. The coconut gives the strawberries a little bit of a tropical feel and I am all about the tropics.
When you bake this cake, the shortcake may seem a little flat, but don’t worry, it really fattens up once you add 6 cups of strawberries and the coconut whip cream. Oh baby!!! The shortcake is moist, but slightly dense. The strawberries are as sweet as they can come, thanks to Driscoll’s and the whip cream is light and airy, which makes for a perfect strawberry shortcake.
The recipe calls for you to use an 8″ round cake pan for the shortcake, but for some odd reason, I couldn’t find mine, so I used a 9″ springform pan. For the recipe I put for you to use an 8″ pan, but as you can see a 9″ works out perfectly fine. Sometimes you just need to use the equipment you have on hand. No sense in buying a new pan.
For the coconut whip cream, I used a can of full fat coconut cream. I placed it in the refrigerator for 48 hours and when you open it, you get a nice meaty coconut. I whipped it with some stevia and vanilla extract for about 5 minutes, until it was light and fluffy!! I recommend serving the cake right away so you get that nice light coconut cream, however, I kept mine in the fridge and the whip cream harden a bit, but it seemed to preserve the cake and the cake didn’t get soggy at all. I was a little worried about that, so that means we can have more cake the next day. Actually I made some frozen yogurt and I mixed in some the Strawberry Coconut Shortcake into it and man was that good!!!! I had a nice Strawberry Shortcake Ice Cream. Can you tell I am loving this cake?
- Serves: 10 Sliced
- Serving size: 1 Slice
- 6 cups Driscoll's Strawberries, hulled, sliced
- 2 tsp. stevia
- ¼ cup NuNaturals Presweet Tagatose or ¼ cup Sugar
- 1 cup all Purpose Flour
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- ½ cup margarine or butter (I used Brummel and Brown)
- ¼ cup egg substitute or 1 egg beaten
- ⅔ cup unsweetened coconut milk
- Coconut Whip Cream:
- 1 14 oz can coconut, full fat (refrigerated for 24 hours)
- 1 tsp. vanilla extract
- 1 tsp. stevia (to taste)
- Preheat oven to 450 F
- Spray an 8" round cake pan with cooking spray; set a side. (I used a 9" Springform Pan)
- Stir together berries and 2 teaspoon stevia, set aside.
- Stir together ¼ cup sugar, flours and baking powder. Cut in margarine till mixture resembles coarse crumbs.
- Combine egg and coconut milk, add all at once to dry ingredients. Stir till just moisten.
- Spread into prepared baking pan, building up the edge slightly.
- Bake for 15 - 18 minutes or till toothpick inserted near center comes out clean.
- Cool in pan for 10 minutes. Remove from pan, split into 2 layers. Spoon the fruit and coconut cream between layers and over top. Serve immediately.
- To make whip cream:
- 24 hours prior to making, place a full fat can of coconut cream in the refrigerator. Do not open o shake.
- When ready to use, scoop out the coconut meat and place in a large bowl. Add stevia and vanilla extract. Beat until light and fluffy, about 5 minutes.
- Recipe adapted from Better Homes and Gardens
Calories per slice using Sugar: 248, Fat: 11.9, Cholesterol: 0, Sodium: 191, Potassium: 164, Carbs: 32.1, Fiber: 4, Sugar: 10.7 Protein: 4.9
I really had fun with this recipe and since I still have some cake left, I think I’m going to have a slice. Oh but before I go, I wanted to tell you that Driscoll’s is having a Berry Photo Contest, you can win $2500 and there are prizes everyday. You don’t have to be a blogger to enter. Just snap a picture of your berry dish, upload it and enter.
Also, if you have a Berry Recipe, you can share it with Driscolls all summer long by tweeting #TasteSummer and tagging @driscollsberry
Have a great Friday everyone!!
P.S. Driscoll’s sent me some coupons for berries, and asked if I wanted to participate in National Strawberry Shortcake Day. I was not asked or told to share the information that I did with you today. All opinions are my own.