Skip to main content

Tasty Thursday – Red & White Layered Cake

By April 17, 2014No Comments


Red & White Layered Cake
  • Cake:
  • 1¼ cups sliced strawberries
  • 10 oz almond or coconut flour (about 2¼ cups)
  • 2¼ tsp baking powder
  • ⅛ tsp sea salt
  • 1½ tsp liquid stevia
  • ½ cup butter, softened
  • 3 large eggs
  • 2 large egg whites
  • 1 cup low-fat organic buttermilk
  • ¼ tsp red food colouring (or beet juice)
  • Coconut cooking spray
  • Frosting:
  • 3 oz goat or buffalo cream cheese
  • ⅓ cup organic butter, softened
  • 2 tablespoons orange-flavoured liqueur
  • 3 tsp powdered stevia
  • 12 whole strawberries (optional)
  1. Preheat oven to 350°.
  2. Place sliced strawberries in a food processor until smooth.
  3. Combine flour, baking powder, and salt, stirring with a whisk.
  4. Place stevia and ½ cup butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating after each addition. Beat in egg whites.
  5. Add flour mixture and buttermilk alternately to butter mixture.
  6. Add pureed strawberries and food colouring; beat just until blended.
  7. Divide batter between 2 (8-inch) round cake pans coated with cooking spray.
  8. Bake at 350° for 30 minutes or until finished.
  9. Let cool for 10 minutes. Remove from pans and cool.
  10. Place cream cheese, butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Gradually add powdered stevia, and beat just until blended.
  11. Place 1 cake layer on a plate; spread with ½ cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
  12. Cut strawberry into thin slices and place/fan strawberry on top and sides of cake just before serving.

Leave a Reply

Rate recipe: