Kaitlin (@creatingkaitlin) used the GIR Ultimate Spatula and Ultimate Whisk to create a masterpiece that tastes just like summer. And you can, too.
1 Cake (2 - 8x8 Cake Layers)
Total Time: 2 hours
- 5 cups almond flour
- 1 cup sugar
- 1 cup coconut oil, melted + cooled
- 1⁄2 cup fresh lemon juice (about 2 whole lemons)
- 4 eggs + 2 egg yolks
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup strawberries
- 1 tablespoon sugar
- 1 teaspoon chia seeds
White Chocolate Buttercream
- 8 tablespoons unsalted butter, room temperature
- 2 1⁄2 cups powdered sugar
- 1⁄2 cup white chocolate, melted
- Splash of milk (if neccessary)
- Ultimate Spatula
- Ultimate Whisk
- Large Mixing Bowl
- 8x8 baking pan, 2 if available
- Food processor or blender
- Small Saucepan
Preheat the oven to 350 degrees F. Spray an 8x8 pan with baking spray and set aside.
In a large bowl, whisk the coconut oil, lemon juice, and eggs until combined. Whisk sugar in until incorporated.
To the same bowl, add the almond flour, baking soda, and salt and mix until a batter forms. Transfer the batter into the two greased 8x8 pans and bake for 22-25 minutes, or until a toothpick comes out clean. Let cool completely.
While the cake is baking, make the strawberry compote. Wash and cut the stems off the strawberries. Add the strawberries to a food processor or a high speed blender and pulse until the strawberries become a puree consistency.
Transfer the strawberry puree into a small saucepan and add the sugar and chia seeds. Stir over medium-low heat for about 10 minutes. Take the pan off the heat and let cool and thicken.
Next, make the white chocolate buttercream. Whisk the softened butter until fluffy. Add in the melted white chocolate and whisk until combined. Begin slowly adding the powdered sugar and whisk until smooth. If the frosting seems too thick, add a small splash of milk and mix.
Once the cake has cooled completely, carefully use a knife and level each cake layer so they can be stacked on top of eachother evenly.
Transfer a few spoonfuls of buttercream to a piping bag and pipe a smooth line around the outside edge of the cake.
Fill the inside with the strawberry puree and place the second layer of cake directly on top.
Frost the entire cake and top with shaved white chocolate and fresh strawberries.
- Cake stays good for up to 3 days
- Recipe can be cut in half if you only want one layer of cake
- Feel free to add lemon zest directly to the batter for an extra burst of flavor