Strawberry shortcake is a love language, and this recipe speaks it fluently. A light, golden cake base featuring rich avocado oil is cooled down and loaded with a cloud of whipped cream and sweet, juicy slices of fresh Naturipe strawberries. It’s the ultimate crowd-pleaser for your summer hosting era.
INGREDIENTS
Shortcake
1/2 cup Avocado oil
1/2 cup Milk of choice
1/4 cup Granulated sweetener (such as monk fruit sweetener)
1 cup All-purpose flour
1 Egg
1 tsp Vanilla extract
Fresh Toppings
1 cup sliced Naturipe Strawberries
1 1/2 cups Whipped cream
DIRECTIONS
Preheat your oven to 350°F.
Add all wet ingredients (avocado oil, milk of choice, egg, and vanilla extract) to a medium mixing bowl. Use a whisk or spoon to mix well.
Add in the dry ingredients (granulated sweetener and all-purpose flour) and mix again until smooth.
Spoon the cake batter into an 8” greased or parchment paper-lined cake pan.
Bake at 350°F for 25-30 minutes or until the center is cooked through and a toothpick comes out clean. Let the cake cool completely for at least 20 minutes before dressing it.
Top beautifully with the whipped cream and a generous layer of sliced Naturipe Strawberries. Slice into pieces and enjoy!
Pro Tips
Make sure the cake is completely cool to the touch before adding the toppings, otherwise your whipped cream will melt right off the surface!
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Strawberry
Avocado 
Blueberry 
