Strawberry Shortcake with Strawberry "Ice Cream"

You’ll need:

2 eggs

3 tablespoons melted coconut oil

3 tablespoons maple syrup or honey

1 teaspoon vanilla extract

2 1/4 cup almond flour

1 teaspoon baking powder

2 cups organic strawberries, washed and sliced

1 frozen banana

1 packet of frozen coconut

(cake recipe from rachlmansfield.com)

TO MAKE THE CAKE:

Preheat oven to 350 degrees and grease a round baking with oil

Whisk together eggs, oil, maple syrup and vanilla until smooth

Mix in almond flour and baking powder until smooth and no lumps are in the mix

Add to baking dish and bake in oven for 18-22 minutes, or until done

TO MAKE THE ICE CREAM:

Add frozen banana, coconut and 2 strawberries to a blender. Blend on high speed, adding a little bit of nut milk if needed to soften it. Just be careful not to add too much!

TO SERVE:

Serve single pieces after cutting your cake, top with strawberries and ice cream and enjoy! Optional: drizzle with coconut yogurt.