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Strawberry Kombucha Shortcake

Ingredients

2 1/2 Gluten Free Flour
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
1 tsp Salt
1 Cup Unsweetened Vanilla Coconut Milk
1/2 Cup GT's KOMBUCHA Strawberry Serenity
1 1/2 Tbsp White Vinegar
1 1/2 Cups Cane Sugar
1/2 Cup Sunflower Seed Oil
1 1/2 tsp Pure Vanilla Extract
3 Cans Full-Fat Coconut Milk * Chilled Overnight
1/2 Cup Powdered Sugar
1 tsp Pure Vanilla Extract
3 Cups Sliced Strawberries

Directions

Preheat oven to 350 degrees. Prepare 3 8-inch round baking pans by lining the bottom with parchment paper and spraying with nonstick cooking spray. Sift together flour blend, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, stir together coconut milk, GT’s KOMBUCHA Strawberry Serenity, and vinegar, until curdled. Add sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. Divide batter evenly into prepared cake pans. Bake cakes 20-22 minutes or until a toothpick inserted in center of cakes comes out clean. Place cakes on cooling racks. After 10 minutes, invert onto cooling racks to cool completely. To make whipped coconut cream, remove coconut milk from the refrigerator. Open containers of coconut milk and scoop out only coconut cream. Strain off all coconut water and save for another use. Place coconut cream and powdered sugar into a large bowl of a standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla. Whip until combined. Once whipped coconut cream is ready, immediately assemble the cake. Place one layer on a cake stand/serving plate and top with an even layer of strawberries. Carefully spread 1/3 of whipped coconut cream on top of strawberries until even. Top with second cake layer, even layer of strawberries and 1/3 whipped coconut cream. Top with the final cake layer and spread remaining strawberries, then whipped coconut cream evenly over top. Garnish with a few whole strawberries. Serve immediately or chill in the refrigerator.

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