Olive Oil Strawberry Shortcake (gf / Df)

• temps total: 42 minutes

Ingrédients

½ cup olive oil

½ cup almond milk

½ cup honey

4 eggs

1 tbsp vanilla extract

4 cups almond flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 cups cocowhip, refrigerated

Sliced strawberries

To make cake, preheat oven to 350°F.

Instructions

Combine olive oil, almond milk, honey, eggs and vanilla in a large bowl and whisk well.

Fold in almond flour, baking soda, baking powder and salt, then transfer to a greased or parchment lined 9” round baking dish.

Bake for 40-45 minutes until a toothpick into the center of the cake comes out clean.

Allow cake to cool completely before removing from cake pan and topping with whipped cream.

Spread whipped cream in an even layer on top of cake then decorate with strawberries before serving.