A delicious dessert and now one of my favourites! It was incredibly tasty, fluffy and light!
What you need:
In a mixing bowl, whisk together your wet cake ingredients. Stir in your almond flour and baking powder.
Pour half the cake batter into a 9-inch cake pan lined with parchment paper or greased.. Pour the other half in a separate 9-inch cake pan (or cook afterwards if you only have 1 pan)
Bake at 350 for approx 25 minutes.
Let the cakes cool while you whip up your heavy cream, sugar substitute and vanilla. Whip to stiff peaks.
Place one cake on a plate. Cover the top of the cake with whipped cream. Then add a layer of strawberries.
Place the second cake on top and repeat – cover with whipped cream and then more strawberries.
Chill in the fridge until ready to serve.
This makes approximately 12 slices.