When it is prime berry season, one of my all time favorite desserts is strawberry shortcake. But I will take other berries as well, they are all delicious with some raw whipped cream! I decided a few weeks back that I needed to make a larger version of berry shortcake to share, which is where this Raw Berry Red Velvet Shortcake comes in.
For the cake portion, instead of going through the trouble of dehydration, I used my leftover beet pulp from juicing to make a beautiful red moist but fluffy cake. Red velvet is one of my favorites and I thought it would be perfect with the berries. I made a simple raw coconut cream to sandwich it together and top it off with, as well as a fresh berry sauce combining the blueberries, raspberries, and strawberries which would be the stars. It was delicious! If you think a shortcake needs to be baked or cooked in order to be delicious, I think this dessert will change your mind. It is perfect for serving at a summer party!
Raw Berry Red Velvet Short Cake
Makes one 6 inch cake
- 2 cups raw beet pulp (leftover from juicing)
- 1 1/4 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
- 1 Tbsp pure vanilla extract
- 1/4 tsp sea salt
- 1 1/2 cups ground golden flaxseed 2 1/2 cups raw coconut flour (home-made is preferred)*
Cream topping: 4 cups fresh young coconut meat**
- 1/2 cup coconut water
- 1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
- 1/2 tsp sea salt 1 Tbsp pure vanilla extract and seeds of a vanilla bean 3/4 cup raw coconut butter (warmed to liquid)
- 1/2 cup organic strawberries and blueberries
- 1 cup mixed organic strawberries, raspberries and blueberries
- 2 medjool dates
- juice of one lemon
- a pinch sea salt
- Organic blueberries, raspberries and halved strawberries, about 2 cups (or enough to cover the middle and top of the cake) Basil for garnish (optional)
For the cake:
- Combine the dates, vanilla, and sea salt, flaxseed, and coconut flour, in a food processor and process until it is well combined and very fine.
- Add the beet pulp, and pulse (you don’t want to overmix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp.
- Beet pulp may vary in moisture levels).
- On a parchment or foil lined tray, shape into two 6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment). Place in the fridge while you make the cream.
To make the cream topping:
- Combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.
- Add the coconut butter with the processor running to incorporate it completely.
- Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.
- While setting, make the strawberry sauce. Combine all ingredients in the food processor and process until smooth.
To assemble the cake:
- Spoon half the cream over one cake layer, then spoon half the sauce over, then top with half of the halved strawberries, blueberries, and raspberries.
- Top with the second cake layer, then spoon the rest of the cream over, then the rest of the sauce, then the remaining berries.
- Let the cake set in the fridge for about an hour before serving. Once the cake is set, garnish with basil and serve!
Notes: Store bought coconut flour is a bit too dry for my tastes, I prefer to make my own coconut flour by buzzing finely shredded dried coconut in the high-speed blender for about 15-30 seconds (but not too long or you will get butter).
If you cannot get fresh coconut meat, you can use raw cashews instead. Soak 4 cups raw cashews in filtered water, 4 hours then drain. Continue with the cake recipe.