Strawberry Shortcake with Strawberry Compote, Lemon Basil Curd & Sage Whipped Cream
Strawberry Shortcake with Strawberry Compote, Lemon Basil Curd & Sage Whipped Cream
A healthy twist on the classic shortcake; airy, moist and moreish! Our cake is nut and flour free, based on primarily free-range eggs and little coconut, sweetened with organic maple syrup. Brimming with a fluffy, vegan whipped cream infused with sage herbal extract and strawberry compote and fresh, juicy strawberries.
We also have a version of this cake with during rhubarb season (March-May) with strawberry compote, apple rhubarb curd and rhubarb compote with honeycomb cream.
Please note that adding a written message on the cake will limit decoration.
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Ingredients: Organic free-range eggs, strawberries, lemon, basil, organic maple, vanilla, lemon, organic coconut, sea salt, baking soda, organic shea, organic almonds, organic arrowroot, organic unrefined demerara, sage, xanthan gum
Allergens: Eggs, Nuts (Almonds)
Storage & Preparation: Keep refrigerated for up to 5 days. Leave to thaw till room temperature for 1-2 hours for best texture.
Disclaimer: Cake pictured is a custom size. Every order is hand crafted therefore, variables are possible. Our cakes are at least 4 inches in height and can vary up to 6 inches depending on the baking process and decoration. Since we decorate more intuitively, not one order is identical.
| size | 6-inch, 8-inch, 10-inch |
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