From our “Celebration Cake” episode three of Double Take Diets
Frosty Lemon Cakes with Strawberry Filling
Serving Size: 6-8
1 1/4 cup chopped strawberries
1 Tbsp and 1/4 Tsp Arrowroot
1/4 granulated sugar
Place butter, zest, sugar in bowl. beat until light and creamy. gradually add eggs. Beat well.
Lightly fold in almond flour and regular flour.
Bake 20 minutes.
Combine sugar and juice. Pour over cake after cake has cooled for 5 min.
Combine ingredients and cook on the stove over medium heat for 10-15 minutes. While cooking lightly crush strawberries. When done set aside to completely cool before putting on cake.
**Cooks note: You can make this cake (sans filling) into muffins, mini cakes, or “bars”- pour batter in a pyrex and cut into squares.!