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Warning: this post contains quite a few pictures. I couldn’t help but overload you with pictures of moist and fluffy strawberry-filled cake, dripping with a simple strawberry syrup and finished with a piped dollop of coconut whipped cream. If you haven’t decided to make this already, you will by the end of the post. I promise.
I’ll even entertain you with a little story in between.
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The past two weeks I’ve seen 3 movies at the theater, The Fault in Our Stars , The Edge of Tomorrow and Maleficent. If you can’t tell, we are BIG movie people. Granted, we had a few movie gift cards we needed to use. But mostly we just really like going to the movie theater. And renting movies at home. Oh and Netflix! I love Netflix. Anyways, all 3 movies were even better than I expected them to be. I love it when that happens. I was nervous about The Fault in Our Stars, because I read the book and didn’t want them to ruin everything. (Twilight anyone?) They followed the book perfectly. If you read the book, or even if you didn’t, I really recommend seeing the movie. The story is just so sweet and sad, but still happy because it’s so sweet. And be prepared to cry. Bring tissues.
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The other two movies were entertaining too, but go see The Fault in Our Stars if you want to go to the theater. It’s worth seeing.
Enough about movies.
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My version of a fresh strawberry cake, strawberries baked within a vanilla spongecake and topped with strawberry syrup and coconut whipped cream, presents beautifully, yet is surprisingly easy to make. I would technically categorize strawberry cake as dessert, but with limited sweeteners and fresh ingredients, I find it also suitable for a coffee cake replacement. Syrup means breakfast, right? This recipe would be perfect for a fresh treat on a warm, sunny summer morning, or as a light evening dessert.
Strawberry Cake
Ingredients
Cake:
- 1 Cup almond flour
- 3 Tablespoons coconut flour
- 1 Teaspoon baking soda
- ¼ Teaspoon sea salt
- ¼ Cup honey
- ¼ Cup coconut oil
- 3 eggs
- 1 Teaspoon pure vanilla extract
- ¼ Cup almond milk
- 1 Cup strawberries sliced
Strawberry Syrup:
- 2 Cups diced strawberries
- ½ Tablespoon maple syrup
Whipped Cream:
- 1 14 ounce Can coconut cream (or full-fat coconut milk)*
- ½-1 Tablespoon pure maple syrup to taste
Instructions
- Preheat oven to 350 degrees.
- In a small mixing bowl combine the flour, baking soda and salt.
- In a stand mixer, combine the honey and oil. Whip together until well incorporated, then add in one egg at a time. Mix in the vanilla and milk. Slowly pour the dry ingredients into the wet and mix.
- Pour batter into a well greased and lined (with parchment paper) round baking pan, and top with the sliced strawberries. Bake until an inserted toothpick comes out clean, about 30-35 minutes.
- While the cake bakes, make the syrup and whipped cream.
- Combine the diced strawberries and maple syrup in a small saucepan and heat over low heat until the juices release, about 10 minutes. Puree in a blender until smooth.
- In a mixing bowl combine the coconut cream and maple syrup. Beat until well combined, and chill in the fridge at least 30 minutes to thicken.
- Top the strawberry cake with syrup and a dollop of whipped cream, and enjoy.
Notes