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.
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 too. It’s a problem.
Anyways, all 3 movies were better than I expected them to be. I love it when that happens. I was skeptical about The Fault in Our Stars because I read the book, and I don’t usually like movies after I’ve read the book. But, they actually followed the book perfectly, so if you want to see a good movie, watch that one! And keep a box of tissues on hand. Trust me, you’ll need them!
What do movies have to do with this cake? Absolutely nothing. Enough about movies.
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!
- 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)
- 2 Cups diced strawberries
- ½ Tablespoon maple syrup
- 1 (14 ounce) Can coconut cream (or full-fat coconut milk)*
- ½-1 Tablespoon pure maple syrup (to taste)
- 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.