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A sweet and tender cake filled with fresh strawberries and topped with a luscious, rich cream cheese frosting. This recipe is low carb, gluten free, sugar free, and a Trim Healthy Mama S Recipe.
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I realize it is August, and some people’s thoughts are already turning to pumpkin recipes (Yes, I’m in that category)! But I have one or two more summer recipes I want to squeeze in before we start with the pumpkin!
This easy strawberry cake is just such a recipe. The base of the cake recipe is similar to my Surprise Cupcake recipe, but with the cocoa powder omitted and a couple of ingredients added. If you have not tried that recipe, it should go on your “I want to make” list. But I can also attest to the fact that THIS recipe is indeed delicious!
Strawberries are one of the fruits that I usually have in my refrigerator at all times. My kids all love them, and I must confess that I do as well! I usually buy a big 3 or 4 pound clamshell of fresh strawberries from my local Costco. They are cheaper right now because they are in season. In the wintertime, I usually opt for frozen strawberries instead of fresh. They are cheaper, and Costco’s frozen berries are delicious!
I believe you could use frozen strawberries in place of fresh in the recipe with great results.
So, what do you need for this recipe?
For the Cake
3/4 Cup Trim Healthy Mama Baking Blend
(or you can use 1/4 cup each of coconut flour, almond flour, and flax meal)
2/3 Cups Gentle Sweet
(or the equivalent of your favorite sweetener)
1/3 Cup Plain or Vanilla Flavored Protein Powder
1/2 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder
1/4 Teaspoon Mineral Salt
1/3 Cup Melted Coconut Oil
1 Teaspoon Vanilla
2 Eggs
1 1/2 Cups Fresh, Diced Strawberries
For the Frosting
8 oz Cream Cheese, Softened
1/4 Cup Heavy Whipping Cream
2 Tablespoons Gentle Sweet
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Strawberry Cake (Low Carb, THM-S, Sugar Free)
Ingredients
For the Cake
- 3/4 Cup Trim Healthy Mama Baking Blend
or you can use 1/4 cup each of coconut flour, almond flour, and flax meal - 2/3 Cups Gentle Sweet. Non-GMO Xylitol, Erythritol & Stevia Blend (or the equivalent of your favorite sweetener)
- 1/3 Cup Plain or Vanilla Flavored Protein Powder
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Mineral Salt
- 1/3 Cup Melted Coconut Oil
- 1 Teaspoon Vanilla
- 2 Eggs
- 1 1/2 Cups Fresh Diced Strawberries
(or the equivalent of your favorite sweetener)For the Frosting
- 8 oz Cream Cheese Softened
- 1/4 Cup Heavy Whipping Cream
- 2 Tablespoons Gentle Sweet. Non-GMO Xylitol, Erythritol & Stevia Blend
Instructions
For the Cake
- Preheat oven to 350.
- Spray an 8x8 glass dish with coconut oil spray.
- In a large mixing bowl, mix all the dry ingredients together.
- In a blender, blend strawberries until pureed.
- Add strawberry mixture to dry ingredients.
- Add melted coconut oil, vanilla and eggs and mix well.
- Pour into prepared pan.
- Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
- Allow cake to cool completely before frosting.
For the Frosting
- Beat softened cream cheese until smooth.
- Add heavy whipping cream and Gentle Sweet.
- Beat for 1-2 minutes, or until frosting becomes thick and fluffy.
- Frost cake.
- Store leftovers in the refrigerator.
Nutrition
| Nutrition Facts |
| Amount Per Serving |
|
Calories 241
|
|
% Daily Value
|
|
Total Fat 20g
31%
|
|
Saturated Fat 14g
70%
|
|
Trans Fat 0g
|
|
Cholesterol 81mg
27%
|
|
Sodium 240mg
10%
|
|
Total Carbohydrates 5g
2%
|
|
Dietary Fiber 1g
5%
|
|
Sugars 3g
|
|
Protein 7g
|
|
Vitamin A 10%
Vitamin C undefined%
|
|
Calcium 6%
Iron undefined%
|
Can I come to Montana and kiss you??
Strawberry cake is my husband’s favorite cake. We have been on THM for a year and a half and surprised him with this cake tonight and he is a happy man, all thanks to you!
Yay! If I get a thumbs-up from my husband, I know its a keeper recipe! 🙂
I made this tonight for my family and my married son, his wife, and toddler. My daughter-in-love loves strawberry cake. They have been cutting back on their sugar intake most of this year, so I hoped we would all like this. I was a bit nervous making it for the first time with them here but had some strawberries that needed to be used now. And your pictures made it look so good.
I was out of baking blend so I used the suggested alternative and I have to say we really liked this a lot. I will definitely make it again. The sweetness was spot on!
Thanks for a great recipe. (We’re new to THM, came from about a year on Keto.)
Awesome! I’m so glad you enjoyed it!
If I use frozen whole strawberries, what would be the equivalent to dices strawberries? I am think there would be more?
I would start with 2 cups of frozen whole strawberries. If you think it needs more strawberry flavor, then add more to taste.
Made this today and it was really good! My cake was a lot lighter in color than yours. Did you use the thm baking blend or the 3 equal parts mix?
I used the baking blend, but my strawberries were very ripe. 🙂
How many servings will this make? I am wanting to make one for my mother in love who has a gluten allergy, and my husband and I are eating low carb, so this would be wonderful, but I need to make sure that I make enough for the entire family.
I usually cut this cake into 9 pieces. 🙂
Hi Sarah! I have loved ALL of your recipes that we have tried! Thank you for your hard work and dedication to THM. I am looking for a berry lemon cake for my daughter’s birthday. How do you think this cake would be with a lemon flavored frosting? And any suggestions as to how to do that? Lemon flavoring or fresh lemon juice?
Thanks again!!
Jenny
I’m sorry, I am not a big lemon fan (awful, I know!), so I’m not sure what to do for a lemon frosting!!
Hi Sarah, what can one substitute for the protein powder?
You could use collagen in place of the protein powder.
What can I sub the protein powder with?
You could probably use collagen powder.
Thanks for the recipe! I opted not to use the protein powder and used lemon extract instead of vanilla, in the frosting as well. Delicious, my husband thinks so too! 😁