when i was a little girl, my grandma made us the most amazing cake, layered with sugar-laden strawberries, softened, frozen whipped topping, and i think, angel-food cake. besides long days in the shade of the the porch reading nancy drew and sipping iced tea, and afternoons standing over the sink eating warm-from-the-garden tomatoes with my grandpa, that cake is one of my sweetest (pun intended!) memories from that season of life.
time passes, and i still crave the sweet treats (and now it’s my boys who will read all day if they can). with strawberries at their sweetest in our area and our annual picking day with friends under our belt, i’ve been dying to try my hand at a gluten-free cake recipe that was also, grain-free, low–to-no-refined-sugar summery cake. this one fit the bill, and more. to be honest, it was more filling than many a breakfast recipe; i served it just this morning the mamas in my homeschool circle with tea and coffee.
inspired by a yellow cake recipe from Comfy Belly, i set to work to create a moist cake filled with strawberries that would rival any junk-filled recipe i could find.
- • 6 large eggs
- • 6 tablespoons honey (may use agave)
- • 3 teaspoons baking soda
- • 2 tablespoons of lime juice
- • 1/4 cup coconut oil
- • 1 tablespoon of vanilla
- • 2 cups of almond flour
- • 2/3 cup finely chopped fresh strawberries
- For Strawberry Buttercream:
- • 1 cup salted butter
- • 1 teaspoon almond extract
- • 2/3 cup Swerve or alternative sweetener
- • 1/3 cup finely chopped fresh strawberries
- For Maple Whipped Cream:
- • 1 cup heavy whipping cream
- • 1/4 cup maple sugar
- Make Maple Whipped Cream:
- Combine ingredients in the large bowl of a stand mixer (or use a hand-held mixer), and beat until stiff peaks form.
- Be careful not to overbeat, or you'll "break" the whipped cream and create butter.
- Refrigerate until needed.
- Preheat oven to 325 degrees.
- Butter two 8-inch round cake pans and line with parchment.
- Separate the egg yolks and whites.
- Beat the egg whites until soft peaks form.
- Place the yolks in a separate mixing bowl, and add the honey, baking soda, oil, vanilla, and whisk to blend well.
- Add the lime juice to the egg yolk batter and whisk to blend well.
- Working a third of the egg whites at a time, gently fold beaten egg whites into the yolk mixture.
- Add the almond flour and the strawberries to egg mixture and gently fold until combined.
- Bake in preheated oven for approximately 15 minutes, or until top springs back and center is fully cooked.
- Be careful not to over-bake - almond flour can brown and burn very quickly.
- Remove from oven and allow to cool. **See note below.
- Meanwhile, make Strawberry Buttercream:
- Combine ingredients in the large bowl of a stand mixer (or use a hand-held mixer), and beat until light and creamy.
- *Note: I find it best to allow Swerve to "macerate" with strawberries for up to one hour to allow sweetener to dissolve.
- Otherwise, you will end up with a grainy frosting that may be unpleasant to some.
- To serve:
- Place one cake layer on serving platter.
- Frost with Strawberry Buttercream.
- Place second layer on top of Strawberry Buttercream.
- Frost with Maple Whipped Cream.
**if you like, when removing cakes from oven, invert pan onto cooling rack to help cakes keep their height and lightness. special thanks to Comfy Belly for the recipe inspiration and for this great tip!
do you have a favorite summer treat that reminds you of sweet memories? have you made over a decadent recipe to make it more happy-health-friendly? please share below!