STRAWBERRY CAKE

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!

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STRAWBERRY CAKE

Author: Hold the Grain

Prep time:  15 mins

Cook time:  40 mins

Total time:  55 mins

Serves: 6-8

 

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

1. Preheat oven to 350 degrees.
2. In a small mixing bowl combine the flour, baking soda and salt.
3. 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.
4. 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.
5. While the cake bakes, make the syrup and whipped cream.
6. 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.
7. 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.
8. Top the strawberry cake with syrup and a dollop of whipped cream, and enjoy.

NOTES

*Place your can of coconut milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.