Fresh Strawberry Cake

Fresh Strawberry Cake

I love fresh fruit. I cut fruit out of my diet for almost a year but it just makes me too happy not to eat it. The great thing about fruit is that it can limit sugar cravings and your body is getting natural sugar not processed junk. It’s a win win.

My husband loves anything with fruit and I mean anything. I have never met someone who loves fruit as much as him. So when I make desserts, especially ones for him, I have to incorporate some type of fruit. Plus, it sweetens the dessert without having to add a lot of extra sugar.

Fresh Strawberry Cake

Here in NC, summer weather is hot and very humid. So light and refreshing food is the way to go. This cake is moist and so fresh tasting. You just can’t beat a fresh strawberry cake in the summertime. And it’s not just fresh strawberries on top people! No when I make a cake with fruit, I better have fresh fruit throughout every single bite. So I incorporated the strawberries into the cake batter as well. My mouth is watering just thinking about it.

Ever since I created this recipe, my family asks for me to make it every time we have our annual beach trip. I make it before we leave, refrigerate or freeze it, then ice it and top it with fresh strawberries once we arrive at the beach. It’s the perfect dessert after being in the hot sun all day. Let’s not forget my family is not gluten free or dairy free and this cake is both, but they still love it!


Fresh Strawberry Cake

A super moist cake with fresh strawberry goodness!


  • 2 cups blanched almond flour
  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 cup maple sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 2 heaping cups sliced fresh strawberries
  • 1/4 cup coconut oil



  1. Preheat oven to 350 degrees. Spray a round cake pan with coconut oil and set aside.
  2. In a medium size mixing bowl, mix all dry ingredients together.
  3. In a separate bowl, whisk eggs, vanilla, and coconut oil and set aside.

  4. Pour sliced strawberries and coconut milk into a blender and blend on the lowest setting until strawberries are in tiny chunks.

  5. Pour egg mixture and strawberry mixture into dry ingredients. Mix with a fork until batter is mixed well.

  6. Pour cake batter into cake pan and bake for 30 minutes.

  7. Once baked and cake has cooled to room temperature, ice cake with Simple Mills Vanilla Frosting and top with fresh sliced strawberries.  


* The cake will keep in the refrigerator for up to one week and in the freezer for one month. 



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