A moist cake that’s filled with fresh fruit flavor, this strawberry almond flour cake is sure to be your new favorite dessert! The cake is topped with a creamy, dairy-free strawberry frosting that’s only four ingredients! This entire dessert is SCD and Paleo friendly. It is gluten free, grain free, dairy free, and refined sugar free.
Hi friends! This gluten free strawberry cake is made entirely from scratch! Making it is a labor of love, but it is WORTH IT!
A fresh strawberry puree is added to the batter for the most delicious and moist cake! It’s then frosted with a creamy SCD and Paleo frosting that’s filled with even MORE fresh strawberries! Are you in strawberry cake heaven yet?!
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How to make strawberry puree
Wash, dry, and remove stems from the strawberries. Then cut into chunks and place in a small saucepan over medium heat.
Once they begin to bubble, drop the heat to medium-low and stir occasionally to keep the strawberries from burning.
Remove from the heat once the strawberries have softened and the liquid is almost gone. Use an immersion blender (or transfer to a high speed blender) to turn those glorious strawberries into a smooth puree.
Strain the puree to get out all of the seeds and set aside. Allow it to cool completely before adding it to the batter or frosting.
Strawberry Puree Tips:
- Be sure to use ripe berries for a stronger strawberry flavor in the cake and frosting.
- You can make the puree up to 3 days ahead of time and store in the fridge, just be sure to bring to room temp before using it in the cake!
- If using frozen strawberries, allow them to thaw first.
Ingredients for the strawberry cake
- almond flour
- baking soda
- sea salt
- strawberry puree
- vanilla extract
- lemon juice
- melted coconut oil
Just look at those wholesome ingredients!
How to make the strawberry almond flour cake
Whisk together the almond flour, baking soda, and salt in a bowl and set aside.
Mix the honey, strawberry puree, vanilla extract, lemon juice, and melted coconut oil on low speed in the bowl of a stand mixer fitted with the paddle attachment.
With the mixer still on, add the eggs one at a time until fully incorporated.
Then, slowly add the almond flour mixture to the wet ingredients, stopping to scrape the sides of the bowl as needed. Don’t over mix!
Pour the strawberry cake batter evenly into two 6 inch greased and lined cake pans. Put them in the oven to bake and enjoy the lovely strawberry cake aroma that fills your kitchen!
Allow the cakes to cool for at least ten minutes before GENTLY turning them out of the pans. Let them cool completely on a baking rack before frosting.
Strawberry Cake Tip:
- The cakes can be made the day before serving. Place each cake on a plate and tent with plastic wrap or aluminum foil, using toothpicks if needed to ensure the wrapping doesn’t touch or stick to the cakes.
strawberry frosting ingredients
This easy frosting recipe is just FOUR ingredients!
- Spectrum Shortening (I used the Nutiva shortening during one of my trial runs of this frosting and didn’t love the end result)
- coconut cream
- strawberry puree
Let’s talk about coconut cream. To get coconut cream you place a can of full fat canned coconut milk to chill in the refrigerator overnight (or longer). Carefully open the can and the hardened coconut on top is the cream! That’s what you’ll use for this recipe.
How to make strawberry paleo frosting
Mix the shortening, coconut cream, and honey on medium speed in the bowl of a stand mixer fitted with the paddle attachment, stopping to scrape down the sides of the bowl as needed.
Once the mixture looks fluffy, turn off the machine and add the strawberry puree to the bowl.
Continue to mix on medium speed, it might look a little curdled at first, but keep going until the frosting is smooth!
Strawberry Paleo Frosting Tips:
- If the frosting is too runny, place it in the refrigerator for 20 to 30 minutes to firm up.
- It’s best to make the frosting the day you’re going to frost the cake.
Assembling the strawberry almond flour cake
Place one cake upside down in the center of a plate or cake stand. Put frosting in the middle of the cake and spread it evenly over the top.
Repeat with the second cake. Use the remainder of the frosting to decorate the sides of the cake (Obviously I’m not a professional cake decorator! lol! I did my best!).
Garnish with strawberries and enjoy!
More strawberry recipes!
- No Bake Strawberry Gelatin Pie
- Strawberry Shortcake Smoothie
- Seared Mahi-Mahi with Strawberry Mint Salsa
If you’ve made this recipe, be sure to leave a comment and star rating below!
- 1 lb strawberries (washed, stems removed, and halved)
- 3 cups almond flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 cup honey (mild honey, like clover is best)
- 1/2 cup strawberry puree
- 3 large eggs
- 1 Tbsp vanilla extract
- 1/4 tsp freshly squeezed lemon juice
- 2 Tbsp coconut oil, melted
- extra coconut oil for greasing pans
- 1 cup Spectrum shortening
- 1/4 cup coconut cream
- 1/2 cup honey
- 1/3 cup strawberry puree
Place the strawberries in a saucepan over medium heat. Once the berries begin to bubble and boil, drop the heat to medium-low. Continue cooking, stirring occasionally, until the berries have softened and the liquid has reduced by about half. It should take around 20 minutes.
Remove from the heat and blend with an immersion blender until the berries are smooth.
Strain the strawberry puree to remove the seeds. Allow the puree to cool to room temperature before using it in the cake batter and frosting.
* I like to make the puree the day before making the cake.
Preheat oven to 325F. Grease two 6 inch cake pans with coconut oil. Line the bottom of the cake pans with parchment paper. Set aside.
Whisk together the almond flour, baking soda, and salt in a bowl. Set aside.
Place honey, strawberry puree, vanilla extract, lemon juice, and coconut oil in the bowl of a stand mixer fitted the paddle attachment. Mix on low speed until well combined.
With the mixer still running, add the eggs one at a time. Once the eggs are fully incorporated, slowly add the flour mixture to the bowl. Stop to scrape down the sides of the bowl as needed. Don’t over mix the batter!!!
Evenly pour the cake batter into the prepared pans. Place on the middle rack in the oven and bake for 35 to 45 minutes or until a toothpick inserted into the middle of the cakes comes out clean.
Allow to cool for 10 minutes before gently turning out the cakes to continue cooling on a baking rack. Wait for the cakes to cool completely before frosting.
Mix the shortening, coconut cream and honey on low speed in the bowl of a stand mixer fitted with the paddle attachment.
Add the strawberry puree to the frosting. It will probably look curdled at first, keep mixing until smooth and well combined.
Flip one of the cooled strawberry cakes upside down and place it in the center of a plate or cake stand. Put frosting in the middle of the cake and spread it evenly over the top. Repeat with the second cake.
Use the remainder of the frosting to frost the sides of the cake. Garnish the cake with fresh strawberries (optional).
Store the cake covered in the refrigerator for 3 to 4 days.
- The riper the berries, the more the strawberry flavor will come through.
- The puree can be made a few days before. Store it in the fridge and allow to come to room temperature before using it in the batter or frosting.
- The frosting is best made the day you’re serving the cake. However, once the cake is frosted, it holds up nicely in the refrigerator.
*The calories calculated in this recipe are just an estimate.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen