Paleo Strawberry Cake

Sharing is caring!



Hood strawberries are in season and I’ve bought flats and froze them to last us for the rest of the year.  Mr. Bejelly is a strawberry snob and will only eat them because, hello they’re the best.  With several pounds of strawberries in the  freezer, I was itching to make a strawberry paleo dessert and came up with this strawberry cake recipe.

Ok, this cake is not huge in stature.  Anyone who has baked with coconut flour knows it’s not going to get nice and fluffy like a traditional flour.  In the  future I’ll probably make cupcakes instead but if you want to get a nice tall cake, you’re going to have to quadruple the recipe.  There’s no way that the Mister is going to part with 4lbs of his precious berries for that so you get a cakette instead.


Paleo Strawberry Cake

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Author: Kelly Bejelly @ A Girl Worth Saving


  • Strawberry Sauce
  • 1 lb of Strawberries washed and quartered
  • 1 Tablespoon of honey
  • 1/8 teaspoon sea salt



  • 4 oz of cream cheese at room temperature
  • 2 Tablespoons B grade maple syrup
  • 1 teaspoon of lemon juice


  • Parchment paper


  1. Combine the chopped strawberries, honey and Sea Salt in a sauce pan over low heat and simmer for 35-40 minutes. Set aside and let cool. You should have roughly 1 1/2 cups of strawberry sauce when you are done.
  2. Combine the dry ingredients in a bowl and blend. Then add in the honey, coconut oil,eggs, vanilla and 1 cup of the Strawberry sauce.
  3. Cut a piece of parchment paper to fit an 8" cake pan and grease the sides of the pan with coconut oil. Pour the cake batter in the pan and bake at 350 for 25 - 30 minutes or until a toothpick come out clean from the center.
  4. To make the frosting combine the cream cheese, 1/2 cup of strawberry sauce, maple syrup and lemon juice and whip. Spread a thin layer on the finished cake.
  5. Enjoy!

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.


  1. Kelsey Deluise June 19, 2012 at 4:29 am

    This looks delicious and so easy! That’s my favorite combination. I can see bringing these to our neighborhood summer parties! Thank you 🙂

  2. April June 19, 2012 at 9:33 am

    Wow that looks really good, another recipe I want to try from your blog.

  3. Billie June 19, 2012 at 3:32 pm

    Strawberries are so delicious!

    1. Bejelly June 19, 2012 at 9:27 pm

      It took me a couple of years to figure out I need to freeze berries, lol.

  4. Notorious Spinks June 19, 2012 at 6:50 pm

    I’m not a baker but this cake looks great and I love strawberry and lemon cakes. I know who I’m visiting when I’m in your neck of the woods. LOL !

    1. Bejelly June 19, 2012 at 9:27 pm

      Come on by! I’d love a visit and share a meal.

  5. debra June 19, 2012 at 7:39 pm

    I love strawberries. You always have the yummiest looking food on here!

    1. Bejelly June 19, 2012 at 9:28 pm

      Thanks Debra 🙂

  6. Tammy June 20, 2012 at 6:45 am

    I think that would be just as yummy as a big one.

  7. Lisa Brown June 20, 2012 at 8:17 am

    Sounds delicious! I’ve never used coconut flour before. 🙂

  8. HilLesha June 20, 2012 at 10:49 am

    That looks really good!

  9. April June 20, 2012 at 2:23 pm

    Came back to pick up the recipe!

  10. Penelope June 20, 2012 at 2:58 pm

    Ooh, looks so tasty!

  11. Krystel June 20, 2012 at 4:34 pm

    I don’t eat Paleo Style but I will say this cake looks amazing and I could totally see myself eating it , even the ingredients sound tasty.

  12. Theresa June 20, 2012 at 5:00 pm

    My daughter loves coconut flour and I’ll have to share this recipe with her. Great photo too!

  13. Cat Davis June 20, 2012 at 9:51 pm

    Despite being short it sure does look good.

  14. Eleanor J April 14, 2013 at 11:48 am

    Made this cake yesterday for a potluck, I have to admit I was nervous as I don’t like trying new recipes on people, but it was a success, several people left with the recipe. I do have a question, your frosting looks so smooth, how do you whip it together? Mine was all lumpy with cream cheese, I ended up pushing it through a sieve and it still had some cheese spots through it. I did skip the lemon (personal taste). Thinking next time (because there will be a next time!) I would heat up the cream cheese some before mixing and letting it cool. Anyhow, I’d like to know your secret, this made for a great gluten-free dessert.

    1. Kelly Bejelly April 14, 2013 at 12:22 pm

      I’m so glad you like it 🙂 I can’t wait until fresh strawberries are here in Oregon as I am so ready to make this cake again. Anyhow, I let my cream cheese come up to room temperature until it is super soft. I also have warmed it in a pan so that works great too if you’re pressed for time. Then just use a mixer and it will be super smooth. 🙂

      1. Eleanor J April 15, 2013 at 10:17 am

        Thank you for the tip!

  15. Michelle May 31, 2013 at 6:46 pm

    This looks amazing! Will this recipe work for cupcakes too? Going to make a batch for my sons birthday party!

    1. Kelly Bejelly May 31, 2013 at 7:58 pm

      Yep, it should work just fine. Just reduce the cook time since they will bake faster.

  16. Michelle May 31, 2013 at 9:46 pm

    Great thank you! Can’t wait to serve 🙂

  17. Shelly February 12, 2014 at 10:11 am

    This looked so wonderful that I couldn’t wait to make it and with our daughters MANY allergies, if I substitute coconut milk (refrigerated) for the cream cheese we have a winner (and we don’t find many of them). I think that there may be a typo In the directions (#2) it doesn’t say to add the eggs hand vanilla. I am assuming that they are included in the wet ingredients. Thank you, thank you, thank you 🙂

    1. Shelly February 12, 2014 at 10:13 am

      Speaking of typos, hand = and. Sorry

    2. Kelly Bejelly February 12, 2014 at 6:49 pm

      I hope you enjoy it hun and thanks for catching that!

  18. April February 11, 2017 at 8:09 pm

    Hi, Kelly. How would you convert the baking time of this cake for a bundt pan? (I’ve tripled the recipe.)


    1. Kelly Bejelly February 12, 2017 at 4:16 pm

      Goodness, you will probably need to cook it 30 – 40 minutes longer. Use a toothpick to gage when it’s done.

  19. Julabee July 20, 2017 at 12:52 pm

    I have made this once and it was great-I’m trying to use it for and 5 pan layer cake which calls for a full cake mix – so would I need to double ? And u spoke of possibly adding more coconut flour ? To give to more thickness?
    It’ll be a first for my family try something like this – I’m hoping to surprise them 🙂

    1. Kelly Bejelly August 27, 2017 at 5:09 pm

      I would double it hun and I hope they enjoyed it.

  20. Rebecca February 14, 2018 at 12:57 pm

    This is delicious! I added in some Enjoy Life chocolate chips, and used raspberries instead of strawberries, but it was divine! I made these as cupcakes instead, but that frosting recipe is incredible! Thank you for sharing 🙂

  21. Avi November 9, 2018 at 12:47 pm

    If you want a fluffier cake separate eggs and whip the whites to a meringue; cream the yolks with oil & honey. Add dry ingredients. Fold egg whites into batter 1/4 c. At a time until fluffy


Leave A Comment

Your email address will not be published. Required fields are marked *