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Last Updated on December 6, 2020
You’ll want an extra slice of this Paleo Strawberry cake that is made with fresh strawberries and coconut flour. It’s topped with sweet strawberry cream cheese frosting that will put a smile on your face.
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 photo of a cakette instead.
What you’ll need for this recipe:
Strawberry Sauce
- Strawberries
- honey
- sea salt
Cake
- coconut flour
- eggs
- vanilla extract
- baking soda
- baking powder
- coconut oil
- sea salt
- honey
Frosting
- cream cheese
- grade maple syrup
- lemon juice
TOOLS
- Parchment paper
How to Make This Paleo Strawberry Cake Recipe:
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.
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.
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.
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.
If you like this Paleo Strawberry cake recipe, you’ll love:
Grain-free Pineapple Upside Down Cake
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
Paleo Strawberry Cake
Ingredients
Strawberry Sauce
- 1 lb of Strawberries, washed and quartered
- 1 Tablespoon honey
- 1/8 teaspoon sea salt
Cake
- 1/2 cup coconut flour
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup coconut oil
- 1/8 teaspoon sea salt
- 1 Tablespoon honey
Frosting
- 4 oz of cream cheese, at room temperature
- 2 Tablespoons maple syrup
- 1 teaspoon lemon juice
Tools
Instructions
For the Strawberry Sauce:
- Combine the chopped strawberries, honey and sea salt in a saucepan 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.
For the Cake:
- 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.
- 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.
For the Frosting:
- To make the frosting combine the cream cheese, 1/2 cup of strawberry sauce, maple syrup and lemon juice and whip with a hand blender. Spread a thin layer on the finished cake.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 22gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 250mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 5g
© 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.
This looks delicious and so easy! That’s my favorite combination. I can see bringing these to our neighborhood summer parties! Thank you 🙂
Wow that looks really good, another recipe I want to try from your blog.
ooh yummmm!
Strawberries are so delicious!
You’re so smart to freeze some up! That looks delicious!
It took me a couple of years to figure out I need to freeze berries, lol.
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 !
Come on by! I’d love a visit and share a meal.
I love strawberries. You always have the yummiest looking food on here!
Thanks Debra 🙂
Mmm…. I LOVE strawberry cake!!! =)
Wow — that looks delicious! Great photo.
I think that would be just as yummy as a big one.
We love anything with strawberries – that sounds delicious!
Sounds delicious! I’ve never used coconut flour before. 🙂
That looks really good!
Came back to pick up the recipe!
Ooh, looks so tasty!
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.
My daughter loves coconut flour and I’ll have to share this recipe with her. Great photo too!
That looks really delicious!
Despite being short it sure does look good.
Yummy and healthy!
Oh, that looks good! I’ll have to try it.
looks delicious!
Looks wonderful!
What a great picture. It looks so delicious.
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.
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. 🙂
Thank you for the tip!
This looks amazing! Will this recipe work for cupcakes too? Going to make a batch for my sons birthday party!
Yep, it should work just fine. Just reduce the cook time since they will bake faster.
Great thank you! Can’t wait to serve 🙂
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 🙂
Speaking of typos, hand = and. Sorry
No worries 🙂
I hope you enjoy it hun and thanks for catching that!
Hi, Kelly. How would you convert the baking time of this cake for a bundt pan? (I’ve tripled the recipe.)
Thanks!
Goodness, you will probably need to cook it 30 – 40 minutes longer. Use a toothpick to gage when it’s done.
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 🙂
I would double it hun and I hope they enjoyed it.
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 🙂
Yum! So glad you enjoyed it hun!
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
Thanks for the tip Avi!