Healthy Strawberry Cake

This Healthy Strawberry Cake is light, fluffy and completely made from scratch with NO cake mix or jello mix. It’s full of fresh and freeze-dried strawberries and topped with an easy buttercream cream frosting. Gluten-free, keto, low carb and easily paleo and dairy-free.

Healthy Strawberry Cake Recipe

Looking for a healthy strawberry dessert now that it is prime strawberry season? This Healthy Strawberry Cake recipe is incredibly moist, fluffy, light, and just the right amount of sweet flavors. It’s gluten-free, grain-free, low carb, keto and easily dairy-free and paleo-friendly.

Not only is this easy strawberry dessert just full of delicious flavors in the cake batter, but the frosting is even more incredible as it is super light. This buttercream frosting adds the perfect amount of sweetness to complement this delicate cake.

Why we love this easy low carb cake recipe

• Light, fluffy and full of delicious strawberry flavor
• A healthy homemade cake recipe with fresh and freeze-dried strawberries. No strawberry gelatin powder added like most strawberry sheet cakes, and it is made completely from scratch.
• Perfect for spring, summer birthday parties, potlucks, baby showers, Memorial Day and Fourth of July picnics and barbecues
• A delicious way to use up fresh local strawberries if you stocked up
• Gluten-free, grain-free, low carb, keto and easily dairy-free and paleo-friendly.

Ingredients you need

Classic strawberry cake recipes are typically made with a combination of butter, all purpose flour, eggs and granulated sugar. Since we are trying to make this homemade strawberry cake healthier, you will need:

Dry ingredients:

• Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
• Coconut flour:  This gluten free flour provides structure to the cake and absorbs moisture so be sure to fluff it out before measuing. When combined with almond flour, it balances out the flavor of gluten free cakes to mimic classic flour cakes.
• Baking Powder and 1 tsp Baking Soda: this combination of leavening powders work together to help the cake rise.
• Vanilla extract and salt: makes the cake delicious and enhances the flavors of the other ingredients.
• Granulated monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste of regular granulated sugar but is keto-friendly, diabetic-friendly and paleo friendly. Sub with granulated pure maple sugar for a true paleo strawberry cake. If you don’t have monk fruit sweetener, you can swap with another low carb sweetener such as like SWERVE or erythritol. And if you are not low carb, regular powdered sugar would work as well.

Wet ingredients:

• Eggs: at room temperature. Help to give the cake structure and bind everything together.
• Fresh strawberries; pureed until smooth. For best results, reduce the puree in a medium saucepan to help evaporate some of the moisture and caramelize the strawberry sugars. Allow the strawberry sauce to cool fully before adding to the cake batter.
• Almond milk: or any other milk of your choice (if not dairy-free you can use 3/4 cup heavy whipping cream)
• Vinegar: combine with the almond milk and let sit for 5 minutes until curdled = homemade vegan low carb buttermilk to make the cake soft and ultra moist.
• Freeze-dried strawberries: blended into powder using a coffee grinder or blender. You can find them at Trader Joe’s, Target or Amazon. This is for color and flavor. If you don’t have freeze-dried strawberries, you can use pitaya powder or preferred natural food coloring if you want your strawberry cake more pink.

For the buttercream frosting:

This moist paleo strawberry cake calls for an easy sugar free buttercream frosting.

For this low carb frosting recipe, you’re only going to need 4 simple ingredients:

• unsalted butter (use grass-fed butter, vegan butter, ghee or coconut butter (manna) for a paleo / dairy-free cream cheese frosting
• pure vanilla extract
• powdered monk fruit sweetener (or confectioners’ SWERVE)
• unsweetened almond milk, coconut milk OR heavy whipping cream

How to make this Healthy Strawberry Cake

• If making the optional strawberry reduction: Puree about 2 cups fresh strawberries in a food processor. Pour the mixture into a medium saucepan ane heat on medium for about 8 minutes to help evaporate some of the moisture and caramelize the strawberry sugars. Remove from heat and pour into a glass container. You should yield around 1 cup strawberry reduction. Allow to cool fully before adding to the cake batter.
• Preheat the oven and prep the cake pans: Preheat the oven to 350 degrees F.
  1. For a 9×13 sheetcake: Line a 9X13 baking pan with parchment paper leaving an overhang and set aside.
  2. For a round layer cake: Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.
• Whisk the dry ingredients: In a medium mixing bowl, whisk the almond flour, coconut flour, freeze-dried strawberry powder, baking powder, baking soda and salt together. Set aside.
• Mix the wet ingredients: In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients. In another separate large bowl, whisk together the eggs, strawberry puree, monk fruit sweetener, coconut oil and vanilla exract. Pour in the curdled milk and mix until combined. 
• Combine the dry ingredients with the wet ingredients: Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Fold in diced strawberries.
• Transfer the batter to the cake pans: Pour the batter evenlyinto the baking pan(s) and smooth out the tops with a spatula.
• Bake the cake: Bake for 19-25 minutes, or until a toothpick comes out clean. 
• Cool the cake layers: Allow cake layer(s) to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

For the Creamy Vanilla Frosting

• For the frosting: Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 3 minutes until light and fluffy. Turn the mixer to low and slowly add the powdered sweetener, vanilla extract, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
• Spread frosting on cake: Once the low carb strawberry cake layer(s) is completely cool, use an offset spatula to spread frosting on cake. Slice into squares and top with strawberry slices before serving if desired.

Important notes for the best keto frosting:

• Beat Butter Well: When making your keto frosting, don’t stop beating your butter until it becomes light and fluffy. This should take about 2 minutes.
• Swap with any powdered sweetener: Use any powdered low carb sweetener (or paleo friendly if you’re not following a low carb diet) of your choice. We use powdered monk fruit but powdered Swerve / erythritol should be easily interchangeable.
• Coconut milk subs: And if you’d rather use heavy whipping cream instead of coconut milk, or use a vegan butter, that would be fine as well.
• Consistency: If you prefer a thicker consistency for piping, add more powdered sugar or butter. And if you prefer a thinner and more spreadable consistency, add more milk.
• Vegan subs: I have not tried subbing flax eggs or applesauce to make this a vegan strawberry cake but would love to know if you do.

Tips for Success

In order to ensure your easy strawberry cake comes out perfect, check out these quick tips and tricks.

• Don’t Use Almond Meal: Almond meal and almond flour are not the same thing. Almond meal is coarser and won’t work well in this recipe – be sure to use superfine blanched almond flour.
• Let Cake Cool Completely Before Frosting: Don’t try to assemble your cake if the layers are warmer than room temperature. This could cause the frosting to melt into the cake.
• Chill Cake: Once assembled, this cake should be stored in the fridge for at least an hour before it’s cut and served. Otherwise, it will be difficult to get clean slices. I also think this particular dessert tastes better when it’s cold!
• Use room temperature eggs and milk – this helps the batter mix easier and more uniform when you add the dry ingredients
• Can I use another type of flour besides almond flour and coconut flour? I would say not for this recipe since the amount of each of these flours have been tested specifically to achieve a moist and tender crumb. You may not achieve the same results if you swap out the flours.
• Use the spoon and level trick when measuring flour – scoop your flours using a spoon into a measuring cup then wipe off any excess using a spatula or knife for the correct amount.
• Can I swap monk fruit sweetener with another type of low carb sweetener or paleo friendly sweetener? I have not tried but I would think powdered Swerve could be a straight swap. Coconut sugar would possibly work as well but the texture might be slightly more dense.
• Do not skip the vinegar – this helps the coconut milk curdle and creates your own vegan version of buttermilk which helps to create air pockets for a light, tender and moist sponge. If you are not dairy free, you may try using sour cream if that’s what you have in your pantry.

How to Store Homemade Strawberry Cake

This gluten free strawberry cake should be stored in the fridge. Keep it in an airtight container and enjoy it within 4-5 days.

Can I Freeze Extras?

Yes, this healthy strawberry cake is freezer friendly! To freeze, simply wrap the entire cake or individual slices tightly with plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

Frequently asked questions:

Can I have cake on keto?

Since this is a low carb cake recipe, it can be part of a ketogenic diet if enjoyed in moderation. Just like everything else, it’s important to be mindful and not eat the entire cake in one serving. 

Can I make this healthy strawberry cake into a layered cake?

If you to make a strawberry layer cake, divide the batter evenly among three 6-inch round cake pans or two 8-inch cake pans.

Can you use this cake batter to make a keto strawberry mug cake?

I’ve never tried using this keto strawberry cake recipe as a keto mug cake but would love to hear if you have. I do have this Strawberry Mug Cake recipe that is low carb and keto-friendly though.

Do I have to frost this strawberries and cream cake?

We chose to frost this easy strawberry cake with a sugar free buttercream frosting and topped it with some fresh berries. But you can certainly leave this cake unfrosted and enjoy it as an after dinner keto dessert or snack cake.

More keto desserts you will love:

Keto Blueberry Cheesecake

Delicious Keto Muffins

Low Carb Keto Chocolate Cheesecake

Chocolate Fat Bombs

Strawberry Smoothie

Rhubarb Strawberry Popsicles

Strawberry Crisp

Banana Strawberry Bread

Chewy Strawberry Cookies

Spinach & Strawberry Salad

Keto Strawberry Ice Cream

5 from 24 votes

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Healthy Strawberry Cake

Prep Time

30 mins

Cook Time

24 mins

 

This healthy Strawberry Cake is light, fluffy and completely made from scratch with NO cake mix or jello mix. It's full of fresh and freeze-dried strawberries and topped with an easy buttercream cream frosting. Gluten-free, keto, low carb and easily paleo and dairy-free.

Course: Dessert

Cuisine: American

Keyword: easy strawberry cake, healthy birthday cake, healthy strawberry cake, keto birthday cake, keto cake, keto strawberry cake, keto vanilla cake, strawberry cake, strawberry sheet cake

Servings: 14 servings

Calories: 267 kcal

Author: Kelly

Ingredients

For the Cake

• 2 cups superfine blanched almond flour
• 1/3 cup coconut flour
• 2 tablespoons freeze-dried strawberries , blended into powder (I used my coffee grinder) this is for color and flavor. If you don't have freeze-dried strawberries, you can use pitaya powder or preferred natural food coloring if you want your strawberry cake more pink.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1/2 tablespoon vinegar
• 1/4 cup unsweetened almond milk , room temperature (or preferred milk)
• 4 large eggs , room temperature
• 2/3 cup granulated monk fruit sweetener OR preferred sweetener (use granulated pure maple sugar for paleo)
• 2/3 cup fresh strawberry puree* , or 1 cup reduced strawberry puree for best results. *To reduce, I pureed about 2 cups fresh strawberries in a food processor and heated it on a medium saucepan on medium for about 8 minutes to help evaporate some of the moisture and caramelize the strawberry sugars. Remove from heat and pour into a glass container. You should yield around 1 cups strawberry reduction. Allow the strawberry sauce to cool fully before adding to the cake batter.
• 1 tablespoon pure vanilla extract
• 7 strawberries , diced

Frosting

• 1 1/4 cups unsalted butter or vegan butter , softened (sub with ghee or palm shortening for paleo)
• 3 - 3 1/2 cups powdered SWERVE or preferred powdered sweetener, sub with powdered maple sugar for paleo
• 2 teaspoons pure vanilla extract
• 1 - 2 tablespoons unsweetened almond milk or preferred milk

Optional Garnish:

• strawberries slices

Instructions

FOR THE CAKE:

1. OPTIONAL BUT FOR BEST RESULTS: If making a strawberry reduction: Puree about 2 cups fresh strawberries in a food processor. Pour the mixture into a medium saucepan ane heat on medium for about 8 minutes to help evaporate some of the moisture and caramelize the strawberry sugars. Remove from heat and pour into a glass container. You should yield around 1 cup strawberry reduction. Allow to cool fully before adding to the cake batter.

   

2. Preheat the oven to 350 degrees F.

   For a 9x13 sheetcake: Line a 9X13 baking pan with parchment paper leaving an overhang and set aside.

   For a round layer cake: Lightly coat three 6-inch round cake pans or two 8-inch cake pans with nonstick baking spray and line the bottom with parchment paper rounds. Set-aside.

3. In a medium mixing bowl, whisk the almond flour, coconut flour, freeze-dried strawberry powder, baking powder, baking soda and salt together. Set aside.

   

4. In a measuring cup, measure out the almond milk and add the vinegar. Allow to sit and curdle for about 5 minutes while you mix the other ingredients.

   In another separate large bowl, whisk together the eggs, monk fruit sweetener, strawberry puree and vanilla extract. Pour in the curdled milk and mix until combined.

   

5. Slowly add the dry ingredients to the wet ingredients. Stir until well combined. Fold in diced strawberries.

   

6. Transfer the batter to the cake pans: Pour the batter evenly into the baking pan(s) and smooth out the tops with a spatula. 

   Bake for 19-25 minutes, or until a toothpick comes out clean. 

   Allow cake layer(s) to cool in the cake pans for at least 30 minutes, then carefully remove from cake pans. Transfer to wire racks to cool completely to room temp before frosting.

   

FOR THE FROSTING:

1. Using a hand mixer or in the bowl of an electric stand mixer, add the softened butter and beat on high for 3 minutes until light and fluffy. Turn the mixer to low and slowly add the powdered sweetener, vanilla extract, and almond milk and beat for 2-3 minutes until creamy and smooth. Cover and chill in the fridge until ready to frost.
   

FROST AND ASSEMBLE THE CAKE:

1. Once the cake layer(s) is completely cool, use an offset spatula to spread frosting on cake. Slice into squares and top with strawberry slices before serving if desired.

   

Recipe Notes

How to store:

This homemade birthday cake should be stored in the fridge. Keep it in an airtight container and enjoy it within 4-5 days.

How to freeze: 

To freeze, simply wrap the entire cake or individual slices tightly with plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

Nutrition Facts

Healthy Strawberry Cake

Amount Per Serving (1 slice)

Calories 267 Calories from Fat 135

% Daily Value*

Fat 15g23%

Carbohydrates 8g3%

Fiber 5g20%

Sugar 2g2%

Protein 6g12%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.