Strawberry Cream Cake

A close up of a slice of cake on a plate

Simple vanilla cake topped off with cream and strawberries!

Simple vanilla cake topped off with cream and strawberries!

Yield 12 slices
Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes


For the cake:

For the whipped cream:

For the strawberries:


  1. Preheat oven to 350 degrees. Spray an 8x8 square baking dish with non-stick spray.
  2. Add the melted butter, heavy cream, eggs, and vanilla to a mixing bowl and mix with an electric mixer until well combined.
  3. Add the coconut flour, xylitol, stevia, salt, and baking soda to the bowl and stir to combine.
  4. Spread the batter into the prepared baking dish and place in the oven.
  5. Bake for 15-20 minutes or until the top springs back when lightly touched and a toothpick comes out clean.
  6. Cool completely.
  7. To make the whipped cream, beat together the cold whipping cream, vanilla, and sweetener until stiff peaks form.
  8. Spread the whipped cream over the cake.
  9. Taste the strawberries and sprinkle with sweetener, if needed.
  10. Cut the cake into 12 slices and top with strawberries when serving.
  11. Store cake, tightly covered, in the fridge for up to 2 days.


I've used multiple sweeteners in this recipe as I find it gives the best flavor/texture without an aftertaste. You may use whatever sweeteners you prefer.

Nutrition information was calculated with the sugar alcohols already subtracted.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 199Total Fat: 19gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 107mgSodium: 192mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 3g

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