Strawberry Cream Cake

Simple vanilla cake topped off with cream and strawberries!

Course Desserts

Cuisine American

Keyword low carb whipped cream, strawberry cream cake

Prep Time 10

Cook Time 20

Additional Time 1

Total Time 1 30

Servings slices

Calories 199kcal

Author Karly Campbell

Equipment

Ingredients

For the cake:

6 tablespoons butter melted
⅓ cup heavy cream
4 large eggs
2 teaspoons vanilla extract
½ cup coconut flour
¼ cup sweetener such as erythritol or xylitol
1 tablespoon stevia blend optional
½ teaspoon salt
¼ teaspoon baking soda

For the whipped cream:

1 cup whipping cream
1 teaspoon vanilla
1 tablespoon powdered sweetener optional

For the strawberries:

1 cup sliced strawberries
2 teaspoons sweetener such as erythritol or xylitol, as needed

Instructions

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

Notes

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 that measure and bake 1:1 like sugar.

Nutrition information was calculated with the sugar alcohols already subtracted.

Nutrition