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    Home » Desserts

    Lemon Strawberry Cake

    Published: Apr 24, 2017 · Updated: Jul 13, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow Carb

    A lemon strawberry cake recipe that is light, moist and delicious.   Baked with coconut flour this lemon strawberry cake is low carb and gluten free.

    If you have encountered coconut flour cake and it has been dry, then try this recipe instead.  Can’t believe it’s not gluten should be the tag line for this cake.  The trick for a light coconut flour cake is to separate the eggs and whisk the egg whites.    I saw an electric whisk on offer this week so must get one before they disappear as my other one burnt out.  Probably due to overuse and however strong my drinking arm is (never challenge me to badminton.  I will smash you with the drinking arm) I am tired of the manual whisk.

    lemon strawberry

    Make me something sweet was the request of a travelling husband when I said I was going to do some baking.   He keeps slipping into sweet treats when he travels unsupervised, so the answer to his question is going to be a low carb cake.   I had a bag full of lemons and a punnet of strawberries in the fridge so thought that I would put them together to make as simple lemon strawberry cake.   The result was a delicious cake perfect for summer.  The cake texture is moist and the taste is sweet with a touch of lemon.   The Chief Taster declared this his favourite sponge to date.  Then again, he says this with about every other cake and I think he is starting to lose track of them all.   It’s all just a cake blur to him. 

    lemon strawberry

    A great bonus of using strawberries for this lemon strawberry cake is that when you are cutting the tops off the strawberries, put them in a jar and add water.  Leave for a few hours or overnight in the fridge and you have refreshing strawberry water!  I’ve found that it goes lovely with vodka too but that’s another story/Friday night...

    lemon strawberry

    Lemon Strawberry Cake

    Enjoy another slice of this lemon strawberry cake for a lovely spring or summer treat. The lemon taste goes well with the juicy baked strawberries.  You could slice the strawberries instead of halving them too to decorate the top.  I liked the juicy halves which released a bit of juice into the lemon cake when baked.   A great afternoon treat or a delicious breakfast the next day!

    OTHER STRAWBERRY RECIPES TO TRY:

    Strawberry Cheesecake

    Strawberry Cream Roll

    Strawberry Cream Cupcakes

    Strawberry Coconut Chia Pudding

    lemon strawberry

    WATCH THE VIDEO

    This post may contain affiliate links. Please read my disclosure policy for more info.

    Lemon Strawberry Cake

    Angela Coleby
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Cake, Dessert
    Cuisine American
    Servings 8 Slices
    Calories 199 kcal

    Ingredients
     
     

    • ½ cup coconut flour
    • 5 eggs, separated
    • ½ cup erythritol
    • ½ cup butter, unsalted softened
    • ¼ teaspoon salt
    • ½ teaspoon vanilla extract
    • 2 lemons - juice & grated rind
    • ½ teaspoon baking powder
    • 3 tablespoons coconut milk
    • 8 strawberries, topped & cut in half

    Instructions
     

    • Preheat the oven to 180C/375F degrees.
    • Grease and line a 8 inch springform cake tin with parchment paper.
    • In a bowl, mix the erythritol and butter together until soft and blended.
    • Add the egg yolks and vanilla extract and stir thoroughly.
    • Add the coconut flour, coconut milk, salt, baking powder, lemon juice and rind and beat until combined.
    • In another bowl, whisk the egg whites until stiff.
    • Gently fold the egg whites into the cake mixture.
    • Spoon the mixture into the baking tin and smooth evenly.
    • Gently push the strawberry halves into the cake mixture. Get creative with a pattern!
    • Bake for 35-40 minutes until firm.
    • Allow to cool, then slice, eat and enjoy!

    Video

    Notes

    [amazon_link asins='B07DDMZPL2,B07F7FDFF1,B014MHI4PY,B0732M4S41' template='ProductCarousel' store='divaliciou04c-20' marketplace='US' link_id='c2d948d9-b142-418d-aa2e-7371a700e623']
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 199kcalCarbohydrates: 8gProtein: 5gFat: 17gFiber: 8g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

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    Reader Interactions

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      Recipe Rating




    1. Michelle

      January 29, 2023 at 7:10 pm

      would this recipe work with maple syrup and not the ertithorol?thanks.

      Reply
      • Angela Coleby

        January 30, 2023 at 10:03 am

        Hi, I think it would but you may need to bake the cake an extra 5 or 10 minutes as the cake batter will be more moist.

        Reply
    2. Umm Aadam

      May 03, 2022 at 9:21 pm

      Loved this recipe thank u so much, made it for a friend with loads of allergies. I didn't get a crispy crust maybe cos I slightly substituted? Used coconut oil instead of butter cos lactose free, normal lactose free milk, sugar and half the lemon cos thats what I had available but ir still came out so gorgeous. Next time I'll try it the right way.

      Reply
      • Angela Coleby

        May 04, 2022 at 10:24 am

        Delighted you enjoyed it! Definitely try it with a good quality butter!

        Reply
    3. Ann Gunter

      April 05, 2021 at 12:53 pm

      Fabulous! I love lemon cake and this was easy and delicious. Served as my Easter dessert. I am the only one on Keto, and no one in family had any idea it was “special” (unlike some of my almond flour attempts). We had 2 pieces leftover and my husband thought I was “cheating” on the holiday so he would get them both - NOPE we have to share.
      Will make again soon, now that is is strawberry season. I think will be great with raspberries, too, replacing one of my favorite sugar-laden recipes.
      Thank you!

      Reply
      • Angela Coleby

        April 06, 2021 at 8:55 am

        Delighted you all enjoyed it! Love the idea of using raspberries too.

        Reply
    4. Lyn

      October 20, 2020 at 5:29 am

      Hi Angela , really hope and pray you are feeling chipper again!
      Yesterday I made the lemon slice, much less heavier than other keto lemon cakes . Really good on day two as well. The strawberry variation appeals to my husband who suggests that I should print and put together all your cake recipes!

      Thank you!

      Reply
      • Angela Coleby

        October 20, 2020 at 2:49 pm

        So happy you both enjoyed it! I've made this with blueberries too which was delicious! Am finally back to normal, thank you!

        Reply
    5. Joanne Burrow

      March 16, 2020 at 5:50 pm

      This was excellent . I did substitute the strawberries for rhubarb as got a garden full. Very moist. will definitelymake this again.

      Reply
      • Angela Coleby

        March 18, 2020 at 7:50 pm

        Thank you! Sounds like a great substitution too! Am very jealous as we don't get fresh rhubarb here!

        Reply
    6. Noelle

      April 08, 2019 at 3:18 pm

      This was DELICIOUS! The fact that it was all coconut flour and no almond flour is the best. It kept it really light. Also, I increased the sweetener to 1 cup so it'd be a little sweeter for my kids and used half and half because we didn't have any coconut milk. I also increased the liquid to probably about 1/4 or 1/3 cup because it was so thick I couldn't get it to spread into a pan and it still came out great. I loved the way the edges browned and got a little crunchy....MMMMMM!!!! I can't wait to try it with blueberries! Also I might try it in cupcake tins to get more of those caramelized, crunchy edges! Thank you!

      Reply
    7. Amanda

      April 08, 2018 at 1:38 pm

      Thanks for the recipe, made it this afternoon and it's delicious ?

      Reply
      • Angela Coleby

        April 08, 2018 at 4:34 pm

        Thanks! I've been debating whether to do a video of this and it's now on the list!

        Reply
    8. Toni

      January 23, 2018 at 9:37 am

      This turned out soooo good! It is delicious! Thanks for the recipe! My whole family devoured it including 2 toddlers. My 4 year old helped a lot with making it 🙂

      Reply
      • Angela Coleby

        January 23, 2018 at 10:11 am

        Thanks! It's on the list to make a video of as I think it's a great cake! Glad the kids enjoyed it!

        Reply
    9. Edith JEANNOLIN

      April 26, 2017 at 12:22 pm

      Hi Angela,
      I made this for my birthday, I omitted the lemon and the strawberries...it is still snowing over here.. and replace them with cherries (frozen) It was delicious but hardly for 8 portions...so happy I am alone!!! I always enjoy your recipes. Thank you for sending them to me.

      Reply
      • Angela Coleby

        April 26, 2017 at 12:25 pm

        Happy Birthday! Another fellow Taurean! Love the cherry substitute idea. Snowing? Eek! Wrap up warm and enjoy some more cake!

        Reply

    Trackbacks

    1. Keto Strawberry Tiramisu - Divalicious Recipes says:
      July 19, 2019 at 9:01 pm

      […] Lemon strawberry cake […]

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    2. Strawberry Cream Tart - Keto, Low Carb & Gluten Free - Keto Cooking Christian says:
      June 18, 2019 at 12:40 pm

      […] If you’re looking for a cake using strawberries, check out this Lemon Strawberry Cake!! […]

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