Okay friend, let me just say this — this strawberry cake tastes like sunshine. 🍓☀️

I first made this on a Sunday when I had way too many ripe strawberries on the counter (you know the kind that look a little too soft but smell amazing?). I didn’t want them to go to waste, so I whipped up this cake on a whim — and oh my goodness. It turned into a family favorite instantly.

It’s light, naturally sweet, and full of real strawberry flavor — no boxed mixes or artificial anything. And that glossy glaze on top? Just the right balance of tangy and sweet.

Whether you’ve got guests coming over or just want a sweet bite with your afternoon tea, this is one of those recipes you’ll come back to again and again.

🍓 Ingredients:

For the cake:

• 1 ½ cups fresh strawberries, hulled and mashed

• 1 ½ cups white whole wheat flour

• ½ cup almond flour (adds moisture!)

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ⅓ cup maple syrup or honey

• 2 eggs

• ⅓ cup plain Greek yogurt

• ¼ cup avocado oil or melted coconut oil

• 1 tsp vanilla extract

• Zest of 1 lemon (optional but recommended!)

For the glaze:

• ½ cup powdered monk fruit or organic powdered sugar

• 1–2 tbsp fresh lemon juice or milk of choice

• Optional: diced fresh strawberries for topping

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8-inch round or square baking pan and line with parchment paper.

2. Prepare the strawberries: Hull and mash the fresh strawberries with a fork or blend slightly. You want it chunky but juicy.

3. Mix the dry ingredients: In a large bowl, whisk together flours, baking powder, baking soda, and salt.

4. Combine wet ingredients: In another bowl, whisk the eggs, maple syrup, Greek yogurt, oil, vanilla, and lemon zest until smooth.

5. Fold it all together: Add wet to dry, then gently fold in the mashed strawberries until just combined. Do not overmix.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

7. Cool: Let the cake cool completely before glazing (this is the hardest part, I know!).

8. Make the glaze: Stir powdered monk fruit with lemon juice or milk, 1 tbsp at a time, until you get a pourable consistency. Drizzle over cooled cake.

9. Top & serve: Add chopped strawberries on top if desired. Slice and enjoy!

🍴 Sarah’s Notes & Tips:

• Make it dairy-free: Sub coconut yogurt and plant-based milk in the glaze.

• Gluten-free option: Use a 1:1 gluten-free baking flour instead of wheat + almond flour.

• Storage: Keep in the fridge for 3–4 days. It’s even better chilled!

• Meal prep tip: Slice and freeze individual pieces to have a healthy treat ready anytime.

Flavorful Conclusion:

This Fresh Strawberry Cake is everything I crave in a dessert — light, fruity, and just sweet enough to feel indulgent without the sugar crash. I love making this in the spring and summer when berries are bursting with flavor, but honestly? I’ve made it in the dead of winter with frozen berries too, and it still disappears in minutes.

So next time you're staring at that carton of strawberries, try this cake. It might just become your new go-to. 💕