strawberry dessert cake (grain free, scd diet)

this simple but delicious strawberry jam-filled cake is inspired from a childhood favourite.

I’m so excited about this recipe. I re-created one of my childhood favourites SCD style, and that is always a feat! The recipe inspo for this “strawberry dessert” as I call it, also has a bit of a back story, so please bare with me while I take you back to the late ’90s and early 2000s, when tiny, sparkly butterfly hair clips were all the rage (just for some context).

Growing up, my mom used to have piles of recipe books and binders filled with either handwritten, printed out, or ripped out recipes. This was the way of olde of course– you didn’t store recipes online or on your phone, there were recipe boxes (she had those too, the kind that fits an index card perfectly, with plenty of hand-me-down recipes written in my grandmother’s slanted style) and recipe books and binders (at least, there were binders if you were my mom). My siblings and I eventually discovered our favourite recipes and baked treats by way of these binders and books and boxes, identifying certain ones for constant re-use and request whenever the option for a homemade treat was available to us. Among them, there was a super random recipe for something called “Cherry Dessert.” This was random in the sense that it was not a recipe devised from family tradition, it was a recipe that may or may not have been attached to some brand, I remember it living in a small recipe book with vintage, glossy images. 

“Cherry Dessert” was essentially a vanilla cake with a cherry pie filling spread across it, creating dollops and waves of jam. It was an easy recipe to be sure, you pretty much threw it together and poured the batter into a rectangle dish before swirling your cherry pie filling around. 

Well, I recreated that same idea, only the filling is now a strawberry homemade jam instead of canned cherry pie filling, and the cake is a vanilla-sweetened almond flour cake. You could totally try this recipe with a cherry jam filling as well, I plan to do that once I can get my hands on some cherries. Any berry would work magnificently though.Find the full recipe and instructions below. If you do try making this easy Strawberry Dessert, let me know what you think! Drop me a comment or review below, and follow me on IG for more daily grain free inspo @grainfreee.

strawberry dessert: ingredients

strawberry filling

• 2 cups strawberries
• 3 tbsp honey
• 1/2 tsp fresh lemon juice

dough

• 2 cups almond flour
• 4 tbsp coconut flour
• 1/2 cup honey
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 3 eggs

strawberry dessert: how to

strawberry filling

1. start by preparing your strawberry jam filling. throw your strawberries (fresh or frozen is fine), honey and lemon juice in a saucepan over medium heat, allowing to come to a bubble.
2. once bubbling, continue stirring occassionally and reduce heat to simmer for 30 minutes.
3. remove from heat and set aside once thickened.

dough

1. in a large bowl, place your almond flour, coconut flour and baking soda, sifting together/mixing well.
2. add in the oil, honey and vanilla extract and combine.
3. finally add in your eggs and mix well.
4. once combined, pour the batter into a prepared 9×13 rectangle dish (i lined mine with parchment paper), and spread it across evenly with a spatula, reaching the edges of the dish.
5. now, take your strawberry jam filling and using a spoon, place dollops of jam all around the dough until the jam is emptied.
6. take a knife and swirl the jam around a bit for extra effect.
7. bake in a preheated oven at 350 for 35-40 minutes, until the top is golden brown. allow to cool completely before removing and slicing.

Print Recipe

strawberry dessert (grain free, scd diet)

this simple but delicious strawberry jam-filled cake is inspired from a childhood favourite.

Author: rose of grainfreee.com

Ingredients

strawberry filling

• 2 cups strawberries
• 3 tbsp honey
• 1/2 tsp fresh lemon juice

dough

• 2 cups almond flour
• 4 tbsp coconut flour
• 1/2 cup honey
• 1/3 cup coconut oil, melted
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 3 eggs

Instructions

strawberry filling

• start by preparing your strawberry jam filling. throw your strawberries (fresh or frozen is fine), honey and lemon juice in a saucepan over medium heat, allowing to come to a bubble.
• once bubbling, continue stirring occassionally and reduce heat to simmer for 30 minutes.
• remove from heat and set aside once thickened.

dough

• in a large bowl, place your almond flour, coconut flour and baking soda, sifting together/mixing well.
• add in the oil, honey and vanilla extract and combine.
• finally add in your eggs and mix well.
• once combined, pour the batter into a prepared 9×13 rectangle dish (i lined mine with parchment paper), and spread it across evenly with a spatula, reaching the edges of the dish.
• now, take your strawberry jam filling and using a spoon, place dollops of jam all around the dough until the jam is emptied.
• take a knife and swirl the jam around a bit for extra effect.
• bake in a preheated oven at 350 for 35-40 minutes, until the top is golden brown. allow to cool completely before removing and slicing.