This Fresh Einkorn Strawberry Cake is your answer to special occasions like Mother’s Day or whenever you’re in the mood for something perfectly sweet and easy to make.
March/April is one of my favorite times of the year here in Sunny Central Florida because of two main reasons:
- You can actually go outside and enjoy the outdoors without feeling like your skin is melting off from the heat
- The local organic strawberry farm opens up the fields for u-pick!
As you can see, they both work hand in hand with each other which works out perfectly. We’ve made it a family tradition each year to pick pounds and pounds and pounds… and pounds of organic strawberries. I’m pretty sure we end up eating a pound while we’re out there in the field picking them, too. Nothing beats a juicy, sun-kissed strawberry picked right off the plant.
Unfortunately we weren’t able to make it to the fields this year because my oldest son got really sick, however I did end up picking up 23lbs of the farm’s strawberries (already picked) for $15! They were a little old and some were mushy but they were the perfect strawberries for things like jam, freezing, and baked goods. I had the whole family helping me prep the strawberries, it was fun.
I wanted to make something a little different this year so I tried my hand at homemade strawberry jam (I used my Vanilla Sugar as the sweetener) and this Fresh Einkorn Strawberry Cake. In fact, this cake turned out so good that I made it for our neighbor who just welcomed their 5th little bundle of joy. New mamas can always use a little homemade treat after carrying a baby for nine months and then giving birth!
The base of this cake is made with my Organic Einkorn Cup and Cake mix. I never thought I would ever want to change up the recipe for the mix because it’s sooo good but I have to say, adding in the strawberries and changing the ratios a bit for the liquid ingredients really made me happy. It’s still fluffy, and moist, and not too sweet, and with the addition of the strawberries sprinkled with the Vanilla Sugar really makes this easy cake seem decadent and hard to make.
Secret though: it’s not hard at all which makes this the perfect cake for something like Mother’s Day or for when you’re just in the mood for cake.
Fresh Einkorn Strawberry Cake
Makes one 9inch round cake
- 1 Organic Einkorn Cup and Cake Mix
- 2 large eggs
- 2/3 cup canned full fat coconut milk
- 1/2 cup butter, melted**
- 1/2lb (or a little more) strawberries, cut in half
- sprinkle – 2 Tbsp The Real Pantry Vanilla Sugar
Preheat the oven to 375 degrees. Lightly grease a 9 inch cake pan with butter or coconut oil.
Prepare strawberries and melt butter.
In a medium mixing bowl, whisk together 2/3 cup canned full fat coconut milk, 1/2 cup melted butter, and eggs. In a separate large bowl, pour Organic Einkorn Cup and Cake mix and give a quick stir. Pour the liquid ingredients into the dry, and whisk until combined. The batter will be thick.
Pour batter into greased cake pan.
Arrange strawberries gently on top of the cake. Depending on personal preference, you can either sprinkle a little bit of my Vanilla Sugar on top or you can add up to two tablespoons.
Bake for 30 minutes, then add a piece of tin foil over the top (careful not to touch the cake), and bake for another 10 minutes. Cake is done when the center comes out clean.
Let cool and serve with ice cream, whipped cream, or plain.
Notes: **To make this a completely dairy-free cake, substitute 1/2 cup organic refined coconut oil in replacement of butter.