All the best of strawberry season in one delicious low carb poke cake. Tender cake with a sweet strawberry filling and topped with whipped cream. THM friendly!
It’s strawberry season in the Pacific NorthWest and I honestly believe no one could be more excited than I am. There is simply nothing quite like a fresh local strawberry. Now, having grown up in Ontario, where the strawberries are delicious, having lived in British Columbia, where the strawberries are delicious, and having spent 11 years in New England, where the strawberries are delicious, I can tell you that it doesn’t really matter where you are. If that region is good for strawberry cultivation, then the fresh-picked local strawberries are the best you’ve ever had. Local folks will tell you that their strawberries are THE BEST EVER! And they are, of course, in that very moment. Because you are popping a fresh strawberry into your mouth and nothing else in the world matters. It’s good, it’s juicy, and you think there simply can’t be anything better.
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One of the famed local varieties in this part of the world is the Hood strawberry. Oregon is famous for these berries, which have great colour and an extra sweet flavour. People around here want their Hoods, asking for them by name at farmer’s markets and accepting no substitutes. And they are wonderful berries, but they are fragile and don’t travel well, so don’t expect to see them much outside of Oregon. They are so soft that they are best eaten within days of picking. Which is perfectly fine in my family, as my kids can down a pint or two in one sitting!
Strawberry season always sparks my creativity in recipe creation. I often buy a half-flat at our local farmer’s market simply so I can get the strawberry recipe juices flowing. Since fresh berries like these go so much faster than store-bought, the pressure is on! But this recipe has been on my mind for ages and I was just barely hanging on until strawberry season rolled around to make it. My low carb poke cakes are always ridiculously popular. And what could be better than a combination of strawberry shortcake and a poke cake? You’re right…nothing could be better.
Because I have so many wonderful readers devoted to the Trim Healthy Mama lifestyle, I decided to attempt one of my poke cakes with the Baking Blend. I wanted to see if I could modify my regular cake base to this popular ingredient. Turns out it was simple…I kept almost everything the same, but cut back on the flour a bit and added more liquid. Which means that any of my poke cakes could be adapted in this way. Yay! But not to alienate any of my readers, I’ve also included instructions for my typical almond flour poke cakes. So there you have it, the best of both healthy diet worlds!
- 2 1/2 cups THM Baking Blend or 3 cups almond flour
- 3/4 cup Swerve Sweetener or 1/4 cup THM Super Sweet
- 1/3 cup unflavoured whey protein powder
- 2 tsp grain-free baking powder
- 1/4 tsp salt
- 1/2 cup butter melted
- 3 large eggs at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups almond or cashew milk unsweetened (use only 1/2 cup if using almond flour)
- 1 1/2 cup strawberries (if they are very large, quarter them for better measuring)
- 1/3 cup water
- 3 tbsp powdered Swerve Sweetener or 1 tbsp THM Super Sweet
- 1/4 tsp xanthan gum
- 1 cup whipping cream
- 2 tbsp powdered Swerve Sweetener or 2 tsp THM Super Sweet
- 1/2 tsp vanilla extract
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Preheat oven to 325F and grease a 9x9 baking pan well (you can use an 8x8 but the cake will take a little longer to cook).
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In a large bowl, whisk together the baking blend (or almond flour), sweetener, whey protein, baking powder, and salt. Stir in melted butter, eggs, vanilla extract and almond milk until well combined.
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Spread batter in prepared baking pan and bake 25 to 30 minutes or until edges are beginning to brown and top is firm to the touch. Remove and let cool, then use the handle of a wooden spoon to poke large holes all over the cake.
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In a medium saucepan over medium heat, combine strawberries and water. Bring to a boil and then simmer until berries are very soft. Puree in a blender or with a hand blender, then stir in sweetener. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool until somewhat thickened.
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Pour filling over cake and tap the baking pan gently on the counter to help it fill the holes. Refrigerate until set, about 1 hour.
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In a medium bowl, combine whipping cream, sweetener, and vanilla extract and beat until stiff peaks form. Spread over cake and refrigerate another hour or so to firm up.
Serves 16. Nutritional counts depend on whether you use THM Baking Blend or almond flour.
THM Baking Blend (per 1/16th of cake)
Food energy: 172kcal
Total fat: 13.60g
Calories from fat: 122
Cholesterol: 71mg
Carbohydrate: 9.55g
Total dietary fiber: 6.63g
Protein: 6.90g
Almond Flour (per 1/16th of cake):
Food energy: 253kcal
Calories from fat: 198
Cholesterol: 71mg
Carbohydrate: 6.49g
Total dietary fiber: 2.57g
Protein: 7.59g
Tammy says
Can you use Jello instead of the strawberry puree? The recipe sounds wonderful but I’m out of berries right now and I can’t wait to make this cake.
Carolyn says
Sure, that would work.
Carrie Willard says
Thanks for this Carolyn! I tried low-carb before THM, but unfortunately after 3 days of low-carb, my energy level completely crashes. This happens over and over. After researching the topic, I discovered that low-carb isn’t compatible with my thyroid issues. So after discovering THM I had the answer for my unique physiology.
Can’t wait to try this!
Bethany says
In your description you mention that the cake is topped with cream cheese. Was that a mistake and it meant to say whipped cream? Or is are the instructions missing the cream cheese 🙂
Carolyn says
Totally a mistake. It’s whipped cream.
Audrey says
Hello, your recipe descriptions says that it is topped with cream cheese, but the recipe itself has the cake topped with whipped cream. Am I missing something? Thanks!
Carolyn says
Nope, just an error. It’s topped with whipped cream!
Robin says
What is THM ?
Carolyn says
Trim Healthy Mama, it’s a very popular diet that includes both low carb recipes and higher carb recipes (apparently my recipes are very popular for the low carb part of the diet!).
Tracy says
Lucky you to have your strawberry season so early. Here in MN it’s not until July. I’m trying strawberries for the second time in my garden and hopefully I’ll get enough for this delicious looking cake. Thanks for the almond flour directions as I don’t use the THM mix.
Sheri says
Do you like it better with baking blend or 3 cups of almond flour?
Carolyn says
I don’t actually find a huge difference in taste, although the almond flour version is a little more moist but it’s also heavier and more calorie and fat dense, if that makes sense. I prefer to work with almond and coconut flour because I am used to them and how they behave, but people love the baking blend so I try to work it into recipes once in a while 🙂
Mandy Stamper says
Made this last night with baking blend, and it was delicious. 🙂 I think next time, I will probably use less sweetener in the topping, or use the Gentle Sweet vs. the Super Sweet THM Blend. Very delicious! We had a piece for dessert last night, and I’m enjoying another slice with a cup of coffee this morning. Thanks for a healthy version of this treat!
Carolyn says
Glad you liked it!
Betsy says
Could I use glucomannan or gelatin instead of Xanthan gum in the strawberry filling? Do you know what proportions? Thanks! 🙂
Carolyn says
If using gelatin from the can, I’d say use about 1/2 tbsp. I think a full tbsp would be too much. I’ve never used gluccie but I think it’s strong than xanthan. Other thm peeps might know more about that.
Angela Bryant says
you say if using almond flour to use only 1/2 cup almond milk. Do I sub the other 1 cup of almond milk out for water then?
Carolyn says
No, you just simply cut almond milk back to 1/2 cup because almond flour has so much more moisture.
angela says
This is really good – better than I thought because most of the low carb deserts that I have tried in the past did not taste very good at all. I used all almond flour.
Carolyn says
You haven’t tried many of my desserts then, 😉
Fern says
Made this with almond flour and it was DELICIOUS!!!! Maybe I was just hungry for something using strawberries but it was one of the better THM recipes I’ve tried. I topped the whipped cream with fresh sliced strawberries and between my daughters and I and my husband it all disappeared in one afternoon!! 🙂
Shelly says
Why is our topping runny? We used heavy whipping cream, sweetener, and vanilla. Did we do something wrong?
Carolyn says
Was the cream chilled? Did you whip to stiff peaks?
Allie says
Hi!
How would I store this and how long would it last in your recommended storage method?
Thanks so much!
Carolyn says
In the fridge for 4 or 5 days would be fine.
Wendy says
This was so yummy! I’m thinking about trying it out with some other fruits, too! Thanks for a great recipe!
Adrienne says
This looks very delicious! Can j sub honey for the THM sweeteners? How much do you think? I am doing THM for my pregnancy, I don’t have any weight issues so I’m ok with using honey.
Carolyn says
Honey adds moisture so you will have to adjust for that in the cake. but in the whipped cream topping, it won’t work at all. Your cream won’t whip! I really don’t know how much because I don’t use honey. It’s sweet, so I’d use quite a bit less.
Adrienne says
I will experiment with the honey and see how it goes! Duly noted on the whipped cream. Thanks for the quick reply! ?
Carolyn says
Good luck. Let me know how it turns out!
Anna says
I ran out of unsweetened protein powder, but actually have some strawberry… would this work or is that too much strawberry?
Anna says
oops… unflavored protein…. I mean
Carolyn says
I really couldn’t say. It might be okay.
Dana says
When I came across this recipe my boysenberries were over abundant. Used them instead of the strawberries. My husband said this is one of the best desserts we’ve had yet. Will definitely try it with the strawberries.
Carolyn says
Glad to hear it!
cindy says
Can I use vanilla flavored unsweetened almond milk?
Carolyn says
Sure, that would be fine.
Donna says
I’m allergic to whey. Can I sub another protein powder, maybe Hemp or Pumpkin?
I love your recipes!
Lori says
My family loved this recipe! Said it tasted just like strawberry shortcake.
Adrienne Droogsma says
I want to make this cake for my family but my son is Dairy free. Could I use collagen instead of the whey powder? and would coconut oil work in place of the butter? I will top it with whipped coconut cream 🙂 Thanks!
Carolyn says
Don’t use collagen, it will make it thicker. But try using egg white protein powder. Coconut oil should be fine.
Sladana Redner says
This is my favorite low carb cake recipe!!! Sometimes I make it few weeks in a row, it’s so delicious, and light – perfect for summer. I made it few times with frozen strawberries and it was just as good. So glad I tried it!
Carolyn says
So glad to hear it!
Rachel says
Such a delicious recipe. Dangerously so! I couldn’t just eat one serving. Will definitely be a go to for parties and celebrations.
Heather says
How would this be with Raspberries instead? think it would be similar? Have a big bag of frozen raspberries…
Carolyn says
Sure!
Rachel Jacobs says
Do I have to use protein in this recipe?
Carolyn says
Since gluten is a protein, another dry protein helps the baked goods rise and hold their shape in the absence of gluten. So no, you don’t NEED to use it but your outcome will be better if you do.