Every Sunday I make a big dinner for our family, and that includes dessert. My children take turns choosing the dessert each week; sometimes they choose a tried and true recipe, like banana "ice cream" or a chocolate mousse pie, but often they come up with random, never-before-heard-of ideas. Hey, I'm always up for a challenge!
Last summer, my younger son said that he wanted a strawberry cake. I thought he meant an angel food cake with whipped cream and strawberries, but that wasn't it at all. He told me that he really wanted to try a cake with strawberries baked right in, like a carrot cake, but with strawberries. I had never attempted anything like that before, but after a few trials, I had it down. This is a delicious, not-too-sweet cake that can be made vegan or not, depending on your preferences. It goes wonderfully with coconut whipped cream, or layered with buttercream or cream cheese frosting. However you slice it, it's bliss!
Preheat oven to 350 degrees, and spray or grease two 8x8 square baking pans (8 inch round pans work as well).
Cream together butter (or coconut oil), sugar, and vanilla until fluffy.
Beat in eggs (or flax eggs) until well blended. Add strawberry puree and mix well.
Mix in baking powder and flour until combined.
Divide batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted in the centre comes out clean.
Cream Cheese Frosting Ingredients
Cream together cream cheese and butter until combined. Add vanilla and icing sugar and beat until smooth and fluffy.
Place one cake top side down on a plate. Spread with frosting; place the other cake on top, top side up. Spread the top with frosting.