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I first made this easy strawberry lemonade cake recipe over Father’s Day weekend last month. I don’t make cakes very often, but a celebration like that was a wonderful excuse to do it!
Strawberry lemonade cake is all about the flavors of summer: sweet strawberries and tangy lemon. The lemon cake is light and airy, with a creamy fresh strawberry frosting and a layer of fresh strawberries in the middle. It’s such a wonderful way to enjoy both fresh strawberries and fresh lemons!
Fitting a homemade strawberry lemonade layer cake recipe into ten ingredients wasn’t easy. There are multiple flavors required here, plus I wanted the texture to be just like “real” cake. I started with my gluten-free birthday cake recipe as a baseline and made several modifications to transform it into a strawberry lemon cake. It turned out to be a big success!
My Other Low Carb Recipes:
My Other Low Carb Recipes:
To be honest, I had to stretch my definition to make this recipe for strawberry lemonade cake. It does have ten ingredients, but it also has salt and optional lemon zest. I never count salt in my list of ingredients, which is pretty common for recipes.
The lemon zest is optional here to keep it under ten ingredients, but I do recommend using it if you can. It’s wonderful for adding more lemon-y flavor! You could also use lemon extract instead.
There were only seven of us at our Father’s Day gathering – my husband, daughter, and I, and all of our parents. Needless to say, an entire full-sized cake was too much to finish. And, this low carb strawberry lemonade cake is quite filling! Everyone loved it, but of course there was plenty left over. Unsure what results to expect, I decided to freeze the remainder in individual slices.
I’d forgotten all about it, until last week, when we had some friends over for dinner. I didn’t have time to make a sugar-free dessert, so I crossed my fingers and grabbed the strawberry lemonade cake slices from the freezer to thaw. I was excited and surprised when I found out that they were still delicious as ever! The fresh strawberries were much softer, of course, but still sweet and flavorful. The cake itself was incredibly moist. Even the frosting maintained a good texture. Awesome!
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Low Carb Gluten-Free Strawberry Lemonade Cake Recipe:
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RECIPE CARD
Strawberry Lemonade Cake Recipe (Low Carb, Gluten-free, Sugar-free)
PrintIngredients
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Cake
- 1 1/3 cup Erythritol
- 3/4 cup Butter (softened)
- 8 large Egg
- 1/3 cup Sour cream
- 3 tbsp Lemon juice
- 2 tbsp Lemon zest (optional, but recommended)
- 3 cup Blanched almond flour
- 1/2 cup Coconut flour
- 1 1/2 tbsp Gluten-free baking powder
- 1/2 tsp Sea salt
- 1 1/4 cup Strawberries (sliced thinly)
Frosting
- 1/2 cup Strawberries
- 1 1/2 cup Powdered erythritol
- 2/3 cup Sour cream
- 1 tbsp Lemon juice
- 1 cup Heavy cream
Instructions
More TIPS about this recipe in the post above!
VIDEO + NUTRITION INFO + RECIPE NOTES below!
Strawberry Lemonade Cake
Preheat the oven to 350 degrees F (177 degrees C). Line the bottoms of two 9 in (23 cm) round springform pans with parchment paper.
- In a large bowl, use a hand mixer to beat together the butter and erythritol, until light in color and slightly fluffy.
- Beat in the eggs, one at a time, then the sour cream, lemon juice, and lemon zest.
- Beat in the almond flour, coconut flour, baking powder, and sea salt.
Transfer the batter to the lined pans and smooth the top with a spatula. Bake for 20-25 minutes, until the top is golden and an inserted toothpick comes out clean.
Whipped Cream Frosting
- Puree the strawberries in a blender. Add the powdered erythritol, sour cream, and lemon juice. Puree again until smooth.
- In a large bowl, use a hand mixer to beat heavy cream until very stiff peaks form.
Gradually fold in the strawberry mixture, 1/4 to 1/2 cup (60 to 120 mL) at a time, being careful not to break down the whipped cream.
Assembly
- Let the cake layers cool separately to room temperature.
Frost the bottom cake layer first. Arrange sliced strawberries over the frosting, then top with the second cake layer. Frost the top and sides of the cake. Refrigerate for at least 1 hour.
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Recipe Notes
Serving size: 1 slice, or 1/16 of entire cake
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
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Keto Low Carb Macro Calculator 
Low Carb Keto Food List
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25 Comments
Andrea Bussiere
I am a baker but more recently I have not been doing much. I followed the directions and had a thick batter. the cake really did not raise, is dry and one layer in the darker pan crumbed on one side when I removed it. I tried to find info about whether or not to grease the pan and it might have been helpful for the dark springform pan. anyway, I was hoping to use this recipe next week for a baby shower. It could be that my coconut flour is not fresh?
Maya | Wholesome Yum
Hi Andrea, Sorry you had issues with the cake. This doesn’t rise as much as wheat flour cakes. Did you use parchment paper in the pans? That should help avoid sticking, but you can grease to be on the safe side if you’d like. Other than that, if it was dry, you probably need to reduce the baking time. All ovens and pans are a little different. Hope you’ll try it again and let me know if I can help with anything else!
Janice Meche
Cake turned out great. My frosting is horrible. I have pure powdered sugar.
Maya | Wholesome Yum
Hi Janice, I’m glad you liked the cake! I’m not sure what the issue might be with the powdered sugar. Did you use the same ingredients? There isn’t any powdered sugar in my recipes.
Dana G
I had the same problem with the batter becoming way, way too thick when I followed the recipe. It looked more like dough than batter. I had to add three more eggs, more sour cream, and some heavy cream in order to get it back to the medium thickness that was recommended. However, the consistency of the cake is perfect, and the flavors are heavenly. I made this for my pre-diabetic mother, and she loves it!
Maya | Wholesome Yum
Hi Dana, Sorry you had issues with the batter. I think coconut flour has some variation sometimes with different brands and even different batches of the same brand. I’m glad you got it to work!
Carolyn
Have you tried with stevia? I can’t do Swerve because of the sugar alcohols.
Maya | Wholesome Yum
Hi Carolyn, The recipe would need other modifications to use pure stevia, because stevia is so concentrated and doesn’t have the bulk that erythritol does. The ratio of wet/dry ingredients would be different without the erythritol. Stevia blends should work, but those are typically cut with either maltodextrin (sugar) or sugar alcohols, which would be a problem given your requirement. If you get it to work with just stevia by altering other aspects of the recipe, let us know!
Mitali W
I just made this and have the cake in the oven. I only had extra large eggs so I used 7 instead of 8. The batter was very fluffy, like foam. Does that seem about right? Or did I end up over beating it? It didn’t pour, but I plopped it into the pans and smoothed the top.
Maya | Wholesome Yum
Hi Mitali, The batter does turn out somewhat fluffy, but not like foam. It’s possible that your baking powder was a lot more reactive than mine, or maybe you did over-beat the batter. It’s normal for it to be too thick to pour, though, so just transferring it over and smoothing the top is perfect. I hope the cake turned out well for you!
Steve
I tried this cake yesterday and I believe followed the recipe closely but it didn’t come out too well. When I mixed the cake ingredients, the consistency of the batter was very thick and once cooked, the consistency was heavy, heavier than corn bread. What do you think went wrong? Any suggestions?
Maya | Wholesome Yum
Hi Steve, Sorry you ran into issues with the cake. The batter shouldn’t be too thick (it’s a medium consistency, not very thin but not very thick either). It’s hard to say what happened without being in the kitchen with you, but the difference might be due to the brand of coconut flour or possibly smaller eggs than mine. I’d suggest adding a little more sour cream next time if the batter is thick. Also, make sure you mix the dry ingredients well so that the baking powder is well incorporated prior to baking. Finally, coconut flour does continue to thicken batter as it sits, and the baking powder reaction starts, so make sure to put it in the oven right away (don’t leave the batter sitting out). Hope that helps.
Paige
Can you please include the serving sizes on your recipes? I would love to try them, but I was recently diagnosed with type 1 diabetes and celiac, so I need to know the serving sizes. Thanks for all the great recipes!
Maya | Wholesome Yum
Hi Paige, Absolutely! I’d like the serving size to be listed on the nutrition label itself, but the one I’m using currently doesn’t support having it on there directly. Instead, I have the serving size listed in 2 places on the recipe card – under the # of servings (for example, if it says “16 slices”, then 1 slice is a serving) and below the nutrition label where the net carbs are listed (if it says “Net carbs per slice”, then a serving is a slice). In this case, one serving is a slice the size of 1/16 of the entire cake. Feel free to ask in the comments of any recipe if it’s not clear. Hope that helps!
Karly
What!? This is like my dream cake! Can’t believe how much healthier it is than your average dessert, but looks even more delicious. Need to make this ASAP!
Maya | Wholesome Yum
Thank you, Karly!
Sharon Campbell
Thank you. I will try it with almond meal, it’s just for me!
Sharon Campbell
Can I use almond meal? I don’t want to waste all the ingredients if I can’t. Thank you.
Maya | Wholesome Yum
Hi Sharon, You could – the taste will still be good, but the texture will be different. For a fine crumb cake (texture like you’d expect from cake and appearance like the pictures), I’d recommend finely ground blanched almond flour. I like this one or this one.
Emilie Bailey
This looks so summery and light! I can’t wait to try…I have some lemon lovers in the house that will go crazy for this!
Maya | Wholesome Yum
Thank you, Emilie! Enjoy!
Pilan
Thank you so much for responding. But, I had already done the mixing and am glad it was right. I have to say… OMGosh it’s delicious, delicious. I have not had cake in an 1 1/2 years. This one is so delicious.
I might make the two tier wedding cake flavor. I’ve got permission to anything pretty much and looking forward to being creative like this again. It’s delicious plain.
Maya | Wholesome Yum
Thank you, Pilan! I’m so glad it turned out well for you. Enjoy!
Pilan
Okay, I’m going by your recipe, and have the sweetener and butter mixed up. However, it’s not really fluffy. So I went back and looked at your list of ingredients. I see powdered for the icing, but you just have listed the Erythritol sweetener. But the Erythritol name has a link and it links to amazon for a bag of POWDERED sweetener. Help!!!
Maya | Wholesome Yum
Hi Pilan, The recipe uses granulated erythritol for the cake and powdered (confectioner’s) for the frosting. On the recipe card, the Erythritol link will take you to the granulated version, and the Powdered Erythritol link will take you to the powdered version. As for the second step, just beat the (softened) butter and erythritol for a couple minutes until it’s all incorporated and the butter is a little lighter in color. Hope that helps!