It’s almost Valentine’s Day! Time to start baking everything pink and strawberry flavored. One of my favorite desserts is chocolate covered strawberries, so I thought I would see how a chocolate covered strawberry cake would turn out. Let me say, it turned out amazing! To make it even better you could top it with some chocolate covered strawberries!
Chocolate Covered Strawberry Cake
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 baking stick) Kelapo coconut oil, softened
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Grease cake pan with a small amount of Kelapo coconut oil.
Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of purée, add a few more strawberries if necessary or save any extra purée for frosting; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry purée; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream coconut oil and sugar on medium-high speed, until thoroughly mixed. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Pour batter into prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool, then frost with your favorite chocolate fudge frosting.
Garnish with a few chocolate covered strawberries and serve with a glass of cold milk!