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Strawberry Invisible Cake

Strawberry season is here.

And here is a great idea to use lots of them!

This “invisible” cake features a great quantity of berries and a little amount of batter. You can even make it sugar free using a sugar substitute such as erythritol or monk fruit.

The cake tastes at its best when it is completely cooled down. So be patient and let the magic happen!



  • 22 oz of fresh strawberries

  • 2 eggs

  • 6 oz of All purpose flour

  • 1 oz of vegetable oil (peanut or sunflower)

  • 2.5 oz of granulated sugar

  • 3.5 oz of milk (dairy or any non-dairy)

  • 1 tbsp of baking powder

  • 1 tsp of vanilla extract

  • Slivered Almonds (optional)


  1. Preheat the oven to 350°C. Line an 8-inch cake pan with parchment paper. (Note: a 9 or 10-inch pan will work too).

  2. Cut the strawberries into thin slices and place them in a bowl. Set aside.

  3. In a large bowl, crack the eggs. Add oil, milk, sugar, and vanilla. Mix well using a wooden spoon.

  4. Now add flour and baking powder. Continue to mix until you obtain a smooth mixture.

  5. Add the Strawberries previously cut into slices and gently fold them in the batter.

  6. Pour the mixture into the cake pan, leveling the batter with the help of a spoon.

  7. Sprinkle some slivered almonds on top (optional).

  8. Bake at 350°C for about 50 minutes, checking with a toothpick. Insert a wooden toothpick in the center of the cake. If it comes out clean, the cake is done. If not, give it a 3/5 minutes more.

  9. Very important: before you serve it, let it cool! You might be tempted to eat it warm but you need to be patient! It needs to completely cool off in order to taste at its best.


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