Strawberry Baby Cakes

Strawberry Baby Cakes

Strawberry Baby Cakes are adorable and delicious, perfect for a bridal shower, brunch or a cute dessert. They’re even gluten-free! Coconut flour, honey, Greek yogurt and strawberries are the main ingredients in these individual little cakes.

24

Servings

25 mins

Total time

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Main Ingredients

  • 5 O Organics® eggs
  • 3 O Organics® egg whites
  • 1/2 cup O Organics® honey
  • 1 Tbs vanilla extract
  • 1 tsp almond extract
  • 1/4 cup coconut oil (melted)
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 16 oz ripe strawberries (cleaned and diced)
  • 1 ½ cup vanilla Greek yogurt
  • non-stick cooking spray

Cooking Instructions

Step 1

Preheat oven to 375°.

Step 2

In a medium bowl, beat eggs and egg whites for one minute with a whisk. Whisk in honey and extracts. Melt coconut oil and ensure it has cooled to room temperature, then slowly pour it into the batter, whisking vigorously.

Step 3

Sprinkle coconut flour and baking soda over batter mixture. Stir together until evenly incorporated. Mixture will seem liquid in consistency at first but will get thicker.

Step 4

Divide batter among 24 mini-muffin tins sprayed with non-stick cooking spray. Bake for 12-14 minutes, or until the muffins are completely set on top and no longer glossy. Remove muffins and let cool completely.

Step 5

In a small bowl, mash half of the diced strawberries with the back of a fork.

Step 6

To make the babycakes, remove muffins from pan (if they are difficult to remove, run a butter knife around the edges— muffins should come out easily). Using a serrated knife, carefully slice the muffin tops off. 

Step 7

On the muffin base, add a teaspoon of the mashed strawberries. Then scoop two teaspoons of thick Greek yogurt on top. Carefully place muffin top back on and put a teaspoon of Greek yogurt on the very top.

Step 8

Sprinkle with a few of the diced strawberries. Use the remaining diced strawberries to decorate the serving tray. Serve and enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.