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Strawberry Blondie

Strawberry Blondie


For the sponge cake:
  • 250 g of Bake-Free Sponge cake - Muffin flour mixture
  • 125 g of erythritol
  • a pinch of black salt
  • half a packet of baking powder
  • 80 g very thick coconut cream
  • 30 g of coconut oil (in liquid state)
  • 1 tablespoon of vanilla flavouring
  • 200 g room temperature, strong strawberry tea
  • 85 g of fresh strawberries
  • plant-based red food colouring (optional)
For the glaze:
  • 100 g very thick coconut cream
  • 110 g of strawberries
  • 30 g of erythritol


For the sponge cake, prepare a sugar-free strawberry tea and let it cool completely (to make the taste more intense add more than one tea bag or an extra spoonful of the dry strawberry tea mix of your choice). Mash the strawberries with a fork and mix them with the wet ingredients, then add them to the dry ingredients. Spoon into a mould (24 x 24 cm) lined with silicone baking paper and bake in a preheated oven at 180 degrees of Celsius for 35 minutes. Leave to cool on a wire rack.
For the glaze, combine the ingredients with a knife chopper and when it's smooth spread it on the sponge cake. Before serving cut it into 9 equal slices.

Strawberry Blondie

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