Swirled strawberry cream sheet cake

If you find yourself with a bit of time over the weekend and feel like something sweet, this super simple sheet cake is nothing short of fabulous!

For the vanilla sheet cake:

• 2 eggs – or flax eggs
• 2 Tablespoons of vanilla yogurt
• 2 Tablespoons of unsweetened vanilla almond milk
• 1 Tablespoon of vanilla
• 1 cup almond flour
• 1 teaspoon of coconut flour
• 1/4 cup Naturally Sweet Monk Fruit Blend
• 1 teaspoon baking powder
• 1/2 teaspoon of baking soda
• A pinch of salt

For the strawberry swirl:

• 1 cup of strawberries, roughly chopped
• 1 teaspoon of Naturally Sweet Monk Fruit Blend
• A squeeze of lemon juice (about 1/2 a tsp)

For the frosting:

• 1 cup of whipping cream (coconut or regular) – can also use cream cheese or vanilla Greek yogurt
• 1 teaspoon of vanilla extract
• 1-2 Tablespoons of Naturally Sweet Monk Fruit Blend – more or less to taste
• 1 Tablespoon of your strawberry sauce

For the strawberry sauce:

• Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
• Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by 1/3.
• Remove from the heat and set aside to cool. It will continue to thicken as it cools.

For the cake:

• Pre-heat your oven to 175/C/350/F and line/grease your baking tray pan with baking/parchment paper and set aside.
• Place all of your cake ingredients into a medium-size bowl and stir to combine.
• Pour into your prepared baking tray.
• Take about 1/4 cup of the strawberry sauce and dollop it by the teaspoon randomly over the top of the cake.
• Use a knife (or toothpick) to lightly swirl the sauce around, don’t over mix it.
• Bake for 20-30 minutes until the top springs back when lightly pressed and the cake is set. If you feel the cake is browning too quickly just cover with some foil to prevent it from burning.
• Set aside to cool while you make your whipped cream.
  Note – as the cake cools, the strawberry sauce will sink down into the cake leaving luscious, sunken swirls of sweet strawberry sauce. It’s incredible! You will LOVE it!

To frost the cake:

• Top with 1/3 of your whipped cream, then drizzle over the extra Tablespoon of strawberry sauce, you can swirl it through the cream with a toothpick, add the remaining cream, and smooth to the edges.
• Slice
• Enjoy xo