Sweet Strawberry Cake

Satisfy your sweet tooth with this easy and delicious strawberry cake! Made with fresh strawberries and almond flour, this cake is packed with flavor and perfect for any occasion. The 24oz BounceBox Rectangle makes baking and serving a breeze, so you can enjoy a homemade treat without the hassle. 

Ingredients:

• 1 ¼ cups strawberries, fresh or frozen (defrosted), stems removed
• 2 ½ cups almond flour (blanched almond meal)
• ¾ cup granulated sugar
• ¾ cup potato starch or corn starch (plus more if needed)
• 3 teaspoons baking powder
• 3 heaped teaspoons beetroot powder or red/pink food coloring (optional for color)
• Optional: 1 teaspoon vanilla extract
• Optional: Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Mash the strawberries in a bowl until smooth. Set aside.

3. In a large mixing bowl, combine the almond flour, granulated sugar, potato starch, baking powder, and beetroot powder (if using). Stir until evenly mixed.

4. Add the mashed strawberries to the dry ingredients. Mix well until you achieve a smooth, slightly thick batter. If desired, stir in the vanilla extract and a pinch of salt for added flavor.

5. If the batter seems too wet, add a bit more potato starch or almond flour to reach a thicker consistency.

6. Grease the inside of the 24oz Rectangle BounceBox with a little oil or butter. Pour the batter into the BounceBox, spreading it evenly.

7. Place the BounceBox in the preheated oven and bake for 25-30 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.

8. Allow the cake to cool in the BounceBox before slicing and serving directly from it.