Strawberry Frosted Chocolate Cake (Low Carb,Gluten Free,THM)

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Strawberry Chocolate Cake

I can’t help but get excited about all the fresh produce and fruit that grows around my hometown. Here in the north central part of Arkansas, we are so lucky to have some local farms that let you pick your own produce. My favorite are the strawberries! I always look forward to harvest time over at the local farm near our home.

For years now we have made several trips each season to pick berries (of all kinds). I love watching my little guy eat more than what actually makes it into his bucket. Don’t worry, we pay a little extra at checkout to cover those berries that never made it to the scale.


My favorite way to eat these sweet berries is definitely dipped in dark chocolate but I save those for special occasions. I know I am not alone in enjoying chocolate with strawberries, right?

I got inspired one day and decided to do a little play on that famous combo. This cake is dark and rich and turned out great. It is my basic go to cake when I am working on birthday cakes and special events.

Low Carb and Sugar Free Strawberry Frosted Chocolate Cake by My Table of Three

Stay tuned for more recipes using this basic cake. It is gluten and sugar-free so it works well for low carb lifestyles and the Trim Healthy Mama plan.

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Strawberry Frosted Chocolate Cake








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Strawberry Frosted Chocolate Cake (Low Carb, Gluten Free,THM-S)

Serves: 6-8                                          Oven Temp: 350

Basic Chocolate Cake:

  • 1 1/3 cups of THM Baking Blend
  • 1/4 cup plain whey protein
  • 1/2 cup Pyure or 3/4 cup THM Gentle Sweet
  • 1/3 cup of a good Cocoa Powder
  • 3 large eggs
  • 2/3 cup sour cream
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pure vanilla
  • pinch of salt

Strawberry Frosting:

  • 8 oz cream cheese, softened
  • 1 tsp pure vanilla
  • 1/4 cup Pyure or 1/2 cup THM Gentle Sweet, powdered
  • 6-8 fresh strawberries, chopped

*Note: If using a different sweetener you can hope over to the THM website and use their conversion chart for help on how much of your brand to use.

Directions:    Prepare the frosting by adding all the ingredients to a food processor and mixing well. I like to leave some of the chunks of berries showing in my frosting but that is up to you.  Once mixed set your frosting aside and mix your cake. To make the cake mix all the ingredients in your mixer and make sure all the ingredients are combined well. Taste the batter and adjust the sweetness to your liking. Pour the cake batter into a well-greased bunt pan or 9×11 baking dish.  Bake your cake at 350 degrees for 45-50 minutes, or until a tooth pick comes out clan. Let the cake cool completely before turning out and frosting. For best results chill the frosted cake for a couple of hours before serving.




    • Keri Bucci says:
      Kelly, thank you so much for your kind words! I appreciate it. I enjoy cooking and sharing the recipes here so it means lot when you guys enjoy them!

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