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Special Occasion White Cake with Strawberry Cream Filling

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings 14
Author Glenda Groff



  • 4 1/2 cups cooked and drained white navy beans
  • 5 eggs
  • 3/4 cup egg whites
  • 1/2 cup sweet mix or THM gentle sweet
  • 1 tablespoon vanilla
  • 1/4 teaspoon THM Stevia
  • 1/4 cup melted butter
  • 1/2 cup Greek Yogurt
  • 3 tablespoons coconut flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 4-5 drops Loran Cake Batter Flavoring
  • 3/4 teaspoons salt

Cream Cheese Frosting:

  • 1 8 ounce package cream cheese
  • 1/3 cup powdered Sweet Mix o r Gentle Sweet
  • 3/4 cup Greek Yogurt
  • 1 teaspoon vanilla
  • 1/2 teaspoon xanthan gum
  • 1 1/2 cups

Strawberry Cream Filling:

  • 1/2 cup pureed strawberries
  • 1 tablespoon water
  • 1 teaspoons unflavored gelatin
  • 2 tiny spoons Stevia
  • 3/4 cup Cream Cheese Frosting
  • Fresh Berries or Flowers for garnishes


Cake Part: Blend all ingredients together for at least 5 minutes or until silky smooth. Line 4 8-inch cake pans with parchment paper and spray thoroughly with Pam Spray. Divide batter between pans. Bake at 350 degrees for 20-22 minutes. Remove from oven and allow to cool 5 minutes. Turn cakes out on to paper plates. Allow to thoroughly cool. Frosting: Whip cream cheese, Sweet Mix, and yogurt together until smooth. Add vanilla, xanthan gum, and whipping cream. Whip until fluffy and thickened. Remove 3/4 cup of frosting and set the remaining frosting aside. Strawberry Cream Filling: Soften gelatin in water. Heat until clear and syrupy. Whisk together strawberries, 3/4 cup cream cheese frosting, and Stevia. Slowly pour in gelatin, whisking well.

To assemble cake: Place on cake on the desired plate. With a decorating bag pipe an edge around the top of the cake. Fill the center with 1/3 of the Strawberry Cream Filling. Repeat with the remaining 3 cake layers.

Ice top of the cake with Cream Cheese Frosting and spread the sides lighty for a "naked" cake look. Pipe a row of beads along the bottom edge of the cake. Decorate with flowers

Chocolate Ganache: heat 1/4 cup cream to almost a boil. Pour over 1/3 cup chocolate chips and allow to soften for 3-4 minutes. Stir until smooth and glossy. While ganache is still hot, pour on top of the cake allowing the ganache to drizzle down the sides. Add fresh berries.