Pound Cake with Strawberries

1. Slice the strawberries. Juice lemon and set aside. Mix sliced strawberries and maple syrup in a covered bowl and allow to marinate for at least one hour.

2. Preheat oven to 350F. Melt coconut oil if solid, and allow to cool.

3. Sift the dry ingredients together and set aside. Note: Avoid packing the coconut flour in the measuring cup. Instead spoon it into the cup and use the flat end of a butter knife to level across the top. Coconut flour is highly absorbent, so proper measuring is important to achieve a nice cake crumb.

4. Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.

5. Using a mixer or hand whisk, beat the melted coconut oil, honey, vanilla and lemon juice until they are well combined.

6. On low/medium-speed, mix the dry ingredients into the wet ingredients until the batter is smooth and has no lumps.

7. Add the whole eggs (not including the 2 egg whites) one by one into the batter. Allowing each addition to be incorporated completely before adding the next.

8. In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.

9. Pour the batter into two loaf pans lined with parchment paper, with a few inches of flaps to hang over the two long sides of the pan.

10. Bake at 350F for about 30-45 minutes or until a toothpick in the center comes out clean and the cake is golden.

11. Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely and cut into serving slices.

12. Pour marinated strawberries over individual slices of pound cake and serve.