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Strawberries and Cream Pupcake

  • Author: Sprinkles & Sea Salt


Strawberries and Cream Pupcake because dogs are people too and they deserve to be celebrated! This cake is made with strawberries, coconut oil, honey, whole wheat flour and almond milk. It’s topped with a strawberry greek yogurt frosting and surrounded in peanut butter and dog biscuits – basically heaven for a dog! 




12 medium-sized strawberries, divided

1/4 cup coconut oil, room temperature

2 tbsp honey

1 egg

1/2 cup almond milk

1 cup whole wheat flour

1 tsp baking powder


3/4 cup greek yogurt

1/2 of the strawberry puree

1/4 cup peanut butter

18 small Milk Bone Biscuits


Pre-heat oven to 350°F

Trim the stems off of the strawberries and place them in a blender, blend until the strawberries are diced small, but not too liquified. Split half for the cake and half for the frosting, set aside

In the bowl of an electric mixer fitted with blade attachment add the coconut oil and honey, cream together until smooth

Add the honey, egg and almond milk, mix

Slowly add the flour and baking powder, mix until fully combined

Fold in the strawberries

Grease a 6″ cake pan

Add batter to pan

Bake for 25-30 minutes until cake is set

Allow to cool completely


In a small bowl fold the strawberry puree into the greek yogurt

Frost the top of the cake with a thick layer of the greek yogurt mixture

Frost the sides of the cake with a thin layer of peanut butter, stick the Milk Bones onto the side of the cake, standing up vertically

Serve to your patiently waiting pup