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STRAWBERRY COUGH CAKE
Strawberry Cough is a very unique and highly potent strain of cannabis that resulted from
crossbreeding a powerful Haze strain with a sweet and pungent Strawberry Fields. It was discovered
by former High Times cultivation editor Kyle Kushman in a Connecticut grow room and has since
spread around the world. Boasting a distinct aroma and flavor profile, this highly pedigreed pot
inspired a cake recipe designed to evoke the Cough’s pronounced notes of luscious ripe strawberries
with a cannabis kick. Top it off with fresh whipped cream, and voilà!
STONES 10
⅓ cup vegetable oil
3.5 to 5 grams Strawberry Cough cannabis buds or leaves, ground
3 cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
2 cups sugar
1 teaspoon salt
4 eggs*
2 teaspoons lemon extract or vanilla extract
1 cup milk*
4 to 5 chopped strawberries
Sliced strawberries, for serving
Whipped cream, for serving
*For a vegan recipe, substitute 4 tablespoons applesauce for eggs and 1 cup soy milk for milk.
1. Preheat oven to 325°F.
2. In a wok or heavy-bottomed frying pan, heat vegetable oil and ground cannabis over low heat.
Simmer on low for 60 minutes or until cannabis fiber is crunchy. Carefully tip pan and use metal
strainer to capture all the particulate while pouring oil into a glass measuring cup.
3. Mix cake flour, baking powder, baking soda, sugar, and salt together in large bowl. Add eggs,
cannabis oil, extract, and milk, blending with an electric mixer for 2 minutes on low. You want a
batter with a smooth consistency and no lumps. Add the chopped strawberries last.
4. Pour batter into a generously greased 9-by-3-by-5-inch loaf pan and bake for 55 to 65 minutes (5 to
10 minutes longer for the vegan recipe). Check doneness by inserting a toothpick into the middle. If it
comes out clean, the cake is done. It should be golden brown and spring back gently when it’s
touched. Avoid opening the oven door too many times while checking.
5. Leave the cake in the pan to cool for 30 minutes. Run a knife around edges to loosen, then gently
transfer it onto a serving plate. Enjoy with fresh sliced strawberries and whipped cream.
Im just gonna try that with some good leaves from AK Widow 47 , someone try before any exp ?
Strawberry Cough is a very unique and highly potent strain of cannabis that resulted from
crossbreeding a powerful Haze strain with a sweet and pungent Strawberry Fields. It was discovered
by former High Times cultivation editor Kyle Kushman in a Connecticut grow room and has since
spread around the world. Boasting a distinct aroma and flavor profile, this highly pedigreed pot
inspired a cake recipe designed to evoke the Cough’s pronounced notes of luscious ripe strawberries
with a cannabis kick. Top it off with fresh whipped cream, and voilà!
STONES 10
⅓ cup vegetable oil
3.5 to 5 grams Strawberry Cough cannabis buds or leaves, ground
3 cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
2 cups sugar
1 teaspoon salt
4 eggs*
2 teaspoons lemon extract or vanilla extract
1 cup milk*
4 to 5 chopped strawberries
Sliced strawberries, for serving
Whipped cream, for serving
*For a vegan recipe, substitute 4 tablespoons applesauce for eggs and 1 cup soy milk for milk.
1. Preheat oven to 325°F.
2. In a wok or heavy-bottomed frying pan, heat vegetable oil and ground cannabis over low heat.
Simmer on low for 60 minutes or until cannabis fiber is crunchy. Carefully tip pan and use metal
strainer to capture all the particulate while pouring oil into a glass measuring cup.
3. Mix cake flour, baking powder, baking soda, sugar, and salt together in large bowl. Add eggs,
cannabis oil, extract, and milk, blending with an electric mixer for 2 minutes on low. You want a
batter with a smooth consistency and no lumps. Add the chopped strawberries last.
4. Pour batter into a generously greased 9-by-3-by-5-inch loaf pan and bake for 55 to 65 minutes (5 to
10 minutes longer for the vegan recipe). Check doneness by inserting a toothpick into the middle. If it
comes out clean, the cake is done. It should be golden brown and spring back gently when it’s
touched. Avoid opening the oven door too many times while checking.
5. Leave the cake in the pan to cool for 30 minutes. Run a knife around edges to loosen, then gently
transfer it onto a serving plate. Enjoy with fresh sliced strawberries and whipped cream.
Im just gonna try that with some good leaves from AK Widow 47 , someone try before any exp ?
