Sugar-Free Strawberries and Cream Cake

This Sugar-Free Strawberries and Cream Cake is a light, fluffy, and naturally sweetened dessert that brings out the best of fresh strawberries and creamy frosting—all without added sugar. Perfect for anyone looking to enjoy a classic treat with a healthier twist, this cake is ideal for celebrations or everyday indulgence.

Why You’ll Love This Recipe

• Naturally Sweetened: Made without refined sugar, using alternative sweeteners that maintain the sweetness without the sugar spike.

• Full of Fresh Flavor: Fresh strawberry puree gives the cake a burst of fruity flavor and a lovely pink hue.

• Healthier Option: Great for those on low-sugar or sugar-free diets, including keto and diabetic-friendly meal plans.

• Beautiful and Delicious: With a soft crumb and creamy frosting, it’s as pretty as it is delicious—perfect for birthdays, brunches, or holidays.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake

• Almond flour

• Coconut flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar substitute (such as monk fruit or erythritol)

• Eggs

• Unsweetened almond milk

• Vanilla extract

• Fresh strawberries, pureed

• Freeze-dried strawberries, powdered (optional)

For the Cream Frosting

• Unsalted butter (or a dairy-free substitute)

• Powdered sugar substitute

• Vanilla extract

• Unsweetened almond milk or heavy cream

• Fresh strawberries for garnish

Directions

1. Prepare the Strawberry Puree: Puree fresh strawberries and cook them down in a saucepan over medium heat until thickened and reduced. Allow to cool.

2. Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and powdered freeze-dried strawberries if using.

3. Mix Wet Ingredients: In a separate bowl, beat the eggs, then add the sugar substitute, vanilla, almond milk, and cooled strawberry puree. Stir until well combined.

4. Combine the Mixtures: Gradually fold the dry ingredients into the wet mixture until smooth and fully incorporated.

5. Bake: Pour the batter into a greased or parchment-lined cake pan. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.

6. Make the Frosting: Beat the butter until creamy. Add powdered sugar substitute and vanilla, and mix until smooth. Adjust the consistency with almond milk or cream as needed.

7. Frost and Decorate: Spread the frosting evenly over the cooled cake. Top with fresh strawberry slices.

Servings and Timing

• Servings: 12 slices

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

Variations

• Gluten-Free: Naturally gluten-free with almond and coconut flour.

• Keto-Friendly: Use keto-approved sweeteners and monitor the strawberry quantity.

• Dairy-Free: Use plant-based butter and almond milk throughout.

• Different Berries: Try replacing strawberries with raspberries or blueberries for a unique twist.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.

• Freezing: Freeze individual slices wrapped in plastic wrap and stored in an airtight container for up to 2 months.

• Serving: Best served chilled or at room temperature. Warm slices briefly in the microwave if desired, for 10–15 seconds.

FAQs

What is the best sugar substitute for this cake?

A granulated sugar substitute like monk fruit or erythritol works best for texture and sweetness.

Can I use frozen strawberries?

Yes, thaw and drain them before pureeing to avoid excess liquid.

How do I keep the frosting from being runny?

Make sure the cake is completely cooled and add any milk to the frosting gradually.

Can I make cupcakes instead of a whole cake?

Yes, use the same batter and reduce the bake time to about 15–20 minutes.

Is this cake suitable for diabetics?

Yes, as long as you use a sugar substitute with a low glycemic index, it can be a good option.

How do I get a stronger strawberry flavor?

Use both fresh strawberry puree and powdered freeze-dried strawberries for enhanced taste.

Can I make this ahead of time?

Yes, bake and frost a day in advance and store in the refrigerator.

What if I don’t have almond flour?

You can try sunflower seed flour as a substitute, but it may slightly alter the flavor.

Can I leave out the frosting?

Yes, the cake is delicious on its own or with a dollop of whipped cream.

Can I add whipped cream instead of frosting?

Absolutely, sugar-free whipped cream makes a great light topping alternative.

Conclusion

This Sugar-Free Strawberries and Cream Cake is a deliciously wholesome dessert that doesn’t sacrifice flavor or presentation. With its tender texture, rich creaminess, and vibrant strawberry taste, it’s a wonderful treat for anyone looking to indulge in a healthier way. Whether you’re following a specific diet or just trying to cut down on sugar, this cake will satisfy your sweet tooth without compromise.