Sugar Free Strawberry Shortcake

May 14, 2015


The Cake

1Preheat oven to 350 degrees F. Grease and flour a round baking tin.

2Separate the egg whites from the yolks.

3Mix the dry ingredients (flour and baking powder) by passing them through a sieve couple of times.

4Mix the wet ingredients (excluding the egg whites) with the dry ingredients.

5Separately, beat the egg whites until they have stiff peaks. Stir them into the main mix using a spatula.

6Pour the batter into the baking tin(s), and place the tins in a water bath.

Bake It

1Bake for 50-55 minutes, or until toothpick comes out clean.

2Cool on wire racks for 30 minutes.


1Make the whipped cream (if you prefer to buy some from the store, feel free). Take the chilled heavy cream (or whipping cream). Beat continuously making bigger loops, so that more air gets in and you get stiff peaks.

2Cut the cake in 2 slices. Evenly spread a layer of creme in the middle, and place the strawberry slices in the whipped cream.

3Place the other cake piece on top of the cream and again top with whipped cream and strawberry pieces. Enjoy!



1 1/2 cup of sifted common flour

2 eggs

1/2 cup of soft butter

1/4 cup of coconut sugar

2 tsp. stevia

1 1/2 tsp. baking powder

1/2 cup milk

¼ tsp vanilla extract

2 tsp. fruit juice (optional)


1 cup strawberry

1/2 cup heavy cream(chilled)