The strawberries are getting sweeter by the minute and I’m so happy that the berries are back in season. I think I may go crazy with excitement! One thing I do miss about Cali is the strawberry festival every summer. I had so many good times. I swear Cali has a festival for everything (currently thinking about the garlic festival).
For the past few months I have not had any sugar so when I decided to make this strawberry cake. The only way to make it was without the sugar. I have made this cake more than twice and it’s a favorite among Josh coworkers. They can’t believe that there isn’t any sugar in it. It’s so moist and super sweet. It’s loaded with juicy strawberries and let’s just say the calories are pretty low since there is no sugar in it.
I don’t know if you can use a round cake pan to make this cake I haven’t tried. I find the loaf pan to be simple and easy to work with. If you don’t have pastry flour go head and use regular flour. I find pastry flour works best in cakes. I am currently working on a frosting and will let you know how that goes.
Strawberry Cake Recipe (Sugar Free):
2 cups pastry flour
1 cup butter softened ( I used whipped)
1 ½ cup sugar sub (I used stevia)
2 eggs
2 tsps. baking powder
¼ tsp. salt
¼ cup almond milk (more may be needed)
1 cup chopped strawberries
Recipe Directions: Preheat oven to 375 degrees. In a large bowl use a hand mixer and beat butter and sugar sub until fluffy. Slowly add eggs, milk and vanilla extract, until mixed. In a separate bowl mix flour, baking powder and salt. Mix dry ingredients into the wet ingredients. Once done fold strawberries into the batter. Place batter into buttered loaf pan and put in the oven. Bake bread for 40-60 minutes or until tooth pick stuck in the middle comes out clean. Let cool and serve with your favorite sugar free ice-cream.
Hi Shundara! Your blog is full of delicious recipes, but this one wins on all! I really apreciate the fact that you did it sugar free, it looks amazing and I can’t wait to try it!
Thanks for sharing!
Cat
Awww Cat hank you
This looks delicious! I am a Registered Dietitian/ Nutritionist and a professional baker/ wedding cake specialist and I have a suggestion for you.
This is not criticism, but it looks like th bottom of the cake is not totally cooked. It could be that there is a little bit too much liquid in the finished product of this recipe. That is why the top of the cake is more textured and the bottom is “smooth” when you cut it. By baking it in a shallower pan, more of the liquid will escape and leave a thoroughly baked product. But if you still want it loaf like, you may need to cut down on the liquids. Remember, that all of the following ingredients contribute liquids to this recipe: eggs, butter( melts , aka liquifies), almond milk and strawberries, which release liquids when heated. Whipped butter also has more liquid and air than stick butters. So, first try your recipe in shallower pans and bake. If still moist, bake longer; cover top with foil to prevent over browning. Then if still has the moist look, reduce or eliminate the almond milk, adding 1 tsp almond extract instead. Happy baking!
Hello Ann,
I just read your comment and I am curious did you make the recipe or are you just going off visual assumption?? I suggested the readers use different baking pans in the blog post if they liked. I just choose to use a shallow loaf pan (by the way). As the recipe developer for Savvy Naturalista I actually made this recipe numerous of times before I photographed it and posted it on the site. No the cake is not under cooked it is done completely. I am assuming you would know as a professional baker and wedding cake specialist. When working with sugar substitutes instead of real sugar which is in not in this recipe by the way. The texture of your baked goods changes dramatically. When baking with sugar subs it’s a different ball game completely. Some baked goods may not rise, some are moist and some may not be fluffy. I know you have worked with sugar subs for your diabetic customers who have wedding or in your cakes. However if you have not than I suggest you try working with sugar subs..
Happy Sugar Sub Baking