Indulge in the timeless elegance of a classic dessert with our Delectable Sugar-Free Strawberry Shortcake, now reimagined for a health-conscious era. This guiltless delight harmoniously combines fluffy, moist cake layers with luscious whipped cream and fresh strawberries, all while keeping sugar at bay. Crafted with sugar-free ingredients, including a vanilla pudding mix and cake mix, and sweetened naturally with a no-calorie powdered sugar substitute, this shortcake offers all the joy of dessert without any of the sugar-induced guilt.
Why You’ll Love This:
This Strawberry Shortcake is a dream come true for anyone looking to satisfy their sweet tooth without compromising their dietary goals. Its sugar-free profile makes it a perfect choice for those managing sugar intake, without sacrificing flavor or texture. The addition of gelatine to the whipped cream ensures a light yet stable texture, enhancing the overall experience of each bite with creamy, fruity, and airy layers.
Perfect Occasion:
Whether you’re celebrating a special occasion, hosting a summer picnic, or simply in need of a delightful dessert that won’t disrupt your health goals, this Strawberry Shortcake is the perfect choice. Its elegant presentation and fresh taste make it ideal for gatherings, holidays, or any moment that calls for a special touch.
Decoration Tips:
Elevate your shortcake with artful decoration. Arrange the sliced strawberries on top in a fan shape or concentric circles for a visually striking effect. A light dusting of a no-calorie powdered sugar substitute on top adds a final, festive touch. For an extra pop of color, garnish with mint leaves or edible flowers, making your dessert not only delicious but also a centerpiece of your table.
- Ingredients for the Batter:
- 115g butter, melted
- 3 oz sugar-free vanilla pudding mix
- 4 eggs
- 1 cup (200g) unsweetened soy milk
- 1 box sugar-free cake mix
- For the Whipped Cream:
- 3 1/2 tablespoons cold water
- 2 teaspoons gelatine (about 1 packet or 7g)
- 3/4 small carton (about 300 mL) heavy whipping cream
- 1/2 cup (60g) no-calorie powdered sugar substitute
- Garnish:
- 1/2 cup strawberries, diced
- 3 medium strawberries, sliced
- Instructions:
- Preheat your oven to 350°F (177°C). Grease an 8-inch springform pan.
- Combine the melted butter, pudding mix, eggs, and soy milk in a bowl. Fold in the cake mix until just mixed. Pour into the pan and bake for 35-40 minutes. Let it cool before slicing horizontally.
- For the whipped cream, mix gelatine with cold water and let it sit for 5 minutes. Whip the cream and sugar substitute, then heat a small portion of cream to dissolve the gelatine. Combine back into the cream, whipping until semi-stiff peaks form.
- Assemble the cake with whipped cream and strawberries between the layers and on top.
Enjoy this exquisite Sugar-Free Strawberry Shortcake, where each slice is a testament to the fact that you can have your cake and eat it too, even while watching your sugar intake. A perfect blend of indulgence and healthfulness awaits in every bite.
