Low carb – sugar-free swirled strawberry cream cake = the prefect treat to make and eat for Valentines, Galentines or just because yum!
Subtly sweet, light and fluffy vanilla spiked sponge cake swirled with tart-sweet {homemade cheats} strawberry jam and frosted with lashings of lightly sweetened freshly whipped cream! This cake is nothing short of delicious. Every bite is swirled with fresh berries, hints of vanilla and fluffy whipped cream! You are going to LOVVEEEEE it!
Truth be told, Ive been holding on to this recipe for months (but really, years) now. Ever since Eve was little, every year for her birthday without fail, she always requests one thing . . . strawberry sheet cake with alllll of the whipped cream! My girl knows what she wants and let me tell you, she has very good taste!
It’s deliciously simple, incredibly flavourful and if summer had a signature sheet cake, this would be it!
It’s light, fresh, and just downright delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!
Healthy enough to serve for breakfast with a big ol’ vat of coffee, of course, but indulgent enough to celebrate just about any occasion! + a champagne toast if you feel so inclined!
Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Keto Vegan friendly !
I hope you love as much as we do. Which is A LOT!
Just bake, frost, and enjoy! If you’re a visual learner, click here for some step-by-step video + pics/ to cook along with me.
From me and mine to you and yours, I hope you love it as much as we do which is A LOT!
ENJOY XO
Swirled Strawberry Cream Cake
- Cook Time: 1 hour
- Persons: 4-6
- Difficulty: Easy
- Ingredients
- For the vanilla sheet cake:
- 2 eggs – or flax eggs
- 2 Tablespoons of vanilla yogurt
- 2 Tablespoons of unsweetened vanilla almond milk
- 1 Tablespoon of vanilla
- 1 cup almond flour
- 1 teaspoon of coconut flour
- 1/4 cup monk fruit sweetener (or granulated sweetener of choice)
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- A pinch of salt
- For the strawberry swirl:
- 1 cup of strawberries, roughly chopped
- 1 teaspoon of monk fruit sweetener (or granulated sweetener of choice)
- A squeeze of lemon juice (about 1/2 a tsp)
- For the frosting –
- 1 cup of whipping cream (coconut or regular) – can also use cream cheese or vanilla Greek yogurt
- 1 teaspoon of vanilla extract
- 1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
- 1 Tablespoon of your strawberry sauce
- Instructions
- For the strawberry sauce –
- Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
- Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by 1/3.
- Remove from the heat and set aside to cool. It will continue to thicken as it cools.
- For the cake:
- Pre-heat your oven to 175/C/350/F and line/grease your baking tray pan with baking/parchment paper and set aside.
- Place all of your cake ingredients into a medium-size bowl and stir to combine.
- Pour into your prepared baking tray.
- Take about 1/4 cup of the strawberry sauce and dollop it by the teaspoon randomly over the top of the cake.
- Use a knife (or toothpick) to lightly swirl the sauce around, don’t over mix it.
- Bake for 20-30 minutes until the top springs back when lightly pressed and the cake is set. If you feel the cake is browning too quickly just cover with some foil to prevent it from burning.
- Set aside to cool while you make your whipped cream.
Note – as the cake cools, the strawberry sauce will sink down into the cake leaving luscious, sunken swirls of sweet strawberry sauce. It’s incredible! You will LOVE it! - To frost the cake, top with 1/3 of your whipped cream, then drizzle over the extra Tablespoon of strawberry sauce, you can swirl it through the cream with a toothpick, add the remaining cream, and smooth to the edges.
- Slice.
- Enjoy xo
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Question of the day –
What would your dream celebration cake be?
Feel free to share recipes, or links to your fave recipes in the comments below on the Facebook page or over on Instagram and please for the love of all that is good in this world when you do make your strawberry swirl sheet cake (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page or Instagram. Seeing you re-create and enjoy my recipes makes my heart so happy! Sharing is caring remember . . .
Do it, do it You know you want to
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