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Sugar-Free Strawberry Cake

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Ingredients

Warning0 allergens identified

Sugar-Free Strawberry Cake

Sponge Cake Base

3 eggs

1 pinch salt

½ cup sugar

3 tablespoons water

½ cup all-purpose flour

½ cup whole wheat flour(can be whole spelt flour)

1 tsp baking powder

Topping

2 ¼ pounds fresh strawberries(halved)

Cake Glaze

2 teaspoons cornstarch

2 tablespoons sugar

1 cup water

Instructions

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Sponge Cake Base

Preheat the oven to 350°F (180°C) on conventional bake. Grease a round cake pan with a little oil or butter, then lightly dust it with 1–2 tablespoons of flour.

Separate the eggs. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. In another bowl, whisk the egg yolks, water, and sugar together until creamy and frothy.

In a separate bowl, whisk together the flours and baking powder. Sift the flour mixture into the creamy egg yolk–sugar mixture and gently fold it in. Then carefully fold in the beaten egg whites.

Pour the batter into the prepared cake pan and smooth the top. Bake for about 20 minutes, then let the cake cool completely before removing it from the pan.

Topping

Wash the strawberries, remove the green stems, and cut them in halves or quarters. Arrange the strawberries on top of the cooled sponge cake.

Cake Glaze

In a small bowl, mix the cornstarch, sugar, and 1/3 cup (about 3 fl oz/80 ml) of the water to form a smooth, lump-free paste. Bring the remaining water to a boil in a small saucepan.

Once the water is boiling, stir in the cornstarch mixture. Reduce the heat slightly and continue stirring until the liquid thickens noticeably.

Use a tablespoon to evenly spread the glaze over the strawberries on the cake. Chill in the refrigerator for about 1 hour to allow the glaze to set, then serve.

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Tips & Tricks (5)

Cornstarch Balance for Tender Crumb 🎂
Use cornstarch as 20-25% of your flour blend to create a tender, delicate crumb structure that won't become tough or dense in a sugar-free cake where gluten development needs careful control.
Room Temperature Eggs for Maximum Volume 🥚
Bring eggs to room temperature before beating—they'll incorporate more air and create a lighter, airier sponge cake that compensates for the absence of sugar's tenderizing effect.
Pat Strawberries Dry to Prevent Sogginess 🍓
Thoroughly dry fresh strawberries with paper towels immediately before adding them; excess moisture will weep into the cake and create a soggy base, especially without sugar's water-binding properties.
Fold Gently to Preserve Aeration ☁️
Use a silicone spatula to gently fold dry ingredients into whipped eggs using a bottom-to-top motion; aggressive mixing will deflate air bubbles that give your sugar-free cake its essential lightness and height.
Chill Glaze Before Topping 🧊
Let your no-sugar glaze cool to room temperature before pouring over the cake; a warm glaze will absorb into the crumb and create a wet, unappealing finish instead of that glossy, professional appearance.