no sugar added strawberry blast cake recipe
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No Sugar Added Strawberry Blast Cake Recipe

ByReverend Katherine

I mentioned recently that we are having a wonderful abundance of strawberries in our garden. Our taste buds have been dancing from the sweet berry goodness. We have been enjoying so many strawberry filled goodies. Some of them were listed in my Strawberry Day post HERE.  This time I decided to make a little something special that meets my dietary requirements. No sugar added and lactose free and taa daa the No Sugar Added Strawberry Blast Cake was created. It was a big hit, even with those who can have sugar! 🙂

I use Splenda sugar substitute and Lactaid milk for my recipes. But if you are not “sugar free” or avoiding dairy  you can always use “real” sugar and milk instead or sugar substitutes and dairy substitutes that meet your specific needs. ( nut milks will change the flavor of this cake)

no sugar added strawberry blast cake recipe

What You Need for the Cake
1 ½ Cup strawberries (cleaned, dried, chopped)
2 Cups flour (sifted)
1 Egg
1 Tbsp. baking powder
1/4 tsp. Baking soda
1 tsp. Cinnamon
3/4 tsp. Vanilla extract
1 Cup Splenda
1 Cup milk
1/4 Cup applesauce (unsweetened)
1/4 Cup vegetable oil
Nonstick cooking spray
8×8 cake pan
2 Large mixing bowls
Sifter
Whisk
Cake plate/serving platter

What You Need for Topping
2 cups strawberries (cleaned dried and cut in quarters)
1 cup water
1/2 cup Splenda (or sugar)
1 Rounded Tbsp. corn starch
Saucepan
Small bowl
Whisk

Before You Start- Preheat oven to 425° and prepare your baking pan by spraying the inside and sides with nonstick cooking spray.
Lets make It! In a bowl combine flour, baking powder, baking soda and cinnamon. In the other bowl combine vegetable oil, egg, Splenda, applesauce, lactaid milk and vanilla, mix well with a whisk. Add strawberries and stir together with a spoon or fork. Gradually add the dry mixture to the wet mixture stirring gently with a spoon or fork until well blended. Pour into prepared pan. Cook for 30-45 minutes (or until wooden toothpick inserted in the center comes out clean). Remove from oven and set aside to cool.
When cooled turn cake onto your serving platter/plate, etc ( you can leave in the pan if you prefer)

Prepare the topping while the cake is cooling.
Before You Start- In a small bowl stir together corn starch and 3 Tbsp. of water, mix well to dissolve and set aside.
Lets Make It! In a saucepan combine strawberries, water and Splenda (or sugar) stir to combine. Heat over medium-high heat until you achieve a low boil (about 3-4 minutes) strawberries will start to break apart. Add prepared corn starch and stir to combine. Bring back to a boil stir gently and reduce heat to low and simmer 3-5 minutes, or until sauce reaches a consistency similar to syrup. Note- you may need to add water, just a little bit, (about a tablespoon) if the strawberry sauce gets too thick. Remove from heat and let cool for about 5 minutes. Using a spoon drizzle the strawberry topping over the cake or over each individual piece of cake.
Serves 4-6
Katies Tid Bits* Try this recipe with other berries too ♥

no sugar added strawberry cake recipe-Katherines Corner
STRAWBERRY-BLAST-CAKEDownload

 Have you been enjoying recipes made with strawberries lately?

I look forward to seeing what you all link up at the Thursday Favorite Things Blog Hop. ( you can start linking about 8 PM MST tomorrow night).

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29 Comments

  1. Pingback: Bake A Cake Giveaway 2018

  2. Hi Katherine Your Strawberry Blast cake looks so yummy. My husband is a diabetic and we use Splenda all the time..I love finding recipes that use Splenda in them. I am going to Pin this for me and share it to my Friends.. Thank You for sharing this awesome recipe! Hugs xo

    Reply

    1. Hi Cathy, oh my goodness you will love it. I like to make things with fruit from the garden, so yummy. If you can’t find sweet strawberries at your local market frozen will work too. Hugs

      Reply
  3. Pingback: Thursday Favorite Things Blog Hop 192 - Katherines Corner

  4. I love that there is no sugar added. Thank you for sharing this post at City of Creative Dream’s City of Links on Friday! I appreciate you taking the time to party with me. Hope to see you again this week 🙂

    Reply

  7. Oh that looks so wonderfully delicious! I love strawberries. Straight off the bush is my favorite way to eat strawberries or any berry for that matter.

    Reply

    1. Jayne you are so right. Our grandchildren love coming over and picking them. We have ever bearing plants so we are fortunate that they produce more than we can ever eat. I think I will try making jam next year. 🙂

      Reply

  8. Looks delicious, Katie! As a child I picked all kinds of wild (and cultivated) berries with my father. Those wild strawberries were about the size of small peas, but oh the jam they made! My favorite strawberry “dish” is strawberry rhubarb pie–yum!

    Reply

    1. oh Diana what a lovely memory. I picked blackberries when I was a child with my Mother.I still remember our purple fingers from picking them all and filling our basket. Strawberry Rhubarb pie sounds wonderful. Hugs!

      Reply

  11. WOW making my mouth water with this sugar free dessert, it looks delicious!!! I would like to invite you to share your post on my WW this week if you have time. Enjoy your day!!!

    Reply

    1. Where we live slugs aren’t a problem my sweet friend. But the first thing I thought of was elevate your garden and use netting. I know they have some people/animal safe slug repellent too. I remember my Mother ( she lives in Washington) uses dishes of beer in her garden. I guess the slugs drink it and it kills them. Hope this helps. xo

      Reply

Love each other as God loves you xo

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