Skinny Recipe: Low Sugar Strawberry Shortcake
Posted by Caitlin Norton
Growing up, I used to love Strawberry Shortcake (am I dating myself here?). She had amazing adventures and all kinds of wonderfully crazy friends- I even named my first cat Custard! I would insist each annual special be taped and I could sit for hours re-watching them if my mom didn’t push me out the door to play in the sunshine every once in a while.
To this day, strawberry shortcake is still my all-time favorite dessert and something I’ve asked for plenty of times when celebrate my birthday. This year, I wanted to go a little healthier because I found out shortcake and the fruit sauce can have TONS of sugar in it. I found a delicious sugar-free angel food cake recipe that is as light and fluffy as the original. I promise you won’t miss one single calorie!
Even better? Strawberries are perfectly in season and bursting with natural sugars right now so you don’t need to add much more to the recipe below. But, if you like them extra sweet, use a tiny bit of your favorite no-calorie sweetener so you’re not added empty calories to your dessert.
Makes 12 Servings
Yield: 1/12 slice cake and 1/3 cup strawberry sauce
1 cup sifted cake flour
1-1/2 cups Splenda
1/2 tsp salt
12 egg whites
1 tbsp water
1 tsp vanilla extract
1 tsp cream of tartar
2 pints fresh strawberries
1/4 teaspoon orange zest
1/3 cup water
No-calorie sweetener to taste
Optional toppings: Light whipped cream or a scoop of vanilla ice cream
For the cake: Preheat oven to 350 degrees. Sift flour, salt, cream of tartar and Splenda together. In a separate bowl, beat egg whites, water, and vanilla until soft peaks form. Gently fold dry ingredients into whipped egg whites. Fold until just incorporated. Carefully pour batter into an UN-greased 10 inch tube pan. Bake for 35 – 40 minutes or until golden brown and a toothpick in the center comes out clean. Completely cool before serving (cake will dry out if you cut into it too soon). Wrap individual slices in plastic wrap and store in the fridge or freezer for easy portion control.
For the strawberries: Combine fruit, zest, and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Add sweetener to taste if it’s still not sweet enough for you. Serve hot or room temperature. Store in the fridge in a tightly sealed container.
To serve: Cut the cooled cake into 12 slices. Plate a slice and top with stewed strawberries. Top with light whipped cream topping or a scoop of vanilla ice cream and a candle if you’re celebrating a birthday (like me)!
Total Fat: 0g
Total Carbs: 17g
Dietary Fiber: 1g