This take on the classic strawberry shortcake really highlights the natural sweetness of these delicious berries. The cake, syrup and whipped cream topping are all made without any processed sugars making this treat even more wholesome. This refined sugar free strawberry shortcakes is a perfect treat for this spring and summer season.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Refined Sugar Free Strawberry Shortcakes Ingredients
This strawberry shortcake recipe has three parts:
- The cake
- Strawberry syrup
- Whipped Cream (with a little cream cheese thrown in for extra yumminess)
Cake
- All purpose flour – organic, unbleached flour
- Honey or maple syrup
- Eggs – large, room temperature eggs divided into whites and yolks
- Butter or coconut oil – both oils make for a lovely cake. A slight coconut flavor also pairs really well with the strawberries.
- Vanilla – pure vanilla extract, not the imitation junk
- Salt – real unrefined mineral salt is the best. We love Redmond’s.
Strawberry syrup
- Fresh strawberries (you totally could do this with any kind of fruit, fresh or frozen)
- Honey
- Lemon juice
- Pinch of Salt
Whipped Cream
- Heavy whipping cream
- Honey or maple syrup
- Cream cheese
- Vanilla, optional
- Pinch of salt, optional
How to Make Refined Sugar Free Strawberry Shortcakes
This recipe does take a little more hands on work than most of the things I make. But strawberries are such a highlight in early spring down here in Florida that I love doing something a little special when they are in season.
Before we get working with the ingredients, grease six ramekins and set them aside. Preheat the oven to 350F.
Whip the eggs
Now, divide your room temperature eggs into yolks and whites. Put the egg yolks in one medium sized mixing bowl and the egg whites in another.
Add vanilla, salt and 2/3 of the honey to the bowl with the egg yolks and beat until the yolks become thick and the color has lightened considerably. To know if it’s done whipping, lift the beater and let the batter drip off the whisk. If the drippings don’t immediately sink back into the mixture in the bowl, keep whipping.
Once the egg yolk/honey mixture has thickened, it’s time to whip the egg whites. When they have doubled in size, start adding the remaining honey a bit at a time. Continue to whip until stiff peaks have formed.
Fold in flour
Next, it’s time to add in our flour. This caused me a bit of anxiety the first few times I made this recipe, but never fear, all will be well!
Sift 1/3 of the flour into the bowl with the egg yolks. Using a silicone spatula or wooden spoon, fold the flour into the yolks until just incorporated.
Now, before we add the rest of the flour, we are going to combine our eggs.
Combine egg yolks and egg whites
Next, pour the egg yolk mixture into the egg whites, folding to incorporate. Add the flour 1/3 at a time folding it between each addition. Patience is key with this cake recipe, don’t over mix.
Lastly, pour in the melted butter or coconut oil and give it a few folds. Don’t worry if the butter isn’t fully incorporated, that’s kinda what we are going for. When the butter is mostly mixed in, it’s time to pour the batter into the ramekins.
Bake for 20-25 minutes or until a toothpick comes out clean. While baking, proceed to making the strawberry syrup.
Honey Sweetened Strawberry Syrup
This could also be called a jam, since that’s basically what we are making. Cooked a bit longer and it’d thicken up beautifully for breads and crackers. This would actually pair really well with some homemade peach jam 😋
Quarter your strawberries (leaving a couple strawberries behind for dicing and topping our shortcakes later), and add them to a small/medium sized pot. Add honey, lemon juice, and a pinch of salt to the pot. Set heat to medium high and stir occasionally. Mash the strawberries a bit as you go. Bring to a simmer and cook until foam recedes or the syrup thickens to your liking.
You can do a gel test if that’s the texture you are going for. I like to place a plate in the freezer while cooking jams. Take out the plate when you want to test for the gel. Place one tablespoon of cooking jam onto the plate and let it cool just long enough that it won’t burn you. Run your finger through the middle of the dollop. If it doesn’t run back together, it’s reached gel. If it does immediately fill in the gap you created, cook it a bit longer.
By the time the syrup is done, your cakes should be out of the oven and cooling. Allow the syrup to cool a bit before topping the cakes.
This is optional, but if you’d like, poke some holes in your cakes before topping them with syrup. Otherwise just pour the syrup over the top.
Set the cakes with the syrup in the fridge to cool. When you are ready to serve, it’s time to make the whipped cream.
Whipped Cream
In a medium sized mixing bowl, whisk together cream cheese, whipping cream and vanilla and salt if using. When the cream cheese has broken down a bit, turn on your beater and whip until thick.
Top your cakes with the whipped cream and diced strawberries and serve.
This is definitely a labor of love, and will make plenty of dishes but it’s such a beautiful tasty dessert special to this time of year.
I hope you enjoy it as much as we did!
Happy Baking 😊
Refined Sugar Free Strawberry Shortcakes
Ingredients
Equipment
Method
- Preheat oven to 350F. Grease six ramekins and set aside on a baking sheet.
- Place egg yolks in one medium sized mixing bowl, and whites into another medium sized mixing bowl.
- Add about 2/3 of the honey called for, plus vanilla and salt to the bowl with the egg yolks. Whip until the mixture is thick. When drizzled over itself, it doesn't immediately sink back into the mix.
- With a clean beater, whip egg whites until doubled in size. Add the remaining honey one tablespoon at a time. Continue whipping until the white form stiff peaks.
- Sift 1/3 of the flour into the egg yolk mixture and fold until just combined. Sift 1/3 of the flour into the egg whites, fold.
- Pour egg yolk mixture into the egg whites and fold until barely combined.
- Sift last 1/3 of flour into the egg mixture and fold gently.
- Add melted butter or coconut oil to the batter and fold several times until most of the butter is incorporated. Pour batter into the prepared ramekins.
- Bake for 20-25 minutes or until a toothpick comes out clean. Set aside to cool.
- While the cakes are baking, quarter the strawberries (leaving 2-3 behind for dicing and topping our cakes later).
- Add strawberries, honey, lemon juice, and salt to a small sauce pan. Cook over medium heat, stirring occasionally and mashing the strawberries a bit as they cook.
- Simmer until foam has receded and the mixture has thickened some, add more honey if necessary as strawberries can vary in sweetness.
- Remove from heat to cool for a few minutes before topping the cake. Optional, poke the cakes before adding the strawberry syrup on top.
- Place the cakes topped with the strawberry jam to chill until you are ready to serve.
- Add heavy cream, cream cheese, honey/maple syrup, vanilla and salt (if using) to a medium mixing bowl.
- Whisk the mixture by hand until the cream cheese has broken down into smaller bits. Then turn on your beater and whip until thick.
- Pull cakes from the fridge and top with whipped cream and diced strawberries if desired. Serve.
Totally my type of ingredients!
I have a hard time finding sugar free sweets recipes, this is a good one. Thanks!
This looks amazing! It reminds me of a recipe my grandmother used to make 💕
That warms my heart so much! I’m sure your grandma’s recipe was amazing!
Oh yes please! The perfect summer dessert!