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My added sugar free strawberry shortcake is a delicious option for those watching their sugar intake. Made with Swerve instead of regular sugar, it’s a better fit for diabetics and anyone looking to lower carbs without sacrificing flavor. You’ll also find tips for making it low fat, gluten free, or even keto, so you can enjoy a classic treat that fits your lifestyle.
🍓 Sugar Free Strawberry Shortcake Ingredients
Here are the ingredients you need to make sugar free strawberry shortcake:
- 9-14 ounces sugar free angel food cake (255-397g)
- 2 lbs fresh strawberries (907g)
- 2 tablespoons Swerve granular sweetener, divided
- 1 lime
- 2 tablespoons water
- 1 cup heavy cream
Get a printable recipe card below!
For this recipe, I’m using the sugar substitute Swerve. You can use another 1:1 sugar alternative, but make sure it matches the sweetness of white sugar (most allulose-based sweeteners don’t). Swerve is a blend made with erythritol, a type of sugar alcohol.
Angel food cake is naturally low in fat and calories, with more protein than the biscuits or pound cake typically used in classic strawberry shortcake. That’s because it’s made mostly from egg whites, with little flour or added fat. You have two sugar-free options:
- Buy a pre-made sugar-free angel food cake at the grocery store (Hill & Valley is one brand).
- Use your favorite angel food cake recipe and swap in Swerve for the sugar. (Bake it in a tube pan so you can fill the center with strawberries.)
For the best flavor, choose strawberries that are red all the way through. This means they’re fully ripe and sweet.
🍰 How to Make Diabetic-Friendly Strawberry Shortcake
Rinse the strawberries, remove the green tops, and slice them. Place in a bowl with 1 tablespoon of Swerve, the juice and zest of one lime, and 2 tablespoons of water. Stir and set aside to let the flavors develop.
In a separate bowl, whip the heavy cream with the remaining 1 tablespoon of Swerve until soft peaks form.
To serve, top the sugar-free angel food cake with the strawberries and whipped cream. Garnish with fresh or additional sliced strawberries if desired.
For a more casual (and my preferred) version, slice the cake into portions and spoon the syrupy strawberries and cream over each slice. Enjoy!
Storage
Strawberry shortcake is best enjoyed fresh on the day it’s made, as angel food cake dries out quickly. If you have leftovers, wrap any uncut cake tightly in plastic wrap and store it in the fridge for 1-2 days.
Keep the cake, strawberries, and whipped cream in separate containers until ready to serve. Topping the cake too early will make it soggy.
Freezing is not recommended. Homemade whipped cream doesn’t hold its texture well after thawing.
Watch How to Make It!
Sugar Free Strawberry Shortcake Recipe (Diabetic-Friendly)
Ingredients
- 9-14 ounces sugar free angel food cake (255-397g)
- 2 lbs fresh strawberries (907g)
- 2 tablespoons Swerve, granular divided
- 1 medium lime
- 2 tablespoons water
- 1 cup heavy cream
Instructions
- Rinse the strawberries, remove the green tops, and slice them. Place in a bowl with 1 tablespoon of Swerve, the juice and zest of one lime, and the water. Stir and set aside to let the flavors develop.
- In a separate bowl, whip the heavy cream with the remaining 1 tablespoon of Swerve until soft peaks form.
- To serve, top sugar-free angel food cake slices with the strawberries and whipped cream. Don't top the cake until right before serving.
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). It’s not entirely accurate to call this strawberry shortcake “sugar free,” since strawberries contain natural sugars. A truly sugar-free version would leave out the strawberries entirely- which wouldn’t be much of a shortcake! It’s more appropriate to call this a low sugar strawberry shortcake. Strawberries are a low-carb fruit that typically have a minimal impact on blood sugar when enjoyed in reasonable portions. For those following a low-carb or diabetic-friendly diet, strawberries are often a great fit. Low Fat Version: Angel food cake is naturally low in fat and makes a lighter base than traditional biscuits or pound cake. To cut fat even further, substitute the homemade whipped cream with a fat-free whipped topping. This also makes the dessert lower in calories. Keto Version: The strawberries and sugar-free whipped topping are low in carbs, but angel food cake is not keto-friendly. For a truly low-carb version, use a keto biscuit or shortcake made with almond or coconut flour. Gluten Free Version: To make this recipe gluten free, swap the angel food cake for gluten free biscuits or pound cake. You can also use a gluten free strawberry shortcake recipe that fits your dietary needs. Nutrition information is for one serving of the recipe and varies depending on the angel food cake you use.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
👩🏻🍳 More Sugar Free Recipes
Please note that by “sugar free” I mean no added sugars. These recipes all contain natural sugars from dairy products and/or fruit.
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
Great post about a classic with some inventive and healthy twists! And you’re right about eating the real deal once in a while instead of going for the “good for you” alternative. Thanks for posting!
Yes! Sometimes I think it’s ok to just enjoy dessert and not try to come up with a healthier version. This one worked out pretty well though 😀
Big-time kudos to you, Summer! Not just for recognizing strawberries’ present and still-flowering excellence, but for making everything from scratch. In your typical smart and engaging way, you’ve shown us all not only how easy it is to eat well, but to make the experience memorable.
When I first spotted the angel food, I figured you might have pulled something from the supermarket shelf, and cut it to size. Nope. You’re all about hacks and secrets, but this wasn’t one of them. So worth the effort!
What impresses me most, though, is your making whipped cream. The stuff in the red can is alright, in a pinch, though it really doesn’t come close to homemade, The unparalleled creaminess and the contentment it brings!
One small trick I use is to put the mixing bowl and the whisks in the freezer for half an hour before whipping, until they’re thoroughly frosted. Consequently, the cream is quicker to take shape and to hold it. Also, using iced utensils really does preserve, perhaps, a touch more of the milky essence.
Ooooh, great tip regarding the whipped cream! I’ll have to try that next time. All of our birthdays here are during the summer months so I have quite a few excuses to make more whipped cream.
I remember I had an instructor who had a stainless steel dispenser just for homemade whipped cream. I guess you can get them at restaurant supply stores. It’s a bit easier than fussing with piping it as I did.
Easier, yes, but for people like you and me, Summer, who only partake occasionally, is it really worth the expense? Sure, it’d be nifty to have one of those gadgets, but the piping bag also does the job, and thus, it stays.
Now, an instructor, making a living demonstrating culinary techniques, probably makes whipped cream a hundred times as frequently as we mortals do. In that case, not using the device would be an obnoxious waste of time.
Or, it’s just possible the instructor was obsessed. “You know what would go well with this turkey sandwich? Whipped cream.”
Haha, hopefully they were refraining from turkey and whipped cream sandwiches! I think dietitians (in general) just have a wider array of kitchen gadgets than is typical. I’ve met quite a few who have convection ovens as well. We can use our career choice as an excuse but only a portion of us work in food service or as instructors. I’m running out of room for more in my small-ish kitchen, so I do need to restrain myself a bit.
Oddly enough, your message suddenly reappeared on my website! I was on the phone with Bluehost the other day and the IT person remarked how much behind-the-scenes work goes into running a self-hosted website. Indeed! Hahahaha
The freezer tip comes in quite handy and guarantees perfect whipped cream!
Honestly, Brian, the first time at it, I was skeptical. When everything checked out, though, it surprised the…heck out of me.
Even a blind squirrel, an acorn and such, I suppose!
I’m definitely planning on trying it!