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sugar free strawberry shortcake recipe

Sugar Free Strawberry Shortcake (Diabetic Strawberry Shortcake)

Summer Yule
Can diabetics eat strawberry shortcake? This easy sugar free strawberry shortcake recipe is a better fit for low carb diet plans.
5 from 2 votes
Cook Time 30 mins
Total Time 30 mins
Course Snack
Cuisine American
Servings 6
Calories 194 kcal


For sugar-free shortcake:

  • 1 cup unpasteurized egg whites (from approximately 8 large eggs)
  • 1 pinch salt
  • ¾ teaspoon cream of tartar
  • ½ teaspoon vanilla
  • 120 grams Swerve, granular (approximately 10 tablespoons)
  • 60 grams flour (approximately ½ cup) use all white flour OR half spelt flour, half white flour
  • cooking oil spray of choice

For sugar-free strawberry shortcake filling:

  • cups frozen strawberries, chopped small
  • 12 grams Swerve, granular (about 1 tablespoon)

For sugar-free strawberry shortcake topping:

  • ¾ cup heavy whipping cream
  • 27 grams Swerve, confectioners (about 3 tablespoons)
  • 3 cups fresh strawberries, chopped (optional, but recommended)


To make angel food cake shortcakes:

  • Preheat the oven to 325°F (163°C). Spray 5-6 mini pie tins with cooking spray. (The number used will depend on how much your egg whites whip up.)
  • Put the egg whites in a medium-sized bowl. Beat them with an electric hand mixer until they become foamy. It will only take a few minutes.
  • Add the salt, cream of tartar, and vanilla to the bowl and continue beating the egg whites until they form soft peaks. They’ll increase a lot in volume, just like when you make meringues. (Watch the video in the recipe card to see what they should look like!)
  • Weigh the dry ingredients with a food scale. Gradually add the granulated Swerve and flours to the egg white mixture using a hand mixer. Ensure they are thoroughly incorporated into the egg whites. 
  • Distribute the batter evenly between your prepared mini pie tins. Put them on an oven rack about ⅓ down from the top of the oven. Bake for 30 minutes in the preheated oven.  
  • When they are finished, a toothpick inserted into one of the cakes should come out clean. Allow the angel food cakes to come to room temperature before filling, topping, and serving. 

To make sugar free strawberry shortcake filling:

  • Chop the frozen strawberries small. Place them in a small saucepan and stir in some Swerve granular.
  • Heat the strawberries and Swerve in a small pan on the stovetop until the strawberries warm and release some juice and the Swerve is fully dissolved. Chill until serving time.

To make sugar free strawberry shortcake topping:

  • Put heavy cream and Swerve confectioners in a clean bowl. With an electric hand mixer, beat until thick and thoroughly combined. It will take about 2-3 minutes. 
  • Refrigerate until serving time.

To assemble strawberry shortcakes:

  • Cut each shortcake in half widthwise. Top the bottom half of each cake with some of the sweetened strawberries. Place the top half of each cake on top, creating a “sandwich."
  • Spoon some whipped topping on top of each strawberry shortcake. For additional color and flavor, I like to finish these desserts with chopped fresh strawberries. This is optional, but highly recommended if you can get fresh berries. 


This is a level 3 recipe (weight maintenance and active lifestyles). Full disclosure time- I’m not a huge fan of “better for you” versions of baked goods. I’d rather just have the occasional treat (using sugar, white flour, etc.) versus trying to satisfy the craving with substitutions. That said, I get that some people want desserts that “fit” better into their daily meal plan.
Strawberry shortcake made with angel food cake is a pretty light option compared to other desserts involving cake. Using all white flour instead of a mix of whole grain and refined flour won’t make a big difference calorie-wise. (You will lose out on a little bit of fiber though.)
Some things that these low sugar strawberry shortcakes have going for them is they’re portion-controlled with no added sugar. Using Swerve instead of regular sugar here saves you over 100 calories and 27 grams of sugar per serving. That’s a lot of sugar!
Each strawberry shortcake (if you yield six) is under 200 calories per serving. To make weight watcher strawberry shortcakes, I would substitute fat-free whipped topping for the real whipped cream. This low-fat swap saves you almost 100 calories per serving (and a lot of saturated fat).
Though they helped me as a steppingstone, low-calorie whipped toppings definitely count as ultra-processed food. Whether products like that (or the Swerve in this recipe) are helpful to your weight loss journey is ultimately up to you.
Nutrition information is for one serving of the recipe (without the optional fresh strawberries, using half spelt and half white flour). Carbohydrates listed are net carbs.


Calories: 194kcalCarbohydrates: 15.9gProtein: 6.4gFat: 10.3gSaturated Fat: 6.2gPotassium: 327.4mgVitamin A: 8.8% DVVitamin C: 63.2% DVCalcium: 4.6% DVIron: 6.3% DV
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