SUGAR FREE STRAWBERRY CAKE RECIPES RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
  2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
  3. Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
  4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
  5. Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
  6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
  7. Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
  8. Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.

Steps:

• Preheat oven to 350 degrees. (This recipe uses the reverse creaming method.)
• Grease and flour three 8 x 2 inch round pans
• In a separate bowl, combine eggs, strawberry puree, vanilla, strawberry extract, pink coloring (as desired). Blend together with a fork.
• In the bowl of your mixer, hand whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand.
• Scrape the sides and bottom of the bowl. Method is important when using Reverse Creaming, so with the mixer on LOW speed, SLOWLY add 1/2 of the egg mixture to the dry ingredients, increase the mixer to medium speed and beat for 1 1/2 minutes, the batter will be thick and fluffy.
• Scrape the bottom and sides of the bowl, then add the remaining egg mixture in 2 pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour into prepared pans.
• Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 min. then turn out.
• Makes 7 1/2 cups batter IF USING FONDANT: If using fondant to cover the cake, our first choice is to cover the cake in ganache for a nice firm shell before laying on the fondant. You could also use all butter buttercream, that is well chilled to firm it up before the fondant.
• Cupcakes: This recipe will work for cupcakes, they will have only a slight dome**We frosted our cake with this Cream Cheese Frosting Recipe. (I piped spirals of frosting in varying sizes with my Wilton star tip 21.)