Moist Sugar Free Strawberry Cake with Strawberry Frosting

This sugar free strawberry cake is light, tender, and packed with fresh diced berries in every bite. The cream cheese frosting gets its punchy strawberry flavor from freeze-dried powder, so it stays thick and spreadable without a hint of watery mess.

If you have been looking for a cake that tastes like a classic bakery slice but skips the sugar, this is the one. It comes together with everyday ingredients and works with the sweetener you already have in the pantry.

Why This Strawberry Cake Works

The crumb stays soft for days because buttermilk and a little almond flour add moisture without weighing it down. Fresh strawberries burst into jammy pockets as the cake bakes, and the frosting tastes like real berries, never artificial.

This is the cake I bring to birthdays and summer cookouts when half the guests are watching their sugar. Nobody notices the swap, and I never have to explain a thing.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1/2 cup almond flour: adds tenderness; use more all-purpose if you do not have it
• 2 tsp baking powder: gives the cake its lift
• 1/2 tsp salt: just fine sea salt
• 1/2 cup unsalted butter, softened: let it sit out for 30 minutes
• 1 cup granulated monk fruit sweetener: a 1:1 erythritol blend works best
• 2 large eggs, room temperature: cold eggs can make the batter curdle
• 2 tsp vanilla extract: the real stuff makes a difference here
• 1 cup buttermilk, room temperature: or stir 1 tbsp lemon juice into whole milk and let it sit 10 minutes
• 1 1/2 cups finely diced fresh strawberries: about 8 oz, patted dry after dicing
• 8 oz cream cheese, softened: for the frosting
• 1/4 cup unsalted butter, softened: for the frosting
• 1 cup powdered erythritol: sifted to remove lumps
• 1 tsp vanilla extract: for the frosting
• 2 tbsp freeze-dried strawberry powder: grind 1/2 cup freeze-dried strawberries in a food processor, then sift

Variations / Substitutions

• Dairy-free: swap the butter for a plant-based stick and the cream cheese for a dairy-free block. Use almond milk plus 1 tbsp vinegar for the buttermilk.
• Different sweetener: a stevia baking blend works if you adjust to the package’s sugar equivalent. Pure stevia drops are too concentrated and will throw off the texture.
• Gluten-free: replace the all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum. Keep the almond flour as is.
• Lemon twist: rub 1 tbsp fresh lemon zest into the sweetener before creaming, then swap the vanilla in the frosting for lemon extract.

If you like this one, try our Sugar Free Lemon Blueberry Cake next.

How To Make Sugar Free Strawberry Cake

Step 1: Whisk the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans, then line the bottoms with parchment. In a medium bowl, whisk together the 2 cups all-purpose flour, 1/2 cup almond flour, 2 tsp baking powder, and 1/2 tsp salt until no lumps remain.

The almond flour tends to clump, so break up any small pebbles with your fingers. You want a uniform mix so the cake rises evenly.

Step 2: Cream the Butter and Sweetener

In a large bowl, beat the 1/2 cup softened butter and 1 cup granulated monk fruit sweetener with a hand mixer on medium speed until the mixture looks fluffy and pale, about 3 minutes. Scrape the bowl, then beat in the 2 eggs one at a time, mixing only until the yolk disappears. Stir in the 2 tsp vanilla.

The creamed mixture will look grainy at first, which is normal with granular sweeteners. Keep beating until it loosens and takes on a lighter color, that is when enough air has been worked in.

Step 3: Build the Batter

Pour in a third of the flour mixture and mix on low just until it streaks the batter. Add half of the 1 cup buttermilk and mix again. Repeat with another third of flour, the rest of the buttermilk, then the last of the flour, scraping between additions. Stop the mixer as soon as the flour vanishes, then fold in the 1 1/2 cups diced strawberries with a rubber spatula.

The batter will be thick and dotted with pink. Overmixing at this stage toughens the crumb, so a few faint streaks of flour are better than a perfectly smooth bowl.

Step 4: Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake on the middle rack for 25 to 30 minutes, until the centers spring back when pressed lightly and a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

While the cakes bake, the kitchen will fill with a buttery strawberry scent. Pressing the top is the most reliable check, because a toothpick can hit a soft berry and give a false wet reading.

Step 5: Make the Frosting

In a clean bowl, beat the 8 oz softened cream cheese and 1/4 cup butter until smooth, about 2 minutes. Sift in the 1 cup powdered erythritol and the 2 tbsp freeze-dried strawberry powder, then add the 1 tsp vanilla. Beat on low until combined, then increase to medium and whip 1 minute until the frosting is fluffy and spreadable.

The freeze-dried powder keeps the frosting stiff and gives it intense real-strawberry flavor without any extra liquid. Taste it now, and add a pinch more powder if you want a stronger punch.

Step 6: Frost and Serve

Set one cooled layer on a plate and spread a generous cup of frosting over the top. Place the second layer on and cover the top and sides with the remaining frosting. Scatter a few fresh strawberry slices on top right before serving if you like the look.

Serve the cake at room temperature for the softest texture. A chilled cake tastes good too, but the crumb firms up in the fridge, so pull it out 30 minutes ahead when you can.

A Few Tips for the Best Sugar Free Cake

• Get everything to room temperature. Cold butter and buttermilk will not cream properly, and the batter can curdle, which leads to a dense cake.
• Dice the strawberries small, about pea-sized. Larger chunks sink to the bottom and release too much juice while baking.
• Sift the powdered sweetener for the frosting. Erythritol tends to clump, and even tiny lumps feel gritty on the tongue.
• Use the freeze-dried strawberry powder, not puree. Puree adds water that will turn your frosting runny, but the powder packs flavor without thinning it out.

Bake times by pan size:

Keeping the Cake Fresh

• Refrigerate: Store the frosted cake covered in the fridge for up to 5 days. The frosting sets firm, so bring slices to room temperature before eating.
• Reheating: No real reheating needed, but 10 seconds in the microwave softens a cold slice nicely.
• Freeze unfrosted layers: Wrap the cooled layers in plastic and freeze for up to 2 months. Thaw in the fridge overnight, then frost and serve.

What to Serve with Sugar Free Strawberry Cake

A cold glass of unsweetened almond milk is my favorite pairing, the nutty flavor mellows the sweet berry frosting without competing. If you want something a little more special, spoon a dollop of lightly whipped cream on the side and scatter a handful of fresh blueberries around the plate. The cream’s richness and the berries’ bright pop both read as an indulgence, even without added sugar.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them thoroughly, then pat dry. Frozen berries release more liquid, so the batter may need an extra minute of bake time if it feels loose.

Why did my cake turn out dense?

Overmixing the batter or using cold butter and buttermilk are the two most common reasons. Also, do not skip the parchment lining, or the layers can stick and deflate when you turn them out.

What is the best sugar-free sweetener for this cake?

A granulated monk fruit and erythritol blend that measures cup-for-cup like sugar works beautifully. Pure erythritol is fine, but your granulated type should be similar in texture to regular sugar so the creaming step aerates properly.

Can I make this cake ahead of time?

Yes. Bake the layers a day in advance, cool completely, and wrap them. Store at room temperature and make the frosting the next day. The assembled cake actually tastes better after a few hours in the fridge as the flavors settle.

Sugar Free Strawberry Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Calories: 230

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1/2 cup almond flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated monk fruit sweetener
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 1 1/2 cups finely diced fresh strawberries
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered erythritol
• 1 tsp vanilla extract
• 2 tbsp freeze-dried strawberry powder

Method

 

1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment. Whisk together all-purpose flour, almond flour, baking powder, and salt.
2. Beat butter and granulated sweetener until fluffy and pale, about 3 minutes. Beat in eggs one at a time, then vanilla.
3. Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined, then fold in diced strawberries.
4. Divide batter between pans, smooth tops, and bake 25 to 30 minutes until centers spring back and a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
5. Beat cream cheese and butter until smooth. Sift in powdered erythritol and freeze-dried strawberry powder, add vanilla, and beat until fluffy.
6. Place one cooled layer on a plate, spread with about a cup of frosting. Top with the second layer, then frost the top and sides. Garnish with fresh strawberry slices if desired. Serve at room temperature.

Notes

The cakes must be completely cool before frosting, which takes about 1 hour. For the cleanest slices, chill the frosted cake for 20 minutes before cutting.