Strawberry cake (Low sugar)

Equipment

• Two 8-inch or one 9-inch round cake pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl
• Electric mixer or stand mixer
• Spatula
• Knife and cutting board for strawberries
• Cooling rack

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Ingredients

Cake Base

• 2 1/2 cups all-purpose flour (or 1:1 low-carb flour blend for keto)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup low-carb sweetener (erythritol, monk fruit, or blend)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or unsweetened almond milk for lower carbs)
• 1/2 cup strawberry puree (fresh or thawed frozen strawberries, blended)

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Low-Sugar Frosting: Strawberry Cream Cheese

• 225 g cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered low-carb sweetener
• 1/2 teaspoon vanilla extract
• 2 tablespoons strawberry puree

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Strawberry Garnish

• 1 cup sliced fresh strawberries
• Optional: small mint leaves

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Step 1: Prepare the Pans

1. Preheat oven to 175°C.
2. Grease pans with butter or oil.
3. Line bottoms with parchment paper.
4. Lightly flour the sides (or dust with almond flour for keto).

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. Set aside.

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Step 3: Cream Butter and Sweetener

1. In a large bowl, use an electric mixer to beat butter and sweetener until light and fluffy (about 3–4 minutes).
2. This incorporates air, giving the cake a soft, tender crumb.

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Step 4: Add Eggs and Vanilla

1. Beat in eggs one at a time, fully incorporating each before adding the next.
2. Mix in vanilla extract.

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Step 5: Combine Dry Ingredients and Milk

1. Reduce mixer speed to low.
2. Alternately add dry ingredients and milk, starting and ending with dry ingredients.
3. Mix just until combined. Overmixing toughens the cake.

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Step 6: Fold in Strawberry Puree

1. Gently fold strawberry puree into the batter.
2. Ensure even distribution without overmixing.

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Step 7: Bake the Cake

1. Pour batter evenly into prepared pan(s).
2. Smooth the tops with a spatula.
3. Bake 25–30 minutes for a 9-inch cake or 20–25 minutes for two 8-inch layers.
4. Test doneness with a toothpick; it should come out clean.

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Step 8: Cool

1. Cool in pans for 10 minutes.
2. Run a knife around edges.
3. Transfer to a wire rack to cool completely.

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Step 9: Prepare Frosting

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered low-carb sweetener.
3. Mix in vanilla and strawberry puree.
4. Adjust consistency as needed.

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Step 10: Assemble the Cake

1. Level layers if necessary.
2. Place first layer on plate, spread frosting evenly.
3. Add second layer, frost top and sides.
4. Decorate with sliced strawberries and mint leaves.

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Step 11: Serve

• Chill 15–20 minutes for easier slicing.
• Serve at room temperature for best flavor.

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Tips for Success

• Use ripe, sweet strawberries for natural sweetness.
• For keto, replace flour with a 1:1 almond and coconut flour blend (adjust milk slightly for texture).
• If strawberries are watery, drain excess juice before blending.
• Sweetener: taste batter before baking if using monk fruit or erythritol to ensure sweetness.
• Store in fridge up to 3 days; bring to room temperature before serving