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Strawberry HELP ME PLEASE!!!

post #1 of 26
Thread Starter 
My MIL had a very serious stroke last year and just recovered from a breast mastcetamy(SP) and here birthday is this weekend... She loves strawberry cake... Here's the problem... She cant have sugar because of some of the meds she is on and I was wondering if there is a sugar free strawberry cake recipe... I have Googled it every wich way and have yet to find one. I had planned on icing it with whipped topping(YUCK) because it has 1gram of sugar by volume... I hope you guys can help me.... I really want to do something special for her. She has been thru HELL the past 2 years.
LET THEM EAT CAKE!!!
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LET THEM EAT CAKE!!!
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post #2 of 26
Thread Starter 
PLEASE GUYS HELP ME!!!! I have posted in a few differant areas and as of last I am getting no replies to my post... am I doing something wrong? icon_sad.gif
LET THEM EAT CAKE!!!
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LET THEM EAT CAKE!!!
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post #3 of 26
No, you're not doing anything wrong...

I know I don't normally post if I don't have an idea/solution/answer.

I'm sorry you're so frustrated! I wish I had a recipe for you, but I haven't made any cakes that are sugar free (I'm allergic to sugar substitutes).
post #4 of 26
Thread Starter 
Thank you anyway at least I know my post worked...Still very new to all this. icon_redface.gif
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LET THEM EAT CAKE!!!
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post #5 of 26
I know that Pillsbury makes a 50% sugar cake in white, you could add fresh or frozen strawberries to it, if you like using a box cake. Or you can subsititue sugar in your scratch recipe with a 50/50 mix of sugar and Splenda. I think Splenda has a "baking blend". I don't know of any cakes that are 100% sugar free.
~Brooke~

"Life isn't about how many breaths you take, its about the moments that take your breath away"
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~Brooke~

"Life isn't about how many breaths you take, its about the moments that take your breath away"
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post #6 of 26
Does it have to be completely sugar free or is natural sugar OK, like in fresh fruit??

I found a sugar free cake recipe on Cooks.com that got very good ratings. It has raisins in it, but I was wondering if you substituted strawberries for the raisins or found a sugar free white cake recipe and substituted sugar free strawberry jam for some of the liquid??


Just some ideas that came to mind that you could try....

Here is the link to the recipe I was referring to...

http://allrecipes.com/Recipe/Sugar-Free-Cake/Detail.aspx
post #7 of 26
I would think that you could make a white cake (scratch) and use splenda instead of sugar - and use chunks of strawberry in the batter. I think could also use sugar free jelly to fill it. I hope you find something, and, I hope she has a wonderful birthday.
I can do ALL things through Christ who strengthens me!
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I can do ALL things through Christ who strengthens me!
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post #8 of 26
I was going to suggest the Splenda baking blend stuff, but it really depends on how much sugar she can have, because there is some real sugar in the baking blend. I may be of no help, but at least here's a bump to get someone else's attention (hopefully). I hope you can find something for her... it sounds like she's been through a rough haul, and really deserves something nice. It's so sweet of you to put this effort into it! Bless your heart!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #9 of 26
I know this isn't what you are looking for, but it is an option. Also, you can make a regular strawberry cake and try substituting Splenda or another sugar substitute for the sugar.

Sugar Free Strawberry Layer Cake

* 1 small box sugarfree strawberry Jello
* 2 cups boiling water
* 1 tub sugarfree cool whip
* 1 pint fresh strawberries, sliced
* 1 sugarfree angel food cake

DIRECTIONS

1. Dissolve Jello in boiling water.
2. Chill until partially set.
3. Stir in strawberries. Stir in coolwhip.
4. Tear angel food cake into bite-size pieces; Layer cake pieces with jello mixture, ending with jello on top.
5. chill until firm.
"Qu'ils mangent de la brioche." -- Marie Antoinette
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"Qu'ils mangent de la brioche." -- Marie Antoinette
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post #10 of 26
I have never made a sugar free cake I do have Splenda in my pantry and I know it works well as a sugar substitute. It says to use same amount of sugar or Splenda. You could try a regular cake recipe and just replace the sugar. Also their web site had a lot of recipes but no strawberry cake. You could try the angel food cake, add a little strawberry extract and flavor the topping as well.
http://splenda.allrecipes.com/Index/Index.aspx?nodeid=28&Page=1
Sorry I don't have any tried and true stuff. Good luck.
Cori
post #11 of 26
Ok, here is a recipe I found that sounds possible... it called for sugar free vanilla syrup, I just changed it to sugar free strawberry. You can get it from Torani and it's awesome!! You don't have to use almond flour, that's just to make it low carb. You can use regular flour.

Sugar Free Pound Cake

8 ounces cream cheese
1 cup butter - softened
4 eggs
1/2 cup Torani Strawberry Sugarfree Syrup
1 teaspoon vanilla extract
1 cup Splenda
2 teaspoons baking powder
1/4 teaspoon salt
3 cups almond flour
Instructions: Preheat oven to 325°F. Prepare a bottom release tube pan with spray oil.
Combine wet ingredients together in a blender until smooth.

Mix dry ingredients together and then fold in wet ingredients.

Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #12 of 26
You can't sub splend for all of the sugar in baked goods.. it just doesn't come out well. Have you thought of looking up some diabetic cake recipes? Maybe you could ask her doctor how much sugar would be okay. She isn't going to eat the whole cake... just a slice or two.. so it might give you more leeway.
post #13 of 26
Thread Starter 
I asked the Doctor and he said to keep the sugar to a min....with that said you ladies are WONDERFUL!!! You all have givin me some great ideas. I believe the SF pound cake is the answer. Thank you sooooo much!!!!!!!!!!!!!!! icon_biggrin.gificon_biggrin.gif
LET THEM EAT CAKE!!!
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LET THEM EAT CAKE!!!
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post #14 of 26
Quote:
Originally Posted by mabryant0212

I asked the Doctor and he said to keep the sugar to a min....with that said you ladies are WONDERFUL!!! You all have givin me some great ideas. I believe the SF pound cake is the answer. Thank you sooooo much!!!!!!!!!!!!!!! icon_biggrin.gificon_biggrin.gif



Excellent! Let us know how it turns out!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
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post #15 of 26
You have to be careful with Splenda though; for some people it still raises their blood sugars almost to the level of regular sugar. I've done some extensive research on this lately (as I'm one of those whose body sees it as real sugar!) and I've been lowcarbbing for the past few weeks.

What I've found for baking is there is a product called Erythritol at health food stores. It's a sugar alcohol but has the least amount of possibility to raise blood sugars of any sweetener out there. (well, except maybe stevia, but I dont' know if you can cook with it like sugar, and I think it tastes awful). It's about 75% as sweet as sugar so you may want to add a little Splenda in if you think it isn't sweet enough. It's also the best sweetener for baking. Comes in a granular form that looks just like sugar, and powdered. Powdered is better for baking unless you can dissolve the granular in hot liquid first. If not, you can make it powdered by running it through a blender.

I'll tell you though, it's difficult to find, but most likely to be able to find it at health food stores. DON'T confuse it with Xylitol, Maltitol, Sorbitol, etc. Those sugar alcohols can have a wicked effect on your stomach, especially in larger quantities like you would use in baking!! Erythritol doesn't cause any stomach upset because something like 90% of it doesn't get digested.

One downside I've found with it is it has a cooling effect in your mouth. Not like minty, but it makes your tongue feel cool. You get used to it by the second or third bite, and the effect is less the more of other sweeteners you mix in (like Splenda). Oh, and it's quite pricey too, but to me it's worth it to find a true sugar substitute that leaves no kind of aftertaste at all, and actually feels like sugar. I hope this helps!
Christine
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Christine
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