No Sugar Baker Strawberry Shortcake Cups

Sugar-Free | Perfect for Spring Entertaining

These are individual layered shortcake cups — light vanilla cake, macerated strawberries, and whipped cream — but completely sugar-free.

Ingredients (Makes 6–8 Cups)

Vanilla Shortcake Cake

• 1 ½ cups all-purpose flour
• ½ cup granulated monk fruit sweetener
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ½ cup unsweetened almond milk
• ⅓ cup vegetable oil
• 1 tsp pure vanilla extract

Strawberry Layer

• 2 cups fresh strawberries, diced
• 2–3 tbsp powdered monk fruit sweetener
• 1 tsp fresh lemon juice

Whipped Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered monk fruit
• ½ tsp vanilla extract

Easy Instructions

1. Bake the Cake

1. Preheat oven to 350°F.
2. Mix flour, monk fruit, baking powder, and salt.
3. In another bowl whisk eggs, almond milk, oil, and vanilla.
4. Combine wet and dry until smooth.
5. Pour into greased 8×8 pan.
6. Bake 20–25 minutes until toothpick comes out clean.
7. Cool completely.

2. Prepare Strawberries

• Toss diced strawberries with powdered monk fruit and lemon juice.
• Let sit 15–20 minutes to release natural juices.

3. Whip Cream

• Beat heavy cream until soft peaks form.
• Add monk fruit and vanilla.
• Beat to medium peaks.

4. Assembly

1. Cut cake into small cubes.
2. Layer in clear cups:
   • Cake
   • Strawberries + juices
   • Whipped cream
3. Repeat layers.
4. Top with one strawberry slice and tiny mint leaf.