Strawberry Drizzle Ingredients:

¼ C. Swerve Granular

2 C. Fresh Sliced Strawberries

½ C. Lemon Juice

½ t. Corn Starch

1 T. Vanilla

Cake Ingredients:

¾ C. Butter

1 ¾ C.  Swerve Granular

5 Egg Whites

1/3 C. Sour Cream

1 T. Vanilla

½ C. Unsweetened Almond Milk

2 T. Vanilla

2 C. Fresh Sliced Strawberries Puree

2 ½ C. Almond Flour or All-Purpose Flour

2 t. Baking Powder

1/2 t. Baking Soda

½ t. Salt

Topping Ingredients:

2 C. Heavy Whipping Cream

1 T. Vanilla

½ C. Swerve Confections

Easy Directions:

  1. In a saucepan, bring all the strawberry drizzle ingredients to a rolling boil, let boil for 5-6 minutes and remove from heat. Let cool.
  2. In a food processor, puree the fresh strawberries for the cake ingredients.
  3. In a large mixing bowl, cream butter and Swerve until light and fluffy. Add egg whites, beating well after each one. Add in vanilla. Add in sour cream and unsweetened almond milk and mix until combined. Mix together the flour, baking powder, baking soda and salt. Pour slowly into batter and mix.
  4. Pour into a parchment lined 8×10 baking pan and bake at 350 for 20 minutes.
  5. Let cool.
  6. When cooled, top cake with strawberry drizzle.
  7. Next beat the topping ingredients together and frost the cake.
  8. Refrigerate overnight!
  9. Enjoy!
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