Gluten-Free Sugar-Free Strawberry Layer Cake
A lighter version of classic strawberry cake featuring sugar-free strawberry jam and gelatin for intense berry flavor without excess sugar. The moist white cake layers are infused with pureed fresh strawberries and topped with tangy reduced-fat cream cheese frosting. Perfect for birthdays, spring gatherings, or when you want to indulge without the guilt. The combination of fresh strawberries in both the batter and frosting creates layers of strawberry taste, while the reduced-fat ingredients keep it on the lighter side without sacrificing the rich, satisfying texture expected from a proper layer cake.
Ingredients
- 1 cup fresh strawberries, sliced, plus some for garnish
- ¼ cup sugar-free strawberry jam, dividedregular strawberry jam1:1diabetic-friendly
use same amounts
- 3 tablespoons sugar-free strawberry jam, dividedregular strawberry jam1:1diabetic-friendly
use same amounts
- 1 18.25 oz box white cake mixyellow cake mix1:1flavor
will create slightly richer base flavor
- 1 0.30 oz package sugar-free strawberry gelatin
- 3 large egg whites
- ⅓ cup vegetable oil
- ¼ cup water
- 1 8 oz package reduced-fat cream cheese, at room temperatureregular cream cheese1:1dietary
will increase richness and calories
- 4 tablespoons butter, softened
- 1 teaspoon strawberry extract
- 3 cups confectioner's sugar
Instructions
- 1
Preheat oven to 350 degrees
- 2
Spray two 9-inch round cake pans with nonstick spray
- 3
Line pans with wax paper rounds and spray again with nonstick spray
- 4
Puree sliced strawberries and 3 tablespoons jam in food processor
- 5
Set strawberry puree aside
- 6
Combine cake mix and gelatin in large mixing bowl
- 7
Beat in strawberry puree, egg whites, oil and water with hand mixer at medium speed until thickened, about 2 minutes
- 8
Divide batter evenly between prepared pans
- 9
Bake until wooden pick inserted in center comes out clean, about 20 minutes
- 10
Let cool in pans 10 minutes
- 11
Invert layers onto racks and remove wax paper
- 12
Let cool completely
- 13
Beat cream cheese and butter with clean beaters in medium bowl until creamy, about 2 minutes
- 14
Beat in remaining 1/4 cup jam and strawberry extract
- 15
Gradually add confectioner's sugar, beating until smooth
- 16
Place one cake layer on serving plate
- 17
Spread 1/3 of frosting over first layer
- 18
Top with remaining layer
- 19
Spread remaining frosting over top and sides of cake
- 20
Garnish with fresh strawberry slices if desired
Tips
Make sure cream cheese and butter are at proper temperature for smooth frosting - too cold will create lumps while too warm will make frosting runny.
Line cake pans with wax paper and spray again to prevent sticking, as the sugar-free ingredients can be more prone to sticking than regular versions.
Save some of the prettiest strawberry slices for garnish and arrange them just before serving to maintain their fresh appearance and prevent bleeding onto the white frosting.
Good to Know
Cover and refrigerate up to 3 days. Bring to room temperature 30 minutes before serving for best texture.
Cake layers can be baked 1 day ahead, wrapped tightly and stored at room temperature. Frosting can be made 2 hours ahead and refrigerated.
Serve at room temperature with a sharp knife dipped in warm water between slices for clean cuts through the frosting.
Common Mistakes
Ensure egg whites are at room temperature to avoid lumps in batter and achieve proper volume.
Don't overmix once flour mixture is added to prevent tough, dense cake texture.
Let layers cool completely before frosting to prevent melting and sliding.
Substitutions
use same amounts
will increase richness and calories
will create slightly richer base flavor
FAQ
Can I use fresh strawberry puree instead of jam?
Yes, but reduce water to 2-3 tablespoons and add 2-3 tablespoons sugar to balance sweetness and maintain proper batter consistency.
What if my frosting is too thick or thin?
If too thick, add cream cheese 1 tablespoon at a time. If too thin, add more confectioner's sugar gradually until desired consistency is reached.
How long will this cake keep at room temperature?
Due to cream cheese frosting, this cake should not sit at room temperature longer than 2 hours. Store covered in refrigerator for food safety.