Spring has Sprung! Sugar free Strawberry Shortcake Recipe

Spring has Sprung! Sugar free Strawberry Shortcake Recipe

Sugar is now at the center of the battleground between food and health. Like it or lump it, few of us get through the day without adding sugar to our daily diet. We are population made up of sugar, treacle and toffee addicts, drawn to the taste of sweetness like bees to honey. So ingrained is our desire that even writing about sugar now is sending my salivary glands into overdrive as my brain reacts to the very thought of it, whizzing neurotransmitters around to prepare my body for some serious glucose action.

To counter this our team of chefs will be regularly creating and posting sugar free recipes to share with our followers. As spring is now upon us, we share with you our recipe for Strawberry Shortcake which is grain, gluten, nut and sugar free. Give it a go. It may surprise you.

Shortcake Base

425 gram can of cannellini beans, drained and rinsed well
5 large eggs

Zest of 1 Lemon
1 tablespoon of vanilla bean paste
50 gram of butter, softened at room temperature
90 gram brown rice syrup
40 grams coconut flour
¼ teaspoon sea salt
½ teaspoon bicarb soda
1 teaspoon of baking powder (GF)


1.Preheat the oven to 180℃.

2.In a powerful blender or food processor, puree the rinsed beans, eggs and vanilla bean paste until very smooth and set aside.

3.Next mix together the butter and brown rice syrup until very well combined.

4.Add to the pureed mix and combine well.

5.Now add the coconut flour, sea salt, bicarbonate of soda and baking powder. Mix until combined and spoon into lined greased spring form tin immediately.

6.Bake for 20 minutes for large, or until lightly brown on top and springy to touch


Vanilla Cream Cheese filling
50 grams of cream cheese
20 grams of butter, softened at room temperature
2 tablespoon of brown rice syrup
2 teaspoon of vanilla
beat together until light and fluffy.

Strawberry Compote

400 grams fresh strawberries chopped

50 grams of brown rice syrup

1 tsp of vanilla

Combined ingredients in small pan and simmer until strawberries are soft. Chill


Ensure all components are cold before putting cake together. To assemble place vanilla shortcake base on plate and spread ½ strawberry compote on top. Then spread cream cheese filling mixture on top. Next, cover top of cake with whole trimmed strawberries facing up. Finish by topping the cake with remaining ½ of strawberry compote.

I find cake is best eaten following day as it allows the strawberry compote to soak into shortcake base. Remember to keep refrigerated at all times

Hope you enjoy it as much as I did! Here’s to a Guilt free summer!

Till next time!

Matt & Temp Chefs Australia Team

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