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Sugar Free Strawberry Cake
For the cake
  • 8 large eggs
  • 3 cups of Splenda
  • 2 cups of flour
For the mousse
  • 2 cups strawberry puree or juice
  • 2 sheets gelatin
  • 1 cup heavy cream whipped halfway
  1. Whip the eggs and Splenda together until the ribbon stage, then sift and fold in the flour.
  2. Spread on a jelly roll pan and bake at 375 F for about 10 minutes. This will be very very crispy, but it too will soften upon standing.
  3. Bloom the gelatin.
  4. Whip the cream to bavrois.
  5. Heat the juice and melt the bloomed gelatin into it. A
  6. fter it has cooled just slightly, pour into the whipping cream to create a smooth, well incorporated mousse. Alternatively you can fold the juice and cream together.
  7. Cut the cake into the desired number of layers.
  8. Layer cake, fresh strawberries, and mousse until all ingredients are used.
  9. Place in the freezer or the refrigerator to set before serving.
Recipe Notes

The quality of the strawberries will obviously give you better flavor. If strawberries are out of season, add a bit of real orange juice and a vanilla bean to make it softer on the palate.