We all know sugar isn’t the best thing to include in our diets, but we also like to bake for our family and most children do love a slice of cake.  We’ve put together a great no-sugar bake which passes the taste test, but lessens the sugar guilt.

This is one recipe, but the strawberry sauce is so amazing it can be served on so many other things like yogurt or added to an ice lolly mould.

Strawberry Shortcake

This is such a great recipe to make with the kids as scones are quick and easy to make, the dough is sticky, so perfect for little fingers and you can also freeze them, so perfect for batch cooking.

We love this recipe from Raising Sugar Free Kids


For the scones:

260 g (2 cups) flour (my favourite is half and half whole-wheat and plain flour)

1 tablespoon baking powder

pinch of sea salt

1 teaspoon ground cinnamon

110 g (1 stick) unsalted butter, cold and cubed

180 g (3/4 cup) yogurt, buttermilk or sour cream

1 teaspoon sugar free vanilla extract

For the strawberry sauce:

150 g (1 cup) fresh strawberries, chopped

1 teaspoon rice syrup, raw organic honey or stevia, optional (use this for sweet-toothed people and use less each time)

To serve:

250 ml (1 cup) double (heavy) cream + 1 teaspoon sugar free vanilla extract (or the seeds of 1 vanilla pod), whipped to soft peaks

1 punnet fresh strawberries


Preheat the oven to 220C/425F/gas 7.

Make the scones by pulsing the flour, baking powder, salt and cinnamon in a food processor to mix

Add the butter cubes and pulse for 30 seconds or so until blended in to resemble a mix of coarse and fine breadcrumbs.

Add the yogurt or buttermilk and vanilla and pulse until just coming together as a dough (if it looks too sticky, add more flour and pulse to combine – if it looks too dry, add just a tiny bit more yogurt until it just comes together).

Roll out the dough on a floured surface until it is about 2-3 cm thick (you don’t want a thin dough) and use a circular cookie cutter to cut out rounds of dough (you should get 8-10 scones).

Place on a lined baking tray and brush with a little melted butter or beaten egg, then bake in the preheated oven for 15 minutes, or until golden, risen and cooked through.

Allow to cool completely on a cooling rack.

For the strawberry sauce, add the chopped strawberries to a saucepan with the syrup, honey or stevia (if using), and set over medium heat until the strawberries are soft and releasing their juices, stirring regularly (this will take about 5 minutes). Use a fork or hand-held blender to mush to a thin sauce and set aside to cool.

To assemble the shortcakes, halve the scones and layer with whipped cream, fresh sliced strawberries and the strawberry sauce.  You can just use one scone and fill the centre for 8-10 servings, or you can add as many layers as you like for hungrier, people.