Yum! I made a sugar-free version using Just Like Sugar (baking version). I also used blueberries instead of strawberries, and used a lot more purée than the recipe called for (omitting the milk as well). It came out great! Nice and buttery, and not "eggy" at all in my opinion (as was stated by some other reviewers). The frosting is a little bitter due to the Just Like Sugar (I'll use powdered xylitol next time), but it's still good. At least my husband & I like it -- we'll see what the kids at my daughter's b-day party tomorrow think of it. Also I made this into cupcakes + one heart-shaped 8" (approx.) cake -- the blueberries resulted in a deep purple cake (so cool), and I'm frosting it pink, which shall certainly delight my very girly girl and her girly buddies. And finally, I used cake flour, and it worked very well, though it's probably fine to use all-purpose or even whole-wheat if you wanted to. I may try this again with almond flour -- since we normally eat low-carb -- though I wonder if it will hold its shape. Still, fun for an out-of-the-ordinary birthday splurge. :-D
Was this review helpful?
0 users found this review helpful
Yum! I made a sugar-free version using Just Like Sugar (baking version). I also used...