Scrumptious Sugar-Free Strawberry Topping
Homemade Sugar-Free Strawberry Topping
A homemade sugar-free strawberry topping is a delicious way to enjoy your favorite desserts. Made with fresh strawberries, Swerve (a calorie-free sugar substitute), and a touch of lemon juice for tanginess, this topping is perfect for drizzling over ice cream, cheesecake, pancakes, hot buttered biscuits, or pound cake.
The sweetness of the strawberries combined with the tartness of the lemon juice creates a perfectly balanced flavor that will satisfy your sweet tooth without any guilt. Plus, since it’s homemade, you can adjust the sweetness and texture to your liking.
What you’ll love about this recipe:
- 2-3 cups strawberries
- 1/2 cup water
- 1/3 cup Swerve Granular
- 2 T lemon juice
- 2 tsp cornstarch
Wash and hull the strawberries. Chop into medium sizes pieces and add to a saucepan. Add the water, sugar substitute, lemon juice, and cornstarch. Mix the cornstarch with a little bit of water before adding it to the pan to avoid lumps.
Bring to a boil and cook over medium heat until strawberries are tender and the mixture thickens. The strawberries will lose a little bit of their color in the cooking process.
Taste to check the sweetness and if needed add a little more sugar substitute. Allow to cool and place in a container in the refrigerator.
- Add a tsp or two of sugar-free strawberry gelatin for a richer red color
- If the strawberry topping is thinner than you wish, add a bit more cornstarch mixed in water and cook a little longer
- Use frozen strawberries if needed.
- Consider a splash of vanilla.
- Store in the freezer in small amounts rather than unthawing the whole batch.
Do you need a simple cheesecake recipe? I have one))
When I was growing up, it was always a treat to go to my grandmother’s garden and find the strawberries planted in the corner. She usually had just a few plants and we would pick the strawberries and have them in a glass of milk.
To have been raised on a farm with a dairy barn, cotton fields, and chicken houses, I never was a milk drinker. So I mostly just spooned the strawberries out of the milk and ate them))
Her kitchen always yielded something sweet to snack on. If there wasn’t any Jello or vanilla wafers, there was always Borden’s vanilla ice cream in the deep freeze…….she called it the deep freeze, not the freezer.
I still have one of the little dessert dishes that she always served us ice cream in. And the ice cream always had to be Borden’s and usually always vanilla. I think she would be happy to know that I still have one of her dessert dishes and am enjoying it)))
Try this sugar-free strawberry topping. It’s really easy to make and a great way not to let strawberries go to waste! I hate when that happens! Do you need a pound cake recipe for the strawberry topping? I have one)))
old family recipe
According to my mother’s recipes, it was my Aunt Mildred’s “plain cake.” But it’s a pound cake, so we’ll call it that. She may have just been referring to her plain cake without a glaze or frosting of any kind. Anyway….I decided to give the recipe a whirl!
The grandkids are not in and out like they used to be and I find myself buying fruit that we wind up not eating. I hate waste, but it happens all the time. So today I saw that box of strawberries that was close to not being at their prime, so they were perfect for turning into the strawberry topping.
Sugar-Free Strawberry Topping
- 2-3 cup Strawberries
- ½ cup Water
- ⅓ cup Swerve Granular Sugar Substitute Use sugar if you like.
- 2 T Lemon Juice
- 2 tsp Cornstarch
- Wash and hull the strawberries. Chop into medium sizes pieces and add to a saucepan. Add the water, sugar substitute, lemon juice, and cornstarch. Mix the cornstarch with a little bit of water before adding it to the pan to avoid lumps.Bring to a boil and cook over medium heat until strawberries are tender and the mixture thickens. The strawberries will lose a little bit of their color in the cooking process.Taste to check the sweetness and if needed add a little more sugar substitute. Allow to cool and place in a container in the refrigerator.
Your pound cake looks good and delicious and scrumptious 😋 but truly I would like to have your tea cakes recipe if possible 😋 if you don’t mind me asking for it.
Thank you for visiting my blog, here’s the link for the tea cake post with recipe: https://www.jeanniepence.com/old-fashioned-tea-cakes/