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Proudly Australian

Strawberry Pound Cake

Pound cakes are not only genuinely easy to bake, they are also extremely delicious; that is why we love to have one at home. This sugar free strawberry pound cake is perfect for a quick breakfast, or with your morning coffee or tea. You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!


2 cup all purpose flour

1.5 cup Natvia 100% Natural Sweetener

3 large eggs

1 cup butter, room temperature

300 g fresh strawberries

2 lemons

1 cup Natvia 100% Natural Sweetener

1 teaspoon vanilla extract

0 A pinch of salt


  1. Preheat your oven to 160º C.
  2. Wash very well and cut all your strawberries; I prefer to smash them leaving some big chunks to have different textures.
  3. Cream your room temperature butter and Natvia together until the mixture gets really soft and pale.
  4. Add the eggs, one at a time, and keep whisking in a low speed.
  5. Incorporate the all-purpose flour and with a spatula fold in the flour until all is combined.
  6. Grease you cake pan and pour half of your batter, add the strawberries and then the other half of the batter. If you don’t have a loaf cake pan you can use any other you have available.
  7. Bake for an hour. Remember to keep an eye on the cake after 45 minutes because every oven is different.
  8. Use food processor to blend Natvia into finer grains, this way we will have a smoother icing.
  9. In a large bowl mix the Natvia with salt, vanilla and the juice of the two lemons.
  10. If you want your icing to be more liquid you can add one or two tbsp. of water.
No nutritional info supplied

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