I am going to confess that I am very particular about my strawberry shortcake. I have often stood at the grocery store, looking askance at what they try to pass off as shortcake. Those small spongy cakes with the wells in the center that looks like it tastes of sawdust? That is absolutely, positively not shortcake. My shortcake-loving self takes serious offence at the very thought.
Real shortcake is like a biscuit. A slightly sweetened, dense and somewhat crumbly biscuit. It should be deliciously tender and yield easily to your fork, but it should also hold up to mountains of strawberries and whipped cream. So don’t be misled by the fact that it has “cake” in the name. Strawberry shortcake should never be cakey.
Making a true shortcake with low carb and gluten-free ingredients presented a bit of a challenge. Getting that right biscuit-y texture took some experimentation. But it was worth the effort, no question. Strawberry Shortcake is always worth the effort.
by Carolyn Ketchum
Timeless classic made healthy
2 cups almond flour
1/3 cup unflavored whey protein powder
1/4 cup sifted coconut flour
1/4 cup Swerve Sweetener
1 tbsp baking powder
1 tbsp lemon zest
1/4 tsp salt
4 large eggs
1/3 cup butter or coconut oil, melted
1/2 tsp vanilla extract
1 cup heavy whipping cream
3 tbsp confectioner’s Swerve Sweetener
1/2 tsp vanilla extract
1 lb strawberries, washed, hulled and sliced
Preheat oven to 325F and line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together the almond flour, whey protein, coconut flour, Swerve, baking powder, lemon zest and salt. Break up any clumps with the back of a fork.
Add eggs, butter and vanilla extract and stir until thoroughly combined. Using wet hands, roll several tablespoons of dough into balls and place several inches apart on prepared baking sheet.
Flatten balls to about 1 1/2-inch thickness with the palm of your hand. Bake 15 to 18 minutes, until firm to the touch and just golden brown around the edges. Remove and let cool.
Beat whipping cream with confectioner’s Swerve and vanilla until it holds stiff peaks.
Cut each shortcake open with a serrated knife and place bottom half on plates. Top with several tablespoons of whipped cream and spread to the edges.
Divide strawberries evenly among shortcakes and add top half of shortcake. Serve immediately.