Sugar-Free Classic Strawberry Shortcake
Indulge in the guilt-free decadence of a Sugar-Free Classic Strawberry Shortcake, a wholesome twist on the traditional favorite! Crafted with almond flour biscuits, naturally sweetened strawberries, and airy whipped cream enriched with stevia, this recipe seamlessly blends rich flavor with healthy ingredients. Perfect for those watching sugar intake, its light yet satisfying texture makes it an ideal dessert to share. Ready in under an hour, this low-carb, gluten-free treat highlights the natural sweetness of ripe strawberries and creamy layers of vanilla-infused heaven. Whether you're hosting a dinner party or indulging in a special-occasion treat, this sugar-free dessert will impress every palate without compromise.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 3 cups Fresh strawberries, hulled and sliced
- 2 tablespoons Stevia (or preferred natural sweetener)
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract for whipped cream
- 1 tablespoon Stevia for whipped cream
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, baking powder, and salt.
Cut the cold butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the egg, vanilla extract, and unsweetened almond milk.
Gradually add the wet ingredients to the dry ingredients, stirring until the dough comes together.
Scoop the dough into 6 equal portions onto the prepared baking sheet, leaving space between each. Gently flatten the tops slightly.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown. Let the biscuits cool on a wire rack.
While the biscuits cool, mix the sliced strawberries with 2 tablespoons of stevia in a medium bowl. Set aside to let the strawberries macerate and develop a syrup.
To prepare the whipped cream, beat the heavy cream, vanilla extract, and 1 tablespoon of stevia in a medium bowl until soft peaks form.
To assemble the shortcakes, slice each biscuit in half horizontally. Layer the bottom half with macerated strawberries and a dollop of whipped cream. Place the top half of the biscuit on top, and optionally add more strawberries and cream.
Serve the sugar-free strawberry shortcakes immediately for the best flavor.
Nutrition Facts
Calories |
3044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.7 g | 362% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 718 mg | 239% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 29.9 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 746 mg | 57% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 832 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
