Strawberry Shortcake has always been one of my favorite classic old fashioned desserts. It is one that never gets old and I can eat it year round! Growing up I remember eating it quite often. Something about the cake smothered in fresh strawberries topped with cool whip (I make my own homemade whip cream now). Such a simple, yet delicious dessert.
I have to be honest though, I haven’t made Strawberry Shortcake in YEARS. So a few days ago I was doing my regular grocery shopping trip and I passed by and saw these great looking strawberries. They were organic (those are the only ones I will buy). Well I hadn’t bought any in a few weeks because they don’t always have the organic ones. So I decided to get 2 pounds of them. And it hit me….I have to make Strawberry Shortcake!
Although I love the classic Strawberry Shortcake, I decided to make it healthy. Yes that’s right, a healthy Strawberry Shortcake that is good for you and you won’t feel guilty eating it!
These days I really try to make SOME desserts guilt free. So I figured I’d try making this Strawberry Shortcake low carb. You are probably thinking how is that going to taste as good as the classic recipe! Well I’m here to tell you that it works and these are SO delicious that you won’t even miss the carbs.
These individual strawberry shortcakes are perfect for family gatherings, birthday parties, holidays and especially just because you want something sweet and healthy to make for the family during the weeknight!
Fresh strawberries make all the difference with this dessert. My mouth is watering just looking at these. Strawberries are one of my favorite fruits. I remember when I was young, getting a bowl of sugar and drowning my strawberries in sugar. I’d make sure and cover every inch!!
Strawberry Shortcake Low Carb
These individual Strawberry Shortcakes are so yummy that you will want to go back for more!
- 2-1/2 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup coconut oil or butter melted
- 1 tbls raw honey
- 2 large eggs
- 1/4 tsp pure vanilla
- 1/8 tsp almond extract optional
- 1 lb fresh strawberries
- 1 tbls raw honey or sweetener of your choice
Homemade Whip Cream
- 1 cup heavy whipping cream
- 1/4 cup sugar or sweeneter of your choice
Preheat oven to 350 degrees. Line baking sheet with silpat or parchment paper. Set aside.
Strawberry Shortcakes (Biscuits)
In a small bowl, combine almond flour, baking soda, and salt. In a medium bowl, whisk together the coconut oil and honey until smooth. Add the eggs, vanilla and almond extract whisking until combined. Using a spoon, stir the dry ingredients into the wet ingredients until combined. Place dough in the fridge to cool about 10 minutes.
Once the biscuit dough is chilled, scoop a large spoonful of batter into your hands and roll into a big ball; repeat until you have about 6. You can make them smaller too. Place them on your pan and press down with the palm of your hand.
Bake about 15-20 minutes until golden brown on top and a toothpick inserted into center comes out clean.
Split the warm biscuits in half and top with a couple of heaping spoonfuls of strawberry topping and a dollop of whip cream.
Slice the strawberries and toss with honey or desired sweetener. Place in the fridge.
Homemade Whip Cream
Place the heavy whipping cream and the sugar (or sweetener) into a mixer and mix on high until it forms smooth whip cream.
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