Strawberry Shortcake

Strawberry Shortcake

Prep: 20 mins
Bake: 20 mins
Makes 8 shortcakes, Serves 8

A proper shortcake should be slightly sweet and crumbly, very similar to a scone.  This is essentially a vanilla scone recipe but instead of forming a circle and slicing, I used a big cookie scoop to make rounded dollops of dough which bake into cute little shortcakes.  A little extra Sugar Swap sprinkled over the juicy, red strawberries and a big dollop of fresh vanilla bean whipped cream transforms this shortcake into summertime bliss.  I also love this for breakfast using high protein yogurt instead of the whipped cream to balance out the macros for more sustained energy and focus throughout your morning.   

Strawberries are very low in net digestible carbohydrates so I still consider this a keto and diabetic safe dessert when the shortcakes are made with Grain-Free Flour Swap.  Strawberries are also loaded with vitamin C and antioxidants which reduce heart disease, inflammation and risk of cancer.  Strawberries have actually been shown to slow down digestion of glucose when eaten with a high carbohydrate meal, reducing blood sugar and insulin levels after eating.  This key feature of strawberries makes them exceptionally useful at preventing metabolic syndrome and type 2 diabetes.  When you combine the health benefits of strawberries and the Detox Sweet Swap ingredients, this summertime dessert becomes medicine for the entire family. Bring on the berries healthy bakers! 

Strawberry Shortcake STATS

Strawberry Shortcake 

Dry Shortcake Ingredients:
2 cups Flour Swap
1/2 cup Sugar Swap
1/2 teaspoon salt
1 tablespoon baking powder (double for Grain-Free)

Wet Shortcake Ingredients:
1/2 cup Butter Swap
1 Egg Swap
1/2 cup unsweetened plant milk
2 Tablespoons vanilla extract

Strawberry Topping:
1-2 lbs fresh strawberries sliced
1-2 teaspoons Sugar Swap (granular)

Coconut Whipped Cream:
1 can coconut cream (chilled in fridge overnight so liquid and cream parts separate and are easy to remove- I use Sprouts Organic brand)
1/3 cup Powdered Sugar Swap
1/2 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract
1 pinch sea salt 


Strawberry Shortcake

Preheat the oven to 400 degrees.  Line a baking tray with parchment paper.

Mix all dry shortcake ingredients, then add wet ingredients and blend with a hand mixer or a spoon until everything is well incorporated.  Let the dough rest for about 5 minutes then use your hands or a spoon to knead the dough for 1 more minute.  Use your large cookie scoop to make 8 round shortcakes and space them out on your parchment lined baking tray.   Bake for about 18-20 minutes until the tops are golden (Grain-Free bake for 20-25 minutes, but turn down the oven to 325 degrees after about 10 minutes and watch them closely so the bottoms don’t burn).  Remove from the oven and cool completely before slicing in half and topping with a generous amount of strawberries and coconut whipped cream.

Make the strawberry topping by sprinkling 1-2 teaspoons Sugar Swap on the sliced strawberries, mix well and transfer to the fridge to allow them to marinate.  

Open chilled coconut cream and scoop off only the firm, fatty, white portion on the top (save the liquid portion for your smoothies).  Add all ingredients to a mixing bowl.  Use a hand mixer on high speed to whip the mixture until stiff peaks are formed, this takes about 5 minutes.

*For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.  Store everything separately covered in the fridge for up to 5 days. 

Strawberry Shortcake Nutrition Label

More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published