For those who are watching their sugar, here’s a yummy treat you can try. Strawberry shortcake can now be baked sugar-free and gluten-free but still delicious with low-carb muffin as the basis.
You will need one large or several small cakes in low-carb, a home-made whipped cream with sweetener and vanilla, and of course, fresh strawberries.
You have several options to make the shortcake. You can have large muffins and just slice them into pieces or have mini-cake pans readily. You can also opt for a 9-inch cake pan.
Now, start off by mixing low-carb muffins with a teaspoon of vanilla to make a batter. Mix well. Once ready, pour the battered into prepared pans. Muffin pans should be greased. Place a parchment paper at the bottom of the pan. This will help the cake to come out easily once baked.
Muffins are baked according to their size. They have different direction for that. If you have a larger cake, it will probably take 25 minutes to bake until the top is golden brown. Try sticking in a toothpick. If it comes out clean and the cake springs back when pressed, it’s already cooked well.
Prepare the strawberries by slicing them up. Sweeten them with an artificial sweetener. Whip the cream and flavour to taste. Once the cake is cool, you can now split it.
Strawberries should be placed first. Cover it with whipped cream. Add more whipped cream and place the rest of the strawberries.
Now, you can enjoy your strawberry shortcake with no guilt.