Low-Carb Cauliflower Pizza Crust Recipe for Healthy Eating
As a nutritionist and food blogger, I am always on the search for healthy and delicious recipes that cater to various dietary needs. Today, I am excited to share with you an easy and scrumptious recipe for Gluten-Free/Sugar-Free Strawberry Shortcake. This recipe is perfect for those who follow a gluten-free, dairy-free, or low-carb/keto diet or those who simply want a guilt-free dessert option.
Many traditional strawberry shortcake recipes call for wheat flour, sugar, and heavy cream, which can lead to inflammation and spikes in blood sugar levels. In this recipe, we use almond flour and gluten-free flour blend instead of wheat flour, stevia or Splenda sugar substitute instead of refined sugar, and coconut oil instead of butter.
By making these simple substitutions, we create a dessert that not only satisfies our cravings but also promotes overall health and well-being. So grab your ingredients and let’s get baking! This gluten-free/sugar-free strawberry shortcake recipe is sure to become a new favorite in your household.
Why You’ll Love This Recipe
This gluten-free and sugar-free strawberry shortcake recipe will bring you all the flavor of a classic shortcake without any added artificial sweeteners or gluten. It’s perfect for those on a low-carb or keto diet, but also suitable for those with dietary restrictions like gluten or dairy intolerance.
What’s more, the ingredients used in this recipe are all-natural and can be found at your local grocery store. The almond flour, potato starch, and cornstarch combine to make a delicious and light shortcake cake that is perfect for soaking up the juicy strawberries.
Additionally, this recipe uses natural sweeteners like stevia and Splenda sugar substitute, which perfectly balance out the tartness of the strawberries without adding any extra calories. You won’t even miss the traditional sugar because the natural sweetness from the strawberries will give you just enough.
Lastly, this recipe is incredibly versatile, as you can easily make it dairy-free by substituting butter with coconut oil, and vegan by using flax eggs instead of regular eggs. You can even switch up the fruit to make a blueberry, raspberry or mixed berry shortcake instead of strawberry.
In conclusion, this Gluten-Free/Sugar-Free Strawberry Shortcake recipe is sure to impress anyone who tries it. With its natural ingredients and customizable variations, this easy-to-make dessert will become your new go-to for all occasions.
Ingredient List
Bake a gluten-free and sugar-free strawberry shortcake recipe with these healthy ingredients!
This recipe uses a blend of gluten-free flours, such as almond flour, potato starch, and cornstarch. You will also need baking powder, baking soda, xanthan gum, sweeteners such as stevia or Splenda, butter or coconut oil for dairy-free or vegan options, large eggs, and vanilla extract to enhance the flavors.
For the juicy strawberry filling, all you need is fresh strawberries and natural sweeteners such as Stevia or Splenda sugar substitute. The whipped cream topping adds a creamy texture to the fluffy shortcake base.
Here’s a list of all the ingredients you’ll need for this delicious gluten-free and sugar-free strawberry shortcake recipe:
- Gluten-free flour blend (1 cup almond flour, 1/2 cup potato starch, 1/2 cup cornstarch)
- Baking powder (2 teaspoons)
- Baking soda (1/2 teaspoon)
- Xanthan gum (1/2 teaspoon)
- Stevia or Splenda sugar substitute (1/4 cup)
- Butter or coconut oil melted and cooled (1/3 cup)
- Large eggs (2)
- Vanilla extract (1 tablespoon)
- Salt (1/4 teaspoon)
- Fresh strawberries (3 cups)
- Whipped cream for topping
The Recipe How-To
Now, let’s get baking this scrumptious gluten-free and sugar-free strawberry shortcake cake! Follow along as I take you through the step-by-step process of creating this beautiful masterpiece.
Ingredient List:
- Flour Blend:
- 1 cup gluten-free flour blend
- 1 cup almond flour
- 2 tbsp potato starch
- 3 tbsp arrowroot starch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
-
pinch salt
-
Wet Ingredients:
- 1/4 cup coconut oil, melted and cooled
- 3 large eggs, room temperature
- 1 tablespoon pure vanilla extract
-
Sweetener: Stevia or Splenda sugar substitute to taste
-
Strawberry Filling:
-
Fresh strawberries sliced thinly and sweetened with a natural sweetener
-
Whipped Cream:
- Homemade whipped cream or store-bought dairy-free whipped cream
Step-by-Step Instructions:
-
Preheat the oven to 350 degrees Fahrenheit.
-
In a mixing bowl, whisk together all dry ingredients from the flour blend (gluten-free flour, almond flour, potato starch, arrowroot starch, baking powder, baking soda, xanthan gum and salt) until well incorporated.
-
In another mixing bowl, whisk together all wet ingredients from the wet ingredients list (coconut oil, eggs, vanilla extract and sweetener) until smooth.
-
Gradually add the dry ingredients mixture into the wet ingredients mixture while continuously whisking until no clumps remain in the batter.
-
Grease a 9-inch cake pan with cooking spray or butter and dust it with gluten-free flour.
-
Pour in the batter into the prepared cake pan and smooth out the top with a spatula.
-
Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
-
Remove the cake from the oven and let it cool to room temperature.
-
Once cooled, carefully slice the cake horizontally in half using a sharp serrated knife.
-
Spread sliced strawberries on one half of the cake, add whipped cream on top of the strawberries then place the remaining cake half on top.
-
Decorate with whipped cream and sliced strawberries on top.
-
Refrigerate for an hour before servings!
Quick Tips:
- Only use ripe strawberries for a sweet and flavorful filling.
- Use store-bought dairy-free whipped cream to make this recipe completely vegan.
- Make sure to slice your cake horizontally for perfect layers.
- For added personal taste, you may sprinkle powdered sweetener over your sliced strawberries before placing them on your cake layer.
Baking doesn’t have to be difficult or unhealthy! With this gluten-free
Substitutions and Variations
Darling, I know that sometimes you just need to switch things up a bit in the kitchen. And when it comes to this gluten-free and sugar-free strawberry shortcake recipe, there are a few substitutions and variations you can try. Let me share with you some ideas that can take your strawberry shortcake game to the next level while still keeping it healthy and delicious.
First, let’s talk about the flour blend. You can use different gluten-free flours instead of the one listed in the ingredient list. For example, you may use buckwheat flour, oat flour, or rice flour instead of almond flour. Just make sure you adjust the quantity accordingly depending on their absorbency and texture.
If you’re looking for a keto or paleo version of this cake, consider using coconut flour or a paleo baking flour blend instead of almond flour. Another option is to use arrowroot starch or tapioca starch as a binding agent instead of potato starch or cornstarch.
Now let’s talk sweeteners. Instead of stevia or Splenda sugar substitute, you may use monk fruit sweetener or erythritol for keto-friendly versions. You may also use maple syrup or honey for paleo options but be mindful of their sugar content.
For those who are following a vegan diet, try using coconut oil instead of butter and flax eggs instead of regular ones. You may also make this dessert dairy-free by substituting whipped cream with coconut cream or nut-based creams.
If you want to get creative with flavors, try adding lemon zest or juice to the batter for a fresh twist. Or substitute strawberries with other berries like raspberries or blueberries for a fruity variation.
Remember that experimenting in the kitchen can be fun and rewarding, but always make sure your substitutions are appropriate and proportions are adjusted accordingly for perfect results!
Serving and Pairing
Let me tell you, this sugar-free and gluten-free strawberry shortcake recipe is an absolute showstopper! You can serve it as a delightful treat for a weekend brunch or have it as a light yet indulgent dessert after lunch.
For the perfect pairing, serve the shortcake with a mountain of freshly whipped cream and a generous topping of fresh strawberries. The sweetness of the cream brings out the tanginess of the strawberry perfectly. If you’re feeling adventurous, try making a strawberry ice cream using almond milk to keep things dairy-free.
This delectable shortcake pairs well with a warm cup of coffee or tea for an afternoon snack. It’s also perfect to take along on picnics and outdoor gatherings to share with everyone.
For a unique twist, try adding more berries to make it into an icebox cake or stack it high in layers to create a gorgeous birthday cake that is sure to be the center of attention. Besides, this shortcake recipe fits in perfectly with vegan, low-carb, and keto lifestyles.
Trust me; your guests will be impressed with the presentation and the delicious taste since this strawberry shortcake will leave them craving more!
Make-Ahead, Storing and Reheating
One of the most convenient things about this gluten-free sugar-free strawberry shortcake recipe is that it can easily be made ahead of time. Simply store it in an airtight container in the fridge and you’re good to go for up to 2-3 days.
If you want to reheat your shortcake, simply pop it in the microwave for 20-30 seconds or until warm. Alternatively, you can warm it up in an oven at a low temperature for a few minutes.
If you’re planning on making this recipe for a party or event, I recommend making the shortcake in advance and then assembling it on the day of the event. The strawberry layer can also be made ahead of time, just make sure to store it separately in the fridge.
If you have leftovers and want to get creative with them, try turning your gluten free strawberry shortcake into an icebox cake! Simply layer whipped cream and slices of shortcake in a dish and let them sit in the fridge for a few hours. The result is a beautiful and delicious no-bake dessert perfect for any occasion.
Overall, this recipe is incredibly versatile and easy to work with – whether you’re making it ahead of time or trying out different variations.
Tips for Perfect Results
Baking can be a daunting task, especially when you are trying to create a recipe that is both gluten-free and sugar-free. However, with a few helpful tips and tricks, you can achieve the perfect texture and taste in your strawberry shortcake recipe. Here are some top tips for ensuring your gluten-free and sugar-free strawberry shortcake recipe comes out perfect every time.
1. Use the Right Flour Blend
Using the right flour blend is essential for ensuring that your shortcake is light, fluffy, and not too dense. A blend of almond flour, potato starch, and arrowroot starch is recommended as it results in a delicious texture. Steer clear of heavy flours like coconut or chickpea flour as it may make the cake too dense.
2. Make Your Own Baking Powder
Most baking powders on the market contain cornstarch or other additives that might not suit your dietary preferences. Making your own baking powder at home ensures you know exactly what’s going into your cake mix.
3. Add Xanthan Gum into Your Flour Mixture
Xanthan gum can give structure and elasticity to baked goods that lack gluten, perfect for gluten-free cakes. Add it to the flour mixture in small amounts to ensure the cake holds together without falling apart.
4. Keep It Moist with Coconut Oil or Dairy-Free Butter
Using coconut oil or dairy-free butter in your recipe will keep your shortcake moist and add flavor without causing dryness.
5. Pay Attention to Baking Time
Overbaking can result in a dry cake; underbaking will make it too soft and not rise properly. The time needed for this gluten-free, sugar-free shortcake recipe could be different from classic pound cake recipes; start checking at 25 minutes and adjust until cooked through but not overcooked.
6. Double Check Serving Size
Make sure you follow the measurements given for baking powder, eggs, vanilla extract, almond flour, and other ingredients to ensure you achieve the correct portion sizes.
By following these tips, you can guarantee a delicious strawberry shortcake experience that is gluten-free, sugar-free, and perfect every time!
Bottom Line
In conclusion, this gluten-free and sugar-free strawberry shortcake recipe is not only delicious but also healthy. With its low-carb and dairy-free ingredients, it’s perfect for those who are on a keto or paleo diet. Moreover, this easy-to-make recipe can be adjusted with various substitutions and variations to fit your own preference.
By using almond flour, potato starch, arrowroot starch, stevia, and Splenda sugar substitute instead of regular wheat flour and sugar, you’ll find that the texture and taste of this cake is just as good as traditional strawberry shortcake recipes. You won’t even miss the gluten or added sugars!
I highly recommend you give this recipe a try. Not just because it’s a healthier option but also because it’s a delicious way to incorporate strawberries into your diet. So gather your ingredients and start baking this delectable strawberry shortcake. I guarantee you won’t be disappointed!
Gluten Free/Sugar Free Strawberry Shortcake Recipe
Ingredients
- 1/2 cup butter
- 1/2 cup Splenda sugar substitute
- 1/2 cup stevia, in the raw
- 3 eggs
- 1 egg white
- 1 1/2 teaspoons vanilla
- 1/2 cup cornstarch
- 1/2 cup potato starch
- 1 1/4 teaspoons baking powder
Instructions
- Preheat oven to 375`F. Grease a 12 muffin pan.
- In a large bowl cream butter and splenda and stevia using mixer.
- Add the eggs, egg white and vanilla. Beat until slightly thickened.
- Add baking powder, cornstarch and baking powder slowly while mixing.
- Mix until well blended.
- Fill the bake for 15 minutes. (Test with a toothpick).
- Remove from the pan while still warm.
- Serve topped with strawberries and whipped cream.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
None found