Indulge in delicious strawberry shortcake that is healthy, gluten free, sugar free, dairy free, and vegan. Enjoy guilt-free dessert today!
Delicious and Nourishing Strawberry Shortcake Recipe for All Dietary Needs
A proper shortcake should be slightly sweet and crumbly, similar to a scone or a biscuit. This recipe offers a healthy twist by using Sweet Swaps to make the healthiest strawberry shortcake possible, without the need for complicated techniques or tools. The dough is simple to whip up in just 10 minutes, and instead of traditional slices, the shortcakes are made by scooping rounded dollops of dough. These gluten-free shortcakes are topped with juicy strawberries and vanilla bean coconut whipped cream for a delicious summertime treat.
This superfood shortcake is a delightful variation of a classic scone, offering a lower calorie option with 11 times the fiber and almost double the protein. Made with Grain-Free Flour Swap, these shortcakes have only 8g net carbs. The simplicity of this recipe allows for a fuss-free baking experience, while still delivering on taste and health benefits. Transport your taste buds to summertime bliss with these cute little shortcakes that are sure to be a hit with family and friends.
Indulge guilt-free with this guilt-free Strawberry Shortcake recipe!
Hi healthy Bakers let’s make our healthy strawberry shortcake by mixing first our dry ingredients in a large bowl we’ve got two cups of flour swap 1 tbspoon of baking powder 1/2 cup of granular sugar Swap and 1/2 teaspoon of fine sea salt combine this until no lumps remain next we’ll start by adding our wet ingredients so I have 1/2 cup of.
Unsweetened plant milk I’m using just organic almond milk milk we’ve got one egg swap remember to mix your egg swap with very hot water 1/2 cup of butter St swap now make sure your butter swap is at room temperature and very well stirred so it’s nice and creamy if you have trouble stirring your butter swap just throw the whole.
Container into a high-speed blender blend it on high for 10 seconds 15 seconds and it’ll be nice and smooth for a couple months we’ve got two tablespoons of vanilla extract and you can also change the flavor of these short cakes if you want a little lemon extract or almond extract all of that tastes.
Delicious let’s mix our wet and dry ingredients together so we have a nice smooth thick batter and this here is the grainfree flour swap grainfree is always going to be a bit thicker more crumbly and that is okay it’s still going to bake up great now I’m going to get in here with Clean Hands and just knad my grainfree Shortcake dough with my hands.
For just a minute so everything’s well combined remember this crumbly texture is totally fine it’s going to make a great short cake very low carb very high fiber need to improve your digestion prevent overeating promote healthy cholesterol levels and really help the metabolism okay well let our dough rest.
For about 5 minutes while this fiber absorbs the rest of the moisture and then we’ll make our Shortcakes and here’s our glutenfree whole grain Shortcake batter you can see it is thick but not as thick as the grainfree it holds together well and this has already been sitting for about 5 minutes after I mixed the wet and dry.
Ingredients and the texture does change quite a bit after that 5 minute resting period so we’re ready to scoop our short cakes on our parchment line baking tray and bake I’m going to get in here with my large cookie scoop which I absolutely love for muffins scones even ice cream scooping it’s going to make it so much.
Easier to get nice even portions we’re going to use this is going to make about eight short cakes so spacing out well on the baking tray they’ll puff up quite a bit as they bake got my oven heated up to 400° and I’m going to bake them for about 18 to 20 minutes until the bottoms.
Start to turn golden okay we’ve got our eight short capes we’re going to throw it in the oven 400 for about 18 to 20 minutes now for my grainfree dough I’m going to use my cookie scoop but I’m going to shape them a little bit better than the whole grain and I’m just going to almost pretend like I’m making a little biscuits so are going to be.
Around maybe a little less than an inch thick something like this we’ve got our eight grainfree little Shortcakes made and these are going to go in the oven at 400° for 10 minutes and then we’re going to reduce the oven temperature to 325 and bake for an additional 10 to 15 minutes now while my short cakes are baking I sliced about 2 lbs of fresh.
Organic strawberries and I’m going to add about 2 tablespoons of granular sugar Swap and I’ll mix it well and then I’m just going to let them marinate in the sugar and their own juices until we’re ready to top our Shortcakes perfect so I’m going to put this in the refrigerator until it’s time.
To serve and you can stir it a few times while it’s in the fridge we’ll make our quick and easy coconut whipped cream I’ve got organic coconut cream I use a Sprouts brand this has been chilled overnight so the white fatty portion on the top is all we’re going to use so scoop that off should be very very easy to scoop off if it’s been.
Properly chilled I found that even just a couple hours in the refrigerator doesn’t chill it enough to make separation super easy okay so I’m not going to discard the coconut water I’m going to use that for my morning smoothie going to add one pinch of some fine sea salt about a four of a teaspoon of some fresh vanilla bean.
Paste and you can use just a dash of reg reg vanilla extract if you don’t have any paste but I love the speckled vanilla bean in the whipped cream it’s so pretty finally 13 of a cup of powdered sugar swap got my hand mixer I’ll start it on low and then gently um increase the speed until we’ve got stiff.
Peas okay we’ve got our dairyfree sugarfree vanilla beans speckled whipped cream to top our Strawberry Shortcakes I’m going to store this in the refrigerator until we’re ready to assemble our short cake once your short cakes are done make sure you cool them on a rack we’ve got our whole grain over here remember these have wholecelium.
Husk oat Groats Buckwheat Groats they did Puff and expand quite a bit more in the oven yum perfect bed for our strawberries and our cream here we’ve got our paleo keto version of our Shortcakes and these are whole celium husk almond flour coconut flour these are going to be very low carb they.
Still have a really nice interior crumb so good okay we’re going to assemble our final strawberry short cake slice your cooled short cakes right in half top with some fresh marinated strawberries nice big dollop of whipped cream
