Sugar-Free Sweet Strawberry Shortcake Recipe (Vegan Friendly, Diabetes-Friendly, All-Natural)

#CookingWithIsabelle

Mmm, strawberry shortcake - a fluffy biscuit, filled with juicy strawberries, and fluffy sweet whipped cream. The perfect summer treat! But the problem is that we don’t love the unhealthy and sugary stuff that they’re usually loaded with. That’s why I’ve put together this quick easy recipe for sugar-free strawberry shortcake that’s all natural, and has a vegan friendly option! What are you waiting for? Get baking!

My sugar-free strawberry shortcake is quick, easy, ready in just a few minutes! These shortcakes are made with pure pantry-staple ingredients, and sweet, sweet strawberries.

This summer we’re going to skip those store-bought who-the-heck-knows-what’s-in-it shortcakes and make at home those summertime classic strawberry shortcakes, all completely from scratch, for an unforgettable fresh and sweet dessert that’ll surely soothe our summertime (or spring time) soul.

Completely homemade strawberry shortcake and easier to make than you might expect.

This recipe is divine - a slightly dense and crumbly golden biscuit, layered juicy and succulent strawberry slices, and velvety, airy whipped cream - all making for an explosion of refreshing flavors that are surprisingly comforting. What a dreamy symphony of flavors to celebrate the wonderful summer or springtime season.

And the best part about this summertime treat… it’s all sugar-free!

In my recipe, those tender, golden strawberry shortcake biscuits that are stuffed with sliced strawberries and airy sugar free whipped cream, are perfectly sweetened all without SUGAR. Heck yeah… you heard me right, a delicious, or more accurately, a phenomenal tasting strawberry shortcake that is healthy and sugar free.

Sugar Free Strawberry Shortcake - Mix it up with Jam!

Plus, if jam is more your jam (*pun intended) feel free to opt for an unsweetened jam, or I like to swap out the strawberries sometimes for my sweet-but-slightly-tart Sugar-Free Mixed-Berry Jam Recipe. The texture, slight tartness and fruity pairs really well with the cream.

How to make sugar-free whipped cream!

Of course, you could use any whipped cream, but here we’re going to me making it without adding a bunch of sugar or buying a whipped cream that is loaded with additives and artificial sweeteners.

The sugar-free whipped cream is my favorite part!

Not just because my homemade whipped cream is rich, yet light and airy, but because it is so easy to make this sweet and creamy sugar free whipped cream recipe. All you need is an electric or stand mixer. Simply dump your chilled cream and optional stevia drops into the mixing bowl and beat it until it’s fluffy with stiff peaks!

So, what are y’all waiting for? clear your schedule to enjoy a plate of this homemade, simple, joyful, natural goodness that celebrates this season’s freshness!

With all of that said, here’s your recipe!

Sugar-Free Sweet Strawberry Shortcake (Vegan, Diabetes-Friendly, All-Natural)

🖨️ [PRINT THIS RECIPE]

Isabelle McKenzie | August 2020

• prep time: 20 minutes
• cook time: 10 minutes
• total time: 30 minutes

Servings: 6

INGREDIENTS:

FOR THE BISCUITS:

• 2 cups white whole wheat flour
• 4 Tbsp. cold butter (or see notes for a vegan option)
• 4 tsp baking powder
• 1⁄4 tsp baking soda
• 3/4 tsp salt
• 1 cup low-fat buttermilk (or see notes for a vegan option)
• 1/2 teaspoon pure vanilla extract
• 5 drops liquid stevia

FOR THE STRAWBERRIES:

• 2 cups sliced strawberries
• liquid stevia, to taste *optional

FOR THE CREAM:

• 1 1/2 cups heavy whipping cream or unsweetened coconut cream
• 3/4 teaspoon pure vanilla extract
• liquid stevia, to taste

HOW TO MAKE IT:

1. Preheat your oven to 425°F. Combine flour, butter, baking powder, baking soda, and salt in a large mixing bowl.
2. Using your fingers to break apart the butter, mashing it into the flour until you form little pebbles. When combined, make a well in the center of the mixture and tip in the buttermilk.
3. Use a fork to gently form the dough together. Place dough out onto a floured surface and pat into a square. Gently fold the dough onto itself four or five times, then roll it out to form a 1"-thick circle.
4. With a round cookie cutter, cut out the biscuits. With scrap dough, re-form another circle and repeat. You should have around 6 biscuits. Place them all onto a lined or greased baking sheet and bake on the middle rack for 10 to 12 minutes, until golden brown. Remove from the oven and allow to cool for 10 minutes.
5. For the strawberries: Trim and slice strawberries; optionally sweetened to taste. Put to one side.
6. For the whipped cream: Whip the cream, vanilla, and liquid stevia in a large mixing bowl, using a hand mixer or stand mixer, whisk on medium-high speed until stiff peaks form.
7. Assembly: Once your biscuits are cooled, slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately and enjoy.

Note: For great vegan options replace cold butter for solid coconut oil or coconut butter and replace butter milk with homemade vegan buttermilk. Simply add 1 Tbsp of freshly squeezed lemon juice to a measuring cup and then fill with unsweetened oat-milk, up to the 1 cup line. Allow to sit for a minute. When thickened and curdled. Your vegan buttermilk is ready!

Nutrition:

• Serving: 1 shortcake
• Fat: 19.7g
• Calories: 358
• Carb: 39.9g

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If you give this recipe a go, don’t forget to tag me on Instagram @itsisabellem and using hashtag #cookingwithisabelle and I’ll share it!

Happy Summer!

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