My brother-in-law loves strawberry shortcake. I remember when we used to vacation together on a cruise, he would beg the dining staff for it. Only one time did they actually abide with something that closely resembled pound cake.
Shortcake can be very hit or miss. When it’s good, the cake is fluffy, light, and slightly sweet. On the lower end of the scale is where you find the cake being taken too far into scone territory (dense and dry).
After some playing around, I ended up taking a pancake recipe and baking it to get a low carb shortcake.
A little background: My mom gifted me with corn pone pans a while back. (I know, I don’t have any clue as to what corn pone is either.) Admittedly, some of this experimentation arose out of wanting to find a use for this pan. If you don’t have a corn pone pan – because, who would? – you can do a cookie shape pan or do drop biscuits on a parchment-lined baking sheet.
Low Carb Shortcake (THM S)
Makes 1 serving
- 1/4 c coconut flour
- 1/3 c unsweetened vanilla almond milk
- 1 tsp vanilla
- 1/2 tsp butter extract
- 2 tsp Swerve
- 1/2 tsp baking powder
- coconut oil spray
Whipped Cream (THM S)
- 1 c heavy cream
- 1 Tsp Swerve confectioner’s
- 1 tsp vanilla
Preheat oven to 375.
Combine all ingredients into a small bowl and whisk well to combine.
Spray corn pone or cookie pan with coconut oil, and drop the mixture in, filling the holes completely. (NOTE* Spraying isn’t necessary if you’re using a baking sheet with parchment.)
Bake at 375 for about 15-20 minutes, or until golden brown.
Combine the ingredients for the whipped cream into a small bowl, and begin beating on medium speed with a hand mixer. Whip for 5-7 minutes, or until stiff peaks form. NOTE* Stop once you have stiff peaks. It’s a very fine line between whipped cream and butter. The cream will keep in the fridge for a few days.
Top the cooled shortcakes with a big dollop of whipped cream and dot with fresh sliced strawberries.