Are you craving a classic strawberry shortcake but watching your sugar intake? This recipe delivers all the deliciousness of the traditional dessert without the guilt! It's surprisingly easy to make, perfect for a quick weeknight treat or a delightful weekend brunch. Get ready to experience the joy of homemade cooking with this healthy and satisfying sugar-free delight. This recipe is packed with fresh strawberries and a light, fluffy biscuit base, making it a truly guilt-free indulgence. Let's dive in!
Ingredients:
For the Sugar-Free Biscuits:
- 2 cups all-purpose flour
- 1/4 cup erythritol or your preferred sugar substitute (granulated)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 3/4 cup cold buttermilk
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup erythritol or your preferred sugar substitute (granulated)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
Making the Sugar-Free Biscuits:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, erythritol, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a biscuit cutter or a knife to cut out biscuits.
- Place the biscuits onto the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Preparing the Strawberry Topping:
- In a medium bowl, gently toss the sliced strawberries with the erythritol, lemon juice, and vanilla extract.
- Let the mixture sit for at least 15 minutes to allow the strawberries to release their juices and soften. This step enhances the flavor significantly.
Assembling the Shortcake:
- Once the biscuits are cool, split them in half horizontally.
- Spoon the macerated strawberries over the bottom half of each biscuit.
- Top with the other half of the biscuit.
- Serve immediately and enjoy this delicious and healthy dessert!
Tips for the Best Sugar-Free Strawberry Shortcake:
- Use cold ingredients: Cold butter and buttermilk are crucial for creating flaky biscuits.
- Don't overmix the dough: Overmixing will result in tough biscuits.
- Let the strawberries macerate: Allowing the strawberries to sit with the sugar substitute and lemon juice enhances their flavor and releases their juices.
- Adjust sweetness to taste: Feel free to adjust the amount of sugar substitute based on your preference.
- Add a dollop of whipped cream (sugar-free, of course!): For an extra touch of decadence, top your shortcakes with sugar-free whipped cream.
Variations:
- Berry variations: Use other berries like blueberries, raspberries, or blackberries instead of strawberries.
- Spice it up: Add a pinch of cinnamon or nutmeg to the biscuit dough for a warm, comforting flavor.
- Citrus zest: Incorporate lemon or orange zest into the biscuit dough or the strawberry topping for an extra burst of freshness.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used. It's always best to use a nutrition calculator with your exact ingredients for precise values.
- Calories: Approximately 250-300
- Fat: Approximately 10-15g
- Carbohydrates: Approximately 30-40g
- Sugar: Minimal (depending on sugar substitute)
- Protein: Approximately 4-5g
This sugar-free strawberry shortcake recipe is a perfect example of how delicious and healthy homemade cooking can be. Enjoy this easy recipe and impress your family and friends with this lighter take on a classic dessert!