Today we’re sharing the easiest shortcake recipe for you to end strawberry season with, or boast at any 4th of July celebration.
Strawberries are still in season in some parts so enjoy them while you can! This spongy shortcake is super easy and great for the gestational diabetes diet. It’s not a stand-alone cake, meaning we don’t suggest eating it by itself. But who eats shortcake without strawberries anyway? We paired it with farmer’s market strawberries and Reddi Whip. And it’s not pictured, but we added lemon curd at the end….talk about next level!
Keto & Paleo-friendly (make the butter grass-fed), gluten-free, grain-free, sugar-free, diabetic-friendly!
Cook time: 20 mins (8 mins on hand)
1 c Almond Flour (finely ground)
1-2 Tbsp Coconut Sugar (or sweetener of choice (not liquid))
¼ t Baking Powder
⅛ t Salt
4 Tbsp Unsalted Butter (cubed)
1 t Vanilla Extract
½-1 t Lemon Extract (optional)
1. Preheat oven to 375˚F.
2. Mix together the flour, sugar, baking powder & salt to distribute evenly.
3. Add butter & mix well. If the butter is straight from the refrigerator, you may need to use your hands to help incorporate it all evenly.
4. Lightly mix the egg and extracts together in a separate bowl, then add egg mixture to the main mixture and mix well. The batter will be thick and grainy.
5. Bake in muffin pan for 12 mins and let cool completely. You can imprint them if you want before they cool.
Tip: Slice the strawberries in a bowl, sprinkle in a sweetener of choice (I used liquid agave this time) and let them sit for a few hours (overnight if possible). This will create a juice.
Tag us on IG or FB and let us know how you like it @TheGestationalDiabeticChef