Strawberry Shortcake (Gluten + Sugar-free)

Can anything this enticing be sugar-free? Yes!
You can make this totally sugar-free or add a bit of maple syrup or raw honey.
Honestly, the absence of processed white sugar actually enables you to taste the natural sweetness of the berries. Also, the use of almond flour makes the shortbread naturally sweet, so there is no need to add any sugar to the dough, either.
The bonus is that the shortbread has a lovely moist yet crumbly texture that you can also enjoy, like a savory scone for breakfast. Try topping it with an egg or almond butter.

Now, let’s make Strawberry Shortbread!

Yields: 4 shortcakes (approx. 3” round)
Ingredients
For the shortbread:
1/2 cup almond flour
1/2 cup Bob’s Red Mill Gluten-free 1 to 1 Blend
1 teaspoon baking powder
1/16th teaspoon baking soda or a pinch
Pinch of sea salt
2/3 cup heavy cream

For the strawberry and cream filling:
8 - 10 medium strawberries, hulled and cut into 1/4” slices
A few blueberries (optional)
2 teaspoons fresh lemon juice
A pinch of sea salt
1 Tablespoon monk fruit sweetener (I used Lakanto)
1 Tablespoon maple syrup or raw honey
(If you want to keep this recipe completely free of glucose or fructose,
then add 2 more teaspoons of Lakanto or similar.)
3/4 cup heavy cream
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 450F. Line a baking tray with parchment paper. Set aside.
2. In a medium mixing bowl, add the flours, baking powder, baking soda, and pinch of salt.
3. Pour the heavy cream into a small pot and heat to 95 -100F.
(You can use a candy thermometer or simply use your pinky by dipping it into the warming cream.
If it feels mildly warm, it is ready.)
4. Pour the cream into the flour mixture and use a wooden spoon to form a dough. It will be a bit sticky and
moist.
5. Light grease a 1/3 cup measure and fill it almost full of the dough. Lightly pat the dough into the cup measure, then turn it onto the prepared baking sheet. Repeat with the rest of the dough and keep them about 2 “ apart. (Be sure to scrap well with a spatula to remove all the dough from the bowl.)
6. Place the baking tray into the 450F preheated oven and bake for 10 minutes. Then, LOWER the heat to 350F and bake for another 15 to 18 minutes.
7. Remove from the oven and allow the shortcakes to cool completely.

Now, onto the filling…
1. Place the cut strawberries into a bowl. Add the blueberries too, if using.
2. Add in the lemon juice, pinch of salt and sweeteners. Mix gently.
3. Let this mixture rest for about 15 minutes. The resting time will help to draw out the sweet juice from the strawberries.
4. Now pour the heavy cream and vanilla into a stainless steel bowl and whisk until it reaches a soft-peak stage. Do not over-whip.
Note: If you like the cream to be a bit sweeter, you can add one teaspoon of monk fruit sweetener into the cream while whipping it.

Assembling:
1. Carefully cut each piece of shortbread into two pieces, lengthwise.
2. Add a good dollop of whipped cream onto each base, and added the berries on top.
3. Follow by pouring the strawberry juice evenly onto each filled shortbread. Then place the tops on.
4. Serve immediately.

Please note that I am not affiliated with the recommended products in this post.