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Recipe updated 4/18/16
Today’s post is going to be short and sweet. Literally.
My computer is on the blink, so I’m borrowing my little sister’s to put this post together. I’ve come to the conclusion that computers are very personal things. You get used to typing one way…and another keyboard just doesn’t cut it. You get used to fast processing…and anything less is aggravating. You get used to using your wonderful photo editing software…and then you have to use a free online program to edit those pictures you were so proud of and you just can’t make them pop like they should. If you don’t want to make this shortcake, I’m blaming Picmonkey.
This shortcake received rave reviews from my mom, sister, and me! With a pile of homemade, stevia-sweetened whipped cream, sliced strawberries, and a splash of unsweetened almond milk, you’ll never know this shortcake was made with healthy ingredients. Yum!
Some things made with coconut flour tend to be gritty, but I must’ve hit on the right ratios here because my mom thought it was made with the new THM Baking Blend (which can be purchased from the THM online store). Nope! Just coconut flour and oat fiber. Good thing, because I’m kinda stingy with that Baking Blend…
This strawberry shortcake tastes a LOT like the real thing. It’s fluffy and soft, and makes the perfect counterpart for those fresh strawberries coming into season. I don’t like my shortcake very sweet, so if you disagree with me, add some more sweetener. Enjoy!
Question of the day: what’s your favorite summertime fruit?
You can find this recipe in my cookbook, Necessary Food.
- ⅓ cup + 2 T coconut flour
- ¼ cup + 2 T oat fiber (use gluten free if necessary)
- 1¾ tsp. baking powder
- ¼ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. xanthan gum
- 4 eggs
- ¾ cup water
- 6 T salted butter, melted
- ⅓ cup Greek yogurt or sour cream
- 1 tsp. vanilla extract
- Homemade whipped cream sweetened with a low-glycemic sweetener of choice
- Sliced fresh strawberries
- Unsweetened almond milk, optional (not nut free)
- Whisk the dry ingredients together.
- Add the wet ingredients to the dry ingredients and beat with a hand mixer until just combined.
- Spread into a greased 9 inch pie plate and bake at 350 degrees F for 25 minutes or until a toothpick comes out cleanly and the top is dry and not soggy.
- I prefer this shortcake cold after overnight refrigeration. You can also eat it lukewarm, but I don't recommend eating it piping hot out of the oven because it needs some time to firm up after baking. Store leftovers in the refrigerator.
- Serve with homemade whipped cream, sliced strawberries, and unsweetened almond milk if desired. Enjoy! EDIT: I also like to add some stevia-sweetened vanilla Greek yogurt and a smear of peanut butter (not nut free) to the mix, omitting the almond milk since the shortcake is moist enough on its own, for the ultimate afternoon snack. Yum!
- NOTE: After getting married, I baked this in the gas oven in our rental house and it took more like 35 minutes. Check it at 25 minutes and then frequently after that until the shortcake is risen in the middle and not soggy and a toothpick inserted into the center comes out cleanly.
- Oat Fiber
- Coconut flour
- THM Pure Stevia Extract Powder, Super Sweet Blend, and a gluten-free oat fiber can all be purchased from the Trim Healthy Mama online store.