Strawberry Shortcake (Sugar-Free or Low Sugar)by Cathy Connally
Strawberry Shortcake (Sugar-Free or Low Sugar)
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The use of monk fruit in this recipe for Strawberry Shortcake makes this dessert sugar free. If you are unable to locate monk fruit, then use granulated stevia or if sugar (if sugar-free is not a concern).Author:
1 1/2 cups all-purpose flour plus more for dusting
3 tbsp granulated sugar or 2 scoops of monk fruit
1-½ tsp baking powder
½ tsp fine salt
3 tbsp cold unsalted butter cut into small pieces
1 tbsp grated lemon zest
1 large egg slightly beaten
½ cup plus 1 tbsp low-fat buttermilk
1 tbsp sliced almonds
4 cups strawberries hulled and sliced
2 to 3 tbsp granulated sugar or no sugar depending on the ripeness of the berries
2 tsp grated orange zest plus 1 tbsp orange juice
1 cup 0% or 2% fat Greek yogurt for serving
Confectioners' sugar for dusting, optional
For the shortcakes: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Combine the flour, granulated sugar (or monk fruit), baking powder and salt in a large bowl. Add the butter and work it into the flour mixture with your fingers until it resembles coarse meal.
Whisk together the lemon zest, egg and 1/2 cup of the buttermilk in a small bowl. Add to the flour mixture and lightly mix with your hands or a spoon until the dough just comes together. Do not over mix. Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7¬inch round about 1/2 inch thick. Cut into 8 equal wedges. Space the shortcakes evenly on the prepared baking sheet. Brush the tops with the remaining 1 tbsp buttermilk and sprinkle with the almonds. Bake until golden brown, 12 to 15 minutes.
For the filling: Combine the strawberries, granulated sugar and orange zest and juice in a large bowl.
Split the shortcakes. Place the bottom halves of the shortcakes on plates and top evenly with the strawberry mixture and yogurt. Cover with the shortcake tops. Dust with the confectioners' sugar if using.