My husband came home yesterday with the prettiest carton of ginormous strawberries. I quickly pulled out an old standby cake recipe and made a classic strawberry shortcake. Nothing says summer like strawberry shortcake! Before you get bent out of shape when you note the net carbs below, please bear in mind these are quite large, like the muffins in a minute (MIM’s) we all know and love. I don’t think there’s any way I could eat but half of one of these. In fact, outside of the desired photographic impact of a whole one here for my website, I plan to always slice these laterally and use half a cake and only 1 oz. berries for each serving. But of course, portion size decisions are up to you. You know YOUR appetite and YOUR family better than I. This dessert not suitable until the grains rung of OWL.
Sometimes I like to puree a few berries with a tablespoon or so of water, a couple drops of sweetener and red food coloring to make a sauce to moisten the shortcake before placing the sliced berries and adding the whipped cream. If you do this, any additional pureed berries on top are not included in the nutritional info below.
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1 recipe my Individual Vanilla Cake
4 oz. sliced strawberries
½ c. whipped heavy cream
2-4 drops liquid Splenda
½ tsp. vanilla extract
DIRECTIONS: Preheat oven to 350º, grease 2 individual cake pans or 2 jumbo muffin cups. Make Individual Vanilla Cakes per that recipe’s instructions. Cool before attempting to remove from pans or slicing laterally. Slice berries and place atop each serving. Top with whipped cream sweetened to taste with the ½ tsp. vanilla added. Garnish with a whole berry if desired.
NUTRITIONAL INFO: Makes 2 whole shortcakes. Each contains: (If serving half portions, which is all I can eat, halve the numbers below)
387 calories, 32.2 g fat, 22.2 g carbs, 11.765 g fiber, 10.45 g NET CARBS, 18.45 g protein, 560 mg sodium