You’ve been asking for it and it’s here: strawberry shortcake that’s so good it’ll make you want to slap yo’ mama! No, but really– this grain and gluten free strawberry shortcake is so insanely delicious that no one will even know it’s sugar and grain free. Seriously. It’s so tasty it’ll make you do a little jig in your kitchen!
When I was a kid, my mom would make “strawberry shortcake” using those little yellow pre-made cake “cups” you get in the summertime near the strawberries. Her strawberry mixture always contained that bright red strawberry gel that came in a bag or little plastic container that was also kept near the strawberries at the supermarket. Of course, it was topped with Reddi-Wip whipped cream. Basically, the whole mixture was a chemical nightmare filled with high fructose corn syrup. Yuck!
This recipe is healthy, delicious and contains absolutely NOTHING artificial. I decided to recreate the gel that my mom would buy because I truly loved that stupid gel as a kid. Let me tell you right now: mine’s better. Take that, corn industry!
|Strawberries mixed with my healthified strawberry “gel”|
|Shortcakes fresh from the oven.|
Let’s talk about these shortcakes. Oh. My. Gosh. They came out absolutely perfect. This was a bit of an experimental recipe, and it usually takes me several tries to get something like this right. Not this one. This came out perfect the first time. There’s absolutely nothing I’d change about it.
I added a tablespoon of coconut sugar to the shortcake mixture, but if you want it to be completely sugar free, just leave it out. It helps add some caramel flavor to the cake, but it’s not completely necessary.
1. In a small saucepan, combine one cup sliced strawberries, water and Swerve and mix well.
2. Cook the strawberry mixture on medium heat until it boils. Allow simmer for at least 15 minutes or until the strawberries begin to break down and the mixture thickens.
3. Add in xanthan gum and stir. Allow to simmer for an additional 2-3 minutes, then remove from heat.
4. Very carefully use an immersion blender to blend the mixture into a nice, smooth gel. (If you do not have an immersion blender, this can be done in a regular blender as well.)
5. Mix the cooled gel with two cups of sliced strawberries and refrigerate. Use the mixture to top the shortcakes.