I’ve had zero luck making any dessert that is both low carb and tasty. So today I had a major sugar craving ( several lately) and I decided to adapt a low carb pancake recipe for the cake part.
I personally love the biscuit type strawberry shortcake vs the angel food cake type. Maybe it’s because my mom always made a sweet biscuit as her base, and I really wanted to match the texture and taste.
For the Icing you can use Whipped Cream - I had left over Dr. Oetker Vanilla Mousse made from cupcakes that are low cal and somewhat low carb - So I simply used this as my filler vs making whipped cream.
You’ll also need strawberry’s – 1 Pint should do the trick, but It will vary on how big your cake is, and how many strawberries you decide to put on.
Here’s what I did
I made a double batch and used 2 9x 9 ( Pam sprayed )pans
Spread biscuit dough in pan using Spatula. ( It’s not terribly thick about 1/4 of an inch)
Then baked it at 350 for about 15 minutes ( till sides were brown) and let cool off completely.
Flip over one pan onto plate ( knock on bottom)
Added strawberries/ Whipped Topping on the bottom
Then added another Biscuit layer (by flipping over and tapping on bottom)
Added remaining whipped topping + sliced strawberries.
No need for double layer! It’s optional. My mom’s strawberry shortcake was double layered like this: And I had to make it just like she used to - Minus the carbs where I could!
Carb count in 1 layer or 1 biscuit Recipe:
= 76 Carbs for whole cake biscuit part.
Divide by 6 servings = 13 Carbs per serving + Whipped topping and strawberries.
June 26, 2013