Table of Contents
Strawberry shortcake is a popular dessert, but traditional recipes often contain high-sugar ingredients that are unsuitable for diabetics. This guide provides steps to prepare a diabetic-friendly strawberry shortcake using low-glycemic ingredients and healthier alternatives.
Choosing Low-Glycemic Ingredients
Select ingredients that have a low glycemic index to keep blood sugar levels stable. Use almond flour or coconut flour instead of traditional wheat flour for the cake. Opt for natural sweeteners like erythritol or stevia. For the strawberries, choose fresh, ripe berries, which have a lower glycemic impact than processed or canned options.
Preparing the Cake
Preheat the oven to 350°F (175°C). Mix almond flour, baking powder, and a pinch of salt. In a separate bowl, whisk eggs, unsweetened almond milk, and a natural sweetener. Combine wet and dry ingredients until smooth. Pour the batter into a greased baking dish and bake for 20-25 minutes until golden brown. Allow to cool before assembling.
Making the Strawberry Topping
Wash and hull the strawberries. Slice them and toss with a small amount of natural sweetener and lemon juice. Let sit for 10 minutes to enhance flavor. For added texture, sprinkle with chopped nuts or unsweetened coconut flakes.
Assembling the Shortcake
Cut the cooled cake into slices. Top each slice with the prepared strawberries and a dollop of unsweetened whipped cream or Greek yogurt. Garnish with fresh mint leaves if desired. Serve immediately for the best flavor and texture.