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Strawberry shortcake is a popular dessert that combines fresh strawberries, sweet cream, and soft biscuits. By modifying traditional recipes, it can be made more suitable for individuals managing diabetes. Using whole wheat biscuits and controlling sugar content helps create a healthier version without sacrificing flavor.
Ingredients for a Diabetes-Friendly Strawberry Shortcake
- Fresh strawberries
- Whole wheat biscuit mix
- Unsweetened Greek yogurt or whipped cream
- Natural sweetener (e.g., stevia or erythritol)
- Vanilla extract
Preparing the Whole Wheat Biscuits
Preheat the oven to 375°F (190°C). Mix whole wheat flour, baking powder, and a pinch of salt. Add a small amount of natural sweetener and cold unsweetened almond milk or water. Stir until just combined. Drop spoonfuls onto a baking sheet and bake for 12-15 minutes until golden brown.
Assembling the Shortcake
Slice the fresh strawberries and toss them with a little sweetener and vanilla extract. Split the warm biscuits in half. Layer strawberries and a dollop of Greek yogurt or whipped cream on the bottom half. Cover with the top biscuit and add more strawberries on top.
Tips for a Healthier Dessert
- Use fresh, ripe strawberries for natural sweetness.
- Opt for unsweetened yogurt or whipped cream with minimal added sugar.
- Limit portion sizes to control carbohydrate intake.
- Sweeten strawberries with natural sweeteners instead of sugar.