Refined Sugar Free Strawberry Shortcakes
This strawberry shortcake recipe uses simple, wholesome ingredients to create a refreshing sweet treat perfect for the summer season.
Equipment
- Digital kitchen scale
- mixing bowls
Ingredients
Cakes
- 125 g all purpose flour organic, unbleached
- 88 g honey
- 3 large eggs room temperature, divided into whites and yolks
- 68 g butter sub coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Strawberry Syrup
- 1 lb fresh strawberries
- 2-3 tbsp honey
- 1 tsp lemon juice
- pinch of salt
Whipped Cream
- 3/4 cup heavy whipping cream
- 1/3 cup cream cheese softened
- 3 tbsp honey or maple syrup
- 1/2 tsp vanilla extract optional
- pinch of salt optional
Instructions
Make the cakes
- Preheat oven to 350F. Grease six ramekins and set aside on a baking sheet.
- Place egg yolks in one medium sized mixing bowl, and whites into another medium sized mixing bowl.
- Add about 2/3 of the honey called for, plus vanilla and salt to the bowl with the egg yolks. Whip until the mixture is thick. When drizzled over itself, it doesn't immediately sink back into the mix.
- With a clean beater, whip egg whites until doubled in size. Add the remaining honey one tablespoon at a time. Continue whipping until the white form stiff peaks.
- Sift 1/3 of the flour into the egg yolk mixture and fold until just combined. Sift 1/3 of the flour into the egg whites, fold.
- Pour egg yolk mixture into the egg whites and fold until barely combined.
- Sift last 1/3 of flour into the egg mixture and fold gently.
- Add melted butter or coconut oil to the batter and fold several times until most of the butter is incorporated. Pour batter into the prepared ramekins.
- Bake for 20-25 minutes or until a toothpick comes out clean. Set aside to cool.
Strawberry Syrup
- While the cakes are baking, quarter the strawberries (leaving 2-3 behind for dicing and topping our cakes later).
- Add strawberries, honey, lemon juice, and salt to a small sauce pan. Cook over medium heat, stirring occasionally and mashing the strawberries a bit as they cook.
- Simmer until foam has receded and the mixture has thickened some, add more honey if necessary as strawberries can vary in sweetness.
- Remove from heat to cool for a few minutes before topping the cake. Optional, poke the cakes before adding the strawberry syrup on top.
- Place the cakes topped with the strawberry jam to chill until you are ready to serve.
Whipped Cream
- Add heavy cream, cream cheese, honey/maple syrup, vanilla and salt (if using) to a medium mixing bowl.
- Whisk the mixture by hand until the cream cheese has broken down into smaller bits. Then turn on your beater and whip until thick.
- Pull cakes from the fridge and top with whipped cream and diced strawberries if desired. Serve.
Notes
Be patient when whipping the egg yolks and egg whites. We want both to become very thick. And when you go to add the flour to the eggs, be patient, don't overstir!
We like the taste of these cakes better chilled, but you can certainly enjoy them as soon as they are out of the oven and topped with all the deliciousness.
To make a bigger batch, double the recipe and bake in a 6" cake pan. Cut the cake in half when it's cooled and layer with whipped cream and strawberry syrup.