I am going to confess that I am very particular about my strawberry shortcake. I have often stood at the grocery store, looking askance at what they try to pass off as shortcake. Those small spongy cakes with the wells in the center that look like they taste of sawdust? That is absolutely, positively not shortcake. My shortcake-loving self takes serious offense at the very thought.
Real shortcake is like a biscuit. A slightly sweetened, dense and somewhat crumbly biscuit. It should be deliciously tender and yield easily to your fork, but it should also hold up to mountains of strawberries and whipped cream. So don’t be misled by the fact that it has “cake” in the name. Strawberry shortcake should never be cakey.
Making a true shortcake with low carb and gluten-free ingredients presented a bit of a challenge. Getting that right biscuit-y texture took some experimentation. But it was worth the effort, no question. Strawberry Shortcake is always worth the effort.
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