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Low Sugar Strawberry Shortcake

A homemade strawberry shortcake with limited sugar perfect for a summer evening dessert. Uses our recipe for homemade biscuits.

Course: Dessert
Cuisine: American
Servings: 4 servings
Ingredients
  • 525 g strawberries tops removed (1 pint)
  • 50 g white sugar (a scant ΒΌ cup)
  • 1 cup heavy cream (about 250g)
  • 1 Tb powdered sugar to taste (or sweetener of your choice)
  • 4 biscuits
  • 2 Tb fresh mint chopped finely (optional)
Recipe
  1. Chop the strawberries into quarters (if large strawberries) or halves (if smaller).
  2. Toss with white sugar in a bowl and let sit in the fridge for 1 hour or more to macerate.
  3. Place a glass or metal bowl in the fridge for at least 30 minutes to prepare for whipping the cream.
  4. Pour cream and powdered sugar or other sweetener into the chilled bowl.
  5. Rapidly whisk the cream back and forth in the bowl using a side-to-side (not circular) motion until the cream is stiff enough to keep its structure, about 7 minutes.
  6. Slice the biscuits in half.
  7. Assemble the dessert with a biscuit half on the bottom, topped with strawberries and sauce, whipped cream, and finally the other half of the biscuit. Sprinkle with chopped mint. Serve!