Short Cake, Long Story.
Actually, it’s a short-cake story.
I really love strawberry shortcake, I do. But I don’t make it often because I have limited self-control when there a ton of shortcake-making ingredients hanging around.
Let’s just say if there’s a basket of biscuits, they will last as long as it takes me to butter an entire basket of biscuits. For reference, I can butter a biscuit in literally no time.
Why am I like this???
It’s anyone’s guess, really. But the point is that I need desserts to meet a few important criteria (you may have noticed?) for them to be allowed in my home: be grain-free, be able to “small batch“, and have some healthy redeeming quality that tricks my mind into not feeling guilty (it’s a mind-game, folks).
1. Greek yogurt isn’t whipped cream, I am aware, but it tastes good with strawberries and cake so work with me on this! You won’t even miss the whipped cream because it gets all mixed up with some beautifully jammed strawberries.
Greek yogurt is full of protein, calcium, and probiotics baby! Whipped cream can’t put good bacteria in your guts. Science!
2. Chia Berry Jam is another swap that I promise you won’t hate because of it being so delightfully similar to regular jam. But unlike its sugary friend, chia berry jam gets thick because chia seeds are hydrophilic (love water) and they absorb up to 12x their weight when soaked.
Chia seeds also contain so many nutrients that I won’t even list them. Just know it’s A LOT. How’s that for dessert?
Just smash freshly washed berries with sweetener and chia seeds and BAM. Jam.
3. Small Batch Biscuits are the other lifesavers in this recipe. These biscuits are so simple, contain ZERO butter which is a nice change of pace from the typical low carb recipes and they taste and feel like a mix between pound cake and a dense biscuit.
Oh ya, and there are only four (!!) per batch, so no mountain of biscuits lying around to tempt you at 9 pm.
Greek Yogurt Strawberry Shortcakes with Chia Jam!
Let’s smash some berries. And Cakes!
Since going low carb back in 2011, I haven’t had a need for my antique potato masher, UNTIL NOW.
Thanks, chia jam.
A Note On Biscuits:
These particular biscuits are not dry and crumbly. They are soft and sweet on the inside. But as far as taking this particular recipe and making it savory? I don’t think it’s what your biscuit-loving heart would want. It’s a little too soft and dense.
Try my keto drop biscuits for a savory side instead!
A prefer my shortcakes to be “jammed” rather than whole berries.
My mother always mashes her berries, too. Must be hereditary.
I love that these shortcakes look like they are one fork-stab away
from bursting into a delicious mess.
For best results, I recommend baking on a silicone baking mat! It’s reusable (good for the ol’ planet) and it prevents over-browning on your bottoms.
- 1 cup Superfine Almond Flour
- 1/2 tsp Xanthan Gum
- 2-3 tbsp Powdered Swerve, I use 2 for a lightly sweet biscuit
- 1/4 tsp Baking Powder
- 1 Large Egg
- 2 tbsp Greek Yogurt, leveled off
- 2 tsp Vanilla Extract
Chia Berry Jam
- 8 Medium Strawberries washed and sliced
- 2 tsp Chia Seeds
- 1 tsp Powdered Swerve, optional for sweetness
- 1/2 tsp Lemon Zest (optional but yum, right?)
- 6 tbsp Plain Greek Yogurt (2% or Nonfat)
- 2 tsp Powdered Swerve
- Splash of Vanilla Extract
- Heat oven to 350°F. Beat the egg, Greek yogurt, and vanilla until smooth.
- Whisk the dry ingredients, then add to the wet and mix until a sticky dough forms, making sure all of the flour is distributed and no dry lumps are visible.
- Use a spoon to scoop a heaping portion of dough and drop onto a parchment-lined baking sheet. This batch should equal four small biscuits.
- Bake for 10 minutes, check the tops for browning and continue to bake until the edges are golden. About 12-15 minutes total.
- Let cool completely to set.
Berries and Greek Yogurt
- Mash the berries, sweetener, optional lemon zest, and chia seeds until the mixture resembles a chunky jam. You can thin the mixture with a tsp of water if desired. I keep mine thick.
- Whip together the plain Greek Yogurt, vanilla, and sweetener and refrigerate until ready to use.
Assemble the Shortcakes
- Slice the top off of each biscuit.
- Add a dollop of Greek Yogurt and a spoonful of berries.
- Top with the other biscuit half and sprinkle with powdered erythritol.
Nutrition InformationYield 4
Amount Per Serving Calories 220Total Fat 16gCarbohydrates 10gNet Carbohydrates 5gFiber 5gProtein 11g