Strawberry Shortcake

by Chef Adam Lambay

Frozen biscuits aren’t something a diabetic would normally reach for but Chef Adam uses an ingenious trick to make a quick, satisfying dessert that is low in carbs and full of flavor.

2 Frozen Buttermilk Biscuits
3 Cups Strawberries, sliced
4 Tbsp Sucralose or other sugar-free sweetener, divided
2 Tbsp Butter, melted
Aerosolized Whipped Topping, optional

Bake the biscuits according to package directions and let them cool to room temperature.

Meanwhile slice the strawberries and sprinkle with half the sweetener. Divide sweetened strawberries into 6 small bowls, 1/2 cup per bowl. Set aside.

Once the biscuits are cool enough to handle, crumble them in a large bowl, but don’t pulverize. You want a few small chunks mixed in with the crumbs. Drizzle with melted butter and sprinkle with remaining sweetener. Using the back of a spoon, lightly mash the biscuit crumble together so that the butter is absorbed and the sweetener is well combined. But don’t make a paste, you’re making a crumble.

Top the strawberries with the crumble, being sure to divide evenly among the six bowls. Top each serving with 2 tablespoons of pressurized whipped topping, if desired.

Serves 6 – Approx. 14g net carbs per serving without the whipped topping
Serves 6 – Approx. 15g net carbs per serving with whipped topping

Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.

Watch Chef Adam prepare Strawberry Shortcake without the cake!