Diabetic-Friendly Strawberry Shortcake with Almond Flour Biscuits
Remember those summer strawberry shortcakes from your childhood? The fluffy biscuits, sweet berries, and billowy whipped cream? Well, guess what – you don’t have to give up that joy just because you’re managing diabetes! This diabetic-friendly version delivers all the nostalgia with none of the guilt.
We’ve swapped traditional wheat flour for protein-rich almond flour, creating tender biscuits with a delightful nutty flavor. The Greek yogurt whipped cream adds a tangy twist while boosting the protein content, and those gorgeous fresh strawberries? They’re naturally lower on the glycemic index than you might think, especially when paired with the fat and protein in this recipe.
Why This Recipe is Diabetic-Friendly
Low Glycemic Impact: Almond flour has virtually no impact on blood sugar compared to all-purpose flour. With only 8g net carbs per serving (compared to 45-50g in traditional shortcake), this dessert won’t cause dramatic glucose spikes.
Protein Power: The Greek yogurt and almond flour provide substantial protein (14g per serving), which helps slow sugar absorption and keeps you feeling satisfied longer.
Healthy Fats: The natural fats from almonds, butter, and cream help moderate blood sugar response while providing essential nutrients and amazing flavor.
Fiber Boost: With 4g of fiber per serving, this recipe supports healthy digestion and further helps stabilize blood sugar levels.
Natural Sweetness: Fresh strawberries provide natural sweetness with beneficial antioxidants, while sugar-free sweeteners give you the taste without the glucose load.
Chef’s Tips for Perfect Shortcakes
Keep Everything Cold: Cold butter is the secret to flaky, tender biscuits. Pop your butter in the freezer for 10 minutes before using, and chill your mixing bowl too!
Don’t Overmix: Almond flour biscuits are delicate. Mix just until the dough comes together – overworking creates dense, crumbly results.
The Twist Matters: When cutting biscuits, press straight down without twisting. Twisting seals the edges and prevents proper rising.
Sweeten to Taste: Different sugar-free sweeteners have varying levels of sweetness. Start with less in the strawberries – you can always add more!
Stabilize Your Cream: For make-ahead convenience, add a teaspoon of unflavored gelatin to your whipped cream. It’ll stay fluffy for hours.
Flavor Variations: Try adding a pinch of cardamom to the biscuits for a sophisticated twist, or fold cocoa powder into half the whipped cream for a chocolate-strawberry version.
Sugar-free sweeteners like erythritol or monk fruit provide sweetness without affecting blood glucose or insulin levels. These natural sweeteners have a glycemic index of zero, making them ideal for diabetic baking. They measure cup-for-cup like sugar, making recipe conversion straightforward.
Diabetic-Friendly Strawberry Shortcake with Almond Flour Biscuits
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until well combined. If using lemon zest, add it now.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, whisk together the beaten egg, 2 tablespoons heavy cream, and vanilla extract. Pour this into the flour mixture and gently stir with a fork just until the dough comes together. Do not overmix.
- Turn the dough out onto a piece of parchment paper lightly dusted with almond flour. Gently pat the dough into a circle about 3/4-inch thick. Use a 2.5-inch biscuit cutter to cut out 6 biscuits, pressing straight down without twisting. Gather scraps gently and re-pat to cut remaining biscuits.
- Place biscuits on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with heavy cream.
- Bake for 12-15 minutes, until the biscuits are lightly golden on top and cooked through. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While biscuits bake, prepare the strawberries: In a medium bowl, combine sliced strawberries, 2 tablespoons sweetener, and lemon juice. Toss gently and let sit at room temperature for 15-20 minutes to macerate and release their juices. Taste and adjust sweetness if needed.
- Make the yogurt whipped cream: In a chilled mixing bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
- Add the Greek yogurt, powdered sweetener, and vanilla extract to the whipped cream. Gently fold together using a spatula until just combined and fluffy. Do not overmix. Refrigerate until ready to use.
- To assemble: Split each cooled biscuit in half horizontally. Place the bottom half on a serving plate.
- Spoon a generous portion of macerated strawberries (with some juice) onto the bottom biscuit half. Add a dollop of yogurt whipped cream on top of the strawberries.
- Place the top biscuit half over the cream. Add another small dollop of whipped cream and a few strawberry slices on top. Garnish with fresh mint leaves if desired.
- Serve immediately for best texture and enjoy your diabetic-friendly strawberry shortcake!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Glycemic Impact Assessment
| Factor | Value | Rating |
|---|---|---|
| Net Carbs per serving | 9g | ✅ Low |
| Glycemic Load (estimated) | 4-5 | ✅ Very Low |
| Fiber:Carb Ratio | 1:1.4 | ✅ Good |
| Protein per serving | 10g | ✅ Blood sugar stabilizing |
| Fat per serving | 23g | ✅ Slows glucose absorption |
Verdict: This recipe is genuinely diabetic-friendly with excellent macronutrient balance for blood sugar management.
Storage and Make-Ahead Tips
Biscuits: Store unfilled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Refresh in a 300°F oven for 5 minutes before serving.
Strawberries: Macerate the strawberries up to 4 hours ahead, then refrigerate. Drain excess juice before assembling to prevent soggy biscuits.
Whipped Cream: The yogurt whipped cream stays stable in the refrigerator for up to 24 hours. Please give it a gentle stir before using.
Assembled Shortcakes: These are best enjoyed immediately, but you can assemble them up to 30 minutes before serving if needed.
Serving Suggestions
This strawberry shortcake is perfect for:
- Special Occasions: Birthdays, anniversaries, or summer barbecues – no one will guess it’s diabetic-friendly!
- Afternoon Tea: Serve alongside hot tea for an elegant treat.
- Portion Control: The individual servings make it easy to enjoy dessert mindfully.
- Breakfast Twist: Reduce the sweetener slightly and enjoy as a protein-packed breakfast with extra Greek yogurt.
Pair with a cup of unsweetened iced tea or sparkling water with fresh mint for a complete dessert experience that won’t derail your blood sugar management.
We also have several not-so-diet-friendly strawberry shortcake recipes.
