Strawberry Shortcake (Sugar-Free)

Try this sugar-free shortbread the next time you want something delicious but not sinful. You won’t believe it’s sugar-free.


1 cup white organic spelt flour

1 cup organic whole wheat pastry flour

1 tsp baking powder

1 tsp salt

1 tsp baking soda

1/3 cup non-chemical sugar-free substitute like erythritol, Lakonto monk fruit, or Stevie baking blend

1/3 cup fat (earth balance, grass-fed butter)

3/4 cup milk, buttermilk, Kiefer or nut milk.

Preheat your oven to 425′. Using a fork or a pastry blender cut the fat into the flour mixture then add milk a little at a time until it forms a ball. Do not overwork or the biscuits will be tough. Oil a baking pan or iron skillet, form the dough into 4 hockey puck-like biscuits and bake for 10-12 minutes until biscuits are golden brown.


2 cups fresh strawberrie

Monkfruit blend or straight Erythritol to taste

Whipped cream

Mix sliced strawberries with the sugar-free substitute, set in the refrigerator to get cold and juicy.

Serve biscuit by slicing it open then fill it with 1/4 of the strawberries and a dollop of whipped cream.


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