Low Carb Strawberry Shortcake
with Homemade Whipped Cream
Juicy ripe strawberries and creamy whipped cream layered between tender, sweet biscuits is always a favorite summertime treat.
2 pints sliced strawberries
1/4 cup Xylitol sugar substitute *
Dixie Carb Counters Homestyle Biscuit Mix*
2 tablespoons Xylitol Sugar Substitute*
1 cup heavy cream
1/3 cup sugar substitute
1 teaspoon Singing Dog Sugar Free vanilla extract *
Few sprigs fresh mint
1. Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes
2. Prepare sugar free whipped cream. With an electric mixer on high, whip the heavy cream just until frothy. Add in the sugar substitute and vanilla extract. Continue to whip on high until peaks form. Set aside in the refrigerator.
3. Prepare Biscuit Mix according to package directions with the addition of two tablespoons sugar substitute.
4. Split biscuits in half while hot. Spread with butter; fill and top with strawberries. Serve warm with whipped cream. Garnish with mint sprigs.