There are so many sweet pleasures God has given us to enjoy in this lifetime: family, friends, spring flowers blooming, the colours of the sky, birds chirping (if you’re a morning person), picnics, a breeze on a warm day, coffee, stevia, to name only a few of the many things we have to be thankful for…but one other pleasure I discovered while I was on my THM Fuel Cycle was a recipe for shortcake! Let me tell you, was it ever a delightful find!
Now, doesn’t that just look like a pleasure! I assure you it was. I can not take credit for this amazing creation, all credit goes to Karen’s. The recipe is on her blog, The Fruit of Her Hands. Thank you Karen!
The original recipe calls for 2-3 tsp Truvia.
I used THM Sweet Blend and put in about 2 1/2 tsp of Sweet Blend. If you find the cake is bland to your taste then tweak it, there is nothing wrong with tweaking a recipe to your personal taste. In fact, I would strongly encourage it! Make your food taste good to you. Some may think it’s flavourless, well add some cinnamon, add more sweetener, add more vanilla, add chocolate, you name it. Don’t just let something be bland…be creative 🙂
The suggested microwave time is 1 min 30 secs; however, I have had to microwave it for 2-3 mins to make sure the center is cooked through. Maybe that is just because of the glass square I have been using. Either way it still tastes great. If some parts come out uncooked I just cut off the cooked and stick the rest back in the microwave for a few seconds.
You can see here that the center was a tad under cooked so I stuck it back in for a few more seconds. No big deal though. Once it’s all cooked and covered with your favorite toppings…you’re all set to indulge in this delightful, heart-warming cake. You could even serve it to guests as a dessert option!
There are many things you can do with this cake. What are your favorite flavours? Vanilla, Chocolate, peanut butter, strawberry, you name it you can create it!
The first time I had made the cake I was on FP day of the Fuel Cycle. I had made the Big Boy Smoothie, page 242 of the THM book. Which as a side note is amazing as well! Anyway, I had made this smoothie and wanted to keep the meal as FP as possible. So without adding too many extra strawberries I just poured some of the smoothie over the cubed shortcake. It turned out rather delicious! I bet you could even make a delicious truffle out of this shortcake. If you made a large pan of it and baked it in the oven as per Karen’s instructions you’d be all set. I’m pretty sure you will enjoy this shortcake just as much as I have enjoyed it. I don’t even know if I could count how many times I have made and eaten this shortcake since my first discovery. It made it’s appearance quite often. Of course I had to share the delight with my husband too.
Another option is to use Greek Yogurt. This is probably my favorite of all, though I haven’t tried Greek Yogurt with Peanut flour over the cake yet yet so that could end up being my favorite. Either way, this became a beautiful layered cake.
There is just so much goodness on one plate here. I am thankful that signs of spring are showing here in Sarnia. Why? Fresh strawberries and other berries make my mouth water and these things remind me that summer is just around the corner! God is good!
Later in the evening, I had to make sure my husband understood my love for this cake. I set out to make us a special dessert 🙂 This recipe is super great as you can cut through it no problem and it holds together like pound cake….although my husband said you could call it ‘pound-less’ cake. There is literally zero carbs and zero fat. The beauty of Oat Fiber and egg whites!
With or without an extra layer of Greek Yogurt, you will get the same great taste. You just want to be careful that you don’t have to much Greek Yogurt/strawberries that you go into E setting if you are just wanting it to be Fuel Pull. However, you can make this shortcake an S or E depending on what you put on it.
Now, any chocolate lovers out there?? I suggest you get to whipping up a batch of Pearl and Serene’s Choco Pudding, page 366 in your THM book. I have also made this pudding the vanilla version and it is fantastic!! Vanilla is another great option for topping this cake. However, I decided to try this cake topped with chocolate. I have a friend, Michelle, who loves her chocolate so why not make her drool 😉 With a little sprinkle of peanut flour on the top. Goodness, the options that are flowing through my mind right now. Imagine the vanilla pudding with a swirl of peanut flour, or sweetened Greek Yogurt with Peanut Flour, or the amazing caramel sauce from Carolyn’s blog, All Day I Dream About Food with ice-cream on top! Or even adding chocolate to the cake, for a chocolate shortcake!! Ahhh, I have to stop, I am making myself drool. Something to ponder while you sit here thinking about it yourself. What other toppings could you create to make this shortcake a real treat and NOT a cheat. Love it!!
The last time I made it I reverted back to using the strawberries…though there are so many options out there I just love the freshness of the berry. Here is how Karen’s recipe looked as she shows the cake diced. This is what would make it such a great option for making a truffle for a get together. No one would even suspect that it has no sugar and that it is not hindering their waistline 🙂
Once the cake is cooked, slice and dice it into cubes. Mix Greek Yogurt, vanilla and sweetener to taste, add your strawberries (thawed frozen or fresh) and mix. Then pour it over the beautiful shortcake cubes…and you have got yourself a fine, fine snack or meal. I add a small protein shake to round it off as a meal but it is great as just a snack!
I strongly encourage you to take this wonderful recipe by Karen, found on her blog, Fruit of Her Hand, make it and eat it and share it with your friends. It is delicious!!!