I love the summer months and since we don’t get a lot of summer here in Canada, I try to enjoy it as much as possible. Mostly with food and getting all the in season fruits and veggies. One of my favourite in season fruit during this time of the year are strawberries! They just taste so much better than the grocery stores one where they honestly just taste like water to me. I love shopping at the local farmer’s market for berries and one of my favourite places to get amazing and sweet strawberries is from Springridge Farm in Milton! If you haven’t been, go check them out!
My favourite strawberry dessert is obviously the strawberry shortcake. This delectable treat have been around since the 1800s! The original and traditional way of making these is actually a biscuit like dough for the “shortcake”. But the recipes have been adapted in so many different ways all around the world that you often see more of a spongecake instead. (Which is just as tasty!) I like the original biscuit version better since I don’t like my dessert overly sweet and in this recipe, the only added sugar is in the whipped cream. In my opinion, good strawberries during this time of the year is sweet enough on its own and there’s no need to drown it with more sugar!
If you are on a low carb/keto diet, you can simply switch out the flour to almond or coconut flour for the shortcake part. For the whipped cream, you can simply not add sugar to it. And limit the number of strawberries you put on. You can still have this tasty and in season treat if you are on a different diet!