Mama's Individual Strawberry Shortcake
by Patti 'Mama' Corso-Driedger
Like always, you'll be surprised at how good a treat like this can be, while still being low carb! Mama uses this whipped cream recipe to construct her shortcakes every time. And it's even easier when using her Cupcake Mug Cake which this recipe does!
Low Carb Mama's Individual Strawberry Shortcake
Patti 'Mama' Corso-Driedger
1 Package of Low Carb Mama Vanilla Flour Mix
¼ Cup 35% Whipping Cream or 3 Tbsp high fat sour creme
¼ tsp Vanilla
1 Package of Stevia Sweetener (or Low Carb Sweetener of Choice)
2 Sliced Strawberries
Make Mama's Mug Cake according to the package directions.
Let the Mug Cake cool for a few minutes before removing from the mug/ramekin, then cutting in half and letting cool completely.
Whisk the cream, vanilla, and sweetener together in a bowl until stiff peaks form (or using a Magic Bullet for an easier time).
Build the Shortcake by layering:
Cake on the Bottom
Half of the Whipped Cream
Half of the Strawberries
Place the other Cake on top
Then top with the rest of the Whipped Cream and Strawberries
- Serving Size
- 1 Cupcake
- per serving
- 13.6 grams
- 7.9 grams
- Net Carbs
- 5.7 grams
- 30.1 grams
- 15.3 grams
Disclaimer: As with all of Mama's Recipes, this is a Low Carb and Gluten Free recipe. However, feel free to adjust with substitutes where you like. Such as egg or dairy vegan substitutes, for example.