It's strawberry season again and there's nothing that says summer like Strawberry Shortcake! I normally don't eat a lot of fruit but, when it's fresh, in season and local, I usually indulge in a pint or two. This is my favorite way to eat strawberries. The best part about this recipe is how quick and easy it is to make the shortcakes. Taking only 45 seconds in the microwave, this mug cake will be ready in minutes to split and share with a friend, topped with sweet berries and a dollop of whipped coconut cream laced with vanilla. (If you can't find a friend to share it with, save half of the shortcake for later.) The cake itself isn't overly sweet, so the flavor of the berries will shine forth. The slight hint of lemon gives it a nice touch and will go well with any fruit. Enjoy the summer!
Shortcake in a Mug
Makes 2 servings
1/4 cup almond flour/meal
2 teaspoons golden flaxseed meal
1 teaspoon Lakanto Monkfruit sweetener (or other erythirtol sweetener)
1/4 teaspoon stevia powder (I use Sweet Leaf brand)
1/2 teaspoon baking powder
A pinch of salt
1 egg, slightly beaten
1/2 teaspoon lemon zest (or 1-2 drops dietary grade lemon essential oil)
1/2 teaspoon vanilla extract or unsweetened vanilla powder
5 drops Lemon Drop liquid stevia (I used Sweet Leaf brand)
1 teaspoon melted butter (or ghee for dairy free)
1. In a small bowl, combine the first six dry ingredients with a fork until thoroughly mixed. Add the egg, lemon zest (or essential oil), vanilla extract and Lemon Drop liquid stevia.
2. Melt the butter in an eight-ounce mug or ramekin and add to the batter mixture. With a paper towel, wipe any butter remaining in the mug around the sides and on the bottom of the mug; set aside.
3. With a fork, beat the cake batter until all ingredients are combined and pour into the greased mug or ramekin. Microwave on high for about 45 seconds or until the cake has risen, looks dry and the top springs back when touched lightly in the center. (Note: Cooking may take a bit less or more time, depending on the wattage of your microwave and the mug you are using. You may need to experiment to discover the best amount of time needed to cook your cake. When you have done this, make a note of the mug used and the proper cooking time so, the next time you make a mug cake, you'll know what works best for you.)
4. Allow the cake to cool for a few minutes before running a sharp knife around the edge and inverting your mug to release the shortcake. Split the cake into two servings, top one half of the shortcake with your favorite berries and whipped coconut cream (recipe below). Repeat with the other half of the shortcake or cool and store in an airtight container for later. Serve and enjoy.
To make whipped coconut cream: Place a can of full-fat coconut milk in the refrigerator overnight. Do NOT shake the can!! Open and spoon out the thickened coconut cream at the top and discard the liquid (or use for another purpose). Add stevia powder and vanilla to taste and whip with a whisk or fork until well combined and it has the consistency of whipped cream. Serve immediately or store in the refrigerator.
Nutritional Information per 1/2 shortcake (not including berries or topping): 144 calories, 5.3 g carbohydrate (2.2 g dietary fiber, 0.7 g sugars), 11.7 g total fat (2.4 g saturated fat, 0 g trans fat), 99 mg cholesterol, 153 mg sodium, 132 mg calcium, 152 mg potassium, 6.6 g protein. Net carbs per serving: 3.1 grams
Recipe by Kathy Sheehan, copyright 2016