Out of this World Strawberry Shortcake - THM

Hello everybody! I can't believe I am at home blogging instead of in church praising... We've had a little bit of a rough start this year with "colds and flus" ... fever, chills, sweats, coughs have been filling our home ... but also snuggles and thankfulness that we have a roof, heat and everything we need RIGHT INSIDE our home.... I always praise God for running water in my sink... in my shower! I will tell you more about that soon! But for now.... I am thankful that it seems the worst of this flu is behind us.

So... the recipe that I bring to you today is not of my own creation (at least not the whole thing) .... the actual cake "batter" recipe is from Karen at: The Fruit of Her Hands.

Now... Without further ado.... I bring to you this delicious cake recipe... if you are a Trim Healthy Mama, then you... like me... don't need a birthday to eat cake!

You eat cake because you are free.... because you can and... because you love it!

 Here it is:

STRAWBERRY SHORTCAKE (FP or S)

 Yield: It's ALL yours! No need to share! (1 serving)

(The Cake itself is FP, - if you are a Trim Healthy Mama you know what I am talking about... if not ... make it anyway!) 

FOR THE CAKE

Ingredients:

• 1/4 cup oat fiber - From THM -  or this one
• a couple of pinches sea salt
• 3/4 tsp. glucomannan - this is what I use
• 1/2 tsp. aluminum free baking powder - like this
• 3 packets of. Truvia - (or make it with your sweetener of choice to taste)
• 1/3 cup egg whites - (I buy the carton of 100% liquid egg whites, don't waste egg yolks)
• 3 tbsp. water
• 1 tsp. vanilla

(To keep FP you will also need Reddi Whip, Strawberries and Truvia for the topping)

Now... if you're ok turning this dessert into an "S"

TOP WITH MY HOMEMADE WHIPPED CREAM (S)

• 1/4 - 1/3 cup VERY COLD heavy whipping cream
• 1 doonk of stevia extract (or sweetener to taste)
• 1 tsp. vanilla extract

Note of Caution: Oat Fiber and Oat Flour ARE NOT the same... oat fiber has 0 carbs and 0 calories... it can be used in any setting (on thm plan), while oat flour is great for you but it's an E, higher on calories and carbs, should be kept in an E setting.


Preparation:

Mix dry ingredients in  a bowl (I actually use a medium Pyrex Bowl to mix and bake all in the same thing), then add wet ingredients and mix well. Cook in microwave for about 1 minute 30 seconds (it will be oh so slightly wet on top). -each microwave varies but that works for me-.If you prefer not to use a microwave, you can bake this in a 350° oven for 20-25 minutes or until done. Once it comes out I use a spatula to help loosen the edges and dump it out onto a clean kitchen towel to cool.

While the cake is cooling off... I get the topping going:

Cut up some strawberries and sprinkle with Truvia. Allowing the strawberries to sit a while will make them juicier and more sweet. Ne sure use no more than 1 cup of strawberries.

When your cake has cooled off, serve on a plate, top with Reddi Whip (to keep it FP)

Or... let's whip that cream!

With a mixer.... mix all the ingredients (heavy cream, sweetener, vanilla) on high until soft peak forms .... serve immediately over your cake! Top with the strawberry slices.

Enjoy! (and... would you let me know how you liked it?)


© Paloma K.

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