I needed to create a low-sugar spongecake for my mom, and here it is! Everyone has their own opinion of what spongecake, particularly for strawberry shortcake should taste like. I enjoy strawberry shortcake made with either biscuits or cake. The main this is that your cake isn't too sweet, because the berries bring that all on their own. The great thing about this recipe is that it's nice and moist, fluffy, and not too sweet. Perfect for strawberry shortcake. Or, you can frost and use them like cupcakes or just pop on some jam for a quick dessert. They've gotten two thumbs up from the family and friends who have tried them. Enjoy!
They went so quickly, I only managed to get a picture of one before they were eaten.
Mini Spongecakes (Great for Strawberry Shortcake)
(These aren’t really sweet all on their own, but when served with fresh berries, jam, or topped with frosting, they’re great!)
Set oven at 375F. Line 6-8 muffin cups with paper liners.
Mix the following in a bowl:
¼ cup coconut flour
¼ cup white rice flour (this helps them be lighter in texture, but brown rice flour works as well)
¼ tsp salt
¼ tsp baking soda
¼ tsp stevia powder (This is a natural sweetener that is quite strong, so you only need a little. If you don’t have it available or want to use it, you can just use ½ cup honey and no water, or ¼ cup agave + ¼ cup honey and no water)
Add and whisk until smooth:
¼ cup honey
¼ cup water
¼ cup oil (extra light olive oil works) OR ¼ cup melted butter (butter makes a more dense cupcake)
Add and whisk in:
Pour into 6-8 muffin cups. Fill ~ 2/3 full. Bake in oven ~15 minutes, until lightly browned around edges.
There are a few different serving options:
- Serve with sliced strawberries & whipped cream.
- Serve with jam & whipped cream.
with frosting, like a
A jam-filled spongecake with ample whipped cream on top (as requested my my son).
Whip Creamed Strawberry Shortcake - made by my little brother.