My best friend is a diabetic and this is the only cake she'll eat!

Oh, strawberry shortcake, you are the quintessence of summer joy, aren't you? Laden with the charm of picnics and the laughter of family gatherings, this delightful dessert has made its way through generations. Imagine plush strawberries teamed with a tender, flaky biscuit and a cloud of whipped topping – it's a classic that fills the soul as much as it satisfies the sweet tooth. But hey, we're going to spin this into a diabetic-friendly recipe that keeps all the yum but ditches the worry. We're keeping it light, we're keeping it easy, and spoiler alert: we're keeping it downright delicious. Whether you're managing your sugar intake or just want a healthier option, this is the shortcake that you won't have to turn down.

This light and charming shortcake is a full-on dessert experience, but if you want to round out your meal, consider pairing it with a fresh, crisp garden salad or a cup of chamomile tea – keeping things light, refreshing, and perfectly balanced.

Diabetic Friendly Strawberry Shortcake
Servings: 6

- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons of melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons of your choice of sugar substitute (such as stevia or erythritol, appropriate for baking)
- 1/2 teaspoon of lemon zest (optional)
- 4 cups of fresh strawberries, hulled and sliced
- Whipped topping (look for sugar-free or a diabetic-friendly alternative)

1. Preheat your oven to 350°F (175°C) and get a baking sheet lined with parchment paper ready.

2. Take a large bowl and whisk together almond flour, coconut flour, baking powder, and salt.

3. In another bowl, combine the eggs, almond milk, melted butter or coconut oil, vanilla extract, sugar substitute, and lemon zest. Mix until it's all homie (a.k.a. "homogeneous" for those of you who appreciate the food puns).

4. Stir the wet ingredients into the dry ingredients until just combined – don't overmix or the shortcake police might come knocking!

5. Divide the dough into six portions and drop each one onto the prepared baking sheet, shaping them into little biscuit-like circles.

6. Bake for about 18-20 minutes, or until they're lovely and golden. Let them cool off for a bit before splitting them open – patience, my friend, patience.

7. Top each shortcake base with a generous spoonful of sliced strawberries and a dollop of whipped topping. Cap it off with the shortcake top and voilà, dessert is served!

- Do you miss that buttery goodness? Try brushing the tops with a tiny bit of melted butter or coconut oil and a sprinkle of sugar substitute before baking for a golden, delightful crust.
- Go nuts! Literally, by adding slivered almonds or chopped walnuts into your batter, for an extra crunch.
- Toppings galore! Feel free to experiment with other diabetic-friendly toppings, like a small scoop of sugar-free ice cream or Greek yogurt.
- Swap city – strawberries can be substituted with other low-glycemic berries like raspberries or blackberries. Keep it fresh; keep it fruity.
- Store leftovers separately. Keep the shortcakes airtight at room temperature and the strawberries in the fridge. Just assemble before serving for the best texture.

Remember, recipes are just a blueprint, and your kitchen is your own little world of creation. Have fun, my friends, and immerse yourselves in the art of guilt-free indulgence!