This shortcake is pictured here: http://buttoni.wordpress.com/2011/0...erry-shortcake/

Yet another use for my Individual Vanilla Cake recipe. Before you get bent out of shape when you note the net carbs below, please bear in mind these are quite large, like the muffins in a minute (MIM’s) we all know and love. I don’t think there’s any way I could eat but half of one of these. In fact, outside of the desired photographic impact of a whole one here for my website, I plan to always slice these laterally and use half a cake and only 1 oz. berries for each serving. But of course, portion size decisions are up to you. You know YOUR appetite and YOUR family better than I. This dessert not suitable until the grains rung of OWL.

NOTE: Sometimes I like to puree a few berries with a tablespoon or so of water, a couple drops of sweetener and red food coloring to make a sauce to moisten the shortcake before placing the sliced berries and adding the whipped cream. If you do this, those berries are not calculated in the nutritional info below.

INGREDIENTS:

1 recipe Individual Vanilla Cakes: http://buttoni.wordpress.com/2011/0...-vanilla-cakes/
4 oz. sliced strawberries
½ c. whipped heavy cream
2-4 drops liquid Splenda
½ tsp. vanilla extract

DIRECTIONS: Preheat oven to 350º, grease 2 individual cake pans or 2 jumbo muffin cups. Make Individual Vanilla Cakes per that recipe’s instructions. Cool before attempting to remove from pans or slicing laterally. Slice berries and place atop each serving. Whip cream with electric mixer. Add Splenda and vanilla. Top with whipped cream. Garnish with a whole berry if desired.

NUTRITIONAL INFO: Makes 2 whole shortcakes. Each contains: (if serving half portions, halve the numbers below)

387 calories
32.2 g fat
22.2 g carbs, 11.765 g fiber, 10.45 g NET CARBS
18.45 g protein
560 mg sodium
39% RDA Vitamin A, 56% B12, 46% C, 25% calcium, 25% copper, 40% iron, 25% manganese, 45% phosphorous, 48% riboflavin, 61% selenium, 20% zinc and 19% thiamin.