Recipe courtesy of George Stella

Strawberry Shortcake Martinis

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 35 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 12 servings
  • Nutrition Info
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2 pints strawberries, cleaned and sliced

1/4 cup sugar substitute (recommended: Splenda)

1 recipe Low Carb Zucchini Muffins, recipe follows

Low Carb Fresh Whipped Cream, recipe follows

1 pint whole strawberries

Few sprigs fresh mint

Low Carb Zucchini Muffins:

4 tablespoons wheat bran

1 1/2 cups soy flour plus 2 tablespoons

1/2 cup small diced zucchini, with skin on

3 eggs

3/4 cup heavy cream

1/2 cup club soda

1/3 cup sugar substitute (recommended: Splenda)

1 1/2 teaspoons baking powder

Low Carb Fresh Whipped Cream:

1 cup heavy cream

1/3 cup sugar substitute (recommended: Splenda)

1 teaspoon no sugar added vanilla extract


  1. Combine sliced strawberries and sugar substitute and refrigerate for at least 30 minutes. Slice muffins in half horizontally when cooled. Place each muffin bottom in a martini glass. Top with strawberry mixture. Place muffin tops on top of strawberry filling. Garnish with low carb whipped cream, whole berries, and fresh mint.

Low Carb Zucchini Muffins:

Yield: 12 servings
  1. Preheat oven to 375 degrees F.
  2. Grease a 12-cup muffin tin with nonstick cooking spray or butter. In a small bowl, mix together 4 tablespoons wheat bran and 2 tablespoons soy flour and sprinkle it evenly over each of the 12 cups of the muffin pan.
  3. In a larger bowl, whisk together the remaining ingredients until completely blended. Fill each muffin cup only 2/3 of the way with the mix, leaving room for them to rise, and bake for about 20 to 25 minutes, or until tops start to brown. The muffins are done when lightly browned and a wooden toothpick inserted in the center of a muffin comes out clean. Remove and let cool before taking out of the pan.

Low Carb Fresh Whipped Cream:

Yield: 12 servings
  1. With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.