Strawberry Shortcake

We commended my significant other’s 35th birthday celebration the previous evening while at the same time seeing family in Michigan. One of his preferred pastries is strawberry shortcake so I needed to treat him for his exceptional day.

Be that as it may, I likewise needed to treat myself so I realized I needed to make a low carb, sans sugar, sans gluten, Trim Healthy Mama amicable strawberry shortcake. The shortcake is studded with slashed strawberries and looks like a pound cake in surface. It is incredible. I ate the extra end piece in the vehicle for breakfast toward the beginning of today and it was similarly as acceptable plain.

This Keto Vanilla Cake likewise works truly well as a sugar free strawberry shortcake! Or on the other hand you can make small scale shortcakes utilizing my Almond Flour Cupcakes.

Strawberry Shortcake

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Recipe by joyfilledeatsCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

Strawberry Shortcake has grown and evolved in the kids’ entertainment space and Its dolls to be a popular item in the toy aisle

Ingredients

  • 4 tbsp butter softened

  • 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener

  • 4 eggs

  • 1 tsp vanilla

  • 1/4 cup sour cream

  • 1 1/4 cup almond flour ***

  • 1/4 cup coconut flour

  • 1/4 cup ground golden flax (or additional almond flour)

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 3/4 cup strawberries chopped

  • Whipped Cream:
  • 1 pint heavy cream

  • 2 tbsp Trim Healthy Mama Gentle Sweet or my sweetener

  • Serve with additional sliced strawberries.

Directions

  • Preheat oven to 350. Grease a loaf pan liberally with butter.
  • In a bowl with an electric mixer cream the butter and gentle sweet until light and fluffy. Add the sour cream and vanilla and beat until combined. Add the eggs one at a time mixing after each.
  • Stir in the flours, baking powder, and salt until thoroughly combined. Fold in the strawberries. Pour into loaf pan and spread evenly.
  • Bake at 350 for 45-60 min until golden, firm to the touch, and no longer jiggly.
  • Meanwhile, whip the cream. Once peaks form add the sweetener. Refrigerate until ready to serve. Slice the cake and serve with whipped cream and extra berries.

Notes

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