It’s almost summer and berries are everywhere now. Strawberry shortcake is one of those summertime desserts that we always seem to want, so here’s my healthy, but oh so yummy, version! The topping is a stabilized cream topping so it should be stable at room temp for a while.
Ingredients
Cake
- 1/4 cup melted butter
- 3/4 cup SweetEs fusion sweet
- 4 eggs
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 tsp mineral salt
- 1/2 tsp xanthan gum
- 1 Tbsp aluminum free baking powder
- 1/3 cup low fat sour cream
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 cup unsweetened almond milk
- 1 cup chopped strawberries
Topping
- 1 Tbsp gelatin
- 1/4 cup cold water
- 3/4 cup heavy cream
- 1/2 cup SweetEs fusion sweet
- 1/8 tsp mineral salt
- 3 large strawberries finely chopped
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350
- Add butter and sweetener to mixing bowl, using hand or stand mixer, mix on high til fluffy
- Add eggs one at a time, mixing after each one
- in separate bowl, combine flours, salt, xanthan gum and baking powder. Whisk to combine
- Pour half of flour mixture into bowl with wet stuff, then add yogurt, and last half of flour, mixing in between in each addition
- Add extracts and milk. Mix to combine
- Fold in berries
- Bake at 350 for 30-35 minutes
- While cake is baking, place beaters and bowl in freezer to chill for 15 minutes
- Make topping by dissolving gelatin in cold water, mixing well to dissolve, then nuke for 1 minute
- Allow gelatin to cool about 5 minutes. Set aside
- Place heavy cream, sweetener and salt in chilled mixing bowl. Mix on high til peaks form. Add gelatin mixture and vanilla. Mix on high for 30 seconds..Place in freezer until ready for use.
- Once cake is done, allow cake to cool, then frost with topping.
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