A traditional cake that is ready for the new age. Keto strawberry shortcake made with almond flour will bring joy and happiness whenever it’s on the table!
As I lately have a little time, I had been looking on the web last week. Looking for fresh, intriguing thoughts, inspirational meals that I have never tested before, to amaze my loved ones with. Hunting for quite some time unfortunately could not find any interesting stuff. Right before I wanted to give up on it, I found this yummy and simple dessert by chance. The dessert looked so delightful on its photo, that required immediate action.
It was not difficult to imagine how it’s made, its taste and just how much my husband is going to want it. Actually, it is rather simple to keep happy the guy in terms of desserts. Anyway, I visited the page: Suncakemom and simply followed the simple instuctions that were coupled with impressive snap shots of the operation. It really makes life rather easy. I can imagine that it’s a slight inconvenience to take pics in the midst of baking in the kitchen because you typically have sticky hands so that i pretty appreciate the effort and time she devote to build this post and recipe easily implemented.
Having said that I am inspired presenting my own, personal recipes in the same way. Many thanks the idea.
I had been tweaking the initial recipe to make it for the taste of my family. I have to mention it had been an awesome success. They loved the taste, the structure and enjoyed having a delicacy like this in the midst of a busy workweek. They basically demanded even more, a lot more. Thus the next time I am not going to commit the same miscalculation. I’m going to double the volume .
The keto Strawberry Shortcake recipe is from SunCakeMom
Preheat oven to 350°/ 180°C.
Beat egg whites with an electric mixer until soft peaks form then add yolk to it one by one.
Put room temperature butter, honey and the vanilla extract in a middle size mixing bowl and beat them together until butter is creamy.
Add almond flour and half of the beaten eggs to the butter mixture and mix them together.
Fold in the other half of the beaten eggs with a spatula.
Pour batter into the tray and put it in the preheated oven for 30 minutes or until toothpick comes out clean.
Put it on a cooling rack and let it cool down completely.
Whilst cake base it cooling prepare the whipped cream. Put cream, sweetener and vanilla extract in a mixing bowl and beat until cream hardens.
Wash and cut up strawberries as well.
When cake cooled down cut the top off if it’s uneven then cut it horizontally into 3 equal pieces. Shape the sides if necessary.
Divide the whipped cream and the cut strawberries into three part. Spread first part of the whipped cream onto the bottom part of the cake.
Put one third of the strawberries equally on the whipped cream.
Place next layer on and repeat the process.
Continue with the third layer as well and decorate the top with the rest of the strawberries.
Put cake in the fridge for a couple of hour before cutting up and serving it.