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 recently have some time, I had been browsing on the web the other day. On the lookout for new, intriguing tips, inspirational meals that I have never tried before, to surprise my family with. Hunting for quite some time yet could not come across lots of interesting things. Right before I thought to give up on it, I came across this fabulous and simple treat by chance. It seemed so fabulous on its image, it required fast action.
It was easy to imagine the way it is made, how it tastes and how much my hubby will probably like it. Mind you, it is very easy to please the guy in terms of desserts. Anyways, I went to the webpage: Suncakemom and simply followed the simple instuctions which were combined with impressive graphics of the operation. It really makes life much simpler. I could suppose it’s a bit of a inconvenience to take snap shots in the middle of baking in the kitchen as you usually have gross hands so I seriously appreciate the time and energy she placed in to build this blogpost .
With that in mind I am inspired to present my very own formulas in a similar fashion. Many thanks the thought.
I was fine tuning the original mixture create it for the taste of my family. Need to mention that it was a great success. They enjoyed the flavour, the thickness and enjoyed having a treat like this in the midst of a lively workweek. They ultimately wanted more, more and more. Thus next time I’m not going to commit the same miscalculation. I am likely to double the quantity .
This keto strawberry shortcake recipe was first published on 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.