Dessert

Strawberry shortcakes with vanilla cream

Name: Strawberry shortcakes with vanilla cream
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 6½ oz Almond flour; 11 oz Strawberries; 10 fl oz Heavy cream; 3 oz Butter; 3 Eggs; 2 oz Powdered erythritol; Lemon, a squeeze; Baking powder, two teaspoons; Vanilla extract, a teaspoon; Sea salt, a pinch

Macerate the berries first and everything else waits on them — twenty minutes with a little sweetener and lemon draws out a syrup that no amount of cooking would give you.

7gnet carbs

46gfat

8gprotein

475kcal

Per serving35 minServes 6

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Ingredients

For the whole dish · serves 6

Almond flour6½ oz
Strawberries11 oz
Heavy cream10 fl oz
Butter3 oz
Eggs3
Powdered erythritol2 oz
Lemona squeeze
Baking powdertwo teaspoons
Vanilla extracta teaspoon
Sea salta pinch

Method

6 steps · 35 minutes

Slice the strawberries, toss them with a third of the erythritol and the lemon, and leave them 20 minutes.
Rub the cold butter into the almond flour, baking powder and salt, then bind with the egg and a spoonful of the cream.
Pat the dough out and cut six rounds. Do not roll it thin — a shortcake wants height so it can be split.
Bake at 350F for 16 minutes until set and lightly gold.
Whip the rest of the cream with the vanilla and the rest of the erythritol to soft peaks.
Split the cooled cakes, spoon the berries and their syrup over the base, cream on top, lid on at an angle. Built early, they go soggy within the hour.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.