Homemade strawberry shortcake recipe with drop biscuits. You can cover the bowl with plastic wrap, or keep it in an airtight container.Strawberry shortcake recipe. Of course, this will depend on the best by date of your heavy cream. Whipped cream: Whipped cream will last 4-7 days if it is kept refrigerated near the back of the refrigerator. Strawberries: Macerated strawberries are best served the day they are prepared, or for up to 3 days in the refrigerator. You can also freeze them for up to 2 months. Keto shortcakes: store in an airtight container in the refrigerator for up to 4 days. Serving: slice each shortcake in half and fill with sweetened strawberries and whipped cream. Stir well and let macerate for 10-15 minutes, stirring occasionally. Sweetened strawberries: Combine 2 tablespoons sweetener with the sliced strawberries in a small bowl. If you prefer loose dollops of whipped cream, you can whip until soft peaks.Īdd in ¼ teaspoon cream of tartar with the sweetener if you want stabilized whipped cream. Whipped cream: In a large bowl, beat the heavy whipping cream with the sweetener and the vanilla with an electric mixer until stiff peaks. What's an amazing sugar-free strawberry shortcake without whipped cream and strawberries! While they are baking you can make the whipped cream and the juicy strawberries. You could also do this in a food processor, use a fork, 2 butter knives, or your clean hands! Now, in a large bowl combine the dry ingredients: almond flour, sweetener, baking powder and salt.Īdd in the cold butter cubes and use a pastry cutter to cut in the butter until the mixture is pea size crumbles. I love this simple low-carb strawberry shortcake recipe because it doesn't use cake pans and the cleanup is so easy. How to make gluten free strawberry shortcakeįirst, let's line your baking sheet with parchment paper or a silicone baking mat and preheat the oven to 350F. The other ingredients we need for the cake batter are baking powder, salt, eggs, and vanilla extract. You could use coconut milk in place of the cream in the biscuits, and coconut cream to make the whipped cream. Heavy cream: The low-carb shortcake and the whipped cream topping requires heavy cream. If you use salted butter, you will not need additional salt in the recipe. There really is no good swap for this so unfortunately, coconut oil will not work. There are many 1 for 1 real sugar swaps now available, so if you a favorite sweetener without sugar alcohols, that will work.īutter: I use cold butter in this keto shortcake recipe for the classic biscuit flavor and texture. Sugar-free sweetener: I use a erythritol and monk fruit sweetener blend that is a 1 for 1 swap for regular sugar. Coconut flour cannot be substituted as it is not a 1 for 1 swap for almond flour. The full printable recipe card with exact measurements is toward the bottom of the page.Īlmond flour: we want a finely sifted and ground almond flour, so please avoid almond meal which tends to be more gritty. This easy keto strawberry shortcake recipe uses simple ingredients, but I provide great options incase you want to make this recipe your own. The great thing about my gluten free and keto version of strawberry shortcake is it is only 6 grams net carbs. The combination of a flaky keto vanilla cake, fresh strawberries, and keto whipped cream has become one of my favorite keto dessert recipes. Now I make it keto and low carb without sacrificing flavor. It was the perfect dessert for hot summer days or during strawberry season. We had traditional homemade strawberry shortcake at least once a year. Growing up, strawberry shortcake was one of my favorite desserts. The gluten-free and keto shortcakes are ready in under 30 minutes and are buttery and flaky just like the real thing. This Keto Strawberry Shortcake is the perfect all American classic dessert for special occasions, or when you want a sweet treat.
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