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 most recently have a little time, I was searching on the web the other day. In need of fresh, exciting tips, inspiring meals that I have never used before, to surprise my family with. Searching for a while but couldn’t come across too many interesting things. Just before I wanted to give up on it, I found this fabulous and easy dessert simply by chance. It seemed so yummy on its photos, it required prompt actions.
It had been simple enough to imagine just how it is made, its taste and how much boyfriend is going to like it. Mind you, it is extremely simple to impress the man in terms of cakes. Yes, I’m a blessed one. Or possibly he is.Anyways, I visited the website: Suncakemom and used the step-by-step instuctions which were coupled with nice graphics of the task. It just makes life quite easy. I could imagine that it’s a bit of a inconvenience to shoot pics in the midst of baking in the kitchen as you may most often have sticky hands therefore i seriously appreciate the time and effort she devote to make this blogpost .
Having said that I am encouraged presenting my personal dishes in a similar way. Thanks for the concept.
I was fine tuning the initial mixture to make it for the taste of my family. I must tell you it was a terrific outcome. They prized the flavour, the consistency and loved getting a sweet like this in the middle of a lively week. They quite simply requested even more, a lot more. Hence the next time I’m not going to commit the same mistake. I am likely to multiply the quantity to keep them pleased.
This Keto strawberry shortcake post was made possible by 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.