Ease of Preparation: Easy
Time of Preparation: 40-45 minutes
Yield: 3 shortcakes
Doesn’t Mom deserve a cake on her special day? This strawberry shortcake is just as sweet as she is! Almond flour gives a nutty touch to the cake and stevia is a unique, low-calorie sweetener that won’t overpower the already-sweet strawberries.
Ingredients:
Shortcake:
- 2 ½ cups (590 ml) almond flour plus more for surface
- 1½ teaspoons (7.5 ml) baking powder
- ¼ teaspoon (1.25 ml) baking soda
- ⅛ teaspoon (.75 ml) salt
- 1 lemon, zest
- ¼ cup (60 ml) cold butter, cubed
- ¾ cup (180 ml) sour cream
- 1 egg
- 1 teaspoon (5 ml) stevia drops
- 1 teaspoon (5 ml) vanilla extract
Toppings:
- 2 pounds (680 g) strawberries
- 1 lemon, juiced
- 1 teaspoon (5 ml) stevia drops, divided
- ½ teaspoon (2.5 ml) salt
- 1 ½ cups (350 ml) heavy cream
Method:
For the Shortcake:
Preheat oven to 350 F (175 C). Prepare a baking sheet with lightly greased parchment paper.
Combine the almond flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.
Finely grate the lemon zest into the bowl.
Cut the cold butter into the dry ingredients and rub together until well coated and forming a coarse meal.
Combine sour cream, egg, stevia, and vanilla in a medium bowl.
Create a well in the center of the dry ingredients. Scrape the sour cream mixture into the well. Use a spatula to move the cream from the inside the well outwards, mixing the dough until it forms large, shaggy clumps.
Transfer to a piping bag and pipe into a greased muffin tin, dividing the dough between 3 cups.
Bake shortcakes until cooked through and golden brown, 20–25 minutes.
For the Toppings:
Trim and discard the stems of the strawberries. Cut smaller ones in half and larger ones into quarters. Transfer to a medium bowl.
Squeeze the lemon into the bowl with strawberries.
Add ½ teaspoon (2.5 ml) stevia drops and salt, then toss to combine. Let sit at room temperature, tossing occasionally.
Pour whipping cream into a chilled bowl and whisk vigorously until soft peaks form, then add remaining stevia and whip again.
To Serve:
When finished baking, let the shortcakes cool for at least 1 hour.
Cut the cooled shortcakes in half and place bottom halves in serving bowls.
Top the halves with a layer of whipped cream, then top with macerated strawberries and a bit of the macerating liquid.
Top with another layer of whipped cream and the top halves of the shortcakes.
Serve immediately.
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