Keto Strawberry Shortcake

Sweet, simple, and ready in under 30 minutes. These shortcakes are soft, creamy, and made with GOOD GOOD Strawberry Fruit Spread for a fruity layer that doesn’t need added sugar to shine. Almond flour keeps things light and gluten-free friendly, while whipped cream and fresh strawberries bring it all together.

Ingredients

• 1½ cups almond flour
• 1 teaspoon baking soda
• 1¼ teaspoons baking powder
• ¼ teaspoon salt
• 3 tablespoons unsalted butter, cold and cubed
• 2 large eggs
• 1 cup cold heavy cream
• 2 tablespoons alternative sugar
• 1 teaspoon vanilla extract
• ¾ cup GOOD GOOD Strawberry Fruit Spread
• ½ cup fresh strawberries, sliced

Instructions

1. Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment.
2. In a large bowl, mix almond flour, baking soda, baking powder, salt, and butter. Cut the butter in with your fingers until you have a crumbly texture.
3. Add eggs, ¼ cup of the heavy cream, alternative sugar, and vanilla extract. Stir until you have a thick batter.
4. Scoop batter onto the baking sheets, spacing out spoonfuls evenly.
5. Bake for 10 minutes or until golden at the edges. Let cool on the tray for 10 minutes, then move to a wire rack for 30 minutes.
6. Meanwhile, whip the remaining ¾ cup heavy cream until soft peaks form. Add alternative sugar and vanilla, and whip until stiff.
7. Spread whipped cream on one half of each shortcake, top with strawberry slices, and sandwich with a second piece. Add more whipped cream, jam, and berries on top.

When to serve it?

This is a go-to dessert for summer cookouts, brunch spreads, or weeknight cravings that want something more than a spoonful of jam from the jar. It looks fancy, but it’s all pantry staples plus one GOOD GOOD jar. Serve right away or chill until it’s time to impress.