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
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment.
- 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.
- Add eggs, ¼ cup of the heavy cream, alternative sugar, and vanilla extract. Stir until you have a thick batter.
- Scoop batter onto the baking sheets, spacing out spoonfuls evenly.
- 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.
- Meanwhile, whip the remaining ¾ cup heavy cream until soft peaks form. Add alternative sugar and vanilla, and whip until stiff.
- 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.
