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!

Shortcakes has not much to do with shortbread, except that both originally made from sugar, flour and shortening which is, in this case, butter.

While shortbread is Scottish cookie that has very little to do with actual bread, shortcakes are actual cakes with unknown European roots and ingredients.

Over the years shortcakes went through quite an evolution from an obscure unknown dessert into having a day for its own. Shortcake is the true rags to riches story in the dessert world.

When it came to the US, it was an unknown, boring and truly unflattering piece of thing. It was working hard to be noticed though and some day its tireless labors started to be paid off. People began to notice that sandwiching strawberries and whipped cream between layers of shortcake makes a pretty and joyful dessert.

From then on when strawberries came around, shortcakes were the first to be baked under them and enjoyed throughout the country. The phenomenon demanded a day for itself and June 14^th was named as national strawberry shortcake day in the US and maybe beyond. Given that anyone else outside the English speaking world knows about strawberry shortcakes, that is.

Since it’s introduction to the world, strawberry shortcake has gone through many changes, always trying to please its audience. After all, this is the secret for survival.

It doesn’t matter if some is stronger or quicker or more clever than others. The one who survives will be the one who can adapt to changes. This is, of course, is bad news for all who doesn’t like changes but it will not make it less true.

Traditions have been born not only out of fun but necessities and fun things were waved around them to make sacrifices less painful. After all who in their right mind would want to celebrate the lack of something but to make it more bearable, like the case of carnival just before Lent starts.

Interestingly enough, when the necessities are gone, we tend to keep the fun parts and still call it a tradition. Many people still celebrate Carnival without doing Lent or in fact knowing what Carnival is about.

At least, we know that shortcake day is on June 14^th because that’s the high season of strawberries, right? And we also know that shortcakes are made of shortening which could be any oil, fat or in case of delicious cakes butter.

So, as long as we stuff some butter into our cakes, it will qualify as shortcake, be any other ingredients in there. Or at least this is how strawberry shortcake has survived the years by always changing to whatever the chefs would seem fit to feed their families.

As of today, many varieties exist from the humble unleavened variety to the nowadays much more popular spongy variation.

Luckily, strawberries are low in fructose and thus so low in carb that are allowed on keto diets making it an ideal candidate for such recipes. Whipping up a low carb keto friendly shortcake with some nut-based flour that requires little to none leavening, is not a challenge to anyone anymore.

Hence, we have the perfect traditional dessert that always changing, yet always being the same. It tastes just as good in any form and once fell in love with it, it’ll never disappoint.

Keto-strawberry-shortcake-recipe-3-SunCakeMom

Ingredients

Base

10 tablespoon / 150g butter (room temperature)
1 tablespoon Stevia or sweetener of choice
6 eggs (separated)
2 cup / 200g Almond flour
1 teaspoon vanilla extract

Filling

2 cup / 500ml Whipped cream
1 tablespoon Stevia or sweetener of choice
1 teaspoon Vanilla extract
1lb / 500g Strawberries

How to make Keto strawberry shortcake

Separate eggs.
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 350°/ 180°C preheated oven for 30 minutes.
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.