What's better than strawberry shortcake? Triple. The. Strawberry Flavour.
The batter has strawberry, the whip has strawberry...and ya, there are real strawberries too.
HOWEVER, if you do not have strawberry pudding mix, or strawberry flavouring - you can still make this recipe without, it will be Classic Strawberry Shortcake BUT KETO! Win Win!
Ingredients By Layer
For Cake:
2 Cups Almond Flour
1/2 Cup Coconut Flour (Bob's Red Mill)
1 1/4 Cups Almond Milk (we like to make ours homemade with the help of Ellies Best,)
3 LG Eggs at room temp
1 Scoop Unflavoured Protein Powder (Isopure Protein)
Pinch of Salt (Redmond Real Salt)
1/2 Cup Grass Fed Butter, melted
3 teaspooons Baking Powder
1/2 Cup Sweetener of Choice (Lakanto)
1 teaspoon Pure Vanilla extract (Simply Organic)
20 Drops Strawberry Monkfruit sweetener (OOO Flavours) **This is just for extra flavor, it's totally optional**
For Filling:
1 package of Simply Delish Strawberry Pudding **
1/2 package of Simply Delish Vanilla Pudding
2 cups of heavy whipping cream
2/3 cup unsweetened almond milk
1 tsp vanilla extract
3 cups of fresh organic strawberries
*** Note: If you do not have strawberry pudding, then just whip 2 cups of heavy whipping cream with vanilla, and 1 T of powdered erythritol. You can STILL mix this with a package of vanilla pudding (make it separate) and fold into it, to make 1 creamy mix!
Directions:
For Cake:
In a large bowl whisk together all dry ingredients, incorporate wet ingredients and stir until well incorporated.
Pour 2/3 of the Batter into a well greased round cake pan (different sized pans will change baking time). We used an 6" round pan, and lined the bottom with parchment.
Bake in preheated oven at 325° for 60 Minutes (if you use an 8x8" square 30 mins is usually good)
Cake is done when golden and the centre is firm - toothpick should come out clean
Remove cake and let cool.
Gently loosen edges with butter knife and turn pan upside down to release cake - let it continue to cool on wire rack.
In the meantime, re-grease the 6" round pan (we spray coconut oil). Pour the remaining 1/3 of the cake batter into the pan and bake for 30-45 minutes (until golden and centre firm to the touch).
For Filling:
Slice 2 cups of strawberries
Dice 1 cup of strawberries
Set aside.
Whip 2 cups of heavy whipping cream, 1 tsp of vanilla and package of Strawberry Pudding mix together - whip until stiff peaks form (will be thick... if too thick, add 1/2 cup almond milk and continue to mix to thin out a bit)
In separate bowl mix half a package of vanilla pudding with 2/3 cup of almond milk - use electric mixer for about 1 minute. This will be pretty thin.
Fold vanilla mix into the strawberry whip with spatula until niceeee and creammyy. Cover and set aside in the refrigerator.
Assembly:
Once the first larger Cake is cooled, use a serrated knife and carefully lengthwise through the centre of the cake to make 2 layers.
Put bottom layer on cake stand. Add layer of strawberry whip to it, then arrange sliced strawberries on top.
Add centre layer of cake (careful!) - then add more strawberry whip and more sliced strawberries.
Then add final layer of cake (the small cake that you baked second) - add last layer of whip, and then add the diced strawberries to the top (garnish as desired - whole strawberries as decor is also beautiful here!).
Serve :)
