Description

This strawberry cake is a delightful treat that manages to be both satisfying and refreshingly light. It's a wonderful dessert option for anyone looking for a lighter indulgence. The cake itself is composed of two tender vanilla layers, each boasting a delicate crumb and a subtle sweetness.

These layers provide a soft and airy foundation for the rest of the dessert. Nestled between these moist cake layers is a generous spread of lightly sweetened whipped cream. The cream adds a beautiful richness and a smooth, velvety texture that complements the cake perfectly.

Piled high atop the cake are vibrant, juicy fresh strawberries. Their natural sweetness and slight tartness provide a wonderful counterpoint to the richness of the cream and the subtle sweetness of the cake. The bright red color of the berries also adds a beautiful visual appeal, making this cake as pleasing to the eye as it is to the palate.

The combination of the soft cake, the smooth cream, and the fresh strawberries creates a symphony of textures and flavors that is both comforting and invigorating. It’s a dessert that feels special enough for a celebration, yet simple enough to enjoy on a regular weeknight. The recipe is designed to be approachable, even for those who are new to baking.

The steps are clear and simple, ensuring a smooth and enjoyable baking experience. For those with dietary restrictions, the recipe also offers some flexibility. You can easily substitute the butter with ghee or coconut oil, and the heavy whipping cream with coconut cream for a dairy-free alternative, without compromising on the flavor or texture of the final product.

Whether you're looking for a lighter dessert or simply want to enjoy the classic combination of strawberries and cream, this cake is sure to be a hit. It's a dessert that's both elegant and approachable, perfect for any occasion. The bright, fresh flavors and the delightful textures make it a truly memorable treat.

The use of fresh strawberries is highly recommended to ensure the most vibrant flavor and best texture. The natural sweetness and slight acidity of fresh berries perfectly complement the other elements of the cake, creating a balanced and harmonious dessert.

Preparation Time

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Nutrition Information

Per 1 slice serving

Calories

375 Kcal

Carbs

8 g

Fiber

2 g

Sugar

3 g

Protein

6 g

Fats

35 g

Saturated Fats 18 g

Unsaturated Fats 15 g

Cholestrol 150 mg

Sodium 150 mg

Potassium 50 mg

Zylo AI

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Nutrition
Guide

Name: Keto Japanese Strawberry Shortcake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 slice
Cuisine: Gluten Free
Ingredients: 3 cup Almond flour; 1 cup Monk Fruit Erythritol Blend; 0.25 tsp Coarse Kosher Salt; 2 teaspoon Baking powder; 0.5 cup Butter; 0.5 cup Almond milk; 2 teaspoon Vanilla extract; 2 large Raw egg; 1 cup, whipped Cream Heavy Whipping; 1 cup Monk Fruit Erythritol Blend; 8 large - 1 3/8" diameter Strawberries, fresh

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Ingredients

Almond flour

3 cup

Monk Fruit Erythritol Blend

1 cup

Coarse Kosher Salt

0.25 tsp

Baking powder

2 teaspoon

Butter

0.5 cup

Almond milk

0.5 cup

Vanilla extract

2 teaspoon

Raw egg

2 large

Cream Heavy Whipping

1 cup, whipped

10.

Monk Fruit Erythritol Blend

1 cup

11.

Strawberries, fresh

8 large - 1 3/8" diameter

Instructions

Preheat oven to 350°F (175°C). In a large bowl, whisk together almond flour, monk fruit blend, kosher salt, and baking powder until well combined.

Melt the butter and add it to the bowl, followed by the eggs and vanilla extract. Mix thoroughly until a smooth batter forms.

Heat the almond milk in the microwave until warm. Gradually add the warm almond milk to the batter, mixing continuously with a spatula until well incorporated. This helps keep the cake extra moist.

Grease two 6-inch cake pans with avocado oil. Divide the batter evenly between the prepared pans. Bake for 10 minutes, then rotate the pans and bake for another 12-15 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center comes out clean.

Allow the cakes to cool completely in the pans. They are delicate and may break if removed while still warm. Patience is key!

While the cakes cool, prepare the whipped cream by whipping the heavy cream with the remaining monk fruit blend until stiff peaks form. Wash and slice the strawberries in half, removing the leaves.

Once the cakes are cooled, gently invert one cake onto a serving plate. Arrange strawberry halves, cut-side down, over the entire surface of the cake layer.

Spread a generous layer of whipped cream over the strawberries, creating a creamy and fruity filling.

Invert the second cake layer onto a plate and place it on top of the cream and strawberries, with the flat base facing up to become the top of the cake. Frost the top and sides of the cake with the remaining whipped cream.

10.

Dice the remaining strawberries and use them to decorate the top of the cake. Store the cake in the refrigerator until ready to serve. Enjoy!

Keto Japanese Strawberry Shortcake Recipe