Keto Strawberry Shortcakes
These Keto strawberry shortcakes feature a delicious biscuit base topped with a delightful layer of strawberries and fluffy whipped cream. They make the perfect dessert for when you have guests coming over. They are simple to make and taste delicious without all the extra crabs. How do you store leftover Keto strawberry shortcakes? These Keto strawberry shortcakes are so good I bet you will have any left to store. Once assembled, it is best to enjoy all of them while still fresh. This is because the shortcakes will be soggy. Also, we recommend making these Keto strawberry shortcakes no more than an hour before serving them to avoid being soggy and warm. However, the shortcake biscuits can be stored in an air-tight container in the fridge for up to a week. Wrap the biscuits in plastic wrap individually to prevent them from drying out. ** Do you need to sweeten the strawberries?** All classic shortcake recipes involve macerating the strawberries with a sweetener. This step elevates the shortcake's final flavor; however, it is unnecessary. Simply slicing the strawberries and allowing them to rest covered at room temperature results in them releasing their natural juices and softening up. This process naturally brings out the sweetness of the strawberries, especially if the strawberries are ripe. These Keto strawberry shortcakes will turn out great even when this step is skipped. Can you use frozen strawberries for these Keto strawberry shortcakes? Unfortunately, not. It is best to use fresh strawberries in this recipe. Frozen strawberries are softer in texture compared to fresh strawberries when thawed. Also, when macerated in sugar, frozen strawberries may release a lot of moisture, making the shortcake biscuits soggy. Therefore, fresh strawberries work best for this Keto strawberry shortcake recipe.
