This is not your ordinary strawberry shortcake because I used a modified recipe to make it lower carb and higher protein. The almond flour provides a significant amount of healthy fats, protein, and fiber. Instead of using a liquid fat, similar to most cakes, I used a combination of both Greek yogurt, sour cream, and cashew milk to achieve a tangy, smooth consistency without the unnecessary oils. The sauce, or my favorite part, uses a basic sauce recipe, but instead of adding sugar, I used strawberry, blueberry, and erythritol. This allowed for a lower calorie sauce packed with phytonutrients.
- 1½ Cup All-purpose flour
- 3/4 Cup Almond flour
- 1/2 Cup Erythritol
- 1½ Tsp Baking Soda
- 1 Tsp Salt
- 1/4 Cup Fat-free greek yogurt
- 1/4 Cup Low-fat sour cream
- 1 Tsp Vanilla extract
- 3 Whole Eggs
- 1 Cup Strawberries
- 1/4 Cup Blueberries
- 2 Tsp Erythritol
- 1 Cup Water
- 1 Cup Whipped cream
Preheat oven to 400ºF, coat a sheet pan cooking spray and line with parchment paper.
Sift together dry ingredients into a table top mixer or mixing bowl.
Whisk together wet ingredients and eggs in two separate bowls.
Whisk mixer on, add in eggs and mix until homogenous. Once incorporated, pour in wet ingredients and mix until fully combined.
Spread batter onto sheet pan evenly, place in the oven, and bake for 15-20 minutes until cake begins to brown and a knife inserted into the center comes out clean.
While cake is baking, place strawberries, blueberries, erythritol, and water into a saucepan, increase heat to a bowl, then reduce to a simmer. Simmer until reduced by half, remove from heat and reserve.
Once cake is finished, remove from oven, allow to cool, then cut into fifths.
To assemble, place one piece of cake on a plate, top with strawberry mixture, another piece of cake, more strawberry mixture, then top with whipped cream and enjoy.