Everyone loves Strawberry Shortcake! And, because this version is made without grains or added sugars, it is also healthy (provided you include dairy in your program). Be warned, however: Because there are no appetite-stimulating grains or added sugars, one Shortcake is impressively filling!
The almond flour-based dough browns more readily than grain flour, thus the golden color of the final product.
1 pound strawberries, stemmed and quartered
1/4 cup Virtue Sweetener (or other natural sweetener equivalent to 1 cup sugar), divided
3 cups almond flour
2 teaspoons baking soda
1/4 teaspoon sea salt
6 tablespoons butter, cold and sliced into 1/2 tablespoon pieces
2 cups whipping cream, divided
1 teaspoon vanilla extract
Place strawberries in medium bowl. Stir in 1 tablespoon Virtue Sweetener (or sweetener equivalent to 4 tablespoons sugar). Mash lightly and stir. Set aside, stirring occasionally.
Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
In large bowl, combine 2 tablespoons Virtue Sweetener (or sweetener equivalent to 1/2 cup sugar), almond flour, baking soda, sea salt and mix. Using knife, large spoon, or dough cutter, cut butter into dry mix. Stir in 1 cup cream until dough forms.
Divide dough into 8 mounds on baking sheet and flatten to approximately 1-inch thickness. Bake for 20 minutes. Remove and allow to cool.
Meanwhile, whip remaining 1 cup whipping cream until thickened. Beat in remaining 1 tablespoon Virtue Sweetener (or sweetener equivalent to 4 tablespoons sugar) and vanilla at low speed.
To make each shortcake, take one cake turned upside down and spread layer of strawberries followed by layer of whipped cream. Top with another cake right side up.