What is better than strawberry shortcake in the summer? Unlike most strawberry shortcakes with bases of angel food cake (pure sugar) or pound cake lathered in a syrupy goup that can hardly be called fruit then dolloped or sprayed with a chemical whip, this strawberry shortcake is wholesome made without white flour, wheat, gluten, sugar, artificial sweeteners or bad oils. Hope you love it :)
1 stick of organic butter (raw is best)
1/2 cup powdered xylitol (can grind xylitol in a magic bullet or coffee grinder)
4 organic eggs (vegetarian fed)
2 cups almond flour
1 tsp vanilla (no sugar added, check the label)
1 tsp aluminum free baking powder
Cream butter & xylitol together until smooth, add in one egg at a time until fluffy. Add vanilla and baking powder, once blended add almond flour until smooth. Use a spoon or icecream scoop to dollop servings into muffin tins. best to use paper tins if you still have teflon pans. bake at 350 until golden brown.Food processor works best for mixing.
Strawberry Sauce:
Heat fresh or frozen organic strawberries in a sauce pan with a dash of water until they become warm and syrupy, if needed add xylitol or stevia and to sweeten to taste.
Heat fresh or frozen organic strawberries in a sauce pan with a dash of water until they become warm and syrupy, if needed add xylitol or stevia and to sweeten to taste.
Fresh Whipped Cream:
Whip a pint of organic heavy whipping cream (raw if possible) with a hand mixer and approximately 1/4 cup xylitol until fluffy
