This delicious Low Carb Strawberry Shortcake Dessert has a base of moist gluten-free and dairy-free almond flour cake to support the stars of fresh ripe strawberries and sweetened whipped cream.
Strawberry shortcake was one of my favorite desserts growing up. We grew our own strawberries in the garden and it seemed I waited forever for them to ripen. My mother made bisquick biscuits, adding cream, and sugared the tops. I loved how they sparkled. When I was older, she let me cut the strawberries for our strawberry shortcake. A job I took seriously
It’s almost strawberry season in Southern California – the time of year I find myself steering my car towards roadside stands stacked with flats of strawberries right from the farm, picked fresh that morning. We’re talking big, glossy, dark red strawberries, so juicy – that the juice dribbles down your chin.
- 2 spray(s) cooking spray
- 1 pound(s) strawberries, sliced
- 1/3 cup(s) powdered sugar
- 1 cup(s) all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp table salt
- 4 Tbsp unsalted butter, cold
- 1/2 cup(s) low-fat buttermilk, cold
- 2 Tbsp orange zest, finely minced
- 2 1/2 cup(s) aerosol whipped cream
HOW TO MAKE:
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