Mini Low Carb Strawberry Shortcake Trifles
Hey there, sweet friends! As the days get longer and the sun starts to warm the earth just enough to coax those first luscious strawberries from their beds, I find myself dreaming of light, delicious desserts that celebrate this beautiful season. There’s something magical about strawberries, isn’t there? They remind me of childhood summers spent with my grandmother, where we’d pick these ruby-red gems straight from the garden, our fingers stained with their sweet juice.
Today, I’m inviting you to join me in creating a delightful treat that embodies the freshness of spring: Mini Low Carb Strawberry Shortcake Trifles. These little beauties are perfect for when you want a sweet indulgence without the guilt. Let’s gather our ingredients and get started!
Ingredients
- 1 cup almond flour: This is our gluten-free hero, offering a nutty flavor and keeping our shortcakes low carb.
- 2 tablespoons coconut flour: Just a touch of this flour adds a subtle sweetness and helps absorb moisture.
- 1/4 cup erythritol or your preferred low-carb sweetener: Keeps our dessert sweet without the sugar spikes.
- 1 teaspoon baking powder: Gives our shortcakes the lift they need to be fluffy and light.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavors.
- 3 large eggs: Our binding agent, adding richness and structure.
- 1/4 cup unsalted butter, melted: Adds a buttery richness to the shortcakes.
- 1 teaspoon vanilla extract: A dash of this brings a lovely aroma and rounds out the flavors.
- 1 cup fresh strawberries, hulled and sliced: The star of our show, bursting with fresh, juicy flavor.
- 1 cup heavy whipping cream: For a luscious whipped topping that ties everything together.
- 1 tablespoon powdered erythritol: To sweeten our whipped cream without any added sugar.
- Extra strawberries or mint leaves for garnish (optional): A little extra flair always makes dessert feel special.
Instructions
- Preheat your oven to 350°F (175°C). As you wait, imagine the smell of baking shortcakes filling your kitchen with warmth and anticipation.
- In a medium-sized bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt. I like to use a whisk here to ensure everything is evenly mixed. It’s the little things like this that make a big difference in baking.
- In another bowl, whisk together the eggs, melted butter, and vanilla extract. The mixture should be smooth and slightly frothy. If your butter is still a bit warm, let it cool slightly so it doesn’t cook the eggs.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Overmixing can lead to dense shortcakes, and we want them to be light as air!
- Divide the batter among a greased muffin tin. Fill each cup about two-thirds full. These will be our mini shortcakes, perfect for layering in trifles.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a shortcake comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely. Resist the urge to nibble on one… well, maybe just a little taste!
Mini Low Carb Strawberry Shortcake Trifles
There’s something absolutely magical about the blend of sweet strawberries, creamy layers, and the satisfying bite of a cake that doesn’t derail your healthy eating goals. Making these petite delights is a love letter to those nostalgic summer evenings, filled with laughter and warmth. These trifles are perfect for a cozy tea time or a delightful dessert after dinner.
Thoughtful Pro Tips
- Choose Fresh Strawberries: Opt for the ripest, juiciest strawberries you can find. The fresher they are, the better your trifles will taste!
- Layer Wisely: When layering your trifles, make sure to distribute the ingredients evenly to get a balanced taste in every bite.
- Chill for Perfection: Allow your trifles to chill in the refrigerator for at least an hour. This helps the flavors meld together beautifully.
Variations and Substitutions
Don’t be afraid to get creative with these trifles! Here are a few ideas:
- Berry Swap: Substitute strawberries with raspberries or blueberries for a different berry twist.
- Dairy-Free Option: Use coconut cream instead of heavy cream for a dairy-free version.
- Nutty Addition: Sprinkle some chopped almonds or walnuts between layers for a crunchy surprise.
What to Serve It With
These mini trifles are a beautiful standalone dessert, but they can also be complemented by a few delightful accompaniments:
- Herbal Tea: A fragrant chamomile or mint tea pairs wonderfully with the light flavors of the trifles.
- Vanilla Ice Cream: A scoop of low-carb vanilla ice cream on the side can elevate the dessert experience.
Storage and Reheating Guidance
To keep your trifles fresh, cover them with plastic wrap and store them in the refrigerator for up to 3 days. If you’re preparing them ahead of time, store the cake, cream, and berries separately, and assemble just before serving for optimal freshness. Reheating isn’t necessary for these chilled treats, but if you like your cake a bit warm, briefly microwave the cake layers before assembling.
Frequently Asked Questions
Can I make these trifles in advance?
Absolutely! You can prepare the components a day ahead and assemble the trifles just before serving to ensure the freshest taste.
What makes these trifles low carb?
These trifles are made with low-carb alternatives such as almond flour or coconut flour for the cake, and sugar substitutes in the cream, keeping the carb count minimal.
Can I use frozen strawberries?
While fresh strawberries are best for flavor and texture, you can use frozen if necessary. Just be sure to thaw and drain them well to avoid soggy layers.
How can I adjust the sweetness?
You can adjust the sweetness by adding more or less sugar substitute to the cream and cake according to your preference.
As you indulge in these mini strawberry shortcake trifles, I hope they bring you as much joy and comfort as they do for me. Remember, cooking is all about expressing love and creativity, so feel free to make these little treasures your own. Happy trifling!
Mini Low Carb Strawberry Shortcake Trifles
Description
Indulge in these delightful Mini Low Carb Strawberry Shortcake Trifles. Perfectly portioned for individual servings, these trifles combine layers of fluffy almond flour shortcake, fresh strawberries, and a light whipped cream, making them a guilt-free dessert option.
Ingredients
For the Crust:
- Almond Flour Shortcake:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup erythritol or preferred low-carb sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- Whipped Cream Layer:
- 1 cup heavy whipping cream
- 2 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- Strawberry Layer:
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon powdered erythritol
- 1 teaspoon lemon juice
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, and salt.
- Add melted butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a medium bowl, beat the heavy whipping cream, powdered erythritol, and vanilla extract until stiff peaks form. Set aside.
- In another bowl, combine sliced strawberries, powdered erythritol, and lemon juice. Toss gently to coat.
- Once the shortcake has cooled, cut it into small cubes.
- To assemble the trifles, layer the cubes of shortcake, whipped cream, and strawberries in small glasses or trifle bowls. Repeat the layers until the glasses are filled, finishing with a layer of whipped cream and a few strawberry slices on top.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a more intense strawberry flavor, let the strawberries macerate in the fridge for an hour before assembling the trifles. You can also substitute the strawberries with raspberries or a mix of berries for variation.
