Strawberry Shortcake Cream Stackers – Sugar-Free
There’s something eternally comforting about the combination of strawberries and cream. It’s a duo that sings of summer picnics, leisurely garden parties, and those spontaneous moments of joy when you find the juiciest strawberries at the farmer’s market. As someone who’s always had a sweet tooth, finding sugar-free delights that don’t compromise on taste has been a journey, and this recipe is one of my favorites.
One sunny afternoon, I was reminded of my grandmother’s lush strawberry patches. She always had a knack for turning simple ingredients into something magical. Inspired by her, I decided to create these Strawberry Shortcake Cream Stackers, keeping them sugar-free for everyone to enjoy without the guilt.
Ingredients
- Fresh Strawberries (2 cups, sliced): The stars of our dish! Choose ripe, red strawberries for the sweetest flavor.
- Almond Flour (1 cup): This provides a nutty, tender base for our shortcake layers. Perfect for a gluten-free touch.
- Baking Powder (1 teaspoon): Helps the shortcake rise to just the right height.
- Salt (a pinch): Enhances all the other flavors, just like a sprinkle of magic.
- Unsalted Butter (1/4 cup, cold and cubed): Keeps our shortcakes flaky and rich. Make sure it’s cold!
- Egg (1, large): Acts as a binder, giving structure to the shortcake.
- Vanilla Extract (1 teaspoon): Adds a sweet aroma, bringing everything together beautifully.
- Heavy Whipping Cream (1 cup): Whipped to perfection, this is our luscious cream layer.
- Stevia (2 tablespoons, or to taste): Our sugar-free sweetener that ensures each bite is as delightful as the last.
- Lemon Zest (from 1 lemon): Brings a bright, zesty note that complements the strawberries perfectly.
Instructions
- Prepare the Strawberries: Begin by gently washing the strawberries. Pat them dry with a kitchen towel and slice them thinly. Sprinkle with a touch of stevia if you like them extra sweet, and set aside.
- Mix the Shortcake Dough: In a large mixing bowl, combine the almond flour, baking powder, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs. Think of making a sandcastle on a beach – that’s the texture you’re aiming for.
- Create the Shortcakes: In a separate bowl, whisk together the egg and vanilla extract. Pour this into the flour mixture, mixing lightly until a dough forms. Be gentle! Overworking the dough can make your shortcakes tough.
- Shape and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough onto the sheet, forming small mounds. Flatten each slightly with the back of a spoon. Bake for 12-15 minutes or until golden brown. Let them cool completely on a wire rack.
- Whip the Cream: In a chilled bowl, beat the heavy whipping cream with the remaining stevia and lemon zest until soft peaks form. It’s a workout, but one that’s totally worth it!
Strawberry Shortcake Cream Stackers – Sugar-Free
Hello, dear friends! Welcome back to my cozy kitchen corner. Today, we continue our journey with the delightful Strawberry Shortcake Cream Stackers, reimagined without the sugar but with all the love and flavor intact. These charming little stackers are not only a feast for the taste buds but also a joy to behold. As always, I’m here to share some tips and variations to make these treats perfectly suited for you and your loved ones.
Thoughtful Pro Tips
- Chill your ingredients: Ensure your cream and mixing bowl are well-chilled before whipping. This will help you achieve the perfect fluffy consistency.
- Layer with care: When stacking your shortcake and cream, use a gentle hand to maintain the delicate structure. A little love goes a long way.
- Fresh is best: Use the freshest strawberries you can find for the most vibrant flavor. A touch of lemon zest can enhance their natural sweetness beautifully.
Variations and Substitutions
Customization is key to making any recipe your own. Here are some delightful variations:
- Berry Bonanza: Swap out strawberries for blueberries or raspberries for a different berry twist.
- Gluten-Free Option: Use almond flour or a gluten-free flour blend to make the shortcakes suitable for gluten-sensitive friends.
- Dairy-Free Delight: Substitute coconut cream for whipping cream for a tropical touch that pairs wonderfully with strawberries.
What to Serve It With
Strawberry Shortcake Cream Stackers are perfect on their own, but if you’re looking to create an elegant dessert spread, consider serving them alongside a fresh mint tea or a sparkling elderflower drink. The refreshing notes will complement the flavors beautifully.
Storage and Reheating Guidance
These little treats are best enjoyed fresh, but you can store them in the refrigerator for up to two days. Simply cover them with plastic wrap or store them in an airtight container. If you’re planning to serve them later, assemble them just before serving to keep them at their best.
Frequently Asked Questions
Can I make the shortcakes ahead of time?
Absolutely! You can bake the shortcakes a day in advance. Just make sure to store them in an airtight container to keep them fresh.
Is there a substitute for heavy whipping cream?
Yes, you can use coconut cream as a dairy-free alternative. Just chill a can of full-fat coconut milk overnight and use the cream that rises to the top.
How can I make this dessert even more festive?
For a festive touch, add a sprinkle of edible flowers or a dusting of powdered erythritol on top for a touch of elegance and sweetness without the sugar.
A Warm, Encouraging Final Note
As you dive into making these Strawberry Shortcake Cream Stackers, remember that every layer you build is an expression of love. Whether you’re making them for a special occasion or just because, these treats are sure to bring joy to you and those you share them with. Thank you for joining me on this sweet adventure. Until next time, may your kitchen be filled with warmth and your heart with happiness.
Strawberry Shortcake Cream Stackers – Sugar-Free
Description
Delight in the luscious layers of sugar-free strawberry shortcake stacks, perfectly sweetened with the natural goodness of strawberries and a hint of vanilla. This guilt-free dessert is sure to impress your guests and satisfy your sweet tooth!
Ingredients
For the Crust:
- For the Shortcake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup erythritol
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 large egg
- For the Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons erythritol
- 1 teaspoon lemon juice
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons erythritol
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the almond milk, vanilla extract, and egg.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Drop 1/4 cupfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- While the shortcakes are cooling, prepare the strawberry filling by combining sliced strawberries, erythritol, and lemon juice in a bowl. Let sit for 10 minutes to macerate.
- For the whipped cream, beat the heavy cream, erythritol, and vanilla extract in a large bowl with an electric mixer on high speed until soft peaks form.
- To assemble, slice each shortcake horizontally. Layer with whipped cream and strawberry filling, then top with the other half of the shortcake. Add another layer of whipped cream and strawberries on top if desired.
- Serve immediately and enjoy your sugar-free delight!
Notes
For a dairy-free option, replace the butter with coconut oil and heavy cream with chilled coconut cream. Ensure all ingredients are well chilled for a more stable whipped cream.
