Strawberry Shortcake in a Jar – Keto Friendly Treat!
Welcome back to my cozy corner of the internet, dear friends! Today, I have something truly special to share with you: a delightful Strawberry Shortcake in a Jar that is not only scrumptious but also keto-friendly. Imagine a sunny afternoon in your backyard, the gentle breeze carrying the sweet scent of strawberries, and you, savoring every spoonful of this indulgent treat. That’s the kind of joy I’m bringing to your kitchen today!
Growing up, strawberry shortcake was always the highlight of our springtime family picnics. The layers of fluffy cake, sweet strawberries, and whipped cream were as delightful as they were messy. But now, with a keto twist and served elegantly in a jar, this classic dessert is ready to make a charming comeback without the sugar rush.
Ingredients
- Almond Flour: Our keto hero! Almond flour keeps this dessert low-carb while adding a subtle nutty flavor. Make sure to sift it to avoid clumps.
- Coconut Flour: Just a touch, to give the cake a slightly denser texture, perfect for layering in those jars.
- Baking Powder: Essential for a good rise and fluffy texture. Ensure it’s fresh for the best results.
- Salt: Just a pinch to balance the sweetness and enhance the flavors of the other ingredients.
- Butter: Melted and cooled. This adds richness and moisture to our cake layers.
- Eggs: The glue that holds everything together. They give structure and contribute to the cake’s lightness.
- Vanilla Extract: A splash for that warm, comforting aroma that pairs so beautifully with strawberries.
- Strawberries: Fresh, ripe, and juicy. These are the stars of the show, so pick the best you can find!
- Erythritol: Our sugar substitute for sweetness without the carbs, keeping our dessert perfectly keto-friendly.
- Heavy Whipping Cream: For that luscious whipped topping. Make sure it’s chilled before whipping for best results.
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). While it warms up, gather your ingredients. There’s something so comforting about prepping ingredients in a quiet kitchen, isn’t there?
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. I always find this step meditative – the gentle rhythm of whisking is a moment of calm before the baking magic begins.
- Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, and vanilla extract. Pour this mixture into the dry ingredients, stirring until just combined. The batter should be smooth and slightly thick.
- Bake the Cake: Pour the batter into a greased or parchment-lined baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely. During this time, I often sit down with a cup of tea, letting the delightful scent of baking cake fill the air.
- Prepare the Strawberries: While the cake cools, slice your strawberries and mix them with erythritol in a bowl. Let them macerate for a few minutes to release their juices and sweetness.
Pro Tips for the Perfect Strawberry Shortcake in a Jar
Creating a delightful keto-friendly Strawberry Shortcake in a Jar is simpler than you might think, but I have a few tips to ensure your treat is absolutely perfect every time!
- Choose Fresh Strawberries: The key to a vibrant dessert is using the freshest strawberries you can find. They add natural sweetness and a beautiful pop of color.
- Adjust Sweetness to Taste: Keto-friendly sweeteners can vary in sweetness. Start with a small amount and taste as you go to find your perfect balance.
- Layer with Love: Take your time when layering. A neat layer adds to the visual appeal and ensures each bite has a bit of everything.
Delicious Variations and Substitutions
This dessert is wonderfully flexible! Here are some variations to explore:
- Berry Bonanza: Swap strawberries for blueberries or raspberries for a different berry experience.
- Nuts for Crunch: Add a sprinkle of chopped nuts between layers for a delightful crunch.
- Dairy-Free Delight: Use coconut cream instead of heavy cream for a dairy-free option that is just as creamy and delicious.
What to Serve It With
This Strawberry Shortcake in a Jar pairs beautifully with a hot cup of herbal tea or a frothy cappuccino. If you’re hosting a gathering, consider serving it alongside a platter of assorted cheese and keto crackers for a delightful balance of sweet and savory.
Storage and Reheating Guidance
To store, seal your jars with lids and keep them in the refrigerator. They can last up to three days, making them perfect for meal prep or a make-ahead dessert option. When you’re ready to enjoy, there’s no need to reheat—this treat is best served cold.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well to prevent extra liquid from altering the texture of your dessert.
What’s the best keto-friendly sweetener to use?
Stevia or erythritol are excellent choices. They blend well without leaving a strong aftertaste, keeping your dessert fresh and tasty.
Can I make this dessert vegan?
Absolutely! Use coconut cream in place of heavy cream and ensure your sweetener is vegan-friendly. You’ll have a creamy, delicious vegan treat in no time.
Is it safe to transport?
These jars are perfect for on-the-go! Just ensure they’re tightly sealed before transporting to avoid any spills.
A Warm, Encouraging Final Note
Dear friends, crafting this Strawberry Shortcake in a Jar is more than just making a dessert—it’s about creating a moment of joy in each spoonful. Whether you’re sharing this treat with loved ones or savoring it alone, know that you’re embracing a little bit of happiness with every bite. Keep experimenting and trust that your kitchen adventures will always bring sweet rewards. Happy creating!
Strawberry Shortcake in a Jar – Keto Friendly Treat!
Description
Indulge in this delightful and easy-to-make Strawberry Shortcake in a Jar, perfect for keto dieters. With layers of fluffy almond flour cake, fresh strawberries, and whipped cream, this dessert is both guilt-free and delicious!
Ingredients
For the Crust:
- Cake:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol sweetener
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 tsp vanilla extract
- 1/4 cup unsweetened almond milk
- Strawberry Filling:
- 1 cup fresh strawberries, hulled and sliced
- 2 tbsp erythritol sweetener
- 1 tsp lemon juice
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp erythritol sweetener
- 1/2 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and almond milk.
- Combine the wet ingredients with the dry ingredients, mixing until a smooth batter forms.
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then cut it into small cubes.
- For the strawberry filling, combine sliced strawberries, erythritol, and lemon juice in a bowl. Let it sit for 10 minutes to macerate.
- To make the whipped cream, whip the heavy cream with erythritol and vanilla extract until soft peaks form.
- To assemble, layer the cake cubes, strawberry filling, and whipped cream in a jar. Repeat the layers until the jar is full.
- Garnish with a fresh strawberry or a sprig of mint, if desired, and serve immediately or refrigerate until ready to enjoy.
Notes
For best results, assemble the dessert shortly before serving to prevent the cake from becoming soggy. Adjust sweetness to taste, and feel free to experiment with adding other berries or keto-friendly nuts.
