Strawberry Shortcake – Gluten FreeFor me, pound cake is too plain. I like to dress it up with fruit and whipped cream. Making strawberry shortcakes is my favorite thing to do with plain pound cake. This is a delicious pound cake recipe using almond flour which makes it gluten-free. I like to use erythritol and stevia as they are both natural ingredients, but you can substitute about 1 cup of artificial sweetener (Splenda) instead.
½ cup butter, softened
4 ounces cream cheese, softened
½ cup powdered erythritol
¼ teaspoon stevia extract
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon sugar-free vanilla extract
1 ½ cups plus 2 tablespoons almond flour
1 teaspoon baking powder
Cream the butter, cream cheese erythritol, and stevia with an electric mixer. Add the eggs, one at a time; blend in the extracts. Mix the almond flour and baking powder; add to the egg mixture a little at a time. Pour into a well-greased 8×4″ loaf pan at 325º for 50-55 minutes or until well browned. Cool 10 minutes, remove from pan.
1 loaf pound cake
sugar-free whipped cream
Slice two pieces of pound cake. Slice two strawberries. Place one sliced strawberry on top of bottom cake and top with sugar-free whipped cream. Repeat for top layer.
Carbs per serving: 5 g
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