Mini Low Carb Strawberry Shortcake Trifles
Hello there, dear readers! As the sun begins to linger a little longer and the days start to feel just a bit warmer, my mind drifts to the fresh and vibrant flavors of springtime. It’s that magical time of year when strawberries are at their peak, bursting with sweetness and begging to be part of every dessert. Today, I’m sharing a recipe that brings all the joy of spring into a single spoonful—Mini Low Carb Strawberry Shortcake Trifles.
These charming little trifles remind me of the lazy afternoons I used to spend in my grandmother’s kitchen. She had a knack for turning simple ingredients into something special, and her strawberry shortcake was always a showstopper. In honor of those cherished memories, I’ve crafted a version that keeps all the flavor but leaves behind the carbs, perfect for those of us looking to indulge responsibly.
Ingredients
- Almond Flour: Our low-carb hero, almond flour provides a lovely nutty flavor and keeps the cake part of our trifle light and fluffy.
- Coconut Flour: Just a touch of coconut flour helps to stabilize the cake, adding a hint of tropical sweetness to the mix.
- Baking Powder: This will give our cake the perfect rise, ensuring each layer is airy and delightful.
- Salt: A pinch to balance out the sweetness and enhance the overall flavor.
- Eggs: The glue that holds everything together, eggs add richness and structure.
- Unsweetened Almond Milk: This keeps our cake moist while staying low in carbs.
- Vanilla Extract: A splash of vanilla adds warmth and depth, making every bite feel like a comforting hug.
- Sweetener of Choice: Whether it’s erythritol or another favorite, choose a sweetener that suits your taste and dietary needs.
- Heavy Cream: Whipped to perfection, it’s the creamy crown that tops our trifle.
- Fresh Strawberries: The star of the show! Choose the ripest, reddest berries you can find to keep the flavors vibrant and sweet.
Instructions
Let’s dive into creating these delightful little treats!
- Prepare the Cake: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper. In a large bowl, combine almond flour, coconut flour, baking powder, and salt. In another bowl, whisk together the eggs, almond milk, vanilla extract, and your choice of sweetener until smooth. Gradually fold the wet ingredients into the dry, mixing gently until just combined.
- Bake the Cake: Pour the batter into your prepared dish and smooth out the top with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before cutting it into small cubes.
- Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form. Add a touch of sweetener if desired, and whip until you reach stiff peaks. Be careful not to overbeat, as we want our whipped cream to be light and luscious.
- Prepare the Strawberries: Rinse and hull your strawberries, then slice them into thin, even pieces. Place them in a bowl and toss with a tiny sprinkle of sweetener to enhance their natural sweetness.
Mini Low Carb Strawberry Shortcake Trifles
Hello lovely readers, Naomi here again! Today, we’re diving deep into the delightful world of Mini Low Carb Strawberry Shortcake Trifles. These little gems are perfect for those who crave a sweet treat without the guilt. Let’s make these trifles truly shine with some thoughtful tips and ideas.
Pro Tips for a Perfect Trifle
- Choose the Right Sweetener: To keep it low carb, opt for erythritol or stevia. These won’t spike your blood sugar and will keep your trifles sweet and satisfying.
- Layer with Love: Take your time when layering the ingredients. A neat, even layer will make every bite taste harmonious and delicious.
- Chill for Perfection: Let your trifles sit in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully together.
Variations and Substitutions
If you’re feeling adventurous, here are some variations you might enjoy:
- Dairy-Free Delight: Substitute the whipped cream with coconut cream for a dairy-free option.
- Berry Mix: Instead of just strawberries, try adding raspberries or blueberries for a mixed berry trifle.
- Keto Cookies: Use crumbled low-carb cookies instead of shortcake for a different texture.
What to Serve It With
These trifles are a wonderful standalone dessert, but if you’re hosting a larger gathering, they pair beautifully with a light herbal tea or a crisp, chilled glass of rosé. The subtle flavors complement each other, making for a delightful finish to any meal.
Storage and Reheating Guidance
These trifles are best enjoyed fresh, but if you have leftovers, cover them tightly with plastic wrap and store in the refrigerator for up to 3 days. Avoid freezing, as this can alter the texture of the whipped cream and berries. If needed, allow them to sit at room temperature for about 15 minutes before serving to bring out their full flavor.
Frequently Asked Questions
Can I make these trifles ahead of time?
Absolutely! You can prepare them a day in advance. Just remember to store them in the fridge and add the final touches—like fresh berries or mint—right before serving.
What if I don’t have trifle glasses?
No worries! You can use mason jars, wine glasses, or even small bowls. The layering is what makes them special, no matter what vessel you choose.
Is there a way to make this vegan?
Yes, indeed! Use coconut cream instead of whipped cream and a plant-based sweetener, like agave syrup, to keep it vegan-friendly.
A Warm, Encouraging Final Note
Thank you for joining me on this sweet journey. Remember, every recipe is a canvas for you to express your culinary creativity. Whether you follow the recipe to the letter or add your own unique twist, I hope these Mini Low Carb Strawberry Shortcake Trifles bring joy to your table and warmth to your heart. Until next time, happy cooking!
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.
