Strawberry Shortcake Cream Stackers – Sugar-Free
There’s a certain magic that envelops my kitchen every spring when strawberries come into season. It’s as if their ruby-red brilliance brings a splash of joy into every corner of my home. One of my fondest memories is of my grandmother, her apron dusted with flour, as she stood at the kitchen counter, lovingly slicing strawberries for her famous shortcakes. Inspired by her timeless recipe, I’ve crafted a delightful sugar-free version that retains all the charm and flavor of the original. These Strawberry Shortcake Cream Stackers are a testament to the idea that healthy can be every bit as indulgent.
Ingredients
Every ingredient plays its part in creating these little stacks of joy. Here’s what you’ll need:
- 1 cup almond flour: This is our gluten-free hero. Almond flour adds a subtle nutty flavor and a tender crumb to the shortcakes.
- 1/2 cup coconut flour: A little goes a long way with coconut flour. It helps absorb moisture, giving the shortcakes their light and fluffy texture.
- 1/4 cup erythritol: A natural sweetener that provides the necessary sweetness without the added sugar, allowing the strawberries to truly shine.
- 1 teaspoon baking powder: To give our shortcakes the perfect rise.
- 1/4 teaspoon salt: Just a pinch to enhance all the flavors.
- 1/2 cup unsalted butter, cold and cubed: Butter brings richness and that irresistible flaky texture.
- 1/2 cup unsweetened almond milk: A dairy-free option that keeps our shortcakes moist and tender.
- 1 teaspoon vanilla extract: A dash of vanilla is like a whisper of warmth that binds all the flavors together.
- 1 pound fresh strawberries, hulled and sliced: The star of the show! Choose the ripest, juiciest strawberries you can find.
- 1 cup heavy whipping cream: For that luscious, creamy topping that makes these stacks so dreamy.
Instructions
With ingredients in hand, let’s embark on this delightful culinary journey:
- Preheat your oven to 350°F (175°C): Take a moment to enjoy the anticipation as the oven warms your kitchen, filling it with cozy vibes.
- Prepare the dry ingredients: In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt. This step is where it all starts to come together, like the opening notes of a favorite song.
- Incorporate the butter: Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. This tactile step always reminds me of making sandcastles on the beach.
- Add the wet ingredients: Stir in the almond milk and vanilla extract. Mix gently until just combined. The dough should be soft, slightly sticky, and full of promise.
- Shape the shortcakes: Scoop out the dough onto a baking sheet lined with parchment paper, forming small mounds. Leave a little space between each one for them to puff up beautifully.
- Bake: Place the shortcakes in the oven and bake for 12-15 minutes, or until the edges are golden brown. The aroma that fills your kitchen is like a warm hug from a beloved friend.
Stay tuned for the next steps where we’ll assemble these delightful stackers and whip up that heavenly cream topping!
Strawberry Shortcake Cream Stackers – Sugar-Free
Embrace the joy of dessert without the sugar! Here’s how you can make a delightful, guilt-free strawberry shortcake cream stacker that everyone will love.
Pro Tips for Perfect Stackers
As you embark on this delicious journey, here are a few tips to ensure your stackers are nothing short of perfection:
- Choose ripe strawberries: For the best flavor, select strawberries that are deep red and fragrant. They should be firm but not hard.
- Whip cream to soft peaks: Be careful not to overwhip the cream. Stop when it forms soft peaks to maintain a light and airy texture.
- Chill the equipment: For the best whipping results, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream.
Variations and Substitutions
One of the beauties of this recipe is its versatility. Here are a few ways to make it your own:
- Berry Bliss: Swap out strawberries for a mix of your favorite berries like blueberries or raspberries for a colorful twist.
- Nutty Delight: Add a sprinkle of chopped nuts like almonds or pecans between layers for extra crunch.
- Dairy-Free Option: Use coconut cream instead of heavy cream for a dairy-free and tropical flair.
What to Serve With Your Stackers
These strawberry shortcake cream stackers are a treat on their own, but why not pair them with:
- Herbal Tea: A cup of chamomile or mint tea complements the sweetness beautifully.
- Light Salad: A fresh green salad with a citrus vinaigrette balances the richness of the cream.
- Prosecco: For a celebratory touch, a glass of bubbly adds a festive flair.
Storage and Reheating Guidance
To enjoy your stackers at their best, follow these storage tips:
- Refrigerate: Store your stackers in an airtight container in the fridge for up to 2 days. Keep the cream separate if you plan to assemble them later.
- Freezing: While fresh is best, you can freeze the shortcakes. Just thaw them at room temperature and add fresh cream and strawberries before serving.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid sogginess.
Is there a vegan version?
Absolutely! Substitute the cream with coconut cream and the shortcake with a vegan-friendly biscuit for a plant-based delight.
Can I make this ahead of time?
Yes, you can prepare the components ahead of time. Assemble the stackers just before serving to maintain the best texture.
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.
