In a quaint, sunlit kitchen in the heart of a vibrant community garden, where the air was always fragrant with the scent of blooming flowers and ripening fruits, there lived a passionate keto baker named Amelia. Amelia, known for her dedication to creating keto-friendly versions of classic desserts, was inspired by the bounty of strawberries from the garden to craft a special treat for her best friend’s birthday. She dreamed of reimagining the beloved strawberry shortcake, a dessert that evoked memories of shared laughter and summer days, into a delectable creation that fit the ketogenic lifestyle they both embraced. Thus began the journey of the Completely Keto Homemade Birthday Strawberry Shortcake.
Amelia started with the cake, carefully selecting ingredients that would bring her vision to life without straying from keto principles. She whipped extra-large eggs with Lakanto Syrup and vanilla extract, creating a light and airy mixture that promised sweetness without the sugar. Coconut flour, known for its subtle sweetness and perfect for keto baking, was blended with baking soda and salted butter to form a tender, moist cake that would serve as the foundation for her masterpiece.
For the filling and topping, the garden’s freshest strawberries were sliced thin, their vibrant red hues and juicy sweetness ready to be the star of the show. Amelia gently combined the strawberries with melted butter, Swerve Confectioners Sweetener, more vanilla extract, and a pinch of Pink Himalayan Sea Salt, creating a luscious filling that was both rich and refreshing. Unsweetened coconut milk or creamer was whisked in to achieve the perfect creamy consistency, ready to envelop the cake layers in fruity, keto-friendly decadence.
Assembled with care and adorned with layers of strawberries and cream, Amelia’s Completely Keto Homemade Birthday Strawberry Shortcake was not just a dessert; it was a labor of love, a celebration of friendship, and a testament to the joy of shared culinary adventures. Presented at her best friend’s garden birthday party, the shortcake was met with delight and admiration, a sweet reminder that the most meaningful gifts often come from the heart—and the kitchen.
Through her strawberry shortcake, Amelia not only celebrated a cherished friendship but also demonstrated that with creativity and thoughtfulness, any beloved dessert could be transformed into a keto-friendly delight, ensuring that every bite is filled with joy and none of the guilt.
Ingredients
Cake
- 2 9 inch round greased cake pans
- 9 Extra large eggs
- 1/2 cup Lakanto Syrup
- 1 Tbs Vanilla Extract
- 3/4 Cup coconut flour
- 1/2 Tsp baking soda
- 1/2 Cup butter salted & softened
Filling and Topping :
- 1 1/2 Pounds of fresh strawberries sliced thin
- 1/2 Cup melted butter
- 6 Cups Swerve Confectioners Sweetener
- 2 Tsps Vanilla Extract
- Pinch of Pink Himalayan Sea Salt
- 6-10 Tbs Unsweetened Coconut milk or creamer
Instructions
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Preheat oven to 350
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In a cake mixer combine the coconut flour, baking soda, eggs, butter, Lakanto and vanilla
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Grease two 9 inch round pans with butter
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Pour batter into both pans
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Bake for 25-30 minutes or until a toothpick comes out clean in the center
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All ovens vary in temperature so please check oven frequently from the outside door
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Remove from oven and cool on cooling rack before filling & frosting the cake
Filling & Frosting :
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In a mixer bowl, cream butter. Add Swerve confectioners sweetener, vanilla, salt, and enough Coconut milk or creamer to achieve a spreadable consistency. Until smooth and creamy.
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Spread frosting on top of one cake sheet in between the two cakes and lay thin slices of strawberries evenly.
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Place the other cake on top of the strawberries and frosting.
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Frost the outside of the cake, evenly all around. When the frosting is done, decorate the top with strawberry slices .
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Serve and enjoy
