White Chocolate Strawberry Shortcake
Have you ever found yourself enjoying a sweet treat that perfectly balances creamy, fruity, and indulgent? Well, let me introduce you to the delightful world of White Chocolate Strawberry Shortcake! This dessert is like a little hug on a plate, featuring rich white chocolate, fresh strawberries, and a soft, fluffy cake that melts in your mouth.
Ingredients
- 1 1/2 cups almond flour
- 3/4 cup Swerve confectioners or sugar substitute
- 2 large eggs
- 1 cup heavy whipping cream
- Pinch of vanilla extract
- Pinch of baking powder
- Pinch of cinnamon
- Pinch of nutmeg
- 1/2 cup melted butter
- 1 box sugar-free white chocolate pudding
- 1 cup strawberry protein shake
- Light Cool Whip topping
- Fresh strawberries for assembly
Instructions
- Preheat the Oven: Preheat your oven to 360°F (180°C) and grease a cake pan to ensure your cake doesn’t stick.
- Mix the Dry Ingredients: In a large mixing bowl, combine the almond flour, Swerve confectioners, baking powder, cinnamon, and nutmeg.
- Prepare the Wet Ingredients: In another bowl, whisk together the eggs, heavy whipping cream, melted butter, and vanilla extract until smooth.
- Combine Everything: Slowly add the wet ingredients to the dry mix, stirring until thoroughly mixed.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool.
- Prepare the Pudding: In a separate bowl, mix the sugar-free white chocolate pudding with the strawberry protein shake as instructed on the package. Chill for a few minutes.
- Fold in Cool Whip: Once the pudding has set, gently fold in a generous amount of Light Cool Whip topping.
- Assemble: Cut the cooled cake into slices and layer it with the pudding mixture and fresh strawberries, assembling it as you desire.
- And voila! You have your beautiful White Chocolate Strawberry Shortcake ready to be devoured!