Our littlest celebrated her 4th birthday last week, I was delighted she asked for a strawberry cake instead of a sugar fondant mountain lol!
Here's my keto take on a strawberry shortcake!
This was quite a large cake - 25cm diameter, so quantities are large, I feel a typical cake can be baked with just half the amount 😉. For this size of cake I sliced into 16, next time I'll slice into 20, taking the total carbs to 4.73g 🤗
Base:
200g almond powder, 9.8g
150g melted butter, trace
4 eggs, 2g
1 vanilla pod, trace
Mix in a bowl and spread over the base of your baking/cake tin. Cook at 180℃ for 20-25 mins. MUST be cool before topping!
Topping:
850g mascarpone, 21.25g
150g heavy cream, 4.65g
950g fresh strawberries, 57g
1 or 2 vanilla pods, trace
Slice the largest strawberries in half, to use around the side and over the base of the cake. When the base has cooled, arrange the strawberry halves around the side of the tin (the cut side face outwards), then cover the base with strawberry halves (cut side face down). Keep some strawberries to the side for decorating the top, the remaining strawberries can be blitzed in a blender/food processor and added into a bowl with the mascarpone, cream and vanilla. Mix until smooth then spread over the base, be careful not to disturb the decorative sliced strawberries on the base and around the sides. Arrange the remaining strawberries on the top. Refrigerate for at least 8 hours. Use a sharp knife to slice, the sharper the better the presentation 😉 Enjoy!
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