Balsamic Strawberries on Almond Cake
Berry season in the Northwest begins with glorious strawberries! And who doesn’t love strawberry shortcake? This rendition is both sugar-free and gluten-free for a guilt-free celebration. A drizzle of Balsamic glaze adds just the right amount of zing to the tangy sour cream topping and lovely almond cake. Make the cake for all sorts of berry shortcakes this season.
8 servings
INGREDIENTS:
Cake
1 tablespoon room temperature butter
2 cups Paleo flour
⅔ cup Swerve Confectioners sweetener
1 tablespoon baking powder
⅛ teaspoon kosher salt
2 eggs
⅓ cup almond milk
2 teaspoon almond extract
6 tablespoons butter, melted
Topping
¼ cup balsamic vinegar
½ cup heavy cream
½ cup sour cream
½ cup Swerve Confectioners sweetener, divided
1 pint fresh strawberries, hulled, sliced
DIRECTIONS:
Cake
Preheat oven to 350°F. Coat the inside of a four four-inch or one ten-inch springform pan with room temperature butter.
Whisk the flour, sweetener, baking powder, and salt in a large mixing bowl.
In another mixing bowl whip, the eggs, almond milk, vanilla, and almond extract until smooth. Blend in the melted butter.
Stir the wet ingredients into the dry ingredients until forming a smooth batter. Pour into the prepared springform pan(s)—Smooth the top of each batter with wet fingers.
Bake on a sheet pan in the preheated oven until puffed and browned, about twenty minutes for small cakes or forty minutes for one large cake. Remove from the oven and cool completely on a rack.
Meanwhile, make the topping.
Topping
Reduce the vinegar over medium-high heat until glaze consistency. Remove from the heat and cool. Completely.
Whip the heavy cream and sour cream until fluffy. Add one-fourth cup Swerve sweetener.
Toss the strawberries with the remaining one-fourth cup Swerve sweetener.
When ready to serve, top with cooled cake(s) with the cream topping. Top with the strawberries and drizzle the balsamic glaze over the top.
Balsamic Strawberries on Almond Cake
Ingredients
- 1 tablespoon room temperature butter
- 2 cups Paleo flour
- ⅔ cup Swerve Confectioners sweetener
- 1 tablespoon baking powder
- ⅛ teaspoon kosher salt
- 2 eggs
- ⅓ cup almond milk
- 2 teaspoon almond extract
- 6 tablespoons butter, melted
- ¼ cup balsamic vinegar
- ½ cup heavy cream
- ½ cup sour cream
- ½ cup Swerve Confectioners sweetener, divided
- 1 pint fresh strawberries, hulled, sliced
Instructions
- Preheat oven to 350°F. Coat the inside of a four four-inch or one ten-inch springform pan with room temperature butter.
- Whisk the flour, sweetener, baking powder, and salt in a large mixing bowl.
- In another mixing bowl whip, the eggs, almond milk, vanilla, and almond extract until smooth. Blend in the melted butter.
- Stir the wet ingredients into the dry ingredients until forming a smooth batter. Pour into the prepared springform pan(s)—Smooth the top of each batter with wet fingers.
- Bake on a sheet pan in the preheated oven until puffed and browned, about twenty minutes for small cakes or forty minutes for one large cake. Remove from the oven and cool completely on a rack.
- Meanwhile, make the topping.
- Reduce the vinegar over medium-high heat until glaze consistency. Remove from the heat and cool. Completely.
- Whip the heavy cream and sour cream until fluffy. Add one-fourth cup Swerve sweetener.
- Toss the strawberries with the remaining one-fourth cup Swerve sweetener.
- When ready to serve, top with cooled cake(s) with the cream topping. Top with the strawberries and drizzle the balsamic glaze over the top.
Nutrition Facts
Calories
343.57Fat (grams)
27.65Sat. Fat (grams)
13.17Carbs (grams)
22.90Fiber (grams)
4.92Net carbs
17.98Sugar (grams)
4.79Protein (grams)
6.83Sodium (milligrams)
311.20Cholesterol (grams)
98.49The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.