Strawberry Shortcakes with Whipped Cream
Tender almond flour shortcakes split and filled with juicy allulose-sweetened strawberries and a cloud of real whipped cream.
Why you'll love Strawberry Shortcakes with Whipped Cream
Strawberry shortcake is the dessert of late spring, and May is when the berries come in red to the center and smelling sweet from across the market. The classic has three parts, a tender biscuit, sliced berries left to sit until they release their juice, and cold whipped cream, and all three are here: golden almond flour shortcakes, strawberries sweetened with a spoonful of allulose, and heavy cream whipped to soft peaks.
Almond flour is finely ground nuts, so the shortcakes are built around it. An egg gives the dough its structure, and baking soda reacts with the tang of buttermilk and a little lemon juice to lift it in the oven. Cold butter rubbed in with your fingertips leaves small pieces that melt as they bake and keep the crumb tender. The result is closer to a rich, moist scone than a tall, flaky biscuit, and it soaks up strawberry juice beautifully.
Letting the sliced berries sit with allulose and lemon is what makes the dessert. The allulose draws juice out of the fruit into a bright syrup, so every shortcake comes out soaked and every bite tastes of fresh strawberry. Make them for a backyard supper on a warm May evening.
Quick overview: This Strawberry Shortcakes with Whipped Cream takes 30 min of hands-on time and about 50 min in all and makes 6 servings, each 1 shortcake with berries and cream. You'll need a sheet pan and a hand or stand mixer.
Ingredients
- 1 lb strawberries, hulled and sliced (about 3 cups)
- 1 tbsp allulose, for the berries Label: allulose, and nothing else
- 1 tbsp fresh lemon juice, divided
- 2 cups blanched almond flour
- 2 tbsp allulose, for the shortcakes Label: allulose, and nothing else
- 1/4 tsp baking soda Label: sodium bicarbonate, and nothing else
- 1/4 tsp fine sea salt
- 1/2 tsp finely grated lemon zest
- 4 tbsp cold butter, cut into small cubes
- 1 large egg, cold
- 1/4 cup plus 1 tbsp whole cultured buttermilk, cold, divided Label: cultured whole milk and salt, with nothing added (most store buttermilk is low-fat; look for whole)
- 1 cup cold heavy cream Label: cream, with no gums or carrageenan
- 1 tbsp allulose, for the cream Label: allulose, and nothing else
- 1/4 vanilla bean, split and scraped
- a few small mint leaves, to serve (optional)
Instructions
- Sweeten the berries: Toss the strawberries with 1 tablespoon of allulose and 2 teaspoons of the lemon juice in a bowl and set them aside for 30 minutes while you make the shortcakes, stirring once, until they sit in a bright red syrup. Allulose draws juice out of the cut fruit, and that juice becomes the sauce that soaks into the shortcakes.
- Heat the oven: Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Almond flour browns faster than wheat flour, so a moderate oven bakes the shortcakes through before the outsides darken too much.
- Make the dough: Whisk the almond flour, 2 tablespoons of allulose, the baking soda, salt, and lemon zest in a large bowl, breaking up any lumps. Add the cold butter and rub it into the flour with your fingertips until the largest pieces are the size of small peas. In a small bowl, whisk the egg with 1/4 cup of the buttermilk and the remaining teaspoon of lemon juice, pour it into the flour, and stir with a fork until a thick, soft dough forms. The acid in the buttermilk and lemon starts the baking soda working the moment they meet, so shape and bake the dough right away.
- Shape: Divide the dough into 6 even mounds on the baking sheet, about 2 inches apart, and pat each into a round about 3 inches wide and 3/4 inch thick, smoothing the edges with your fingers. Brush the tops with the remaining tablespoon of buttermilk. An even thickness means they all bake in the same time.
- Bake: Bake for 18 to 22 minutes, until the shortcakes are golden brown, firm at the edges, and spring back when pressed lightly in the center. Let them cool on the baking sheet for at least 10 minutes. Almond flour shortcakes are fragile while hot and firm up as they cool.
- Whip the cream: While the shortcakes cool, pour the cold cream into a chilled bowl, add the vanilla seeds, and whip with a hand mixer on medium-high, or by hand with a balloon whisk, until it begins to thicken. Sprinkle in 1 tablespoon of allulose and keep whipping just until the cream holds soft peaks that slump at the tip. Cold cream whips best because its firm fat holds the air.
- Assemble: Split each shortcake in half with a serrated knife. Set the bottoms on plates, spoon the strawberries and plenty of their syrup over them, add a big spoonful of whipped cream, and set the tops on at an angle. Finish with a few more berries, a drizzle of syrup, and a mint leaf, and serve right away.
Storage and leftovers
Store the parts separately. Baked shortcakes keep in a sealed container at room temperature for 1 day or in the refrigerator for up to 4 days; warm them for 5 minutes in a 300°F (150°C) oven to refresh them. Wrapped tightly, they freeze for up to 1 month.
Keep the sweetened strawberries covered in the refrigerator for up to 2 days and the whipped cream for up to 1 day, and whisk the cream by hand for a few seconds to bring it back before serving. Assemble just before eating so the shortcakes stay tender.
Variations
- Mixed berry: Use a mix of strawberries, blueberries, and raspberries, sweetened the same way.
- Peach: Later in summer, use sliced ripe peaches with a pinch of cinnamon in place of the strawberries.
- Tangy cream: Fold 1/4 cup of whole-milk Greek yogurt or sour cream into the whipped cream for a tangier topping.
- Orange zest: Use orange zest in place of the lemon zest in the dough.
Notes and tips
- Use blanched almond flour: Finely ground almond flour made from blanched almonds gives a lighter, more tender crumb than almond meal, which is coarser and includes the skins.
- Keep everything cold: Cold butter, egg, and buttermilk keep the butter in small pieces until the oven melts them, which keeps the shortcakes tender.
- Choose berries by smell: The most flavorful strawberries smell sweet and are red right up to the stem. Rinse them before hulling so they take on less water.
- Level the baking soda: Level the quarter teaspoon with the back of a knife. A little baking soda goes a long way, and extra leaves a soapy taste.
Nutrition and mindful eating
- Strawberries are a low-glycemic fruit with vitamin C, fiber, and red anthocyanins, and here they are paired with fat from the cream and the almonds, the way RESET360 always pairs fruit.
- Almond flour is finely ground almonds, so the shortcakes bring monounsaturated fat, vitamin E, and a little protein from the nuts and the egg.
- Whipped heavy cream is the real fat that softens the tart berries and slows how quickly their natural sugar reaches your blood.
- Allulose gives a gentle sweetness that lets the strawberries' own flavor lead.
- As you eat, notice the juicy berries soaking into the buttery shortcake and the cool cream on top, and pay attention to how satisfied one shortcake leaves you, and whether a craving for more sweets shows up later in the evening.
Frequently asked questions
Have a question about this Strawberry Shortcakes with Whipped Cream? Start here, with the questions people ask most.
Can I use frozen strawberries?
Fresh berries hold their shape and give the brightest flavor. Thawed frozen strawberries make a softer, saucier topping; stir them with the allulose and lemon once they thaw and use them right away.
Why buttermilk and baking soda?
Baking soda needs an acid to make the bubbles that lift the dough, and the tang of buttermilk plus a teaspoon of lemon juice supplies it. Look for whole cultured buttermilk; most store buttermilk is low-fat.
Can I make the shortcakes ahead?
Yes. Bake them up to 4 days ahead and refrigerate them, or freeze them for up to 1 month. Warm them briefly in the oven before splitting.
What is allulose?
Allulose is a sweetener found in small amounts in fruits like figs, and it tastes like sugar with a slightly milder sweetness. RESET360 uses it, along with monk fruit and stevia, in small amounts.
You might also like
Start with the free guide
The RESET360 starter guide walks you through the plate, the daily rhythm, and your first week, sent straight to your inbox.