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Strawberry Shortcake 

 Strawberry Shortcake


Pound Cake
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup powdered xylitol
5 eggs
1 teaspoon lemon or orange extract, optional
1-2 teaspoons vanilla
6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons)
1 teaspoon baking powder
1/8 teaspoon salt
Lemon or orange zest, optional

Beat the butter, cream cheese and xylitol with an electric mixer until smooth. Add the remaining ingredients and beat well. The mixture should look like thick cake batter. Pour into a greased 9-inch round cake pan. Bake at 350º 40-50 minutes. The cake will be golden brown and firm to the touch when done.

Makes 8 servings. Can be frozen

These can also be made in muffin tins for a mini version – pour batter into greased muffin tin and reduce bake time to 18-20 minutes.

Add sliced strawberries and a dollop of whipped cream for tasty, healthy strawberry shortcake!!

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