Strawberry Shortcake - low-carb

By crisscut

5.5g carbs per serving

Ingredients

• Sponge Cake:
• 8 eggs, separated
• 8 oz. cream cheese
• 1 tsp. vanilla extract
• 1/8 tsp. cream of tartar
• 1/2 cup sugar substitute equivalent
• 1 scoop protein powder
• 2 cups fresh strawberries, sliced + sweetener (see below)
• whipped topping recipe
• 1 cup heavy whipping cream
• 4 tbsp. sugar equivalent substitute
• 1 tsp. vanilla

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

For the cake: whip the whites with cream of tartar until stiff peaks form, about 5 minutes. In a separate bowl, combine cream cheese with egg yolks, vanilla, protein powder, sweetener and salt.

Gently fold the whites into the yolk mixture until combined. Spread the oopsie batter evenly (this batter doesn't level out - it retains its shape, so if you leave it lumpy and bumpy, it's going to stay lumpy and bumpy) on the sheet cake pan covered with parchment paper and bake in a 300 degree oven for 30 minutes. Let cool for 15 minutes with a damp dish towel on top to keep the cake from drying out.

Cut cake into 8 equal sections. Set aside.

For the strawberries:
Soak in just enough water to almost cover the strawberries + 1/4 cup equivalent sugar substitute. Let sit on counter for an hour or overnight in the refrigerator.

To assemble the cake:
Place first cake layer on a plate. Top with whipped cream (recipe below). Top with second cake, whipped cream and strawberries. Serve cold. Leftover portions may be refrigerated, but are best stored separately and combined when ready to use.

Whipped Topping Recipe:
Whip all ingredients together on high speed in a mixer until stiff peaks form.

Makes 4 double-layeredshortcakes or 8 single layered cakes.